Roasted Pumpkin Seeds

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Sometimes Homemade
October 24, 2013
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I have finally learned the simple art of making roasted pumpkin seeds. As a kid I remember munching on roasted pumpkin seeds while finishing up our pumpkin carving. As an adult I tried to make them a few times without success. They either ended up burnt or raw. A few years ago, it came up in conversation with my brother, and he shared his technique. It’s so easy! I’ve read a few recipes that call for drying the seeds overnight or boiling them in salt water. Who wants to take the time to do that when you don’t have to?

We carved our pumpkins on Sunday and our pumpkin seeds were ready snack on before we were cleaning up all the pumpkin guts! I loved how our pumpkins turned out, so I thought I’d share them again.

Roasted Pumpkin Seeds (full printable recipe below).

Pumpkin seeds
1.5 tbsp Olive Oil
Seasonings – I used garlic powder and seasoned salt 1/2-1 tsp (each)
Cooking spray

Separate your pumpkin seeds from the pumpkin guts. This is easiest to do when it’s still wet and not dried out. Give your seeds a good rinse with water.

Lay them out on paper towels or a pan to dry for 15 to 20 minutes. Combine your seeds with your olive oil and seasonings. The amount of seasonings varies by taste, but I used 1/2 to 1 teaspoons each of garlic powder and seasoned salt. It will depend on how many seeds you have. I had about 1 cup.

Heat oven to 325. Spray baking pan with cooking spray. Spread your pumpkin seeds in an even layer on the baking sheet.

Roast for 30-40 minutes. I would put them in for 15 minutes and then turn them. In another 10 minutes start checking them and potentially turn them again. Roasting time will vary based on the size of your seeds. You want to be careful not to burn the insides of your seeds. I usually break one open when I check them to make sure they’re not too brown on the inside. Sample them as you’re checking on them too. You want them crispy but not charred. Also remember they will cook for a few minutes in the pan when you take them out of the oven.

Let cool in the pan. Store in an air tight container for up to a week. Who are we kidding though, they won’t last that long!

I’m making pumpkin bars tonight – one of my favorite seasonal treats. I use my husband’s grandmother’s recipe which I’ll share this weekend or early next week. I’m already dreaming of cream cheese frosting!!!