Roasted Pumpkin Seeds
Crispy roasted pumpkin seeds from your jack-o-lantern get tossed in oil and savory spices for the classic USA Halloween snack that wastes nothing. Roast low and slow until crunchy — a Fall trail-mix staple.
🛒Ingredients
- 1 1/2 cups fresh pumpkin seeds, rinsed and well dried
- 1 tablespoon olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne optional
- Optional sweet: 1 tablespoon sugar + 1/2 teaspoon cinnamon
🔧Kitchen Tools Needed
- Baking sheet
- Parchment
- Colander
- Towels
- Mixing bowl
📝Instructions
- 1
Rinse carving seeds free of pulp; pat very dry (or air-dry 30–60 minutes).
- 2
Preheat oven to 325°F. Toss seeds with oil, salt, and spices.
- 3
Spread single layer on parchment. Roast 20–30 minutes, stirring every 10 minutes, until golden and crisp.
- 4
Cool on the pan — they crisp more as they cool. Store airtight up to 2 weeks.
- 5
Use seeds from sound same-day pumpkins; discard slimy seeds.
🥗Nutrition Information
⚡Calories per serving: 150
🏷️Recipe Tags
❓Frequently Asked Questions
Why chewy seeds?
Not dry enough before roasting or underbaked. Dry thoroughly; roast until deep golden; cool fully.
Best oven temp?
325°F for even crunch without scorching.
Store-bought pepitas?
Yes — often 15–20 minutes since already clean and dry.
Shell-on vs green pepitas?
Both work; carving seeds are larger and white; pepitas are usually hulled.
