How to Roast Pumpkin Seeds (Crunchy, Savory & Addictive!)
There’s something magical about turning pumpkin guts into golden, salty little treasures. These roasted pumpkin seeds are nutty, crunchy, and endlessly snackable the perfect cozy fall project that makes your kitchen smell irresistible.
Ingredients
- Pumpkin seeds about ¾ cup from a medium pumpkin
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional
- A pinch of black pepper
Instructions
- Scoop out the pumpkin guts and pluck out the seeds. Don’t worry if some pulp sticks.
- Rinse seeds in a colander under warm water, rubbing gently. Pat them completely dry with a towel.
- Toss seeds in a bowl with oil, salt, garlic powder, paprika, and black pepper until well coated.
- Preheat oven to 350°F. Spread seeds on a greased or parchment-lined sheet pan.
- Bake for 12–15 minutes, stirring every 5 minutes. Watch closely toward the end.
- When seeds turn golden and smell nutty, remove and let cool completely before snacking.
Notes
For the crunchiest seeds, dry them completely, spread them in a single layer, stir while roasting, and let them cool before storing.