Perfectly Roasted Pumpkin Seeds: A Crunchy and Flavorful Snack

Don't let those pumpkin seeds go to waste after you carve your pumpkins! Roasting them is a classic and delicious tradition that transforms a byproduct into a fantastic, crunchy, and healthy snack. These Perfectly Roasted Pumpkin Seeds are savory, flavorful, and so easy to make, you’ll want to make them every fall.

The secret to a perfectly crispy pumpkin seed is all in the preparation. With a little bit of cleaning and a high-heat bake, you can create a satisfying snack that is perfect on its own, sprinkled on salads, or added to soups for a delightful crunch. It’s a simple, no-waste recipe that is a delicious way to celebrate the season.

Perfectly Roasted Pumpkin Seeds

Yields: 2-3 cups

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients

  • Seeds from one large pumpkin

  • 1 tablespoon olive oil or melted butter

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • ¼ teaspoon black pepper

Instructions

1. Clean & Dry the Seeds

  1. Separate: Scoop the seeds out of the pumpkin and separate them from the stringy pulp.

  2. Rinse: Place the seeds in a colander and rinse them under cool water, using your fingers to rub off any remaining pumpkin pulp.

  3. Boil (Optional): For an extra-crispy result, you can boil the seeds in a pot of salted water for about 10 minutes.1 This helps to tenderize the shells.

  4. Dry: Spread the cleaned seeds in a single layer on a baking sheet lined with a clean kitchen towel or paper towels. Let them air-dry for at least 30 minutes, or until they are completely dry to the touch. This is a crucial step for a crispy seed!

2. Season & Roast

  1. Preheat Oven: Preheat your oven to 325°F (160°C).2

  2. Toss with Oil: In a medium bowl, toss the completely dry pumpkin seeds with the olive oil or melted butter until they are evenly coated.3

  3. Add Seasonings: Sprinkle the salt, garlic powder, paprika, and black pepper over the seeds. Toss again until every seed is coated.

  4. Spread on Pan: Spread the seasoned seeds in a single, even layer on a large, rimmed baking sheet.

3. Bake Until Golden

  1. Roast: Bake for 20-25 minutes, or until the seeds are golden brown and crunchy. Stir them halfway through the cooking time to ensure they bake evenly.

  2. Cool: Let the seeds cool completely on the baking sheet. They will become even crunchier as they cool.

Pro-Tips for a Perfect Seed

  • Don't Skip the Dry Step: This is the most important part of the recipe. If the seeds are not completely dry, they will steam instead of roast, and you'll end up with a chewy result.4

  • Low and Slow: Roasting at a low temperature is key to preventing the seeds from burning before they have a chance to get crispy.

  • Customize Your Seasoning: You can easily change the flavor. For a sweet version, toss the seeds with cinnamon, a little sugar, and a pinch of salt. For a spicy kick, add a dash of chili powder or cayenne pepper.

  • Check for Doneness: The seeds are done when they are golden brown and you can hear a light "pop" when you bite into one.

  • Storage: Store the cooled, roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.5