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.

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!
- Cut the top off your pumpkin and use a metal spoon to remove the seeds and pulp.
- Separate the seeds from the large pieces of pulp.
- Soak the seeds in water until the pulp sinks to the bottom.
- Boil the seeds in salted water.
- Dry the pumpkin seeds with paper towels.
- Mix the seeds with oil, salt, and any seasonings you'd like.
- 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.
- The salted water boil helps to flavor the seeds.
- Boiled pumpkin seeds seem to get crispier.
- 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
If you love this recipe as much as we do, let us know with a 5-star rating!
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.Ā
- 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.Ā2 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.Ā
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i like BBQ pumpkin seeds recipe i wan try this recipe. thanks to your work.
This is awesome! Love all the options! So going to try making this! Pumpkin seeds are one of my favorite snacks especially this time of year.
Hi
Great recipe, will definitely try this. But, had a question, why boil the seeds after washing them?
Iam from India and we’ve always used pumpkin seeds as a snack…v tasty but deep fried in oil and so was v happy to see a recipe to bake them.
We wash the pulp out and just leave it to air dry and then fry.
Hence my question regarding 1 extra step.
Thanks
Geeta
I find that the flavor improves by boiling them in salted water. They also seem to crisp better in the oven when I boil them, so that’s the way that I always do it now. š
I was just talking about roasted pumpkin seeds with my friend this morning and here is your recipe! thank you!
Great carving skills too:)
Looks great! I love that “sea of pumkins” photo! I found out that I’m not too keen on pumpkin seeds… so I will be mailing mine to the North every year! LOL š
You can send them my way anytime!