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Pumpkin Seeds, Three Ways

  • Author: Girl Versus Dough
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 cups of seeds (for each recipe) 1x

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Ingredients

For the sea salt-olive oil pumpkin seeds:

  • 2 cups cleaned, dried pumpkin seeds*
  • 2 teaspoons olive oil
  • 2 teaspoons sea salt (or more, if desired)

For the confetti pumpkin seeds:

  • 2 cups cleaned, dried pumpkin seeds*
  • 3 tablespoons nonpareil sprinkles, plus more to toss (optional)

For the Old Bay pumpkin seeds:

  • 2 cups cleaned, dried pumpkin seeds*
  • 2 teaspoons olive oil
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon sea salt

Instructions

  1. *To clean/dry pumpkin seeds, remove as much pulp from seeds as possible. Place seeds in a colander and run under cold water to remove all pulp. Transfer seeds to a paper towel-lined plate or baking sheet; top with another layer of paper towels. Let dry completely, preferably overnight.
  2. Heat oven to 400 degrees F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan.
  3. For the sea salt-olive oil seeds, toss seeds with olive oil and salt on baking sheet. Bake 15 to 20 minutes until browned.
  4. For the confetti seeds, toss seeds with sprinkles on baking sheet. Bake 15 to 20 minutes, then let cool completely on baking sheet before touching (so sprinkles can adhere to seeds as they cool). Toss fully cooled seeds with more sprinkles, if desired.
  5. For the Old Bay seeds, toss seeds with olive oil, Old Bay seasoning and salt on baking sheet. Bake 15 to 20 minutes until browned.
  6. Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.