Crispy Roasted Pumpkin Seeds (8 Flavors!)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Scoop the pumpkin seeds from the pumpkin and separate them from the stringy flesh.

Step 3

Rinse the seeds in a colander, then remove as much pulp as possible. A little leftover pumpkin is fine, but the cleaner the seeds, the crispier they will roast.

Step 4

Pat the seeds very dry with a clean kitchen towel or paper towels. This step matters more than almost anything else for a crunchy result.

Step 5

Toss the seeds with oil or melted butter in a bowl until lightly coated.

Step 6

Choose your flavor and season generously:

Step 7

Classic salted: salt only

Step 8

Cinnamon sugar: cinnamon, sugar, and a pinch of salt

Step 9

Smoky paprika: smoked paprika, garlic powder, and salt

Step 10

Spicy: chili powder, cayenne, and salt

Step 11

Maple spice: maple syrup, cinnamon, and a little salt

Step 12

Parmesan herb: Parmesan, garlic powder, and dried herbs

Step 13

Pumpkin pie spice: pumpkin pie spice and sugar

Step 14

Everything savory: garlic powder, onion powder, sesame seeds, and salt

Step 15

Spread the seeds in a single layer on the baking sheet.

Step 16

Roast for 20 to 30 minutes, stirring once or twice so they brown evenly.

Step 17

Watch closely near the end. The seeds should look golden and smell nutty, toasty, and irresistible.

Step 18

Let them cool completely before eating. They will crisp more as they rest.

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