Isn't half the fun of carving a jack o'lantern roasting the seeds? Spiced with chili powder, these roasted pumpkin seeds are a delicious seasonal snack.
If you’re carving pumpkins in the next few weeks, don’t even think about tossing the seeds! These roasted pumpkin seeds are toasty, nutty, salty, and crunchy – a healthy autumn treat that’s just too good to miss.
If you have kids, I think this recipe would be a great one to make with them. Half the work is separating the seeds from the squishy, slimy pumpkin flesh. In all honesty, I still have fun getting my hands messy doing it, so I can only imagine that it would be a blast for kiddos too. 🙂
How to Roast Pumpkin Seeds
My method for how to roast pumpkin seeds is super simple. I like to think of it in 3 easy steps:
- Cut,
- Clean,
- And bake.
Let’s start with #1. If you’re carving a pumpkin, you’ll cut a circle around the stem and lift off the lid. Use a spoon to scoop the slimy flesh and seeds out of the pumpkin and to scrape them off the underside of the lid.
If you’re working with another type of winter squash (which you totally can – see the tips below!), cut the squash in half vertically and use a spoon to scoop out the seeds. If the squash is too hard to cut, warm it whole in a 425°F oven for 10 minutes before slicing it open.
On to #2! Place the seeds and attached flesh in a large bowl of water. The seeds should float to the top, making it easier to separate them from the stringy pumpkin flesh.
Place the cleaned seeds in a colander and rinse them to remove any excess flesh.
Then, spread the seeds on a kitchen towel to dry. This might take a bit of time, 30 minutes or more. You want the seeds to be as dry as possible before you roast them.
Next, it’s time for step 3! Toss the dried pumpkin seeds with olive oil and salt, and spread them in a single layer on a parchment-lined baking sheet. Roast them at 300°F for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
That’s it! Allow the seeds to cool and crisp on the baking sheet for a few minutes before you season them up and serve.
Roasted Pumpkin Seeds Recipe Tips
- Give the seeds time to dry. If your seeds are still damp when you put them in the oven, they won’t crisp up as they bake. Make sure to allow them to dry fully before you start to roast them.
- Spice them up! Want to take your roasted pumpkin seeds to the next level? Spice them up with smoked paprika, chili powder, curry powder, or any spice blend you love. Lately, I’ve been tossing mine with pinches of my homemade chili powder when they come out of the oven. SO delicious!
- Think outside the pumpkin. Classic jack o’lanterns aren’t the only squash that have good seeds for roasting! You can roast and eat the seeds from any type of winter squash – butternut, delicata, acorn, kabocha, etc. Just be sure to keep an eye on them in the oven. Smaller seeds will take less time; larger seeds will need more.
More Favorite Fall Treats
If you love these roasted pumpkin seeds, try making one of these seasonal recipes next:
- Pumpkin Bread
- How to Make Pumpkin Puree
- Pumpkin Muffins
- Best Pumpkin Pie
- Pumpkin Pancakes
- Homemade Applesauce
- Applesauce Cake
- Apple Crumble
Roasted Pumpkin Seeds
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.
