Roasted Pumpkin Seeds

These Roasted Pumpkin Seeds are crunchy and irresistible! They're great tossed in salads, they make a healthy snack, and they keep for up to 2 weeks!

Prep time: PT20M

Cook time: PT15M

Total time: PT155M

Keywords

how to roast pumpkin seeds, oven roasted pumpkin seeds, roasted pumpkin seeds

3 lb. sugar pumpkin (or your favorite variety; a Jack-O-Lantern will yield a lot more seeds!)
1 tablespoon olive oil (sub with melted butter if desired)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Cut the pumpkin in half following my instructions for how to cut a pumpkin. Using a large spoon, scoop the seeds out by scraping them out with the tip of the spoon and place in a bowl of water. Most of the seeds will float to the top, the rest can be easily released using your fingers.
Transfer the clean pumpkin seeds to a mesh strainer and rinse well (it's ok if there is a small amount of orange pulp remaining). You'll have roughly 1 cup of seeds (the amount will vary based on the size of your pumpkin).
Place the seeds in a single layer on a rimmed baking sheet lined with a towel and blot dry, then cover the seeds with the towel. Let stand for 1-2 hours or overnight until they've dried out. This will ensure they get nice and crispy once they're roasted.
Preheat the oven to 350 degrees. Toss the dried pumpkin seeds with the olive oil, garlic salt, smoked paprika, salt and pepper until well coated and spread in a single layer on a large rimmed baking sheet. Roast for 15-20 minutes or until golden brown and crispy, tossing after 10 minutes of baking time.
Remove from heat and allow to cool completely. Serve and enjoy!