October Obsessions: Roasted Pumpkin Seeds


As an obvious Fall lover there are so many little bits of this season that I love. But none so much as pumpkins and anything pumpkin related. Pumpkin Pie, pumpkin carving, pumpkin candles, and especially roasted pumpkin seeds! They’re so simple to do and are one of the tastiest snacks to have on hand!

Last night we had a few friends over and carved our pumpkins for the year! With four full pumpkins worth of seeds in the house I went to town and roasted up a storm! Once you separate the seeds from the rest of the pumpkin goop there are just a few easy steps. First, rinse the seeds until they’re completely white (no more pumpkin remains on them). Then grab a cookie sheet and preheat your oven to 400F. I like to put down some tinfoil to make clean up easier then I drizzle olive oil over the pan, about 2-3 tbsp. Place an even layer of seeds on the pan and drizzle lots of salt on top! I like to use both regular table salt and seasoned salt as well. Bake for about 15 minutes stirring once halfway through.

Sometimes I add a little more salt once their roasted! The saltier the better! I know many people like to roast them in cinnamon and sugar, but I’m a salty rather than sweet kinda person! Yum Yum!!

Do you take the time to separate and roast pumpkin seeds? Or is it too much work?


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