Roasted Pumpkin Seeds

These tasty Roasted Pumpkin Seeds are seasoned perfectly with just the right crunch without being chewy. Be sure to read my tips on making the best roasted pumpkin seeds.

Course other/snack

Cuisine American

Keyword baking pumpkin seeds, how to cook pumpkin seeds, how to make pumpkin seeds, how to roast pumpkin seeds

Prep Time 15

Cook Time 15

Servings servings

Calories 93kcal

Author Beth Pierce

Ingredients

1 1/2 cups raw pumpkin seeds
2 tablespoons melted butter
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fresh ground black pepper
¼ teaspoon Cajun seasoning

Instructions

Wash the seeds removing the pulp and strings. Thoroughly dry the seeds. See post for ideas on drying the seeds.
Preheat oven to 425 degrees.
In a medium bowl combine the butter, salt, garlic powder, onion powder, pepper, and Cajun seasoning. Toss in the pumpkin seeds and stir to coat.
Line baking sheet with parchment paper. Place seeds on the baking sheet in a single layer. Bake for 13-15 minutes or until golden brown and crunchy. Stir several times during the baking period.

Notes

It is best to use the seeds from pumpkin pie pumpkins (the little ones). They are smaller, more tender, and they roast up so much better than the Jack O Lantern style pumpkins.
Remove as much pulp as possible. It is easy to pick it out when you rinse the seeds.
Dry the pumpkin seeds very well. I lay them out on a baking sheet and place it on my stovetop towards the back where the heat is vented. I do this while I am baking the pumpkin for pumpkin puree.
Season as you like. If you don't like Cajun seasoning simply use other seasonings. Try cinnamon, ground cloves, or nutmeg.
Store in an airtight container in a cool dry place for several weeks.
For longer storage freeze the pumpkin seeds for up to 2 months.

Nutrition