Gettin' My Healthy On

  • Home
  • About
  • Favorites
  • Fitness
    • Exercise Guide
    • My Workout Log
    • Workouts
  • Recipes
  • Explore
    • Blogging
    • Fitness
    • Healthy Eating
    • Healthy Living
    • Music Playlists
    • Quotes
    • Recipes
    • Reviews
    • Tips
    • Workouts
You are here: Home / Posts / Snacks / Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

October 5, 2018 by Katie

Make toasted pumpkin seeds by baking raw seeds that have been lightly coated in olive oil and sprinkled with sea salt for a crunchy, savory snack.

In case you weren’t already aware, carving pumpkins is a lot of work. The older I get, the more I question whether it’s actually worth the effort. Then, without fail every year, I separate the seeds from the gunk, make some salted pumpkin seeds in the oven, and forget all about the struggle I just had with carving my overly ambitious designs.

Jack-o’-lanterns are all fine and dandy, but the seeds are the real prize at the end.

There are a lot of fun recipes out there for different ways to season and make toasted pumpkin seeds, but since we usually have a very limited supply, I’m pretty opinionated about what I wantโ€”AKA, straight-up salt and butter (or in this case, olive oil).

For the longest time, I would always have to search the Internet for how to toast pumpkin seeds. It’s not rocket science, but I was always worried I’d burn them or mess them up in some other way.

If you do research the process, you’ll find a variety of temperatures and cooking times out there. Some recipes even recommend boiling the seeds first, which I recommended once upon a time (it’s supposed to make the seeds crunchier as well as easier for the stomach to digest), but I honestly don’t notice a difference. Plus, it’s an extra step and when I’m making pumpkin seeds, I want them STAT.

For some general direction, here are two major pieces of advice I have for how to make them perfect every time:

  • For Crunchy Pumpkin Seeds: Make sure the seeds are as dry as possible. Whether it’s drying them with paper towels, or leaving them on the counter overnight to completely air dry, pumpkin seeds get that satisfying “crunch” when they’re dry. If there’s a lot of moisture, that’ll cause them to partiallyย steam and get chewy.
    To Avoid Burning the Seeds: The higher the temperature, the faster they’ll cook…and eventually burn. So in other words, make sure you closely monitor the seeds as they bake, especially in the last half of the recommended baking time. (This is actually why I prefer 350 degrees instead of upwards of 400โ€”I’ve burnt too many batches of seeds to apparently be able to handle the higher temperatures.)

Although I love having carved pumpkins sitting by our front door, these toasted seeds are the real reason I keep doing it every year. It’s a fun tradition to do, even if it is a lot of work! I always put on a Halloween movie in the background, and it makes for a fun, festive environment (Hocus Pocus, anyone?!).

Maybe in the future I’ll branch out with different seasoning blends, but at least for now, it’s the simple crunch and saltiness that I crave.

Print
Toasted Pumpkin Seeds

Total Time: 45 minutes

Toasted Pumpkin Seeds

Ingredients:

  • Fresh pumpkin seeds
  • Olive oil
  • Sea salt

Instructions:

  1. Preheat the oven to 350 degrees. Spray a large baking sheet with non-stick spray. Set aside.
  2. Remove the seeds from the pumpkin. Then dispose of all the pumpkin pulp and rinse the seeds.
  3. Pour the seeds into a large bowl and pat as dry as possible with a paper towel.
  4. Once dry, add just enough olive oil to the bowl to lightly coat the seeds (1 tsp. olive oil per 1 cup of pumpkin seeds). Toss the seeds in the oil to evenly coat them.
  5. Pour the seeds onto the prepared baking sheet, and spread them into a single layer. Sprinkle with salt (and other seasonings if desired).
  6. Bake for 25-30 minutes, or until the seeds begin to get lightly golden. During the last 10 minutes of cooking, closely monitor the seeds to make sure they don't burn.
  7. Let cool before serving. Store leftovers in an airtight container at room temperature.
3.1
Recipe from GettinMyHealthyOn.com

Do you carve pumpkins every year?

If you bake the seeds, do you ever use other seasonings besides salt?

The original version of this post was published October 25, 2015.

Related Posts

  • White Chocolate Pumpkin Pecan CookiesWhite Chocolate Pumpkin Pecan Cookies
  • Spiced Pumpkin Bread with Chocolate ChipsSpiced Pumpkin Bread with Chocolate Chips
  • A Few of My Favorite ThingsA Few of My Favorite Things
  • A Few of My Favorite ThingsA Few of My Favorite Things

Share this:

  • Tweet
  • Email
  • Print
  • More
  • Reddit
  • Share on Tumblr
  • WhatsApp

Filed Under: Healthy Eating, Holiday, Snacks Tagged With: Pumpkin

« Homemade Chicken Noodle Soup
Apple Spice Baked Oatmeal Cups »

Comments

  1. Deborah @ Confessions of a Mother Runner says

    October 26, 2015 at 6:03 am

    I love roasted pumpkin seeds! I put some paprika on mine this weekend and popped them on top of my soup. YUm! Thanks for linking up with us today for Meatless Monday

    • Katie says

      October 26, 2015 at 7:31 am

      That sounds good! I never know which seasonings/spices to use on the seeds, so I just go with salt–paprika seems legit though.

  2. Tina Muir says

    October 26, 2015 at 7:30 am

    Yes! Steve and I are carving our pumpkins tonight, so perfect timing! Thank you!

