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    Home » Recipes » Appetizers » Roasted Pumpkin Seeds

    Roasted Pumpkin Seeds

    Published: October 27, 2022 · Modified: Oct 27, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Don’t throw those pumpkin seeds away! Save the seeds from your pumpkins this year and make this Roasted Pumpkin Seeds recipe. It makes for a delicious and healthy snack that you can season however you’d like! Here’s an easy step-by-step tutorial for how to roast pumpkin seeds at home.

    A bowl of roasted pumpkin seeds with a cut pumpkin in the background and small pumpkins scattered around.
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    Pinterest graphic of a spoonful of roasted pumpkin seeds lifted from a bowl.
    Pinterest graphic of a sheet pan of roasted pumpkin seeds with a spoonful inside.
    Pinterest graphic of a bowl of roasted pumpkin seeds with some scattered on the counter.
    Pinterest graphic of an oval plate of roasted pumpkin seeds with mini pumpkins off to the side.
    Pinterest graphic of a bowl of roasted pumpkin seeds with a cut pumpkin and mini whole pumpkins in the background.

    If you’re carving a Jack-O-Lantern, hold on to those seeds and roast them in the oven to make this delicious roasted pumpkin seeds recipe. It’s easy, healthy, and delightfully crunchy. You won’t believe how simple it is to roast the pumpkin seeds and after you give it a go, you’ll probably want to carve a few extra pumpkins just for a tasty snack.

    I love how toasty and nutty these seeds are. But don’t feel like pumpkin seed is all you can roast. You can also use this technique on butternut, acorn, delicata, and spaghetti squash seeds. You simply have to adjust the roasting time based on how small or large the seeds are. You can’t go wrong with this snack recipe. Want another delicious fall treat? Try my pumpkin whoopie pies recipe, pumpkin snickerdoodle recipe, or pumpkin bars recipe.

    What You Need to Make This Recipe

    Ingredients needed to make roasted pumpkin seeds.

    Raw pumpkin seeds — you can use any winter squash seeds with this recipe! So, if you’re making butternut squash soup along with your next pumpkin recipe, save the seeds and roast them.

    Oil — I use olive oil, but you can use any type of neutral oil.

    Salt — salt helps keep the roasted seeds from tasting bland. You don’t need a ton to add flavor.

    How to Make Roasted Pumpkin Seeds

    Set of two photos showing the seeds scooped out of a pumpkin and spread onto a paper towel.

    1. Cut open the pumpkin, scrape the pumpkin seeds out of the center, and place the scrapings in a large bowl. Fill the bowl with cold water. Swirl them around in the water with your hands to help release any of the strings or flesh from the pumpkin. Scoop up the seeds with your hands and place them in a colander to drain.

    2. Pick through and discard any pumpkin flesh that is still attached. Run cold water over the seeds, and drain well. Pat the seeds mostly dry with paper towels or spread them out on a baking sheet to air dry for several hours.

    Set of two photos showing oil poured onto the seeds and stirred.

    3. Once the seeds are mostly dry, drizzle with 1 teaspoon of olive oil and ¼ teaspoon salt per ½ cup (80g) of seeds. Stir to coat. Spread the seeds out on the baking sheet.

    4. Bake for 30 to 40 minutes, stirring every 10 minutes, or until the seeds are lightly browning and crisp. Let the roasted pumpkin seeds cool completely on the baking sheet.

    A spoonful of roasted pumpkin seeds scooped up from a bowl of seeds. A sheet pan with more in the background.

    Pro Tips for Making This Recipe

    • When you spread the seeds onto the baking sheet, make sure you spread them out into one layer so they can crisp up nicely in the oven.
    • Don’t skip stirring the seeds in the oven, as it helps prevent them from burning.
    • Sprinkle the roasted pumpkin seeds with your favorite spice blend for a tasty snack!
    • Make sure you stir them in at the end of roasting, so they don’t burn in the oven.
    • Sweet spices like cinnamon or pumpkin pie spice are great for flavoring the seeds when adding them to baked goods or sprinkling over ice cream. Savory spices like curry powder, smoked paprika, or chili powder make the roasted seeds an excellent salad topper.
    • Don’t rush the drying process. While the seeds can have a bit of moisture on them, it’s best to let them dry as much as possible before you start roasting them, or they won’t crisp up as they bake.
    • Small pumpkin seeds may take much less time to roast in the oven. It’s hard to control the size of your seeds, so keep a close eye on them as they bake. When the smaller seeds begin to brown lightly, remove them from the sheet pan.
    • A large serving spoon or ice cream scoop helps remove the seeds from the pumpkin much easier.
    A sheet pan of roasted pumpkin seeds with a spoonful in the pan. Small pumpkins scattered around.

