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Roasted Pumpkin Seeds

Transform pumpkin carving waste into crispy, seasoned fall snacks in just 30 minutes with this foolproof roasted pumpkin seeds recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 8
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Seeds
  • 2 cups fresh pumpkin seeds (from 1 medium pumpkin)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper

Method
 

  1. Remove all pulp and strings from fresh pumpkin seeds. Rinse thoroughly in a fine-mesh strainer under cold running water, using fingers to rub away any remaining orange pulp.
  2. Place cleaned seeds in a bowl and cover with salted water (1 tablespoon salt per 2 cups water). Soak for 8-10 minutes while preheating oven to 400°F.
  3. Drain seeds thoroughly and pat completely dry with paper towels. Transfer to mixing bowl and drizzle with olive oil, ensuring every seed gets coated.
  4. Add salt, garlic powder, paprika, and black pepper. Toss everything together until seasonings coat each seed evenly.
  5. Spread seasoned seeds in single layer on parchment-lined baking sheet. Roast for 10-15 minutes, stirring once halfway through, until golden brown and crispy.
  6. Remove from oven and let cool on baking sheet for 5 minutes. Taste and adjust seasoning if needed with extra salt.

Notes

Clean pumpkin seeds immediately after carving to prevent drying out. Seeds can be stored in refrigerator for up to 2 days before roasting. Store roasted seeds in airtight container at room temperature for up to one week, or freeze for up to three months. To refresh day-old seeds, reheat in 350°F oven for 2-3 minutes. Make sure seeds are completely dry before roasting to achieve proper crispiness.