These crunchy, salty, roasted pumpkin seeds are super simple to make—and hard not to eat in just one sitting! Add a hint of nutmeg or cinnamon to spice them up a bit.
Roasted pumpkin seeds are an excellent fall snack—much healthier alternative to the usual sweets of the season!
Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.
If you’re scooping out a pumpkin, separate the seeds and wash them first.
Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat. Spread across a rimmed baking sheet and sprinkle with salt. (You can add Old Bay seasoning, pepper, or even brown sugar and cinnamon if you prefer!)
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.