Weight Watchers Friendly
Easy Oven-Roasted Pumpkin Seeds are a simple way to turn fresh pumpkin seeds into a salty, crisp snack instead of tossing them out. A little olive oil and a few pantry seasonings are all they need.
This recipe keeps the seasoning simple with garlic powder and smoked paprika. The flavor is savory without being overpowering, so the pumpkin seeds are easy to snack on by the handful or sprinkle over salads and soups.
They’re especially handy during pumpkin season when fresh seeds are already available from carving or cooking pumpkins. Once cleaned and dried, the rest is easy.
They also keep well, so there’s no need to finish the whole batch right away.
Why You’ll Love This Easy Oven-Roasted Pumpkin Seeds Recipe
Uses Fresh Pumpkin Seeds
This is an easy way to use the seeds from fresh pumpkins instead of throwing them away. Clean them well, dry them, and they’re ready for seasoning.
Simple Savory Seasoning
Garlic powder and smoked paprika give the seeds plenty of flavor without turning them into a heavily seasoned snack. The salt can also be adjusted to taste.
Easy to Keep on Hand
Once cooled, roasted pumpkin seeds store well for several days. They’re convenient for quick snacks or adding a little crunch to salads and soups.
No Special Equipment Needed
A medium mixing bowl and baking sheet are enough for this recipe. Spread the seeds out well so they have room to roast evenly.
Ingredient Substitutions
Olive Oil
Avocado oil can be used instead of olive oil.
Smoked Paprika
Regular paprika can be substituted for smoked paprika. The flavor will be milder and less smoky.
Garlic Powder
Onion powder can be used in place of garlic powder for a slightly different savory flavor.
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Easy Oven-Roasted Pumpkin Seeds
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Ingredients
- 2 cups raw whole pumpkin seeds cleaned
- 2 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- Pat the cleaned pumpkin seeds thoroughly dry with paper towels.
- Add the pumpkin seeds, olive oil, salt, garlic powder, and smoked paprika to a medium mixing bowl, then stir until evenly coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet.
- Bake for 12 minutes.
- Stir the pumpkin seeds with a spatula.
- Bake for another 10 to 13 minutes, or until dry, lightly golden, and crisp.
- Remove the baking sheet from the oven and cool the pumpkin seeds completely before serving.
Notes
Tips and Tricks
Dry the seeds well – Extra moisture can keep pumpkin seeds from roasting as evenly or becoming crisp. Keep them in one layer – Avoid piling the seeds on top of each other on the baking sheet. Watch them near the end – Pumpkin seeds can go from lightly golden to too dark fairly quickly during the last few minutes. Cool before storing – Let the seeds cool completely so trapped heat does not create moisture in the storage container.Storing
Room Temperature – Store cooled pumpkin seeds in an airtight container at room temperature for up to 1 week. Refrigerator – For longer storage, refrigerate them in an airtight container for up to 2 weeks.Nutrition
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