How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds

Save those pumpkin seeds when you carve your pumpkins this year. Roasted pumpkin seeds are crunchy, healthy snacks and they make a great salad or soup topping. Here are the easy steps to perfectly roasted pumpkin seeds.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups of pumpkin seeds

Calories: 57kcal

Author: Dahn Boquist

Ingredients

1 to 2 large pumpkins or 2 cups of pumpkin seeds

CAJUN ROASTED PUMPKIN SEEDS

2 tablespoons olive oil or melted butter
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper optional
1/4 teaspoon black pepper

MAPLE ROASTED PUMPKIN SEEDS

2 tablespoons olive oil or melted butter
2 tablespoons maple syrup
1 tablespoon brown sugar
2 teaspoons cinnamon

Instructions

Pre-heat the oven to 300°F and spray a baking sheet with non-stick spray or line it with parchment paper.

CLEAN THE PUMPKIN SEEDS:

Cut the top off a pumpkin and use a large spoon to scrape the seeds out. (Stringy, slimy pulp will cling to the seeds.)
Pull the seeds away from the larger chunks of pulp and place the seeds in a colander.
Run cold water over the seeds while you stir the seeds around in the colander to get off the rest of the slimy pumpkin pulp.
Spread the seeds onto a kitchen towel and rub them in the kitchen towel to remove any remaining pulp that clings to the seeds.
Place the pumpkin seeds in a medium bowl and add all the ingredients for either the savory or sweet pumpkin seeds then toss to coat all the seeds.
Spread the seeds out on the baking sheet and bake for 40 to 50 minutes. Stir the seeds every 20 minutes so they roast evenly. (see notes)
When the seeds get crunchy and golden brown remove them from the oven and let them cool.

Notes

NOTES:

Store roasted pumpkin seeds in an airtight container for 2 weeks or freeze them for 3 months.
Do not use a paper towel to dry the seeds, bits of paper towel will break off and stick to the seeds. Use a cloth towel instead.
Make sure to dry the seeds well so the oil clings to them better. Thoroughly dry seeds will also take less time to roast.
If you make the sweet pumpkin seeds check them more frequently. The sugar has a tendency to burn before the pumpkin seeds finish roasting. If they start to get too dark, turn the oven down to 250°F.
I got about 1 cup of seeds out of a large pumpkin.

OTHER FLAVOR OPTIONS:

PUMPKIN SPICE = 1 tablespoon pumpkin pie spice + 2 tablespoons brown sugar + 2 tablespoons oil or butter.
RANCH = 2 tablespoons ranch seasoning mix + 2 tablespoons oil or butter.
TACO = 2 tablespoons taco seasoning mix + 2 tablespoons oil or butter.
CHILI LIME= 2 tablespoons chili lime seasoning blend + 2 tablespoons oil or butter.
EVERYTHING BAGEL = 2 tablespoons Everything Bagel seasoning blend + 2 tablespoons oil or butter.
CURRY SPICE = 2 tablespoons curry powder + 1/4 teaspoon cayenne pepper + 1 teaspoon salt + 2 tablespoons oil or butter