Pumpkin seeds bake quickly and brilliantly when you use a simple, hot-toasting method. Here are reliable timings and quick guidance to get crispy, flavorful seeds. Direct answer
- Bake seeds at 400°F (205°C). Small seeds toast in about 5 minutes; larger seeds may take up to 15–20 minutes. Start checking around the 5-minute mark and stir every 5 minutes for even toasting. Once they’re golden brown and crunchy, remove from the oven and let cool before eating. If you prefer a gentler roast, 325–350°F (165–175°C) for 15–25 minutes also works, but you’ll want to monitor more closely and may need to adjust time based on your oven.
Tips for best results
- Dry seeds well after rinsing to reduce steam and promote crispness.
- Toss with a little oil and salt (and optional spices) before roasting for flavor and even browning.
- Spread seeds in a single, even layer on the baking sheet to avoid steaming or clumping.
- Stir or flip seeds midway through roasting for uniform color and crunch.
- Let seeds cool completely on the sheet; they’ll continue to crisp as they cool.
Flavor ideas
- Simple salt: sea salt or kosher salt with a light drizzle of oil.
- Savory: garlic powder, paprika, cumin, chili powder, or a pinch of smoked paprika.
- Sweet: cinnamon-sugar or pumpkin-spice mix; finish with a pinch of salt to balance sweetness.
Storage
- Store in an airtight container at room temperature for up to 1–2 weeks for best crunch. For longer storage, freeze in a freezer-safe bag and re-crisp briefly in a 300°F (150°C) oven before eating.
