Whenever I roast pumpkins to make pumpkin puree I save the seeds to make toasted pumpkins seeds with! Pumpkin seeds are such a great snack and they are so easy to make! You simply save the pumpkin seeds, rinse them and let them dry before tossing them in butter or oil along with seasonings and roasting them! It’s that easy! Once you have the basics down it’s time to play around with flavours and seasoning! Simple salt and pepper seasoned pumpkins seeds are fabulous but it’s nice to try different seasonings! One of my favourites includes: smoked paprika, cumin, and garlic in addition to the salt and pepper. Yum!
Before and after:
Toasted Pumpkin Seeds
Super easy homemade toasted pumpkin seeds! The perfect fall snack!
- 1 cup pumpkin seeds, cleaned and dried
- 1 tablespoon oil or melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked hot paprika
- Toss the pumpkin seeds in oil and salt.
- Place them on a baking sheet in a single layer.
- Bake in a preheated 400F/200C oven until golden brown, about 10-20 minutes. They may start to pop but it is ok.
Tip: Rinse the seeds in a strainer and then pat dry with towels and a lot of the remaining strings will get stuck to the towels.
Tip: Spread the seeds on a baking sheet overnight to dry completely before roasting.
Option: The seasonings here are just a tasty example! Use your favourite seasonings! Experiment! Have fun! Enjoy!
Note: Roast times will vary depending on the size of the seeds where the smaller the seeds are the less time they will take, so keep an eye on them!
Tip: You can roast the seeds of acorn squash, butternut squash, etc. exactly the same as pumpkin seeds!
Homemade Microwave Popcorn
Kevin, I add garlic powder & paprika to my pumpkin seeds. They last about 10 minutes.
Garlic powder and paprika pumpkin seeds sound tasty.
Kevin, I was told to soak the seeds in salt water beforehand….I tried fajita seasoning this time, I will see soon how tasty they turn out!
Yum! These barely made it out of the oven. I'll never throw pumpkin seeds away again
Great idea with the chipotle; I'm making them today! Over the years I have soaked them in salt water and not soaked them in salt water…the only difference I've found is they take longer to bake if you soak them first, but I haven't found a difference in flavor either way. Therefore, I no longer soak them first 🙂
I'm fan of your blog, Here in Venezuela is very common preparing Pumpkin seeds… Excellent repice. Congratulations! Edgar Lopez From Venezuela
Joanne Ross says
all these recipes look yummy, can't wait to get some small pumpkins and try them. Much better to have fresh than canned, unless it is home canned. Too old and decrepit to do that anymore.
After you roast them…can you eat the entire seed…or do you have to crack them open and just eat the inside ??
Anonymous: You can eat the entire seed.
We have been making these since I as a child! I had to click to see how you make them. Was surprised to see oil. I have always just washed, placed on cookie sheet, salted, than toasted. They never popped for me…lol Guess it may be the oil!
I love these but must say that they act like a laxative for me. Doesn’t stop me though, lol
Watch these like a hawk! Very easy to burn at this heat, I just burned 2.5 cups… I think the longer you let them dry beforehand, the shorter the roasting duration at this temp. Another thing to note is the seasoning burns before the seed necessarily do. Just keep an eye and nose on them, and remember they will continue to cook and brown after removing. No more than 14-16 minutes