Roasted Pumpkin Seeds with Daily Ration
Updated: Aug 28
One of my favorite family traditions with my own littles was carving pumpkins. My girls dad scooped and carved, we made sure nothing went to waste, especially those pumpkin seeds. Roasting them was part of the fun, and the smell of warm seeds in the oven still reminds me of those cozy fall nights.
This version is simple but packed with flavor. Tossed in Sunday Dinner’s Daily Ration, our all-purpose seasoning salt with garlic, smoked paprika, and cracked pepper, these roasted pumpkin seeds are savory, crunchy, and just a little addictive. They’re a fun way to use every part of the pumpkin and a big step up from plain salted seeds.
Whether you’re roasting them on Halloween night, making a batch for school lunches, or serving them at a fall gathering, these seeds are a snack everyone will grab by the handful.
They’re proof that sometimes the simplest family recipes become the ones you look forward to year after year.
Roasted Pumpkin Seeds with Daily Ration
Crispy, savory roasted pumpkin seeds seasoned generously with Sunday Dinner’s Daily Ration. This easy fall snack is one of our favorite ways to use every last bit of the pumpkin after carving—and it’s so much better than tossing those seeds away.
Prep: 10 min | Cook: 25–30 min | Total: About 40 min | Makes: About 2 cups
Ingredients
2 cups raw pumpkin seeds, rinsed and cleaned
1 tablespoon olive oil or avocado oil
2 teaspoons Sunday Dinner Daily Ration, plus more to taste
Instructions
1. Clean the pumpkin seeds. Separate the seeds from the pumpkin pulp and rinse them well under cool water. Remove as much of the stringy pumpkin as possible.
2. Dry them really well. Spread the seeds onto a clean kitchen towel or paper towels and pat completely dry. The drier the seeds are, the crispier they'll get in the oven.
3. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
4. Add the dried pumpkin seeds to a bowl and toss with the oil and Daily Ration until evenly coated.
5. Spread the seeds into a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring about halfway through, until golden and crisp.
6. Season again. Taste while they're still warm and add another sprinkle of Daily Ration if needed. We like them well seasoned.
7. Cool. Let the pumpkin seeds cool completely before storing. They'll continue to crisp as they cool.
A Few Notes
Drying the seeds matters. Extra moisture can keep them from getting really crispy.
Don't crowd the pan. Spread the seeds into a single layer so they roast instead of steam.
Start checking them toward the end of the cooking time since smaller seeds can toast more quickly.
Want a little heat? Add a pinch of cayenne or chili powder along with the Daily Ration.
Store completely cooled pumpkin seeds in an airtight container for up to about a week.
They're great by the handful, but you can also toss them over salads, soups, or grain bowls for some extra crunch.
Approximate Nutrition
Per ¼-cup serving: approximately 120 calories | 9g fat | 4g carbohydrates | 5g protein
Nutrition information is an estimate and will vary depending on the pumpkin seeds, oil, and amount of Daily Ration used.
Made with Daily Ration
Our put-it-on-everything seasoning salt adds garlic, smoked paprika, cracked pepper and savory flavor to freshly roasted pumpkin seeds. Carve the pumpkin. Save the seeds. Season generously.
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