Roasted Pumpkin Seeds
Crispy, golden roasted pumpkin seeds with endless seasoning options. A perfect fall snack that’s easy to make and even easier to enjoy.
Equipment
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- - Kitchen towel
Ingredients
- - 1½ cups pumpkin seeds
- - 2 tsp fine sea salt
- - 2 tsp olive oil or other cooking oil
- - 2 tsp spice blend pumpkin pie spice, curry, chili, harissa
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Place seeds in a bowl of water and swirl to clean.
- Simmer seeds in 2 cups salted water for 5 minutes.
- Drain and pat seeds completely dry.
- Toss with oil and spices on baking sheet.
- Roast for 20–25 mins, stirring halfway through.
- Let cool and store in airtight container.
Notes
- Watch closely — seeds can burn quickly near the end.
- Try sweet or savory spice blends.
- Store cooled seeds for 2 weeks or freeze.
- Try sweet or savory spice blends.
- Store cooled seeds for 2 weeks or freeze.