Roasted Pumpkin Seeds

5 from 1 vote

Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

Servings: ¼ cup each

Calories: 78kcal

Author: Beth Moncel

Equipment

Enamelware Sheet Pan
Parchment Paper

Ingredients

2.5 cups fresh pumpkin seeds
1 Tbsp cooking oil*
1 tsp Tony Chachere's Cajun Seasoning*

Instructions

Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!

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Notes

*Use your favorite high heat cooking oil and your favorite seasoning blend (see notes above recipe for seasoning ideas).

Nutrition

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