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1
Note regarding cleaning and drying the pumpkin seeds: Remove as much pulp from the seeds as possible.
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2
Place seeds in a colander and run under cold water to remove all the pulp.
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3
Transfer seeds to a paper towel-lined plate or baking sheet and top with another layer of paper towels.
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4
Let them dry completely, preferably overnight.
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5
Heat oven to 400 F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan.
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6
For the sea salt-olive oil seeds: Toss seeds with olive oil and salt on the baking sheet and spread in an even layer.
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7
Bake 15 to 20 minutes until browned.
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8
For the Old Bay seeds: Toss seeds with olive oil, Old Bay seasoning and salt on the baking sheet and spread in an even layer.
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9
Bake for 15 to 20 minutes until browned.
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10
For the confetti seeds: Toss seeds with sprinkles on the baking sheet and spread in an even layer.
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11
Bake for 15 to 20 minutes and remove them from the oven.
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12
Let them cool completely on the baking sheet before touching them (so the sprinkles can adhere to seeds as they cool).
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13
Toss fully cooled seeds with more sprinkles, if desired.
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14
Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.
