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Oven roasted pumpkin seeds are a the perfect autumn snack. Save the seeds from your pumpkins for a crunchy, savory treat.
Carving pumpkins is one of my favorite fall time activities. Whether you are carving spooky or happy Halloween pumpkin faces, saving the edible seeds inside are a must!
The seeds you collect from carving pumpkins are oval shaped with cream colored husks – this husk adds to the crunchy texture and nutty flavor. The pumpkin seeds you purchase from the store no longer contain the shell, hence why they are a different color. These purchased pumpkin seeds are also known as pepitas; they make for a delicious topping over a bowl of mixed fruit or oatmeal!
Both pumpkin seeds and pepitas are packed with nutrients. They both contain plant protein, healthy fats, antioxidants, and an array of vitamins and minerals including vitamin K, iron, copper, magnesium, and phosphorus. They make a great addition to any snack or meal!
I simply remove the pumpkin seeds as I am carving my pumpkin. However, if you are close to an outlet during this step, try out the viral hand mixer hack to remove all the seeds with ease.
Add the seeds to a colander, running under water as you remove the pulp from the seeds. Don’t be afraid to keep some of the pulp on for added flavor and nutrition! Be sure to thoroughly dry the seeds so the seasoning sticks.
Use just enough oil and salt to season all the seeds. If you prefer, feel free to add other seasonings such as garlic powder, chili powder, cumin, cayenne pepper, etc. to change up the taste.
Spread the seeds in a single layer on a baking sheet and bake for about 30-40 minutes or until golden brown; stir occasionally. Enjoy!