Easy Roasted Pumpkin Seeds Recipe

These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.

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Photograph: Vicky Wasik

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

Roasting pumpkin seeds isn't exactly rocket science, but there are some surefire ways to guarantee great flavor and texture. The secrets: Dry your pumpkin seeds before roasting them, and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish.

Recipe Facts

Active: 10 mins
Total: 90 mins
Makes: 2 cups

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Ingredients

  • 2 cups pumpkin seeds
  • 2 tablespoons (30ml) vegetable, canola, or olive oil
  • Kosher salt and freshly ground black pepper

Directions

  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°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. Adjust oven rack to center position and preheat oven to 325°F (160°C). 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.

Special equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds will continue to give off moisture as they cool. To store, allow seeds to cool completely, then transfer to an airtight container and keep at room temperature.