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roasted pumpkin seeds

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a fairly standard recipe for basic oven-roasted pumpkin seeds, using the seeds from a freshly carved pumpkin. We enjoy these every fall.

yield 8 -12 (about 2 cups roasted seeds)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For roasted pumpkin seeds

  • 2 c
    fresh pumpkin seeds
  • 1 Tbsp
    butter
  • 2 Tbsp
    salt
  • 2 Tbsp
    garlic powder
  • 1 Tbsp
    seasoning salt

How To Make roasted pumpkin seeds

  • 1
    Preheat oven to 350°F. Lightly coat a baking sheet with the butter; set aside.
  • 2
    After carving a fresh pumpkin, remove seeds from the pumpkin pulp. Place the pumpkin seeds in a colander and rinse several times under cool running water until all stringy pulp is gone. Rinse seeds once more, and let the colander stand in sink (about 5-10 minutes) to let the water drain out.
  • 3
    In a bowl combine salt, garlic powder and seasoning salt. Add seeds and toss until all seeds are well coated.
  • 4
    Place the pumpkin seeds on the buttered baking sheet. Bake in a 350°F oven for about 15 minutes or until seeds are a light golden brown. Let cool completely before enjoying.
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