Crispy roasted pumpkin seeds made easy! Follow this step-by-step guide on how to roast pumpkin seeds, from cleaning and boiling to seasonings, perfect bake time, and storage.
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. When you’re ready to carve pumpkins this year, or the next time you clean out a squash, here is your step-by-step guide on How to Roast Pumpkin Seeds.
How to Roast Pumpkin Seeds
Step 1. Cut open the pumpkin from around the stem, then remove the seeds and place them in a colander.
Step 2. Run the seeds under cold water until all the slimy goo is cleaned off the seeds.
Step 3. Bring a pot of salted water to a boil, and add pumpkin seeds. Boil for about 10 minutes.
Step 4. Use a paper towel to dry seeds, then add to a bowl and toss with your preferred seasonings.
Step 5. Add any sauce and some butter or olive oil to help with even roasting and for the seasoning to stick.
Step 6. Spread seeds evenly on a prepared baking sheet in a single layer. Roast at 350 degrees for about 15-20 minutes until crispy and golden brown.
Let cool before you enjoy immediately or store for later. Now you know how to roast pumpkin seeds!
Tips for the Perfect Roast and Troubleshooting Common Issues
- 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.
- Use parchment paper to prevent sticking.
- Don’t overcrowd the pan – seeds need space to crisp.
Flavor Variations and Seasoning Ideas
- Classic Sea Salt: A sprinkle of coarse sea salt or kosher salt lets the natural nuttiness of the pumpkin seeds shine.
- Garlic Parmesan: Toss seeds with garlic powder and grated Parmesan for a savory, cheesy crunch.
- Cinnamon Sugar: For a sweet snack, coat roasted seeds with cinnamon and sugar (or swap in maple sugar for a fall twist).
- Chili Lime: Toss with chili powder, lime zest, and a squeeze of lime juice after roasting for a zesty, tangy flavor.
- Herb & Garlic: Italian seasoning, garlic powder, and a touch of olive oil make seeds taste like little crunchy croutons.
More 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
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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.
Liz’s Notes
Nutrition
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.
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