Roasted pumpkin seeds are a delicious and nutritious snack that’s perfect for the fall season, especially after carving pumpkins! This simple recipe transforms the seeds into a crunchy, savory treat with just the right amount of seasoning. You can customize the flavor to your liking, whether you prefer a classic salty version, a sweet cinnamon sugar blend, or even a spicy kick with chili powder. Roasting pumpkin seeds is also a great way to reduce waste and enjoy the full bounty of the pumpkin, making it an eco-friendly snack option. Plus, they’re packed with fiber, antioxidants, and healthy fats, making them a guilt-free indulgence.
Ingredients:
- Seeds from 1 medium pumpkin
- 1-2 tablespoons olive oil
- 1 teaspoon sea salt (adjust to taste)
- Optional seasonings: garlic powder, smoked paprika, chili powder, or cinnamon and sugar for a sweet variation
Instructions:
- Preheat oven to 300°F (150°C).
- Prepare the seeds: Scoop out the seeds from your pumpkin. Place them in a colander and rinse under cold water, removing as much of the pumpkin pulp as possible. Pat the seeds dry with a paper towel.
- Season the seeds: In a medium bowl, toss the seeds with olive oil and salt. If you want to add extra flavors, now’s the time to mix in any optional seasonings like garlic powder, paprika, or cinnamon and sugar.
- Spread on a baking sheet: Spread the seeds in a single layer on a parchment-lined baking sheet.
- Roast the seeds for 25-30 minutes, stirring occasionally to ensure even cooking. The seeds are ready when they turn golden brown and crispy.
- Cool and enjoy! Let the seeds cool completely before eating. Store in an airtight container for up to a week.
Feel free to experiment with different seasoning combinations for a fun variety of roasted pumpkin seed flavors!
