Roasted Pumpkin Seeds

Preparing for Halloween festivities this weekend most-likely includes carving a few pumpkins.  I’m always nostalgic when doing so – scooping out the orange “guts” and then roasting pumpkin seeds.  Who doesn’t love warm crunchy-salty seeds right from the oven??  Try this recipe today or tomorrow when you’re making your scary creations.




  • 2 Cups Fresh Pumpkin Seeds
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Tsp. Sea Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1 1/2 Tsp. Chili Powder
  • 1 Tsp. Onion Powder



  • Preheat oven to 400 degrees.
  • Thoroughly wash and dry pumpkin seeds.
  • Place seeds on a foil-lined cookie sheet and bake for 8 minutes.  They should be dry and slightly toasted.
  • Remove from oven and drizzle with olive oil.  Sprinkle dry ingredients over seeds and toss on cookie sheet to evenly coat them.
  • Place back in oven and bake an additional 5-10 minutes until browned and crispy.
  • Remove from oven and cool.  They will store in an air-tight container for up to two weeks.

Enjoy your pumpkin seeds as a snack or as a great addition to salads.  Simple, delicious and a reminder of the last day of October and the beginning of the upcoming holiday season.  Dig in and be safe trick-or-treating!!