Toasted Pumpkin Seeds Topping Recipe

Prep the seeds

If your pumpkin seeds were removed from a pumpkin, place them in a colander and rinse under cold water to remove pulp. Pat thoroughly dry with clean kitchen towels or paper towels. For best results, let them air-dry for 10–15 minutes so surface moisture is minimized.

Preheat and prepare pan

Heat a dry skillet over medium-low heat for 1–2 minutes. Using a skillet gives better control and faster toasting than the oven for 1 cup of seeds. If you prefer oven roasting, preheat oven to 325°F (165°C) and line a baking sheet with parchment.

Toss with oil and seasonings

In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon fine sea salt, 1 teaspoon brown sugar (if using), 1/4 teaspoon smoked paprika (if using) and 1/8 teaspoon black pepper (if using). Add the dried pumpkin seeds and toss until evenly coated.

Toast on the stovetop

Add the coated seeds to the warmed skillet in a single layer. Cook over medium-low heat, stirring or shaking the pan every 30 seconds so seeds brown evenly and don’t burn. Continue toasting for 6–8 minutes, or until seeds are golden brown and aromatic. Reduce heat slightly if they begin to darken too quickly.

Alternative: Toast in the oven

Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the preheated 325°F (165°C) oven for 12–15 minutes, stirring once halfway through, until golden and crisp. Keep a close eye the last few minutes to avoid burning.

Finish and cool

Remove the skillet from heat (or take the baking sheet out of the oven) and transfer seeds to a plate to cool in a single layer. If using lemon zest, sprinkle 1/2 teaspoon zest over the warm seeds and toss gently. Taste and adjust seasoning, adding a pinch more salt if needed.

Store

Once completely cool, store toasted pumpkin seeds in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. Re-crisp briefly in a warm skillet or oven before serving if they soften.