They make an excellent snack, so whenever I bake a pumpkin (or carve one with my kids for Halloween), I save the seeds, season them, and roast them. My kids get so excited every year when carving Jack-O-Lanterns. They make sure to save as many of the seeds as they possibly can. We then clean them and roast them. These roasted pumpkin seeds are delicious. The extra kick from the spices dramatically elevates their flavor. And they keep well on the counter for up to two weeks!
Recipe Card
Raw pumpkin seeds: Clean them well, then wash and dry them. Don’t go nuts about completely drying them; they will dry out in the oven. Olive oil: Adds great flavor to the seeds. I like to use extra-virgin olive oil. To season: Kosher salt, smoked paprika, garlic powder, and cayenne pepper.
You start by removing the seeds from the pumpkin, rinsing, and drying them on a clean towel.
Next, mix together the seeds, olive oil, and spices.
Spread the seasoned seeds on a parchment-lined, rimmed baking sheet. Bake them until golden, for about 15 minutes in a 350°F oven. Stir them midway through baking to ensure they roast evenly.
Whenever I roast a pumpkin or microwave spaghetti squash, I remind myself not to discard the seeds.
Picking the seeds, rinsing, and drying them is an extra effort. But it’s well worth it once the tasty seeds are seasoned and roasted.
You can also shell them and use them in recipes. They make a lovely, crunchy addition to salads such as this arugula salad.
You can use them to top this pumpkin curry soup or add them to a chocolate bark for a sweet-salty-spicy flavor combination.
For longer storage or if your kitchen is hot, store them in an airtight container in the fridge for up to a month. You can reheat them in the microwave at 50% power.
You can also freeze these seeds in a freezer-safe container for up to three months.
