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Best Guide On How To Roast Pumpkin Seeds

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The best guide on how to oven roast pumpkin seeds! Worcestershire sauce and garlic powder make these pumpkin seeds a crunchy, savory and addictive snack.

I love the month of October for so many reasons but carving pumpkins with my dad definitely ranks up there. Every fall, some time between my birthday (October 20th) and Halloween, he would gather me and my sisters and we would all head out to the driveway. When we saw the big round pumpkins and the piles of newspapers, we knew it was time.

We would lay the paper out on the ground to collect all of the seeds and grab the biggest metal spoon we could find in the kitchen for scraping. My younger sisters would use the protective kiddy knives and eventually I was able to use a real chef’s knife. The leaves were bright orange, the air smelled like wood-burning stoves and it was cool enough to wear a jacket but not too cold that you needed gloves. It was perfect.

Of course, in case you haven’t figured it out by now, I am not crafty and I do not come from a crafty family. We are foodies, thru and thru. At the end of the day, we carved pumpkins with one goal in mind: roasted pumpkin seeds.

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Over the years, I’ve perfected the crunchy, savory, addictive snack. Here are my tips for the best pumpkin seeds:

1) Heavier pumpkins = more seeds.

It’s a labor of love and these crunchy, salty seeds will be eaten in no time so I always suggest getting the heaviest pumpkin you can carry.

2) Boil the seeds first to ensure even baking.

Since the inside of the pumpkin seed takes longer to cook than the shell, boiling them in a bit of salty water ensures a crispy pumpkin seed that won’t be burnt.

3) Season them any way you wish:

We grew up tossing them in a few splashes of Worcestershire sauce and garlic powder. You can use just salt and pepper or kick them up a notch with curry powder and cayenne. The options are endless.

Whatever you do, I encourage you to grab the family, head out to the driveway and make some delicious memories.

No forks required.

How To Roast Pumpkin Seeds

The best guide to oven roasting pumpkin seeds! Worcestershire sauce and garlic powder make these pumpkin seeds a crunchy, savory and addictive snack.
4.07 from 31 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: how to
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 194kcal
Author: Liz DellaCroce

Ingredients

Instructions

  • Pre-heat oven to 350 degrees.
  • Bring a small pot of salty water to a boil and add pumpkin seeds. Boil for 9-10 minutes then drain. Carefully pat pumpkin seeds with paper towel to remove any excess moisture.
  • In a medium bowl, whisk together all remaining ingredients (olive oil through cayenne). Add pumpkin seeds to the bowl and toss until evenly coated.
  • Spread seeds in an even layer on a large baking sheet. Roast in the oven until crispy, 15-20 minutes depending on oven.

Notes

Roasted seeds can be stored in an air-tight container for up to 7 days.
Nutrition Facts
How To Roast Pumpkin Seeds
Amount Per Serving
Calories 194 Calories from Fat 137
% Daily Value*
Total Fat 15.2g 23%
Saturated Fat 2.8g 14%
Polyunsaturated Fat 12.4g
Sodium 420mg 18%
Total Carbohydrates 6.1g 2%
Dietary Fiber 1.1g 4%
Sugars 0.4g
Protein 7.1g 14%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. I have yet to try it but many say that they have to be completely dry even left overnight to do so before roasting. How dry should they be when it is stated pat dry…and if i wanted to leave them sit for awhile in between since they can be hard to pat dry, what would you reccommend?

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  2. Wow great recipe! My husband likes them, he was hesitant at first but can’t keep his fingers out of the bowl now! Thank you! i’ll remember this recipe.

    Reply

  4. what is the olive oil used for? I don’t see you reference it in the instructions. Is it used in the worstershire mixture. It says to mix from worstershire to cayenne pepper. The olive oil is listed before the worstershire.

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  5. My son and I cleaned out the pumpkin tonight and he has never tried the seeds. I am going to make them with salt and with cinnamon and sugar to see how he likes them best, if at all. I am also taking the rest to my preschool class for a taste testing. Thank you so much for the step by step. I have always just winged it.

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  6. The very first pumpkin seeds I proudly “harvested” as a child I discovered got moldy soon after although I had thought I had dried them enough in the sun before putting them in a jar. Never thought of roasting them nor did I know one could eat them …

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  7. Yum! We love pumpkin seeds! Super idea of worcestershire with garlic powder–kind of a Chex Mix-y flavor.

    Question: has anyone ever tried roasting them in a microwave? I put a bowl of acorn squash seeds to soak one night (I was trying soaking them in salt water before roasting to see if it made them crispier) and that night our oven door ended up breaking so we don’t have a functioning oven currently. Or maybe a flat electric griddle? Would love any tips from someone who’s tried a non-oven method!

    Reply

  15. I love pumpkin seeds and have just realized that I have never made them for my husband. I am going to buy a pumpkin today!!

    Reply

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