Easy Garlic Roasted Pumpkin Seeds Recipe

Introduction

There is no scent more quintessentially autumn than the warm, savory aroma of pumpkin seeds roasting in the oven. It’s the delicious reward that follows the fun tradition of carving pumpkins! This Garlic Roasted Pumpkin Seeds recipe transforms those slippery seeds into the most addictive, crunchy, and flavorful snack. Each bite is a perfect pop of salty, garlicky goodness. Forget complicated spiced pumpkin seeds recipes; this method is incredibly simple and gives you perfectly crisp, golden seeds every single time. It’s a wonderful, healthy way to use the entire pumpkin and create a delicious, shareable snack with minimal effort.

These roasted pumpkin seeds are a fantastic snack all on their own, perfect for munching on while watching a spooky movie. But their versatility doesn’t stop there! Think of them as a crunchy, savory topping. They are absolutely amazing sprinkled over a creamy soup, scattered on a fall salad for extra texture, or even used as a garnish for roasted vegetables. They add a delightful crunch and a boost of flavor to so many dishes.

Full Recipe: Garlic Roasted Pumpkin seeds

Here’s my favorite pumpkin seed recipe for a perfect batch every time!

Ingredients

• 1 1/2 cups raw pumpkin seeds, cleaned and thoroughly dried
• 1 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt (or more, to taste)
• 1/4 tsp black pepper
• Optional: Pinch of smoked paprika or cayenne pepper for a little warmth

Instructions

1. Clean the Seeds: After scooping the seeds from your pumpkin, place them in a colander. Rinse them under cool water, using your hands to separate the seeds from the stringy pumpkin pulp.
2. Dry the Seeds: This is the most important step for getting crispy seeds! Spread the clean seeds in a single layer on a kitchen towel or paper towels. Let them air dry for several hours, or overnight if you have the time. They should feel dry to the touch, not sticky or slimy.
3. Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
4. In a medium bowl, toss the completely dry pumpkin seeds with the olive oil, garlic powder, onion powder, salt, pepper, and any optional spices. Stir until the seeds are evenly coated.
5. Spread the seasoned seeds in a single, even layer on the prepared baking sheet. Try not to let them overlap.
6. Bake for 20-25 minutes, stirring the seeds halfway through, until they are golden brown and dry. They will make a “popping” or crackling sound as they roast and will feel crisp when you tap them.
7. Remove from the oven and let them cool completely on the baking sheet. They will get even crispier as they cool.

• Prep time: 30 minutes (includes active cleaning and drying time)
• Cook time: 25 minutes
• Total time: 55 minutes
• Servings: 6 (about 1/4 cup each)
• Calories (per serving, estimated): Approximately 100-120 kcal

Why You’ll Love This Recipe

• Incredibly Simple: This is truly an easy roasted pumpkin seeds recipe that anyone can make successfully.
• Reduces Food Waste: It’s a delicious, no-waste project that uses a part of the pumpkin that often gets thrown away.
• Healthy & Nutritious: Pumpkin seeds are a great source of magnesium, zinc, and healthy fats.
• Addictively Delicious: The savory garlic and salt combination is simple but so satisfyingly crunchy and flavorful.
• Completely Customizable: Use this pumpkin seeds recipe as a base and experiment with your favorite spices like chili powder, cumin, or even curry powder.

Roasting pumpkin seeds is a timeless tradition, especially in North America where pumpkins are a staple of autumn harvests and Halloween celebrations. This practice of using the entire vegetable speaks to a history of thrifty, resourceful cooking. The key technique that ensures the best roasted pumpkin seed recipes is taking the time to properly dry the seeds before they hit the oven. This removes excess moisture, allowing them to truly roast and become wonderfully crisp, rather than steaming and staying chewy.

Serving Suggestions

• Sprinkle them over a creamy tomato or butternut squash soup for a fantastic textural contrast.
• Add them to your favorite fall salads for a savory, nutty crunch.
• Use them as a garnish for main dishes like roasted chicken or baked fish.
• Mix them into a homemade trail mix with dried fruit and nuts for a healthy, on-the-go snack.

Pro Tips for Success

• Dry, Dry, Dry!: I can’t stress this enough! The drier your seeds are before you season and roast them, the crispier your final pumpkin seeds roasted snack will be.
• Low and Slow: Roasting pumpkin seeds at a lower temperature prevents the delicate seeds and spices from burning before they have a chance to dry out and get crunchy all the way through.
• Single Layer: Spreading the seeds in a single, even layer on your baking sheet ensures that every seed roasts evenly. Don’t overcrowd the pan.
• Listen for the Pop: As they get close to being done, you’ll hear the seeds start to pop and crackle. This is a good sign they are getting nice and crispy!

Storage & Reheating

• Storage: Once the roasted pumpkin seeds are completely cool, store them in an airtight container (like a glass jar or sealed plastic bag) at room temperature. They will stay fresh and crispy for 1-2 weeks.
• Reheating: These are best enjoyed at room temperature. Reheating is not necessary. If they lose some crispness, you can toast them in a dry pan over low heat for a few minutes to refresh them.

Closing Paragraph

I truly hope you give this garlic roasted pumpkin seeds recipe a try the next time you carve a pumpkin! It’s such a simple, rewarding process that fills your home with the coziest smells. It’s a small act of kitchen magic that turns potential food scraps into a snack the whole family will love.

If you make this pumpkin seed recipe, please let me know how they turned out! I’d love for you to leave a comment and a rating below.

🎀 Final Thoughts

For me, the smell of these pumpkin seeds roasting is the official start of the festive fall season. It brings back so many happy memories of childhood pumpkin carving parties. It’s such a simple pleasure, and honestly, standing over the warm baking sheet and sneaking a few crunchy, salty seeds is one of my favorite parts of October!