How To Roast Pumpkin Seeds (3 Flavors!) Recipe

The simplest roasted pumpkin seed recipe! Make pumpkin seeds crispy, toasted, and delicious every time by roasting them. This tutorial covers cleaning pumpkin seeds, roasting them, and my favorite sweet and savory spices. 

Ingredient

– 1 cup whole pumpkin seeds in their shell – Kosher salt – Extra virgin olive oil – 1 teaspoon ground cinnamon – 2 teaspoons granulated white sugar – 2 teaspoons za’atar – ½ teaspoon sumac – ½ teaspoon Aleppo pepper

Direction

Preheat oven to 300°F.Fill a mixing basin with cold water and add seeds. Remove sticky pulp from seeds by rubbing with your hands. 

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They will float to the top of the dish; scrape them into a colander or fine mesh strainer and rinse under the tap to remove pulp (a little is OK).Dry seeds for crunch! Air-dry overnight or press with paper towels.

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Coat with 2 tablespoons of olive oil and a generous amount of salt. Toss and lay in one layer.

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Roast, tossing and flipping the pan every 10 minutes, until golden brown, 30–45 minutes depending on seed size. While roasting pumpkin seeds, mix spices in a small dish for sweet or savory.

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Take the roasted seeds out of the oven. Add a little olive oil and salt to taste to plain pumpkin seeds on the pan. Toss pumpkin seeds with extra olive oil, your spice mix, and salt for sweet or savory. 

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also see

also see

Sheet Pan Gnocchi With Roasted Vegetables Recipe