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Roasted Pumpkin Seeds Recipe

Been a hot minute since the last blog post, so I figured I'd whip this up real quick, since the seeds I just finished roasting turned out so dang good.

Also, I'm not going to make anyone suffer through some long story or a wall of ads before getting to the recipe, so here it is:

Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Difficulty: Pssh don't even bud


  • Pumpkin seeds (approx 3 cups), washed and rid of most of the pumpkin flesh already

  • 2 tbsp olive oil (coconut oil probably works well too)

  • 1 tbsp garlic powder

  • 1/2 tbsp seasoning salt

  • 1/4 tbsp salt

  • 1/4 tbsp black pepper


  1. Preheat oven to 325 degrees F

  2. Bring a pot of water to a boil (pot just needs to be big enough to hold seeds and water)

  3. Add the pumpkin seeds into the boiling water and let boil for 5 minutes

  4. Strain pumpkin seeds and spread out on a clean cloth (or paper towel)

  5. Let air dry for a few minutes, then pat dry with another clean cloth (or paper towel)

  6. Put seeds in a medium mixing bowl and add the oil and spices, stirring it all together

  7. Line a large baking sheet with parchment paper and spread seed mixture evenly across the sheet - you'll have a bit of overlap but that's okay

  8. Bake in oven for about half an hour*, stirring every 10-15 minutes or so

  9. Let cool on baking sheet before placing into a sealable container

* Baking time is ultimately up to a person's preference - I found at that temperature and the amount of pat-drying I did, it took maybe 45 minutes total, but I like my seeds a bit on the crunchier side

Bon appetit!

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