How to Roast Pumpkin Seeds and 8 Recipes You'll Want to Snack on All Fall
One of the best parts of Halloween is rewarding your pumpkin-carving efforts by snacking on the seeds, which become golden and toasty when roasted in the oven. But don't just settle for a sprinkle of salt and pepper—or wait until October!—to up your fall snacking game. With a little strategic seasoning, pumpkin seeds can take on a variety of bold flavors. Whether you prefer warm fall spices or a kick of Sriracha, we've got eight addictive twists on the crunchy autumn snack.
What You'll Need:
- 2 medium pumpkins
- Large spoon or pumpkin scoop
- Rimmed baking sheet
- Seasonings of your choice
How to Roast Pumpkin Seeds:
- Preheat the oven to 300 degrees Fahrenheit.
- Scoop out the seeds from two medium-sized pumpkins (about two cups).
- Place the seeds in a colander and rinse with cold water, working to separate the seeds from the pumpkin guts.
- Pat seeds dry.
- Spread the seeds on a rimmed baking sheet.
- Bake seeds until dry throughout, about 50 to 60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350 degrees Fahrenheit.
- Transfer the seeds to a bowl, add your choice of flavorings below, then return seeds to the baking sheet and roast 10 to 15 more minutes, or until golden.