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Roasted Pumpkin Seeds in a white bowl

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are a tasty and healthy snack. We enjoy them with different flavors, and this method works with all squash seeds. Roasted squash seeds are such a great treat!

Course snacks
Cuisine American
Keyword How to roast pumpkin seeds
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 - 6
Calories 126 kcal
Author Sandy Clifton

Ingredients

  • 2 - 3 cups Pumpkin Seeds (rinsed and strained)
  • 1 - 2 Tbsp Melted Butter (or olive oil) just enough to coat seeds lightly
  • ½ tsp Salt (or to taste)

Spicy (add a healthy pinch of your favorites)

  • 1 tsp Olive Oil
  • pinch Sea Salt
  • pinch Smoked Paprika
  • pinch Garlic Powder
  • pinch Chipotle Chili Powder
  • pinch Curry Powder

Sweet & Spicy

  • 1 tsp Melted Butter
  • 1 tsp Sugar
  • 1 tsp Brown Sugar
  • pinch Cinnamon
  • pinch Nutmeg
  • pinch Ginger Powder

Ranch

  • 1 tsp Olive Oil
  • ½ - 1 tsp Ranch Dressing Powder

Instructions

  1. Rinse them in a strainer, shake them to get most of the water off, and spread them out on a baking sheet.

  2. Put them into a 300 degree (F) oven for 15-20 minutes to dry.

  3. Take out of the oven and toss with olive oil or butter, and salt and/or spices or your choice.

  4. Put them back in the oven at 300 degrees (F) for 15-25 minutes, stirring occasionally, until they get golden brown. 

Recipe Notes

1. The trick to perfectly roasted pumpkin seeds is a low oven temperature.
2. Drying them before adding the butter and roasting ensures a crisp pumpkin seed that will have the perfect crunch!