Basic Roasted Pumpkin Seeds

A basic recipe for toasted pumpkin seeds that can be spiced up to your taste. [Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Basic Roasted Pumpkin Seeds

About This Recipe

Yield:Makes about 2 cups
Active time:10 minutes
Total time:1 1/2 hours
This recipe appears in: Serious Entertaining: A Halloween Cocktail Party 9 Ways to Spice Up Your Pumpkin Seeds

Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons vegetable, canola, or olive oil
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degree oven, stirring occasionally, or use a hair dryer.

  2. 2

    Adjust oven rack to center position and preheat oven to 325°F. In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

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