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Roasting Pumpkin Seeds Oven

Learn the foolproof method for roasting pumpkin seeds oven style to achieve golden crunch and maximum flavor. This zero-waste recipe transforms pumpkin guts into a nutritious, protein-packed fall snack.
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Servings: 1 -2 cups roasted pumpkin seeds
Course: Snack
Cuisine: Fall Seasonal
Calories: 94
Ingredients Method Notes

Ingredients
  

Essential Ingredients:
  • Pumpkin seeds from one medium pumpkin 1–2 cups
  • 1½ teaspoons salt for boiling water
  • 1 tablespoon olive oil avocado oil, or melted butter
  • Seasonings of choice savory or sweet
Substitution Options:
  • Use avocado oil for higher heat tolerance
  • Swap table salt with sea salt kosher salt, or garlic salt
  • Try curry powder pumpkin spice, shawarma seasoning, or maple syrup

Method
 

  1. Harvest and clean seeds from pumpkin. Rinse thoroughly.
  2. Boil seeds in salted water for 10 minutes.
  3. Drain and pat completely dry with paper towels.
  4. Toss seeds with oil and chosen seasonings until evenly coated.
  5. Spread in a single layer on parchment-lined baking sheet.
  6. Roast at 325°F (160°C) for 15–20 minutes, stirring halfway.
  7. Cool at least 15 minutes to achieve peak crispiness.

Notes

Always dry seeds thoroughly before roasting for maximum crunch. Use single baking layers to prevent steaming.