These roasted pumpkin seeds use one simple trick to ensure addictively crunchy pumpkin seeds every time! They are a great and healthy snack that the whole family is sure to love.
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If you have been tossing your jack-o-lantern’s guts into the trash, then you have no idea what a delicious treat you have been missing.
Ok, let me clarify. I am not talking about the slimy, stringy bits, but rather the seeds!
If they are made correctly, roasted pumpkin seeds are a snackers dream come true. They can be seasoned just about any way imaginable and with just 1 net carb per serving, you can enjoy them guilt-free. Not that I condone guilt for ANY food choices 🙂
For years I used to try making roasted pumpkin seeds, but they always turned out fibrous and lacked the crunch that I was looking for. That all changed when I discovered the one step that I had been missing …
Boiling the seeds before baking them!
Such a simple step makes all the difference in the world! So, if you’ve been let down with homemade roasted pumpkin seeds in the past, give this recipe a try and prepare to have your mind changed.
What you’ll need to make the BEST EVER Roasted Pumpkin Seeds
- 2 cups of raw pumpkin seeds – A large pumpkin has about 1 cup of seeds although this will obviously vary from pumpkin to pumpkin. You can also use spaghetti or butternut squash seeds!
- Oil – Any oil suited for high heat will work fine. I recommend avocado oil or butter flavored coconut oil.
- Sheet pan
- Parchment paper or a silicone baking mat
Other flavor ideas:
- Cinnamon and sweetener – Simply toss the seeds into a mixture of 1 tsp cinnamon and 1/4 cup of sweetener (I use Monk Fruit) immediately after the oil.
- Cajun, Ranch, or Tajin seasoning – after spreading on the baking sheet, toss with seasoning to taste
- Popcorn seasoning – This is probably my favorite because it’s so easy and versatile. I use Orville Redenbacher’s popcorn seasoning right before eating. They come in a ton of flavors but my favorite is white cheddar!
Be sure to check out these other great recipes:
Best Roasted Pumpkin Seeds
- Rinse pumpkin seeds and remove any bits of pumpkin pulp that haven't come loose.
- Place the rinsed seeds in a large pot and fill with water and 1 teaspoon of salt. Bring to boil over high heat and allow to boil for 15-20 minutes. While the seeds are boiling, preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
- Drain the pumpkin seeds and toss them with the oil and remaining 1 tsp of salt. Stir until they are well coated.
- Spread the seeds into an even layer on the prepared baking sheet and transfer to the oven.
- Bake for 40-50 minutes, stirring the seeds halfway through. The seeds are done when they are deep golden brown. **Update – After hearing from many of you that your seeds were burning, I retested this recipe. The cooking times listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
- Season with additional salt or seasoning of choice if desired.
- Allow to cool slightly and then enjoy immediately or transfer to a storage container to enjoy later.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.