The best guide on how to perfectly roast pumpkin seeds! Worcestershire sauce and garlic powder make these pumpkin seeds a crunchy, savory and addictive snack.
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.
Over the years, I’ve perfected the crunchy, savory, addictive snack.
I love the month of October for so many reasons but carving pumpkins with my dad definitely ranks up there.
Every fall, sometime between my birthday 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.
Time needed: 40 minutes.
5 Steps to prepare and roast pumpkin seeds
- Cut
Get a paring knife or get a pumpkin carving kit and cut the top of the pumpkin
- Scoop and Rinse
Scoop out the seeds with a large spoon & rinse in a colander under cold water.
- Soak
Soak the seeds in saltwater. You do this to make the seeds easier to digest and ensures the slimy stuff is off of them.
- Boil
Boil the pumpkin seeds- this is to ensure even baking.
- Season and Bake
For 15-20 minutes
Tips on how to make the best pumpkin seeds:
- 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.
- 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.
- 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.
Frequently Asked Questions:
No. I would just pat them down with a paper towel to remove any excess moisture.
Garlic powder
Cayenne
Cinnamon and sugar
Salt and Pepper
Onion Powder and Seasoning Salt
Chili powder with some lime and salt
Soak them in water and it comes off pretty quickly.
Up to 7 days in an airtight container
Yes! They are a good source of fiber and other minerals.
Favorite pumpkin recipes:
- Pumpkin Mac and Cheese.
- Maple Pumpkin Oatmeal with Chia
- Pumpkin Chocolate Espresso Brownies
- Baked Pumpkin Spice Donuts
- Healthy Pumpkin Applesauce Muffins
Whatever you do, I encourage you to grab the family, head out to the driveway, and make some delicious memories.
No forks required.
📖 Recipe
Best Guide On How To Roast Pumpkin Seeds
Ingredients
- seeds from one large pumpkin
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ¼ teaspoon cayenne optional
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.
Nutrition
For more great snack recipes, check out my Pinterest board!
Anon reader
Hi, so excited to try this! Previously have always had burnt uneven seeds. Hoping that the boiling in salt water is the trick I needed. In the above 5 easy step break down, step 3 says to soak them in salt water to make them easier to digest? Then the next step to boil them. But in the recipe it doesn’t say to soak them at all? Do I soak them in salt water then boil in the same salt water? Do they get rinsed after soaking or boiling in salt or just before? Slightly confusing. Thank you!
Liz DellaCroce
Soaking them is just one tip but not REQUIRED for delicious seeds. :) Rinse before boiling!
Tim
What if you’re not ready to roast them right away. How do you store them and how long can you wait before you roast them?
Liz DellaCroce
You can store in refrigerator up to 3 days.
Kathy M
Liz – I’m late to this thread but this recipe is awesome! Thank you for years of great meals!
Liz DellaCroce
I’m so happy you’re enjoying it!!
Toni
I love this! Really an addictive snack!
Liz DellaCroce
Yay so glad!
Dorothy Reinhold
Your savory ingredients are really calling my name! I may need to make a doible or triple batch!
Mc
How long do you soak them? I’ve read that 7hrs to overnight makes them easier to digest….
Liz DellaCroce
Oh no I just rinse off really. :)
Christine
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?
Liz DellaCroce
I make these all the time and I never let them dry overnight. I just pat them dry with paper towel. :)
Andrea
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.
Liz DellaCroce
I’m so happy to hear that!! :)
Jane
thank you for making this seem easy enough to try. I’m going pumpkin shopping and look forward to trying these.
Liz DellaCroce
I hope you love them!
Stacey
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.
Liz DellaCroce
My apologies, Stacey! It’s mixed with the Worcestershire and the other spices. I’ve updated the recipe – so sorry for the confusion. :) Happy Halloween!
Erin Black
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.
Liz DellaCroce
Oh I can’t wait to hear what he thinks!! Sounds so tasty!