How to Make Perfect Roasted Pumpkin Seeds Step by Step

As the leaves turn and the air gets crisp, there’s nothing quite like the joy of cooking with pumpkins! One of my favorite fall traditions is making Easy Roasted Pumpkin Seeds Recipe (Step by Step). Not only is it a delightful way to use up those seeds after carving pumpkins, but it also makes for a healthy and crunchy snack that my family loves. Plus, it’s a fantastic addition to my collection of easy pasta recipes and 30-minute meals for quick family dinners!

Why You’ll Love This Recipe

• Simple and quick to prepare, perfect for busy weeknights.
• Customizable with your favorite seasonings for a unique flavor.
• Healthy snack option that’s packed with nutrients.
• Great way to involve kids in the kitchen during pumpkin carving!
• Can be stored for later, making it a convenient treat.

Ingredients

To make these delicious roasted pumpkin seeds, you’ll need:

• 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.

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the fun part—making these crunchy delights!

1. HEAT OVEN to 300F/150C. Line a baking sheet with foil or parchment paper.
2. EXTRACT PUMPKIN SEEDS: Cut the top off the pumpkin. I scrape the sides with a spoon or ice cream scoop and take out the pumpkin guts (pulp) and seeds with my hands. If starting with a small pie pumpkin, cut it in half. It’s okay 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.
3. 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 the prepared baking sheet.
4. 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.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your roasted pumpkin seeds turn out perfectly:

• For extra crunch, soak the seeds in water for a few hours before roasting. This is part of my Crunchy Soaked & Roasted Pumpkin Seeds Recipe that I love!
• Experiment with different seasonings! Try Maple Roasted Pumpkin Seeds for a sweet twist or go savory with garlic powder and chili powder.
• Don’t overcrowd the baking sheet; give the seeds space to roast evenly.
• Keep an eye on them towards the end of roasting to prevent burning.

How to Serve

These roasted pumpkin seeds are incredibly versatile! Here are some fun serving suggestions:

• Serve them in a bowl as a healthy snack during movie nights.
• Sprinkle them over salads for added crunch and nutrition.
• Mix them into trail mix for a delightful on-the-go snack.
• Use them as a topping for creamy garlic pasta or other weeknight dinner ideas.

Make Ahead and Storage

Roasted pumpkin seeds can be made ahead of time and stored for later enjoyment. Here’s how:

• Once cooled, store the seeds in an airtight container at room temperature for up to a week.
• If you want to keep them longer, consider freezing them in a freezer-safe bag. They can last for several months!
• Before serving, you can re-crisp them in the oven for a few minutes if they lose their crunch.

So there you have it! Making Roasted Pumpkin Seeds is not only easy but also a fun way to celebrate the fall season. I hope you enjoy this recipe as much as I do. And remember, if you’re looking for more delicious ideas, check out my Garlic Butter Beef Bites or Beef with Broccoli for quick family dinners. Happy cooking!