Perfect Roasted Pumpkin Seeds
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(26)
Ingredients
1 1/2 cups
- 1 ½ cups fresh pumpkin seeds
- 2 teaspoons extra-virgin olive oil or melted butter
- Optional sweetener: 2 teaspoons maple syrup or honey
- ¼ teaspoon fine salt, to taste
- Optional flavorings: Freshly ground black pepper, to taste, or 1 teaspoon pumpkin spice blend or ground cinnamon or curry powder
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Preparation
Chef’s notes
*Pumpkin seed quantity notes:
If your pumpkin yields a bit over or under 1 ½ cups, you should be fine following these ingredients and instructions as written. If it yields significantly less, know that your seeds may finish baking a few minutes earlier, so keep an eye on them. I’m able to fit a maximum of 2 cups on my baking sheet at one time—don’t overcrowd them or they won’t get toasty.
Make it dairy free/vegan:
For dairy-free pumpkin seeds, simply use olive oil instead of butter. For vegan seeds, use olive oil and don’t use honey (maple syrup is a great alternative, or skip the sweetener altogether).
Change it up:
You can use this technique to roast other winter squash seeds, including butternut, acorn, delicata, and spaghetti squash. Since these seeds are typically smaller than pumpkin seeds, they may roast more quickly, so keep an eye on them.