Have you ever cooked pumpkin seeds before? It is so easy to make these Roasted Pumpkin Seeds. They are so tasty, you’ll wish you could get them all year long!
Roasted Pumpkin Seeds
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Carving the Halloween pumpkin means ending up with lots of gooey pumpkin seeds. What do you do with yours? Don’t waste them! Clean them (with the tips in this post), then cook them. If you’ve never had roasted pumpkin seeds before, you’re in for a treat!
How Do You Roast Pumpkin Seeds?
It’s easier than you think! Once you have the seeds cleaned (that’s the hard part), let the seeds dry spread out on a sheet of parchment paper. Don’t use paper towels to dry the pumpkin seeds – the seeds will stick to the paper towels and you’ll have to start all over! Trust me on this one…
Then give the seeds a toss with some melted butter and salt (see the printable recipe card below for the amounts).
You’ll want to roast these pumpkin seeds low and slow in your oven. They’ll take almost an hour (depending on how dry the seeds are when you start). You just need to stir them around once, about halfway through cooking.
I don’t know about you, but my favorite recipes are the ones that I can mostly ignore, like this one!
Enjoy!
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Printable Recipe Card for Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
Ingredients
- 1 cup clean pumpkin seeds
- 1/2 Tablespoon butter melted
- 1/2 teaspoon salt
Instructions
- Clean pumpkin seeds using these tips.
- In a small bowl, combine pumpkin seeds, butter, and taco seasoning. Stir to mix.
- Line a lipped baking sheet with parchment paper.
- Spread pumpkin seeds in a single layer on the parchment paper.
- Bake pumpkin seeds at 300 degrees for 40-50 minutes, stirring once, until seeds are toasted.
- Cool on the baking sheet.
- Store in an air-tight container.
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