Roasted Pumpkin Seeds

Roasted pumpkin seeds are the best part about carving a pumpkin. Cooking pumpkin seeds is incredibly easy and they turn out crispy and delicious every time with our recipe. Bonus: we share our 5 favorite pumpkin seed seasonings!

Try sprinkling some of the roasted pumpkin seeds on our curried pumpkin soup with maple ginger onions or our harissa butternut squash soup.

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Roasted Pumpkin Seeds

Do we all agree that the best part of carving pumpkins is getting to snack on roasted pumpkin seeds for the whole week?

If you're not on board yet and have been throwing away all of the seeds you dig out of your pumpkin each Halloween, please (please please) stop doing that.

The crunchy little seeds disappear as quickly as a bag of chips. But since they're incredibly healthy, you can feel good about eating the whole batch in one sitting.

How to roast pumpkin seeds

Making roasted pumpkin seeds is quite easy. The hardest part is removing the from the pumpkin!

1. Cut the top off your pumpkin and use a metal spoon to remove the seeds and pulp.
2. Separate the seeds from the large pieces of pulp.
3. Soak the seeds in water until the pulp sinks to the bottom.
4. Boil the seeds in salted water.
5. Dry the pumpkin seeds with paper towels.
6. Mix the seeds with oil, salt, and any seasonings you'd like.
7. Roast the pumpkin seeds for about 30 minutes, stirring them halfway.

That's it! You've just made roasted pumpkin seeds!

Full recipe in the recipe card below.

How long to roast pumpkin seeds

While the time can vary a little, count on baking pumpkin seeds at 350 degrees Fahrenheit for 30 minutes.

The exact amount of time it takes to roast pumpkin seeds depends on how many seeds you're roasting, how thin (or thick) they are spread on your baking sheet, and how dry they are before going into your oven.

Why boil the pumpkin seeds before roasting them?

After years of experimenting with different ways of cooking pumpkin seeds, we've found that boiling the seeds first gives the best results.

1. The salted water boil helps to flavor the seeds.
2. Boiled pumpkin seeds seem to get crispier.
3. It makes the seeds easier to digest. Bonus!

Seasonings for roasted pumpkin seeds

These little snacks are delicious roasted with just a little oil and salt. But adding some spices makes them even more addictive.

• Nacho pumpkin seeds – nutritional yeast, garlic powder, onion powder, and chili powder.
• Sweet pumpkin pie seeds – coconut sugar and pumpkin pie spice.
• Curried pumpkin seeds – coconut oil, curry powder, raisins.
• BBQ pumpkin seeds – chili powder, coconut sugar, garlic powder, and onion powder.
• Cheesy Italian pumpkin seeds – olive oil, Italian seasoning, and parmesan.

How long do roasted pumpkin seeds last?

While roasted pumpkin seeds will be safe to eat for several months, they are best eaten within a week. After a week they start to go a little soft.

How to store roasted pumpkin seeds

Glass canning jars work great to store these tasty snacks. But our favorite way to store them is in reusable Stasher bags.

Popular pumpkin recipes

• Pumpkin Soup with Maple Bacon Onions
• Autumn Roasted Pumpkin Curry
• Pumpkin Oatmeal Muffins
• Chipotle Bourbon Pumpkin Chili

Roasted Pumpkin Seeds

Yield: 1 cup

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Roasted pumpkin seeds are the best part of carving a pumpkin. Cooking pumpkin seeds is incredibly easy and they turn out crispy and delicious every time with our recipe. Bonus: we share our 5 favorite pumpkin seed seasonings!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.98 stars (40 ratings)

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Ingredients

Roasted Pumpkin Seeds

• 1 cup pumpkin seeds
• 1 tablespoon plus ½ teaspoon salt, divided
• 2 teaspoons cooking oil, OR the oil listed in the seasonings below
• Optional: 1 of the seasoning mixes

Roasted Pumpkin Seed Seasonings

Nacho

• 2 tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chili powder
• ¼ teaspoon salt

Pumpkin Pie

• 1 tablespoon coconut sugar, or brown sugar
• 1 teaspoon pumpkin pie spice

Curry

• 2 teaspoons melted coconut oil
• 1 teaspoon curry powder
• 2 tablespoons raisins, add when the pumpkin seeds come out of the oven

BBQ

• 1 teaspoon chili powder
• 1 teaspoon coconut sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Italian

• 2 teaspoons olive oil
• 1 teaspoon Italian seasoning
• 2 tablespoons grated parmesan cheese, mix into pumpkin seeds 5 minutes before they're removed from the oven

Instructions 

• Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. 
• Separate the pumpkin seeds from any large pieces of pumpkin pulp. Place the seeds into a large bowl and cover with a few inches of water. Use your hands to mix and wash the seeds. Let the seeds sit for a few minutes so the pulp sinks to the bottom of the bowl.
• Scoop the seeds out of the bowl with a slotted spoon and place them into a medium-sized pot. Cover the seeds with a few inches of water and add the tablespoon of salt. Bring to a boil over high heat then reduce the heat and simmer for 10 minutes.
  1 cup pumpkin seeds
• Strain the seeds through a fine-mesh sieve then lay them on a few sheets of paper towel or a fuzz-free dish towel. Dab them with the towel to remove some of the moisture.
• Place the pumpkin seeds into a bowl and toss with the remaining ½ teaspoon of salt, the oil, and if using, the seasonings and mix well. Lay them in a single layer on the baking sheet. 
  2 teaspoons cooking oil
• Bake for 30 minutes, stirring the seeds halfway. To test if they're done, remove a pumpkin seed and let it cool for a few minutes. If it's crunchy, it's ready to eat. If not, put them back into the oven for another 10 minutes. 

Serving: 1 serving = ¼ cup, Calories: 107kcal, Carbohydrates: 2g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 582mg, Potassium: 130mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

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