Roasted Pumpkin Seeds
Roasted pumpkin seeds are the perfect way to finish up a fun night of pumpkin carving. Pick sweet, savory, or spicy seasonings or a batch of each for a healthy and delicious snack.
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
Make sure pumpkin seeds are well cleaned and dried. You may need to use your hands to pull off sticky pumpkin pulp.
Measure desired dry seasonings in a small bowl and mix well.
Pile the pumpkin seeds onto prepared baking sheet and top with olive oil or melted butter (per seasoning selection). Using your hands or a big spoon, mix the pumpkin seeds and the oil until all seeds are coated.
Top the pumpkin seeds with spice mixture and gently toss to coat.
Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, about 20 Minutes. Watch out to make sure they don’t burn.
Serve immediately – roasted pumpkin seeds are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 5-7 days.
