There’s something really satisfying about taking a simple ingredient and transforming it into something delicious. That’s exactly what happens when you roast raw pumpkin seeds. My recent accidental purchase of a bag of pepitas (raw pumpkin seeds) turned into a perfect opportunity to show my kids just how easy it is to turn raw seeds, into one of their favorite snacks. Forget the fuss of cleaning out a whole pumpkin – starting with store-bought seeds makes the process incredibly quick. Get ready to unlock a whole new level of flavor and crunch with just a few simple steps.
Here’s how to roast raw pumpkin seeds from the store:
What you’ll need:
- Store-bought pepitas (raw, not roasted)
- Olive oil or melted butter (or your favorite cooking oil)
- Salt (and other seasonings, if you want extra flavor)
- A baking sheet
- Parchment paper (optional but makes cleanup fast.)
How to Roast Raw Pumpkin Seeds
- Preheat and prep: Preheat your oven to 300°F (150°C). Line your baking sheet with parchment paper for easy cleanup.
- Season to taste: Place the raw pumpkin seeds in a bowl and drizzle with olive oil or melted butter. Toss them to coat evenly. Sprinkle generously with salt. Get creative with your seasonings! Here are some ideas, keeping in mind these are pumpkin seeds, so some flavor profiles work better than others:
- Salt which is classic, and you can’t go wrong.
- Salt and pepper
- A blend of chili powder, garlic powder, onion powder, and a touch of cayenne makes a flavorful and versatile seasoning
- Chili powder, cumin, and lime juice create a zesty and slightly spicy flavor.
- Rosemary and thyme pair well with their earthy notes.
- Maple syrup and pumpkin pie spice creates a warm and cozy flavor.
3. Spread and roast: Spread the seasoned pumpkin seeds in a single layer on your prepared baking sheet.
4. Roast and watch closely: Roast the raw pumpkin seeds for about 10-15 minutes, flipping them halfway through. Since they are already dried, they’ll roast much faster than fresh pumpkin seeds. Watch them very carefully, as they can burn easily. You can tell they are finished when they’re fragrant, slightly darker, and crispy.
5. Cool and enjoy: Let the roasted pumpkin seeds cool completely on the baking sheet. Then, transfer them to a bowl or airtight container.
Tips for roasting store-bought raw pumpkin seeds:
- Lower temperature, shorter time: Because raw pumpkin seeds are pre-dried, you don’t need a high temperature or long roasting time.
- Watch them like a hawk: These can burn very quickly. It is better to have them under-rosted, than over-roasted.
- Taste test: Start checking them around the 8-minute mark. You want them toasted, not burnt.
- Seasoning adherence: Since they’re dry, seasonings will stick well. You might not need as much oil as with fresh seeds. So, start with less, and add more if needed.
Enjoy your perfectly roasted pumpkin seeds! They’re fantastic on salads, soups, tacos, or just as a healthy and delicious snack. My kids go crazy for them too! Check out these other snack recipes.
