Roasted Pumpkin Seeds

These roasted pumpkin seeds are coated in butter and seasonings, then baked until golden brown. The perfect healthier snack option, and a great way to use up the insides of those Halloween jack-o-lanterns!

Course Snack

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 115kcal

Author Sara Welch

Ingredients

2 cups pumpkin seeds raw, whole seeds
2 tablespoons butter melted
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
cooking spray

Instructions

Preheat the oven to 300 degrees F. Coat a sheet pan with cooking spray.
Place the pumpkin seeds, butter, salt, pepper and garlic powder in a bowl; toss to coat evenly.
Spread the seeds in a single layer on the pan. Bake for 45 minutes, stirring occasionally, until seeds are golden brown.
Cool and serve, or store in an airtight container for up to 5 days.

Video

Notes

Make sure to stir the pumpkin seeds occasionally while they bake. I typically stir them 2-3 times during the 45 minute baking time. You can stir them more often if you notice any seeds getting too dark.
When you select a pumpkin, tap on the pumpkin. Choose a pumpkin that has a hollow sound and you will get plenty of seeds!
Watch the color of the seeds as they roast. You want them to be golden brown so they are crispy and delicious.

Nutrition