Maryland Pumpkin Seeds
Crispy roasted pumpkin seeds with bold Maryland-inspired seasoning.Made with fresh pumpkin seeds, olive oil, paprika, and savory spices.Features celery salt, garlic, black pepper, and optional cayenne.Easy to prepare in the oven with minimal ingredients.Delicious as a snack or crunchy topping for soups and salads.Perfect for Halloween, fall gatherings, and game-day parties.
Ingredients
- 2 cups raw pumpkin seeds, cleaned
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried mustard powder, optional
- ½ teaspoon Maryland-style seafood seasoning, optional; adjust the other salt and spices if using
Instructions
Clean the Pumpkin Seeds
- Remove the seeds from a fresh pumpkin and separate them from the stringy pulp. Rinse the seeds in a bowl of water, gently removing any remaining pumpkin fibers. Drain thoroughly.
Dry the Seeds
- Spread the cleaned seeds on a clean kitchen towel and pat them dry. Let them air-dry for 20–30 minutes if possible. Removing excess moisture helps the seeds roast more evenly and develop a crunchy texture.
Preheat the Oven
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix the Maryland Seasoning
- In a small bowl, combine the paprika, celery salt, garlic powder, onion powder, black pepper, and optional cayenne, mustard powder, and parsley. If using a prepared Maryland-style seafood seasoning blend, add a small amount and adjust the remaining spices to taste.
Coat the Seeds
- Place the dried pumpkin seeds in a large mixing bowl. Add the olive oil and toss until the seeds are lightly coated. Sprinkle the seasoning mixture over the seeds and stir thoroughly to distribute the spices evenly.
Arrange on the Baking Sheet
- Spread the seasoned seeds in a single layer on the prepared baking sheet. Separate any large clumps and leave enough space for the seeds to roast evenly.
Roast Until Golden
- Bake for 20–30 minutes, stirring every 8–10 minutes. Begin checking after 15 minutes because seed size and oven performance can affect cooking time. The seeds should smell toasted and appear lightly golden.
Cool and Serve
- Remove the baking sheet from the oven and let the seeds cool completely. They will become crunchier as they cool. Taste and add a little extra seasoning if needed, then serve in a bowl or store in an airtight container.
Notes
- Clean thoroughly: Remove all pumpkin pulp before roasting.
- Dry the seeds well: Excess moisture can prevent the seeds from becoming crisp.
- Use fresh spices: Fresh seasonings provide a more pronounced aroma and flavor.
- Measure salt carefully: Celery salt and prepared seasoning blends can contain considerable sodium.
- Avoid excess oil: A light coating is enough to help the spices adhere.
- Stir during roasting: Turn the seeds regularly for even browning.
- Watch the final minutes: Pumpkin seeds can burn quickly once fully toasted.
- Cool before storing: Allow the seeds to reach room temperature before placing them in an airtight container.