    • Katie says

      October 26, 2015 at 7:31 am

      Awesome!! Happy carving. ๐Ÿ™‚

  3. Sam @ PancakeWarriors says

    October 26, 2015 at 12:03 pm

    Thanks for the tips, I ve never thought to boil the pumpkin seeds first. We have 2 pumpkins to carve over the next few days… can’t wait to roast pumpkins!

    • Katie says

      October 26, 2015 at 12:09 pm

      Yessss. Have fun and enjoy!

  4. Danielle says

    October 27, 2015 at 7:23 pm

    Am I the only one who hates Hocus Pocus? Maybe it traumatized me as a kid because I still find it more disturbing than most legit horror films.

    Anyway, I didn’t even know you could roast pumpkin seeds until my roommate did it last year! So good! And now I don’t have an excuse not to try it myself! Thanks!

    • Katie says

      October 28, 2015 at 7:35 am

      I’ve never heard of someone hating Hocus Pocus, but if I saw it super young, I’d probably feel the same as you.

      And yes to roasting pumpkin seeds! I’m glad your roommate introduced you to the awesomeness. ๐Ÿ™‚

  5. jill conyers says

    October 28, 2015 at 2:36 am

    Toasting pumpkin seeds are just as much of a tradition as carving pumpkins. Yum!

    • Katie says

      October 28, 2015 at 7:33 am

      Completely agree!

About Me
Follow Me on Facebook Follow Me on Twitter Follow Me on Instagram Follow Me on Pinterest

Get New Posts by Email:

Trending

Sorry. No data so far.

logo

Health Advertising by

Instagram:

Today I shared what will be my last post over at G Today I shared what will be my last post over at GettinMyHealthyOn.com. Due to exciting things ๐Ÿฅฐ about to demand more of my time, I knew I was ready to officially retire.
.
It's been almost 10 years ๐Ÿ˜ณ since I started my blog, but I'm ready to move on to the next chapter of my life. If you can't tell by the photo, I'm so happy to share we're expecting a baby soon! ๐Ÿ‘ถ๐Ÿ’œ
.
While it feels weird to announce my pregnancy in a farewell blog post, that's ultimately what led to my decision to step down from the personal blog world.
.
A huge THANK YOU to everyone who has supported my blog over the last decade. โค๏ธ I'll still be posting here occasionally but wanted to share the news. ๐Ÿค— To check out the farewell post, visit the link in my bio.
Starting the weekend with a bit of sweetness. ๐Ÿ˜ Starting the weekend with a bit of sweetness. ๐Ÿ˜ First acai bowl in what feels like years. ๐Ÿ“๐Ÿซ #TooPrettyNotToDocument #SendMoreGranola
Yessss, gimme dat chicken noodle, beef barley, pot Yessss, gimme dat chicken noodle, beef barley, potato, chicken tortilla, broccoli cheese, tomato, and all the other kinds I can't think of right now. ๐Ÿ˜… #MmNoodleSoup
No idea how these are going to taste, but I'm pret No idea how these are going to taste, but I'm pretty thrilled with myself for finally taking the time to learn this canning thing.

 #SoManyPickles #SoManyCucumbers #TheresMoreInTheFridge ๐Ÿ˜…
If you're a cucumber fan (or have an overflowing c If you're a cucumber fan (or have an overflowing cucumber plant ๐ŸŒฑ like me), I recently discovered this 3-ingredient snack that's surprisingly good. Then again, I'll take any excuse to eat cream cheese. ๐Ÿ˜‹ 
.
All you need is cucumber slices, cream cheese, and Everything But the Bagel Seasoning. ๐Ÿ˜
.
Recipe: โžก๏ธ bit.ly/cream-cheese-cuc-bites/
All the rain we've been getting has been making my All the rain we've been getting has been making my garden (and therefore me) so happy. ๐Ÿ˜ Cucumbers, green peppers, San Marzano tomatoes, and ghost peppers (๐Ÿ˜ณ) are all taking off. The green beans and strawberries aren't far behind. ๐ŸŒฑ๐Ÿ“ Pretty thrilled so far with my first in-ground garden. ๐Ÿ™Œ
.
Are you growing a veggie/fruit garden this year?
My favorite kind of Taco Tuesday: spicy shrimp tac My favorite kind of Taco Tuesday: spicy shrimp tacos! ๐Ÿคค๐ŸŒฎ What's your perfect taco?
.
.
.
Recipe inspired by Oscar's Mexican Seafood in San Diego. โžก๏ธ bit.ly/spicytaco
It's supposed to snow tomorrow, but today I'm goin It's supposed to snow tomorrow, but today I'm going to soak up the crisp air, warm sun, and a little bit of mud.
Follow on Instagram
logo
Health Advertising by

My Networks:

Fit Approach FitFluential Is Fitness Found Healthy Living Blogs
BlogLovin'

Recent Posts:

  • My Farewell to Blogging
  • Cream Cheese Cucumber Bites with Everything Seasoning
  • Goals for 2021: Living with Intention
  • December Favorites
  • Top 20 Posts of 2020
May 2025
S M T W T F S
 123
45678910
11121314151617
18192021222324
25262728293031
« Apr    

Archives

Follow Me on Facebook Follow Me on Twitter Follow Me on Instagram Follow Me on Pinterest Follow My RSS Feed
About Me | Workouts | Recipes | Disclaimer | Privacy Policy |ย Contact

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress