Description
Enjoy perfectly roasted pumpkin seeds every time with this easy, foolproof recipe. Inside, you’ll find expert tips for cleaning seeds and creative flavor variations to try. Makes about 1½ cups from a medium pumpkin.
Ingredients
1–2 cups raw pumpkin seeds (cleaned and dried)
1–2 tablespoons olive oil (or sunflower oil)
1 teaspoon sea salt (or kosher salt)
½ teaspoon smoked paprika (or cumin, chili powder)
½ teaspoon garlic powder (or onion powder)
Instructions
Preheat oven to 325°F (160°C).
Rinse pumpkin seeds and remove all pulp. Pat the seeds dry thoroughly with a towel.
Toss seeds in a bowl with olive oil, salt, smoked paprika, and garlic powder until evenly coated.
Spread seeds in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, stirring twice during baking for even browning.
Remove from oven when seeds are golden and crisp. Allow to cool fully before eating.
Notes
Dry the pumpkin seeds completely before roasting for maximum crunch.
Try butternut squash or acorn squash seeds for variety.
Add curry powder, za’atar, or cinnamon and maple syrup for bold flavor twists.
Store seeds in an airtight container for up to 2 weeks.
Re-crisp seeds by heating at 300°F (150°C) for 5 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Meals & Salads
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: ¼ cup
- Calories: 170
- Sugar: 0g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg