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How To: Roasted Pumpkin Seeds 

By LAURA
Don’t let those pumpkin seeds go to waste! Perfectly crunchy and packed with nutrients, this simple roasted pumpkin seed recipe is a treat the whole family can enjoy. Choose between a savory or sweet spice blend to suit your taste!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 4 Peoples
Calories 150 kcal

Ingredients
  

  • Pumpkin seeds
  • 2 tsp olive oil (for savory) or melted coconut oil, melted (for sweet)
  • 2 tsp spice blend (see below)

Savory Spice Blend:

  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • Pinch black pepper

Sweet Spice Blend:

  • 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp coconut sugar
  • Pinch of sea salt

Instructions
 

  • Preheat your oven to 350°F (177°C).Scoop out the pumpkin seeds and place them in a large bowl of water. The seeds will float to the top. Separate them from the pumpkin flesh, then wash and dry them using a colander. It’s okay if some flesh remains on the seeds.Lay the seeds in a single layer between clean kitchen towels or paper towels, pressing out any remaining liquid to ensure crispiness while roasting.Mix the spice blend and oil of your choice in a bowl, then toss in the pumpkin seeds until evenly coated.Line a baking sheet with parchment paper, spread the seeds in a single layer, and bake for 15-20 minutes, or until crispy and golden.Allow them to cool for five minutes before serving. Store in an airtight container for up to two weeks. Enjoy 🤍

Notes

Tip: Roasted pumpkin seeds are incredibly versatile, so feel free to experiment with different seasonings like cinnamon for a sweet version or chili powder for a spicy kick. Make sure to dry the seeds thoroughly before roasting to get them crispy. You can store them in an airtight container for up to a week!