Roasted Pumpkin Seeds
Crunchy, toasty, and lightly seasoned, roasted pumpkin seeds are the ultimate fall snack. Perfect straight out of the oven, sprinkled on soups and salads, or packed into jars for gifting. Simple, cozy, and endlessly customizable.
Ingredients
Roasted Pumpkin Seeds Ingredients
- Seeds from 1 medium pumpkin about 1 to 1 ½ cups
- 1 tbsp olive oil or melted butter if you’re extra
- 1 tsp salt
- ½ tsp black pepper
Optional Decorations
- Sprinkle of smoked paprika for a little drama
- Cinnamon sugar for a sweet twist
- Garlic powder for savory goodness
- Chili flakes if you’re feeling fiery
Instructions
Clean the Seeds
- Scoop seeds from your pumpkin, then separate them from the stringy bits. It’s a little messy, but trust me, worth it. Rinse under cold water and pat them dry with a kitchen towel. The dryer they are, the crispier they’ll get.
Season the Seeds
- Toss seeds in olive oil, salt, and pepper. This is your base. From here, you can keep it simple or get wild with spices. I once did cinnamon sugar and nearly cried tears of joy — no regrets.
Spread & Bake
- Spread the seeds in a single layer on a baking sheet. Pop them into a preheated oven at 325°F (160°C). Roast for 25–30 minutes, stirring halfway so they toast evenly. Your kitchen will smell like fall and happiness.
Taste Test (The Fun Part)
- Take one out, blow on it dramatically, and crunch. If it’s golden and crisp, you nailed it. If not, give it another 5 minutes. Don’t walk away too far though — these babies go from “perfectly roasted” to “oops, burnt” fast.
Cool & Snack
- Let them cool for a few minutes (hardest part, honestly). Then dig in. Share if you want… or don’t. I won’t judge.
Notes
- Dry your seeds really well before roasting for maximum crunch.
- Switch up flavors — try sweet, spicy, or herby blends.
- Store leftovers in an airtight jar at room temp for up to a week (but good luck making them last that long).
- Great for movie night munching, salad topping, or cozy fall grazing.