Save your pumpkin seeds when carving pumpkins to create an easy and healthy snack! This tutorial will show you How to Roast Pumpkin Seeds until perfectly seasoned and crunchy, with a savory salt and smoked paprika flavor or sweet cinnamon-sugar flavor.
Prep Time10 minutesminutes
Cook Time15 minutesminutes
Total Time25 minutesminutes
1cupraw pumpkin seeds
1tablespoonolive oil, or melted butter
1teaspoonsmoked paprika, or chili powder
Heat the oven to 350°F. Line a cookie sheet with parchment paper or foil.
Place the pumpkin seeds and pulp in a bowl of water. Using your hands, separate the seeds from the pulp. Remove the pulp and throw it away.
Place the seeds on a paper towel and dry well.
Place the seeds in a bowl and drizzle with olive oil. Season with salt and paprika, or chili powder, and toss until coated.
Spread seeds evenly over the cookie sheet and place in the oven. Bake for 10 minutes, then use a spatula to flip or stir them. Continue baking for another 5 to 10 minutes, until lightly toasted.
Remove from oven and serve warm or let pumpkin seeds cool. Serve as desired!
Storage: Store your roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator, but they may become a bit less crunchy that way.
More Flavor Options:
Sweet Cinnamon Sugar: This sweet version of the recipe uses 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 2 tablespoons granulated sugar.Spicy Cinnamon: Kick up the heat with a spicier version of the original! You’ll need 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper.Ranch: This one is super easy, just use 1 cup seeds, 2 tablespoons olive oil, 1 tablespoon ranch seasoning, and 1/2 teaspoon salt.Garlic Parmesan: Cheesy garlic flavor? Yum! Use 1 cup seeds, 2 tablespoons olive oil, 1/4 cup grated parmesan cheese and 1 1/2 teaspoons garlic powder.