These crunchy, salty, roasted pumpkin seeds are super simple to make and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—a much healthier alternative to the usual sweets of the season!
Before you roast the seeds, you need to dry them:
If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.
Our recipe below is just seeds, olive oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.
Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt and vinegar. Make it your own!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil (coconut or canola oil is fine, too)
1 teaspoon Kosher or sea salt
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.
Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.
Sprinkle with salt and any additional seasonings that you desire.
Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.
If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
If you don’t eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.