    Frequently Asked Questions

    Do I have to boil the pumpkin seeds before roasting?

    No, you do not have to boil the pumpkin seeds. However, you can add more flavor by boiling the seeds in salted water for a few minutes. If you boil them ahead of time, you’ll have to cut down on the roasting time by around 10 minutes. Again, make sure the seeds are dry before roasting.

    How do I store the pumpkin seeds once roasted?

    Once cooled, store the pumpkin seeds in an airtight container for up to 1 month at room temperature.

    Why are my pumpkin seeds chewy?

    When your pumpkin seeds are straight out of the oven, they can be a bit chewy. Once the seeds cool, they’ll crisp up more. However, if they’re still chewy after cooling, you can roast them for an additional 5 to 10 minutes.

    If you love this recipe try these out!

    • A serving platter with sliced chocolate chip pumpkin bread.

      Chocolate Chip Pumpkin Bread

    • Sliced pumpkin bread on a porcelain serving plate.

      Pumpkin Bread

    • Two pieces of bread with pumpkin butter spread on top, in front of a glass of pumpkin butter and a cup of coffee.

      Pumpkin Butter

    • Multiple pumpkin cake pops with faces on a plate.

      Pumpkin Cake Pops

    • A plate with a single pumpkin cinnamon roll with cream cheese frosting on top in front of a baking pan with the rest.

      Pumpkin Cinnamon Rolls

    If you’ve tried this Roasted Pumpkin Seeds recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of roasted pumpkin seeds with a few on the counter and some pumpkins off to the side.
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    5 from 4 votes

    Roasted Pumpkin Seeds

    Save your pumpkin seeds this fall and make this easy Roasted Pumpkin Seeds recipe! All you need are some oil and salt and you can easily make this recipe at home.
    Course Snack
    Cuisine American
    Prep Time 2 hours
    Cook Time 40 minutes
    Total Time 2 hours 40 minutes
    Servings 4 servings
    Calories 189kcal
    Author John Kanell

    Equipment

    • Baking Sheets

    Ingredients

    • Raw pumpkin seeds
    • Olive oil
    • Salt
    • Optional seasonings black pepper, cinnamon, curry powder, etc.

    Instructions

    • Clean the pumpkin seeds by scraping them out of the center of the pumpkin or squash, and place the scrapings in a large bowl. Fill the bowl with cold water. Swirl them around in the water with your hands to help release any of the strings or flesh from the pumpkin. (The seeds will float and the flesh will sink.) Scoop up the seeds with your hands and place them in a colander to drain. Pick through and discard any pumpkin flesh that is still attached. Run cold water over the seeds, and drain well. Pat the seeds mostly dry with paper towels or spread them out on a baking sheet to air dry for several hours.
    • Preheat the oven to 325F.
    • Once the seeds are mostly dry (a little bit of moisture is fine), measure their volume or weight and then place them on a rimmed baking sheet. Drizzle with 1 teaspoon of olive oil and ¼ teaspoon salt per ½ cup (80g) of seeds. Stir to coat. (If using additional seasonings, add ½ teaspoon per ½ cup of an herb or spice blend of your choice.) Spread the seeds out on the baking sheet.
    • Bake for 30 to 40 minutes, stirring every 10 minutes, or until the seeds are lightly browning and crisp. Let cool completely on the baking sheet. Store in an airtight container for up to 1 month.

    Notes

    • When you spread the seeds onto the baking sheet, make sure you spread them out into one layer so they can crisp up nicely in the oven.
    • Don’t skip stirring the seeds in the oven, as it helps prevent them from burning.
    • Sprinkle the seeds with your favorite spice blend for a tasty snack! Make sure you stir them in at the end of roasting, so it doesn’t burn in the oven. Sweet spices like cinnamon or pumpkin pie spice are great for flavoring the seeds and adding them to baked goods or sprinkling over ice cream. Savory spices like curry powder, smoked paprika, or chili powder make the roasted seeds an excellent salad topper.
    • Don’t rush the drying process. While the seeds can have a bit of moisture on them, it’s best to let them dry as much as possible before you start roasting them, or they won’t crisp up as they bake.
    • Small pumpkin seeds may take much less time to roast in the oven. It’s hard to control the size of your seeds, so keep a close eye on them as they bake. When the smaller seeds begin to brown lightly, remove them from the sheet pan.
    • A large serving spoon or ice cream scoop helps remove the seeds from the pumpkin much easier.

    Nutrition

    Calories: 189kcal | Carbohydrates: 3g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 1165mg | Potassium: 259mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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