This easy roasted pumpkin seeds recipe will show you how to clean, season, and roast them to crispy perfection.
I love fall for so many reasons, but all things pumpkin is definitely a top reason! And with all things pumpkin, that includes pumpkin seeds. Roasting pumpkin seeds is one of the best ways to enjoy the flavors of fall. Whether you’re carving pumpkins for Halloween or cooking winter squash, don’t toss those seeds!
Over the years, I’ve perfected the crunchy, savory, addictive snack. Before we get started there are some key tips you should keep in mind before starting.
Why you’ll love this recipe:
- Healthy & Crunchy Snack – Packed with fiber, protein, and healthy fats.
- Customizable Flavors – Try savory, spicy, or sweet seasoning blends.
- Zero Waste – A delicious way to use every part of the pumpkin.
Tips for the perfect 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.
- Use parchment paper to prevent sticking.
- Don’t overcrowd the pan – seeds need space to crisp.
- Try sweet versions with cinnamon and maple sugar.
Frequently Asked Questions:
You can, but you don’t need to. Drying them with a paper towel does the trick.
Yes! They are a good source of fiber and other minerals.
Yes it is! You can also shell them, but it’s not necessary.
Up to 7 days in an airtight container at room temp.
How to roast Pumpkin Seeds:
Time needed: 40 minutes
How to Roast Pumpkin Seeds (Step-by-Step)
- Clean the Seeds
Scoop seeds from your pumpkin and separate them from the pulp. Rinse thoroughly in a colander.
- Boil for Crispiness
Boil seeds in salted water for 10 minutes. This helps them roast evenly and improves texture.
- Season
Toss seeds with olive oil, salt, and your favorite spices.
- Roast
Spread seeds on a baking sheet in a single layer. Roast at 325°F (163°C) for 20–30 minutes, stirring halfway through.
- Cool & Store
Let seeds cool completely before storing in an airtight container.
Other Pumpkin Recipes
- Healthy Baked Mac and Cheese with Pumpkin
- Pumpkin Pie Chia Seed Pudding
- Thai Curry and Coconut Pumpkin Soup
- Healthy Pumpkin Applesauce Muffins
- Pumpkin Spice Latte
Eat It, Like It, Share it!
Did you try this method and recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your snack.
If pumpkin carving is a Halloween tradition for you, then don’t waste the opportunity to also make this delicious snack, especially now that you know how to roast pumpkin seeds.
No forks required.
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How to Roast Pumpkin Seeds?
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Ingredients
Instructions
- Pre-heat oven to 350 degrees.
- Cut open the pumpkin from the top with a knife and remove the seeds by placing them in a colandar.
- Run the seeds under cold water until all the slimy stuff is gone.
- Bring a small pot of salty water to a boil and add pumpkin seeds. Boil for 9-10 minutes then drain.1 large pumpkin
- Move the seeds onto a kitchen towel to remove all moisture from them. Carefully pat pumpkin seeds with paper towel to remove any excess moisture. Make sure they are 100% dry.
- In a medium bowl, whisk together all remaining ingredients (olive oil through cayenne). Add pumpkin seeds to the bowl and toss until evenly coated.1 tablespoon extra virgin olive oil, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, 1/4 teaspoon cayenne
- Spread seeds in an even layer on a large baking sheet. Roast in the oven until crispy, 15-20 minutes depending on oven.
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