We roast pumpkin seeds every year, and every year I try a different roasting method and seasoning. But this year, I think I’ve stumbled on the easiest way to roast pumpkin seeds. It just doesn’t have to be as hard as Pinterest might lead you to believe (wink). And, I’m writing it all down because I know by the time pumpkin seed season rolls around again, I’ll forget how I make these!
It starts with picking all the goo off your pumpkin seeds and then rising them very well. Using a colander and the sprayer on my kitchen sink seems to work best. Just keep turning the seeds over and over under the water and then drain as much water as you can off the seeds.
One large pumpkin will require one cookie sheet. You want the seeds in a single layer so they crisp up well. (Make sure to use a cookie sheet that has a lip around all four sides.) Pour the seeds onto your cookie sheet and pat dry with paper towels. Let the seeds finish drying for several hours or overnight.
After the seeds are dry, preheat your oven to 325 degrees. If your cookie sheet is not non-stick, you’ll need to transfer the seeds to a bowl and line the cookie sheet with parchment paper. If it is non-stick, you can begin seasoning.
I season my seeds by feel, but I’ll try to approximate my measurements. I drizzle a generous amount of olive oil over my seeds, probably using 2T to 3T per cookie sheet. Then sprinkle about 1T kosher salt and 1T garlic powder over the seeds. Usually, I like to use cayenne pepper, but we were out, so I used a light sprinkle of black pepper. Now, use a spatula to turn your seeds over a few times and make sure they are all throughly coated with oil and seasoning.
You’ll cook your seeds for 30 minutes, turning them every 10 minutes so they crisp up evenly. Seeds are done with they are slightly golden and crisp but soft on the inside.