Carving a pumpkin this year? Don’t throw out the seeds! Roasted Pumpkin Seeds are an easy to make, delicious, crunchy snack – and they’re healthy too!
One of my favorite things about October is Halloween. I like the cooler weather, finally opening the windows after months of Arizona heat, and I like decorating the house for Halloween but my favorite thing is that I get to make Roasted Pumpkin Seeds. It is a once a year event!
Not going to lie, when I make Roasted Pumpkin Seeds, my family eats them in a day. ALL OF THEM. So I guess that’s my disclaimer about making these… they may not last. They are definitely addicting. The good thing is that science says that pumpkin seeds are good for you. If you have been throwing them out with the pumpkin insides, you’ve been missing out! Go ahead and roast them… you’ll be glad you did!
About the Ingredients
- Pumpkin Seeds – You can remove the seeds from a pumpkin up to a week before roasting them if you cover them and you store them in the refrigerator.
- Paprika – This really adds to the flavor. For a smoky flavor, try smoked paprika. Chili powder can be substituted in the same amount.
- Seasoning Salt – Any brand of seasoning salt will work for this recipe, and if you don’t have any, kosher salt is a good substitution. You could also use normal table salt but if you do – cut the amount in half!
- Ground Black Pepper – It might seem as if 1/2 tsp of pepper is a lot but the pumpkin seeds are not peppery at all. Feel free to use less.
- Other Seasonings – Over the years we have tried so many different flavor combinations on our Roasted Pumpkin Seeds. Feel free to experiment with sweet, savory, and bold flavor combinations. They are all good!
How to Make Roasted Pumpkin Seeds
Set oven racks in the middle of the oven and preheat oven to 350 degrees F. Lightly spray two baking sheets with cooking spray or line them with silicone baking mats.
Remove the seeds from the inside of the pumpkin using a spoon or a scoop. Using your hands, separate the seeds from the stringy pulp the best you can and put them into a small bowl.
Wash the pumpkin seeds, removing as much of the pulp as possible. Drain in a colander so that most of the water drains off. They do not need to be completely dry. Divide the seeds between the two prepared baking sheets.
To a small bowl add the seasoning salt, paprika, garlic powder and pepper and stir to combine.
Sprinkle the spice mix over all of the seeds across both baking sheets.
Place into the oven and bake for 20 minutes, stirring and rotating the trays every 10 minutes.
After the second stir and rotate, bake 5 additional minutes until golden and crispy.
Remove from oven and allow to cool on the baking sheets. Place into a bowl with a lid or store in a zip top bag. Enjoy!
Other Snacky Recipes You May Enjoy
Parmesan Crisps (Frico) – Super simple and delicious Keto friendly snack, without breaking the bank.
Sweet & Spicy Beef Jerky – Homemade jerky with a great balance of sweet & spicy and no preservatives!
Spicy Deviled Eggs – Super easy to make and always a hit when entertaining.
Air Fryer Apple Pie Bites – Quick and easy recipe using refrigerated crescent roll dough. Yum!
Cinnamon Toasted Almonds – Renaissance Fair Favorite! Crispy, cinnamon sugar exterior that is roasted to perfection.
Get the Printable Recipe Here
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Roasted Pumpkin Seeds
Ingredients
- 3 cups raw pumpkin seeds
- 1 tsp seasoning salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
Instructions
- Set oven racks in the middle of the oven and preheat oven to 350 degrees F.
- Lightly spray two baking sheets with cooking spray or line them with silicone baking mats.
- Remove the seeds from the inside of the pumpkin using a spoon or a scoop. Using your hands, separate the seeds from the stringy pulp the best you can and put them into a small bowl.
- Wash the pumpkin seeds, removing as much of the pulp as possible. Drain in a colander so that most of the water drains off. They do not need to be completely dry.
- Divide the seeds between the two prepared baking sheets.
- To a small bowl add the seasoning salt, paprika, garlic powder and pepper and stir to combine.
- Sprinkle the spice mix over all of the seeds across both baking sheets.
- Place into the oven and bake for 20 minutes, stirring and rotating the trays every 10 minutes.
- After the second stir and rotate, bake 5 additional minutes until golden and crispy.
- Remove from oven and allow to cool on the baking sheets. Place into a bowl with a lid or store in a zip top bag. Enjoy!
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