Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds
- 2 tbsp olive oil
- 1 tsp fine sea salt
Instructions
- 1.
Heat the oven to 325°F.
- 2.
Separate the pumpkin seeds from the stringy pulp. Place the seeds in a bowl of cool water, rub to dislodge any remaining fibers, then drain well.
- 3.
Dry the seeds thoroughly: spread on a clean towel and pat very dry. Air-dry 10–15 minutes until surfaces no longer feel slick.
- 4.
On a rimmed baking sheet, toss the pumpkin seeds with the olive oil and fine sea salt until evenly coated; spread in a single layer.
- 5.
Roast, stirring every 10 minutes, until lightly golden, dry, and crisp, 25–35 minutes. Doneness cue: seeds should feel dry to the touch, sound papery when shaken, and snap cleanly when bitten.
- 6.
Cool on the pan for 10 minutes to finish crisping. Enjoy warm, or cool completely and store airtight for up to 1 week.
Roasted pumpkin seeds are a crunchy, toasty snack with a nutty aroma and a lightly salted finish. The shell-on seeds turn shatter-crisp in the oven while the centers stay pleasantly chewy, making them irresistible by the handful. They are as enjoyable plain as they are flexible, taking well to savory spices or sweet coatings.
In the United States, roasting pumpkin seeds is closely tied to autumn and the ritual of carving jack-o’-lanterns. The practice, however, has deeper roots: Indigenous peoples across the Americas have long eaten pumpkin and squash seeds, often toasted or ground, prized for their nutrition and storability. As pumpkin carving became a widespread fall tradition, saving and roasting the seeds emerged as a seasonal home craft, evolving into a nostalgic, family-friendly snack that bridges heritage and modern kitchen habits.