Roasted pumpkin seeds are a fun and easy snack to make with your kids, especially after carving a pumpkin. Season with just plain salt for a savory snack, toss them in cinnamon sugar for a sweet treat, or add any other flavors desired for a custom treat.
Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
Preheat the oven to 300F.
Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Notes
Pumpkin Seed Flavor Variations:
Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.