Roasting pumpkin seeds are a must during the fall season. If you are carving pumpkins, use the seeds to make a delisicous snack.

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Hi There! Can you believe that Halloween is a week away?! Gosh, this month has flown by. I have been so busy with a move, countless home projects and a new puppy I haven’t been able to do all the fall activities I normally would do. I haven’t even go to the pumpkin patch! Gasp! I know!

It’s okay though, I have been busy with some pretty amazing things. With that being said, I do love partaking in the classic fall traditions. At least I have had the time to make roasted pumpkin seeds!

When I was young, Halloween was a spectacle for me. It was literally something I looked forward to all year long. Summer was a blast, yea but I was never all that mad when it came to end because I knew that meant Halloween was just around the corner.

For me it wasn’t the candy, trick or treating was just the cherry on top. It was the moments; the smells, the activities like pumpkin patch field trips and going to school in costume. Above all, I loved it (and still do) for the traditions.

Traditions are what make the holidays so heart warming. Every family have different traditions or similar ones with a little twist. My most cherished traditions are taking a day to decorate the house; I pop a scary movie on, get out the decoration boxes and decorate the house. And then of course, there is the pumpkin carving nights that end with a scary movie and a bowl of roasted pumpkin seeds.

Traditions are what get me excited when the first leaf turns. Bring on the pumpkin spice lattes, the pumpkin patch visits and the scary movie nights. And bring on those savory roasted pumpkin seeds!

Separate the seeds

Okay, we all know the most annoying part of carving a pumpkin is cleaning it out. Well, my apologies because it’s going to get a little more annoying. Separate the seeds from the guts and place in a bowl. Try to remove as much of the guts from the seeds as you can, it will make your life easier later. The seeds can be slippery little devils, but trust me you will be happy you hunted every last one down once you are snacking on their roasted goodness.

Clean the seeds

Place the seeds in a colander and run cold water over them. Stir them around and remove all pieces of guts. There is another method that works well, place seeds in a bowl and fill with water. Let the seeds sit for 10 – 20 minutes. Any remaining guts will float to the top and you can scoop them out and put the seeds back into the strainer. Either method works great, I tend to just clean them myself because I don’t want to wait.

Cover a baking sheet with paper towels or cotton towel and spread seeds over. Allow to sit for at least 20 minutes to dry slightly.

Season the Seeds

Place seeds in a medium bowl and drizzle with olive oil and stir to evenly cover. In a small bowl combined 1 1/2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1/4 teaspoon seasoned salt and 1/8 teaspoon stir to mix. Sprinkle the seasoning over the seeds a little bit at a time, stirring between each sprinkling. This amount of seasoning is for about four cups of pumpkin seeds. You can get four cups of pumpkin seeds from two large pumpkins.

Bake the Seeds

Line a baking sheet with a piece of parchment paper or baking mat. Spread the seeds on the baking sheet and bake at 300 degrees for 25-30 minutes, stirring every 5-10 minutes.

The seeds are done when they are golden brown and crunchy inside. Try a pumpkin seed to make sure the center is cooked, it should be crunchy and not soft at all.

Done! Enjoy your roasted pumpkin seeds and allll the fall feels!