Roasted pumpkin seeds are one of my favorite fall snacks. It’s always fun to save the seeds after a night of pumpkin carving with friends and family and turn your artistic creation into something delicious – not to mention healthy.
How to roast pumpkin seeds
Cut the top off of the pumpkin and use a large spoon to scrape out the pulp and the seeds, then put them in a colander or strainer. Separate the pulp from the seeds, then rinse the seeds and pat them dry with paper towels.
Spread the seeds on a prepared baking sheet and bake for about 30 minutes until the seeds are dry. Remove the dried pumpkin seeds from the oven and toss them with a little oil and salt. Return the seeds to the oven and bake for an additional 15 to 20 minutes until they’re toasted.
While pumpkin seeds are delicious on their own, the best part about this simple, seasonal snack is that it’s easily customizable. When you remove the seeds from the oven to coat with oil, take the opportunity to add your favorite spices and seasonings. Want something sweet to snack on at night? Sprinkle them with brown sugar and powdered sugar. Prefer a savory snack? Toss them with dry ranch dressing mix, your favorite BBQ sauce, or Italian seasoning and parmesan cheese.
Whether you are bagging them to put in lunch boxes or sprinkling atop your favorite fall soup, you’ll look for excuses to make this addictively crunchy snack throughout the season.
Roasted Pumpkin Seeds
- 1 medium pumpkin
- 1 tablespoon vegetable oil
- Heat oven to 300°F. Line a baking sheet with parchment paper. Set aside.
- Cut the top from the pumpkin. Using a large spoon, scrape out the pulp and seeds from the pumpkin and place in a colander or strainer.
- Separate the pulp and strings from seeds. Rinse seeds and pat dry with paper towels.
- Spread the seeds on the prepared baking sheet.
- Bake until the seeds are dry, about 30 minutes.
- In a small bowl, toss seeds with oil and salt. Bake until seeds are toasted, an additional 15 to 20 minutes.
- Test Kitchen Tip: To flavor the seeds, add different spices or coatings when you toss the seeds with oil and salt.
- Ranch Seeds – Sprinkle with dry ranch dressing mix.
- Cinnamon Sugar Seeds – Sprinkle with a mixture of ground cinnamon and confectioners’ sugar.
- Italian Seeds – Sprinkle with dried Italian seasoning and Parmesan cheese.
- BBQ Seeds – In a small bowl, stir together the seeds and BBQ sauce.