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 our favorite things about October is Halloween. The cooler weather, finally opening the windows after months of Arizona heat, and decorating the house for Halloween top the list but our favorite thing is making Roasted Pumpkin Seeds. It is a once a year event!
Roasted Pumpkin Seeds do not last long in our house and get eaten right away. They are definitely addicting. The good thing is that science says that pumpkin seeds are good for you. So, 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!
What You’ll Need to make Roasted Pumpkin Seeds
- 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 spice 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
One of our favorite seasonal treats, Roasted Pumpkin Seeds are easy to make and delicious! The spice blend perfectly enhances the lightly roasted seeds and the combination keeps them coming back for more.
Set oven racks in the middle to upper third of the oven and preheat oven to 375 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 and spread into an even layer.
In a small bowl, combine the seasoning salt, paprika, garlic powder and pepper and stir well.
Sprinkle the seasoning mix evenly over all of the seeds.
Place the baking sheets into the oven and bake for 20 minutes.
Stir the seeds and rotate the trays. Bake for an additional 10 minutes until the seeds are golden and crispy.
At the 30 minute mark, cool a few seeds and taste to check for desired. crispiness. You can cook the seeds longer if you prefer them crispier.
Remove the trays from the oven oven and allow to cool on the baking sheets. Place the roasted pumpkin seeds into a bowl with a lid or store in a zip top bag. Enjoy!
Other Sweet SHareables You May Like
Small Batch Chocolate Chip Cookies – Crispy edges, soft, chewy middles, and only 15 cookies!
Candied Party Popcorn – a whole rainbow of color and flavor possibilities!
Banana Chocolate Chip Mini Muffins – bite sized, easy and delicious!
Brown Sugar Candy – decadent and rich little bites of crumbly brown sugar heaven.
Seven Layer Magic Bars – Graham cracker, chopped pecans, chocolate, butterscotch and coconut wrapped in sweet and gooey caramel.
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
- Place the oven racks in the middle to upper third of the oven and preheat to 375 degrees F.
- Lightly spray two baking sheets with cooking spray or line 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 place 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 and spread into an even layer.
- In a small bowl, combine the seasoning salt, paprika, garlic powder and pepper and stir well then sprinkle the seasoning mix evenly over all of the seeds.
- Place the baking sheets into the oven and bake for 20 minutes.
- Stir the seeds and rotate the trays. Bake for an additional 10 minutes until the seeds are golden and crispy.
- Remove the trays from the oven oven and allow to cool on the baking sheets. Place the roasted pumpkin seeds into a bowl with a lid or store in a zip top bag. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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