The Perfect Recipe for How to Roast Pumpkin Seeds
Learn how to roast pumpkin seeds until crispy and golden with simple ingredients, easy seasoning ideas, and optional soaking instructions.
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Servings: 1 cup
Equipment
- Cookie sheet
- Fine mesh strainer
- Kitchen towel
- Sharp knife
- Wooden spoon or spatula
- Medium bowl
- Piece of parchment paper
- Kitchen towel or paper towels
- Airtight container (for storage)
Ingredients
- 1 cup raw pumpkin seeds cleaned
- 2 tablespoons extra virgin olive oil melted butter, or melted coconut oil
- 1 teaspoon kosher salt or to taste
- Optional seasonings: garlic powder onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, pumpkin pie spice, chili powder, lime zest, maple syrup, or dried herbs
- Large bowl of water for soaking optional
Instructions
- Cut the pumpkin open and scrape out the seeds and stringy pulp with a large spoon.
- Separate the seeds from the pulp and rinse them well under cool water.
- Pat the seeds dry with a kitchen towel or paper towels.
- For optional soaking, place the clean seeds in a bowl of water with a little salt and let them soak overnight. Drain and dry them well before roasting.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Add the clean, dry pumpkin seeds to a bowl.
- Toss the seeds with olive oil, melted butter, or melted coconut oil.
- Add the salt and any optional seasonings.
- Spread the seeds in a single layer on the prepared baking sheet.
- Roast for 20 to 30 minutes, stirring every 5 to 10 minutes, until the seeds are golden and crisp.
- Let the roasted pumpkin seeds cool completely before eating or storing.