Easy Roasted Pumpkin Seeds Recipe (Step by Step)
Don't toss out those seeds! We're sharing a simple roasted pumpkin seeds recipe step by step. Enjoy this great snack in the Fall season - savory or sweet.
Servings (change as needed): 4
Ingredients
- 1 cup pumpkin seeds
- 1 tablespoon butter, melted or olive oil
- kosher salt
- Optional seasoning: garlic powder, chili powder, cumin, black pepper, bagel seasoning, etc
Instructions
- HEAT OVEN to 300F/150C. Line a baking sheet with foil or parchment paper.
- EXTRACT PUMPKIN SEEDS: Cut the top off the pumpkin. I scrape the sides with a spoon or ice cream scoop and take out pumpkin guts (pulp) and seeds with my hands. If starting with a small pie pumpkin, cut it in half. It's ok to leave a little pulp on for extra flavor. Let the seeds sit out a bit to dry or pat them well with paper towels.
- PREPARE SEEDS: Combine the butter (or oil), salt and dry seeds. Add any other seasonings if desired. Mix to coat well. Lay out seeds in a single layer on prepared baking sheet.
- ROAST PUMPKIN SEEDS: Roast seeds for about 45 minutes or until golden brown. Stir halfway through roasting. Enjoy your healthy snack! Let cool completely before storing.
Notes
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Seasoning variations
- Savory seasoning: Chili powder, garlic powder, cumin, thyme, and lemon pepper are a few options. You can also try blends like cajun, Italian seasoning, curry, or bagel seasoning.
- Sweet seasoning: cinnamon and brown sugar.
- Make ahead and store:
- Before roasting, you can put the raw pumpkin seeds in the fridge for a day or two.
- After roasting, cool the seeds, then store your delicious snack in an airtight container for 2-3 weeks at room temperature.
Calories: 89kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 129mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg