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Easy Roasted Pumpkin Seeds

    Crispy roasted pumpkin seeds with easy to follow step by step instructions. You will love this healthy and additctive snack!

    Roasted pumpkin seeds in a bowl: how to roast pumpkin seeds.

    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. Every year growing up, sometime between my birthday and Halloween, my dad would gather me and my sisters to carve pumpkins, and we would always be sure to gather all of those yummy 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.

    Key Tips:

    • 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.
    Roasted pumpkin seeds 2 scaled

    How to Prepare and Roast Pumpkin Seeds In Steps

    20 minutes prep 20 bake 40 minutes

    1. Cut the top

      LIz scopping pumpkin seeds scaled

      Start by cutting the top off of your pumpkin with a hole big enough your hand can fit through.

    2. Clean the seeds

      Cleaning pumpkin seeds scaled

      Then rinse all of goop and strings off of your pumpkin seeds using the colander.

    3. Prepare Boiling Water

      Add your pumpkin seeds to a bowl of salted boiled water, and boil for about 10 minutes before draining.

    4. Drizzle with EVOO

      Drizzling pumpkin seeds with olive oil scaled

      After letting the pumpkin seeds dry naturally or patting them all dry with a paper towel, add them to a large bowl and drizzle with olive oil.

    5. Add Spices (optional)

      Adding worcestershire sauce to pumpkin seeds scaled

      Season with your favorite spices, my go to is salt, garlic powder, and cayenne. You could also do sweet and savory by adding some cinnamon, or up the spice by adding chili powder or cumin. I also like to add a bit of worcestershire sauce. Toss until seeds are evenly coated.

    6. Prepare for the oven

      Putting pumpkin seeds on a sheet pan scaled

      Spread your pumpkin seeds evenly onto a prepared baking sheet. Toss in the oven at 350 and roast until crispy, about 15 minutes.

    7. Remove from oven

      Roasted pumpkin seeds 2 scaled

      Take out of the oven and let cool, then munch, crunch, and enjoy! Now you know how to roast pumpkin seeds.

    Supply:

    • Seeds From One Large Pumpkin
    • EVOO
    • Worcestershire Sauce
    • Garlic Powder
    • Salt
    • Cayenne (optional)

    Tools:

    • Knife
    • Strainer
    • Pot
    • Cookie Sheet

    Materials: Water Garlic Powder EVOO Worcestershire Sauce Cayenne (optional)

    Frequently Asked Questions:

    Should you air-dry pumpkin seeds before roasting?

    You can, but you don’t need to. Drying them with a paper towel does the trick.

    Are pumpkin seeds good for you?

    Yes! They are a good source of fiber and other minerals.

    Is it safe to eat pumpkin seeds whole?

    Yes it is! You can also shell them, but it’s not necessary.

    How long can pumpkin seeds be stored for after roasting?

    Up to 7 days in an airtight container at room temp.

    More pumpkin recipes:

    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.

    Liz eating pumpkin seeds.

    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.

    Roasted pumpkin seeds

    Easy Roasted Pumpkin Seeds

    4.20 stars average
    Crispy roasted pumpkin seeds with easy to follow step by step instructions. You will love this healthy and additctive snack!
    PREP: 20 mins
    COOK: 20 mins
    TOTAL: 40 mins
    Save
    Servings: 6

    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.

    Nutrition

    Calories: 194kcalCarbohydrates: 6.1gProtein: 7.1gFat: 15.2gSaturated Fat: 2.8gPolyunsaturated Fat: 12.4gSodium: 420mgFiber: 1.1gSugar: 0.4g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    47 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?

    2. 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.

    3. 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.

    4. 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 …

    5. 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!

        1. I’m not Dave, but under tip #2 it does say “slaty” instead of salty. He could have been a little more helpful and pointed it out specifically so you could correct it.

    6. 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!!

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