Roasted Pumpkin Seeds 🎃🌰🥨 Crispy, Golden, and Perfectly Seasoned for Snacking

These roasted pumpkin seeds turn your jack-o’-lantern leftovers into a savory, crunchy snack.

With endless seasoning options, they’re just as good for nibbling on the couch as they are for topping soups, salads, or roasted veggies.

Ingredients (Makes about 2 cups)

• Seeds from 1 medium pumpkin (about 2 cups, rinsed)
• 1–2 tbsp olive oil or melted butter
• ½–1 tsp kosher salt (to taste)
• Optional spices: paprika, garlic powder, cinnamon sugar, chili powder, everything bagel seasoning

Instructions

Step 1: Clean the seeds

• Scoop seeds from pumpkin and separate from pulp.
• Rinse under cold water and pat dry thoroughly with a clean towel — drier seeds = crispier results.

Step 2: Preheat oven

• Set oven to 300°F (150°C) for even, gentle roasting.

Step 3: Season

• Toss seeds in a bowl with olive oil or melted butter.
• Add salt and any additional seasonings you like. Stir until evenly coated.

Step 4: Roast

• Spread seeds in a single layer on a baking sheet.
• Roast 35–45 minutes, stirring every 10–15 minutes, until golden and crisp.

Step 5: Cool and enjoy

• Let seeds cool completely — they’ll crisp up more as they cool. Store in an airtight container.

Flavor Variations

• Savory garlic herb: garlic powder, dried thyme, rosemary, parsley
• Smoky paprika: smoked paprika, cumin, chili powder
• Sweet cinnamon sugar: cinnamon, nutmeg, brown sugar
• Everything bagel: sesame seeds, dried garlic, dried onion, poppy seeds

Pro Tips

• Dry the seeds completely before roasting for max crunch
• Keep oven temperature low to avoid burning
• Stir regularly for even cooking
• Try boiling seeds in salted water for 10 minutes before roasting for extra flavor

Final Thoughts

Roasted Pumpkin Seeds are simple, satisfying, and a zero-waste way to enjoy your pumpkin inside and out. Whether you go salty, spicy, or sweet, they’re a fall snack worth making by the batch.

Scoop it. Season it. Roast it into golden perfection. 🎃🌰🥨