Outline
- Title: Pumpkin Seed Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Pumpkin Seed Recipe
These oven-baked pumpkin seeds are a quick, healthy snack—perfectly roasted, lightly seasoned, and ready in under 30 minutes.
I’ve always adored roasting pumpkin seeds every autumn, turning those leftover pepitas into a nutritious, homemade treat. This Pumpkin Seed Recipe brings together a handful of simple ingredients—olive oil, sea salt, and your favorite spices—to create a vegan, gluten-free snack bursting with flavor and crunch. You’ll love how easy it is to whip up this recipe after carving your jack-o’-lantern or whenever you need a guilt-free nibble. Honestly, once you see how little time it takes and how many nutrients you pack in each bite, you’ll wonder why you ever bought pre-seasoned seeds from the store.
Why You’ll Love This Recipe
- Ready in 25 minutes—no fuss, no long bake times.
- Oven-baked for consistent, even roasting and that irresistible crunch.
- Packed with plant-based protein, magnesium, and zinc—great for energy.
- Totally vegan and gluten-free; fits most dietary needs.
- Customizable seasoning: sweet, spicy, or savory.
- Uses fresh pumpkin seeds you’d otherwise toss—zero waste.
- Easy to double or triple for parties, snack boxes, or gift jars.
- Keeps you full between meals without the sugar crash of chips.
Ingredients
• 1 cup pumpkin seeds (cleaned pepitas; look for hulled for faster cooking)
• 1 tablespoon extra-virgin olive oil (or avocado oil for higher smoke point)
• ½ teaspoon fine sea salt (adjust to taste; pink Himalayan is lovely)
• ¼ teaspoon black pepper (freshly ground for best flavor)
• ¼ teaspoon garlic powder (optional; adds savory depth)
• ¼ teaspoon smoked paprika (or regular paprika for a mild kick)
• Pinch of cayenne powder (optional for a gentle heat wave)
(Did you know? A one-ounce serving of raw pumpkin seeds contains about 7 grams of protein, 5 grams of fiber, and nearly 40% of your daily magnesium. According to the USDA, that same serving clocks in around 150 calories—snack responsibly!)
Directions
- Preheat your oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone mat—this helps seeds slide right off when they’re done.
- Rinse fresh pumpkin seeds under cold water in a colander, removing any stray pumpkin bits. Pat them completely dry with a kitchen towel—you’ll get a crisper roast if they’re bone-dry.
- Transfer seeds to a medium mixing bowl. Drizzle in olive oil and toss gently until each seed is lightly coated. Here’s the thing: too much oil leads to soggy seeds, so go easy.
- Sprinkle sea salt, pepper, garlic powder, smoked paprika, and cayenne over the seeds. Stir or shake the bowl until seasoning is evenly distributed. Take a moment to inhale that smoky aroma—ahh.
- Spread seeds in a single layer on the prepared baking sheet. Make sure they don’t overlap; space equals crunch.
- Roast for 20–25 minutes, stirring once at the 12-minute mark. Look for golden edges and a dry surface. Keep an eye on them—seeds can jump from perfect to burned in a minute.
- When they’re done, slide the pan onto a cooling rack. Let the seeds rest for 5 minutes—this extra time firms up that crisp.
- Taste one or two, then adjust salt or spice if you like, tossing lightly. Serve warm or cool completely before storing.
Servings & Timing
Makes about 1 cup (2–3 servings)
Prep Time: 5 minutes (plus drying)
Bake Time: 20–25 minutes
Rest Time: 5 minutes
Total Time: 30–35 minutes
Variations
• Sweet Cinnamon: Swap smoked paprika for 1 tsp cinnamon and 1 Tbsp coconut sugar.
• Taco-Style: Use chili powder, cumin, and a dash of lime zest.
• Herb Mix: Toss with rosemary, thyme, and a sprinkle of nutritional yeast.
• Curry Crunch: Stir in curry powder and a pinch of turmeric.
• Maple Ginger: Drizzle 1 tsp maple syrup and dust with ground ginger.
• Everything Bagel: Mix in everything-bagel seasoning after roasting.
Storage & Reheating
Store cooled seeds in an airtight container at room temperature for up to 1 week. They’ll stay crunchy, though they may soften slightly after a few days—just pop them in a 300°F oven for 5 minutes to revive that snap. For longer life, freeze in sealed freezer bags up to 3 months (thaw on the counter before snacking). Make-ahead tip: Roast a double batch and share with friends or pack them into mason jars for holiday gifts.
Notes
• Drying is key: Moisture is the enemy of crunch. Always pat seeds thoroughly.
• Spice tweaks: If you’re nervous about heat, start with just a pinch of cayenne—you can always sprinkle more later.
• Oil choice: Avocado oil handles higher temps and won’t impart a strong flavor.
• Sheet pan style: Dark pans brown faster—reduce bake time by 2–3 minutes if you’re using one.
FAQs
Q: Can I roast raw, unhulled seeds?
A: Yes—just add 5–7 extra minutes and remove shells when cool. They’ll be crunchier but need more time.
Q: Are these seeds allergy-friendly?
A: Vegan and gluten-free by default; check your spice labels if cross-contact is a concern.
Q: How do I know they’re done?
A: Look for a uniform golden hue; taste one. If it’s firm and crisp, you’re all set.
Q: Can I use other oils?
A: Sure—sunflower or grapeseed oil work, too. Just avoid low-smoke-point oils like butter.
Q: What’s the best spice for kids?
A: Try garlic powder and a sprinkle of mild paprika for a savory, kid-approved crunch.
Q: Can I double the recipe on one baking sheet?
A: It’s better to roast in two pans—crowded seeds steam instead of roast.
Q: Do I need to soak seeds?
A: No soak needed for pepitas—just rinse and dry. Soaking can soften them.
Q: How do I reheat stale seeds?
A: Spread on a sheet pan and warm at 300°F for 5 minutes. Let cool before munching.
Conclusion
Easy, nutritious, and endlessly versatile, this Pumpkin Seed Recipe turns humble pepitas into a snack you’ll crave all year. Give it a try, and let me know your favorite seasoning twist in the comments below. If you loved this, hop over to my Healthy Snacks collection for more wallet-friendly, homemade treats!
Pumpkin Seed Recipe
Ingredients
- 1 cup pumpkin seeds cleaned pepitas
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon smoked paprika or regular paprika
- pinch cayenne powder optional for heat
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Rinse pumpkin seeds and dry them completely. Toss with olive oil and seasonings in a mixing bowl.
- Spread the seeds on the baking sheet in a single layer. Roast for 20-25 minutes, stirring once halfway through.
- Let the seeds cool for 5 minutes before serving. Adjust seasoning if needed. Enjoy warm or at room temperature.
