Roasted pumpkin seeds make for the perfect seasonal treat. They are festive, easy to make, and won’t add to the infamous seasonal weight gain 🙌🏼
Every year when we carve pumpkins I find myself scouring the internet for a simple pumpkin seed recipe while covering my phone in pumpkin guts. I can only imagine I’m not the only one!
So this year, I wanted to create a recipe that combined the best parts of the recipes I had tried in the past, and would be easy to remember for next year (as to avoid the unfortunate phone situation).
In this recipe you’ll find that I boil the seeds before roasting them. This is such a worthwhile step! It helps to clean the seeds, seasons them, and ensures that the seeds are fully cooked. No one wants pulpy, bland, chewy seeds. Make it easy on yourself and boil them 😉
You are welcome to add whatever spice blend you please to your seeds. Cinnamon sugar, paprika, harissa, or ranch… The world is your oyster! This method is compatible with whatever you’d like, just be sure to adjust the amount of salt added to the seeds after boiling.
Roasted Pumpkin Seeds
Course: Snacks8
servings15
minutes20
minutesIngredients
2 cups pumpkin seeds
3 tsp olive oil
2 tsp salt, plus more for water
Directions
- Preheat oven to 350F.
- Start to bring a medium-sized pot of water to a boil. Add salt to the water until it tastes like ocean water.
- Rinse pumpkin seeds in a colander.
- Add seeds to boiling water and simmer for 7 minutes.
- Drain seeds and spread out on towel to dry. You can pat them dry to speed up the process.
- Spread dry seeds on a baking sheet lined with parchment.
- Drizzle with oil and sprinkle with salt. Stir well.
- Bake for 20-25 minutes or until browned.
- Cool and enjoy!
Recipe Video
Notes
- Be sure to season your boiling water with salt!
- If you want extra-crispy seeds, turn off your oven when they are done and let them sit in the oven for an extra 5 minutes.
