Learn how to roast pumpkin seeds. Save your pumpkin seeds and roast them in the oven for a healthy crunchy snack your family will love!
Hang on to those pumpkin seeds. Don't throw them away! Instead, roast them in the oven for a salty snack. My kids love roasted pumpkin seeds and I think you will, too!
Roasted Pumpkin Seed Recipe
Many of you might be carving pumpkins this week or next for Halloween. We carved pumpkins at Judah's school this week. He begged to bring the seeds home so we could roast them and share with his class the next day. It reminded me that y'all would probably benefit from a post about how I roast my pumpkin seeds!
Should I Soak the Seeds First?
I first clean the seeds from the pumpkin pulp and strain them in a colander. Then, boil for at least 10 minutes in some salty water. Let them dry a bit then toast them on a pan.
Of course, some of you already have your method and will stick to it. You should! If you've got your perfect way to get the seeds crunchy and flavorful, don't go changing what you do. This recipe is basic and turns out salty and crunchy seeds that my entire family loves to snack on.
Instructions to Roast Pumpkin Seeds
Some recipes will instruct you to roast the seeds at a lower temperature for at least 45 minutes. That's too slow for me and my begging kiddos. I turn the temperature up to 400°F and they're done within minutes. At this temperature, though, you really need to watch them so they don't burn. Depending on the size of the seeds, they can be done in 5 minutes or up to 15 minutes. You want them golden brown.
Pumpkin Seeds Flavor
Season the pumpkin seeds with your favorite spices before putting them in the oven to create your own variations. I love them with a little cinnamon! You may like a savory version with paprika, curry powder, chili powder, pepper and cumin.
How to Eat Pumpkin Seeds
My family eats pumpkin seeds as a snack, but you can add them to salads. Store leftovers in an airtight container.
More Favorite Pumpkin Recipes
If you love the flavor of pumpkin, try these family favorites!
- Easy Pumpkin Muffins
- Pumpkin Sheet Cake
- Almond Flour Pumpkin Muffins
- Copycat Panera Pumpkin Muffies
- Easy Pumpkin Pie
Made this recipe?
Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
This article was originally published October 2017 and updated with with no changes to the recipe in October 2022.
How to Roast Pumpkin Seeds
- 1 ½ cups pumpkin seeds
- 6 cups water
- 3 tablespoons salt plus more, to taste
- 1 teaspoon olive oil
- Separate pumpkin seeds from pumpkin pulp. Rinse in colander.
- In a medium pot, bring 6 cups of water and 3 tablespoons of salt to a boil. Add the pumpkin seeds and boil for at least 10 minutes. Drain and spread to dry on a clean kitchen towel.
- Brush a large rimmed baking sheet with olive oil. Add the seeds to the baking sheet and toss to lightly coat with the oil. Spread the seeds to a single layer and sprinkle with desired amount of salt.
- Bake in the oven on the top rack until just starting to brown (do not toss). The roasting time can be anywhere from 5 to 15 minutes depending on the size of the seeds. Remove from oven and let cool completely.
- It is important to keep the seeds in a single layer and not crowded to ensure they get crunchy. Overcrowding will result it a chewy seed. (Yuck!)
- If you have more time, another method is to bake at 300°F for 20-25 minutes until golden.
- Sprinkle with your favorite seasonings before baking.
- Nutritional information is an estimation only.