Garlic Roasted Pumpkin Seeds

Garlic Roasted Pumpkin Seeds

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Garlic Roasted Pumpkin Seeds

I honestly haven’t had many things pumpkin this year…

But I am debating going out today and buying some pumpkin puree (I don’t feel like tackling the real thing) to make some cookies. Or maybe some pumpkin bars. We’ll see what I feel like!

But I have been munching on pumpkin seeds for a while!

We carved a pumpkin a couple weeks ago. Sadly, the pumpkin has made it’s way to the garbage, since apparently two weeks in the still-summer-not-fall Texas sun doesn’t bode well for those little orange guys. Luckily I got a huge batch of seeds out of it for roasting!

This was always my favorite part of pumpkin carving. It is so easy to do, and such a delicious snack! Of course, my favorite seasoning is garlic, but you can choose whatever seasoning fits your fancypants.

Garlic Roasted Pumpkin Seeds





  • Seeds from a large pumpkin turned jack-o-lantern or pie
  • 3-4 cups of water
  • 1 teaspoon garlic salt
  • 1/2 tablespoon extra virgin olive oil (maybe more depending on how many seeds you have)
  • garlic powder


  1. Separate all the seeds from the guts of the pumpkin. Rinse them clean in a strainer.
  2. Soak the cleaned seeds in a bowl with water and garlic salt for one hour.
  3. Preheat oven to 425 degrees.
  4. Drain the seeds, and lightly pat them dry with a paper towel. Add to a bowl, and add EVOO. Stir to lightly coat in oil.
  5. Lay out on a non-stick sprayed baking pan, and lightly dust with garlic powder.
  6. Bake for 10 minutes and stir. Roast additional 5-10 minutes until golden or desired crispiness.

Courses Healthy Snacks

What’s your favorite part of a pumpkin?

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