Easy Oven-Roasted Pumpkin Seeds

Crispy oven-roasted pumpkin seeds with olive oil, garlic powder, salt, and pepper—an easy savory fall snack.

By Manny Michael

Snack

Ingredients

• Fresh seeds from 1 pumpkin
• Olive oil, enough to lightly coat the seeds (or melted butter)
• Garlic powder, to taste
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat your oven to 325°F.
2. Place the pumpkin on a sturdy cutting surface.
3. Carefully cut a circle around the stem and remove the top of the pumpkin.
4. Using your hands or a large spoon, scoop out the pumpkin seeds and stringy pulp into a large bowl.
5. Separate as many seeds as possible from the larger pieces of pumpkin pulp.
6. Discard the pulp you removed.
7. Transfer the pumpkin seeds into a colander.
8. Rinse the seeds thoroughly under cool running water, separating any remaining pumpkin pieces.
9. Shake the colander to remove as much excess water as possible.
10. Line a baking sheet with parchment paper.
11. Spread the cleaned pumpkin seeds onto the baking sheet.
12. Pat the seeds dry using paper towels. The drier they are, the crispier they can become.
13. Gather the dried seeds toward the middle of the baking sheet.
14. Drizzle with enough olive oil to lightly coat them. You can use melted butter instead.
15. Sprinkle with garlic powder, salt, and black pepper.
16. Toss everything together until the seeds are evenly coated.
17. Spread the pumpkin seeds into a single, even layer.
18. Bake at 325°F for approximately 20–30 minutes.
19. Every 10 minutes, stir or turn the seeds with a spatula to help them roast evenly.
20. Continue baking until the seeds are lightly golden and crispy. Mine took approximately 25 minutes.
21. Remove the seeds from the oven and let them cool.
22. Taste and add extra seasoning if desired.
23. Serve and enjoy!