Quick Recipe Overview
Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes | Servings: 6 | Yield: About 1 1/2 cups | Difficulty: Easy | Cuisine: American | Course: Snack
Intro
Roasted pumpkin seeds become crunchy when they are cleaned, dried, and baked at a moderate temperature. This savory version uses oil, salt, smoked paprika, and garlic powder.
Why You’ll Love This Recipe
Drying the seeds helps them roast instead of steam. A low oven gives the centers time to dry before the surface browns too much.
Recipe Card
**Roasted Pumpkin Seeds**
Fresh pumpkin seeds roast into a crunchy snack with a light coating of oil and savory seasoning. Rinse and dry them well for the best texture.
**Ingredients**
– 1 1/2 cups raw pumpkin seeds, scooped from 1 medium pumpkin
– 1 teaspoon neutral oil
– 1/2 teaspoon fine salt
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
**Instructions**
1. **Heat oven.** Heat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. **Clean seeds.** Remove pumpkin pulp and rinse raw pumpkin seeds under cool water. Pick away remaining strands.
3. **Dry seeds.** Pat seeds thoroughly dry with a clean towel. Spread on a towel for 10 minutes to air-dry.
4. **Season seeds.** Toss seeds with neutral oil, fine salt, smoked paprika, and garlic powder until evenly coated.
5. **Roast.** Spread in one layer. Roast at 300°F for 25 to 35 minutes, stirring every 10 minutes, until dry and lightly golden.
6. **Cool.** Cool completely on the pan. Seeds crisp as they cool. Store airtight.
Seed size and moisture change roasting time. For a sweet option, replace paprika and garlic with cinnamon and a teaspoon of maple syrup, then watch closely near the end. Estimated per 1/4 cup: about 150 calories.
Recipe Tips
Rinse away pulp and dry seeds thoroughly. Roast in a single layer and stir regularly because sizes vary.
Common Mistakes to Avoid
Damp seeds can stay chewy. A very hot oven can brown the outside before the centers dry. Cool fully before sealing.
Variations
For sweet seeds, use cinnamon and a little maple syrup instead of savory spices. For heat, add a pinch of cayenne.
What to Serve With It
Enjoy by the handful or scatter the seeds over creamy pumpkin soup for a crunchy finish. Browse the Recipe Index for more snack ideas.
Storage
Store completely cooled seeds airtight at room temperature up to 1 week.
Reheating
Refresh in a 275°F oven for 5 to 8 minutes if they soften.
Make Ahead
Clean and dry seeds a day ahead, then refrigerate until ready to season and roast.
FAQs
Do pumpkin seeds need to dry before roasting?
Yes. Drying removes surface moisture so they roast crisp instead of steaming.
Why are my roasted pumpkin seeds chewy?
They may need more drying time or may have been stored before fully cooling.
Can I roast seeds from any pumpkin?
Yes. Seed size varies, so check often and adjust the time.