Are you an Old Bay lover? Then these savory Old Bay Pumpkin Seeds are for you! This tasty snack is crunchy, full of flavor, and super simple to make. You'll want to eat them all fall long!
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I don't know about you, but Old Bay is one of my favorite seasonings. It's delicious, versatile—I've used on popcorn, roasted veggies, sauces, and so much more—and it makes everything taste better!
This distinctive seasoning is often associated with summer, but that doesn't mean you can't enjoy it year round. And these crunchy, oven baked Old Bay Roasted Pumpkin Seeds are one of my go-to recipes come fall.
You're going to love this savory, crispy snack! It's full of flavor and simple to make, too.
Ready to dig in? Keep reading for the recipe and lots of helpful tips!
You only need a few ingredients to make these easy Roasted Pumpkin Seeds with Old Bay:
- Raw Pumpkin Seeds
- Extra Virgin Olive Oil
- Old Bay Seasoning
Pretty simple, right? You can use either a sugar / pie pumpkin (like I did) or a standard jack-o-lantern for the seeds. You'll get more from a carving pumpkin, so size the recipe up, if necessary.
You'll also need a baking sheet. These heavy duty Circulon Baking Sheets are my fave!
What's Old Bay Seasoning made of?
This classic spice mix is made from a blend of celery salt, red pepper, black pepper, and paprika. It's a delicious combination of savory flavors and can be used in many different ways.
How to Make Old Bay Pumpkin Seeds
This recipe is quick and easy to make! Ready to get started?
Begin by separating the seeds from the pulp. It's easiest to grab a small handful of pulp, then brush off any large clumps of seeds. Next, gently squeeze the pulp. More should pop out. Finally, remove any large clumps of pulp that remain on the seeds.
I really disliked this job as a kid, but it actually goes pretty quickly if you have a little patience!
Tip: It's not necessary to rinse the seeds after removing the pulp. As long as you've removed any big chunks, you'll be fine.
Next, spread the seeds out on a large baking sheet. You can cover the pan with parchment paper to save on cleaning time later, but it's not necessary.
Let the seeds dry for at least 30 minutes or up to a couple hours. The drier they are, the less baking time you'll need later. A dry exterior also helps the oil stick better.
Drizzle the dried seeds with olive oil, sprinkle with Old Bay, and then mix everything together. Old Bay is fairly salty, but you can also add a pinch of salt, if you'd like.
Spread the seeds out in a single layer, then bake them at 350 degrees, stirring every 5 minutes. Don't forget to stir ... it helps the seeds cook evenly and get crunchy as they roast! It should take about 20 to 25 minutes until they're golden brown and crisp.
And that's all there is to it ... your Old Bay Pumpkin Seeds are ready to eat!
Tip: Tasting a few seeds as they cook is the best way to determine when they're crispy throughout and finished baking.
Frequently Asked Questions (FAQs)
Still have questions about making this recipe? Check out the answers to these frequently asked questions:
Some recipes call for soaking pumpkin seeds before roasting to make them easier to digest. Unless they upset your stomach though, it's not necessary.
Pumpkin Seeds are one fall treat that's actually good for you. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from Health magazine for more details.
Pumpkin seeds can technically be eaten raw, but they are much tastier (and easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake at 350 degrees. Stir them every 5 minutes, cooking until toasted and crunchy.
The fastest way to clean pumpkin seeds is to work with a small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.
If your pumpkin seeds remain chewy after roasting, then you need to roast them longer. Return them to the oven, then continue cooking until they are crunchy.
Pumpkin seeds can sit out for a few hours before roasting. Doing so will dry the exterior of the seeds, which you need to do before baking them anyway. If you're not planning to cook the seeds within a couple hours, transfer them to an airtight container and refrigerate.
Roasted Pumpkin Seeds have mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever you season them with.
The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. While both are from pumpkins, pepitas come from a different variety (they are not hulled pumpkin seeds).
Store the finished seeds in an airtight container, and they should keep for a couple weeks. Although it's doubtful you'll be able to resist them that long! If they do happen to get stale, just pop the seeds back in the oven for a few minutes, and they'll get crunchy again.
If you're a fan of this yummy seasoning mix, make sure to try my Old Bay Roasted Potato Wedges, too. Yum! If you're looking for similar recipes, try these other flavors next:
- Roasted Pumpkin Seeds - This master recipe has TONS of creative flavor ideas!
- Cinnamon Sugar Pumpkin Seeds
- Ranch Pumpkin Seeds
- Garlic Pumpkin Seeds
- Spicy Pumpkin Seeds
- Garlic Parmesan Pumpkin Seeds
- Pumpkin Spice Pumpkin Seeds
- Air Fryer Pumpkin Seeds
Old Bay Pumpkin Seeds
- Preheat oven to 350 degrees.
- Separate pulp from pumpkin seeds, then move seeds to a baking sheet. Let dry for 30 minutes.
- Drizzle seeds with olive oil, sprinkle with Old Bay, and add a pinch of salt, if desired. Mix well.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- Season with additional salt to taste, if desired.
- Cool seeds, then store any leftovers in an airtight container. Enjoy!