Inside the center of a pumpkin, tucked among the stringy muck, are these pale edible seeds just waiting to be toasted and seasoned. Don’t be tempted to toss them because you’d be missing out on this delicious crispy snack. Think of these seeds as a blank slate that can roasted and flavored to your liking. My personal go-to combination is turmeric and cayenne or a dusting of za’atar spice, but the possibilities are endless.
Best sheet pan ever
But before we discuss the recipe, I want to share my all-time favorite baking sheet—Mrs. Anderson’s Baking Half Sheet Pan. I absolutely love this sheet pan! Since finding it, I no longer worry that my pan will warp in the oven at higher temperatures, have rust and stain issues, or that the coating will peel off from every day use—not to mention the easy cleanup. Perfect for making crunchy granola and roasting your favorite vegetables.
For crispy seeds
My tips for crispy pumpkin seeds are to make sure your pumpkin seeds are clean and dry. Then be sure to roast them first and season them after roasting to keep the spices from getting too dark and overcooked. I also find the seeds are crisper without lining the baking sheet with parchment.
For topping or snacking
My favorite way of serving pumpkin seeds is to toss a handful on a kale salad or to sprinkle a few on a cup of warm butternut squash soup in lieu of croutons. But, my husband is just as happy with a bowlful to snack on with his football game.
Feel free to adjust the seasoning to go with what your serving. Whether you go savory or sweet, you’ll find these seeds very adaptable. So, have some fun trying your favorite seasoning combinations.