Garlic lovers, these scrumptious Garlic Pumpkin Seeds are for you! This crunchy roasted snack only requires a few basic ingredients to prepare, yet they couldn’t be more delicious. Make a batch today!
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It’s pumpkin season (woo hoo), and a lot of my favorite pumpkin recipes are made from fresh squash. Which means I have lots of seeds to use up!
I love experimenting with different seasonings, but this Garlic Pumpkin Seeds recipe is one I’ve made many (many) times. And I think you’re going to love them just as much as I do!
These Toasted Seeds are super crispy, loaded with garlic flavor, and best of all, so easy to make! You’ll definitely want to make a big batch to snack on all fall long.
Ready to try this recipe for yourself? Keep scrolling for all the details!
This simple recipe uses basic ingredients you probably already have in your pantry! Here’s what you’ll need:
- Pumpkin Seeds – You can use seeds from a large jack-o’-lantern or from a smaller sugar / pie pumpkin, like I did. Either will work great.
- Olive Oil – A little extra virgin olive oil gives the seeds a yummy flavor and helps them crisp up as they bake.
- seasoning – Garlic Powder is the only spice you’ll need to make this recipe. You could also use Garlic Salt, just make sure to skip the extra salt if you do.
- Absolute – I recommend using Kosher salt.
These Roast Seeds are naturally vegetarian, vegan, gluten free, dairy free, even low carb … which means that anyone can enjoy this healthy recipe!
You’ll Also Need
Before starting, grab a sharp knife to cut open the pumpkin, a spoon to scoop out the seeds, and a sheet pan to dry and roast the seeds. These sturdy, nonstick baking sheets are my favorite!
How to Make Garlic Pumpkin Seeds
This tasty fall snack is super easy to make! You’ll find a detailed recipe card below, but here’s an overview of the steps:
- Remove pulp. Begin by removing the seeds from the pulp. I find it easiest to work with one small handful of pulp at a time. First, brush off any large clumps of seeds, then squeeze the pulp, and as you do, more should pop out. Finally, remove any large clums of pulp sticking the seeds. Tip: It’s not necessary to rinse the seeds after removing the pulp (unless they’re totally covered in it). As long as you remove the big chunks, they’ll be okay.
- dry seeds. To dry the seeds, spread them in a single layer on a large baking sheet. Let them dry for at least 30 minutes. The drier the seeds are, the less baking time they’ll need later. A dry exterior also helps the oil and garlic stick better.
- Add oil, garlic, and salt. Once the seeds have dried, drizzle them with olive oil and sprinkles them with garlic powder. Season generously with salt, then mix everything together really well.
- Roast. Spread the seeds into a single layer, then bake them, stirring every 5 minutes. Make sure to stir them as they cook! Mixing ensures that the seeds cook evenly and get crunchy as they roast. It should take about 20 to 25 minutes until they’re browned and crisp. Tip: Tasting a few seeds as they bake is the best way to determine when they’re crunchy throughout and finished roasting.
Guess what? It’s time to eat your Garlic Pumpkin Seeds! Wasn’t that easy? And they’re so delicious that you’ll want to make a big batch to enjoy this autumn!
This recipe is super simple to customize! Here are a few ideas to inspire you:
- Other Spices – Garlic pairs well with so many different spices! Try adding smoked paprika, chili powder, ground cumin, cracked pepper, and more.
- Garlic Parmesan – My favorite way to make this recipe even more delicious is by adding some parmesan cheese. Yum! Check out my Garlic Parmesan Roasted Pumpkin recipe for details.
- truffle – Another way add tons of mouthwatering flavor is my sprinkling on some Truffle Salt. So tasty!
- Spicy – If you’re a spicy food lover too, give this easy fall snack a little kick! Add a little cayenne to this recipe, or check out my Spicy Roasted Pumpkin Seeds, which are seasoned with garlic, chili powder, and cayenne.
One of the best things about this Garlic Roasted Pumpkin Seeds recipe is that the seeds can be enjoyed all fall long. Store them an airtight container, and they’ll keep fresh for a couple weeks (if you can resist them for that long). If they do get a little stale, just bake them in the oven (or your air fryer) for a few minutes to make them crunchy again.
Looking for similar recipes? Check out these other flavored seeds next:
PS I’ve got lots more pumpkin recipes for you try! You’ll find everything from sweets, like these Pumpkin Spice Cookies and this No Bake Pumpkin Cheesecake, to savory recipes, like this Roasted Pumpkin Salad and this Pumpkin Curry!
Frequently Asked Questions
It isn’t necessary to soak pumpkin seeds before roasting. While some recipes call for soaking the seeds (to make them easier to digest), you don’t need to soak them unless the seeds upset your stomach.
Roasted pumpkin Seeds are one fall snack that’s actually good for you! They contain antioxidants, minerals, healthy fats, protein, and have other benefits, too. Read this article from Health magazine to learn more.
While pumpkin seeds can be eaten raw, they taste much better when roasted first. Mix raw seeds with olive oil and seasonings, then bake them, stirring every 5 minutes until they’re toasted and crisp.
The easiest way to clean pumpkin seeds is to work with one small piece of pulp at a time. Brush off the seeds hanging from the pulp first, then gently squeeze the pulp to remove the remaining seeds.
If your pumpkin seeds are still chewy after roasting, you haven’t baked them for long enough. Return the seeds to the oven, then continue roasting until they are crunchy throughout.
Pumpkin seeds can sit out for a few hours, or even overnight, before roasting. This helps dry the exterior of the seeds, which you need to do before baking anyway. If you’re not planning to cook the seeds that same day, transfer them to an airtight container, then refrigerate them.
Pumpkin Seeds have a mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever spices you use to season them.
The pumpkin seeds from jack-o’-lanterns and the pepitas that you find in grocery stores are two separate things. While both are pumpkin seeds, pepitas come from a specific type of pumpkin (they are note hulled seeds).
Garlic Pumpkin Seeds
These delicious Garlic Roasted Pumpkin Seeds are the perfect fall snack!
Servings: 16 servings
- one cup raw pumpkin seeds
- one tablespoon extra virgin olive oil
- ½ teaspoon of garlic powder (or more, to taste)
- kosher pure
Preheat oven to 350 degrees.
Remove pulp from pumpkin seeds, then place seeds on a large baking sheet. Let dry for at least 30 minutes.
Drizzle seeds with olive oil, sprinkles with garlic powder, and season generously with salt. mix well.
Roast seeds, stirring every five minutes, until they’re toasted and crispy (about 20 to 25 minutes).
Taste seeds, then add more salt, if desired.
Let seeds cool on baking sheet, then store in an airtight container until ready to eat. Enjoy!
A large pie / sugar pumpkin will yield about one cup seeds, although you’ll get a lot more from the jack-o’-lantern kind. Depending on how many seeds you have, size the recipe up (or down).
For best results, spread the seeds in a single layer on your baking sheet before roasting. If you have lots of seeds, you may even want to use two sheet pans, so they’re not too crowded.
While the seeds bake, don’t forget to stir them every five minutes. This will help them cook evenly, ensuring that every seed get crunchy.
Make sure to read the info before this recipe card for more tips, variations, and related recipes!