Crispy roasted pumpkin seeds with easy to follow step by step instructions. You will love this healthy and additctive snack!
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.
How to Prepare and Roast Pumpkin Seeds In Steps
20 minutes prep 20 bake 40 minutes
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Cut the top
Start by cutting the top off of your pumpkin with a hole big enough your hand can fit through.
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Clean the seeds
Then rinse all of goop and strings off of your pumpkin seeds using the colander.
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Prepare Boiling Water
Add your pumpkin seeds to a bowl of salted boiled water, and boil for about 10 minutes before draining.
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Drizzle with EVOO
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.
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Add Spices (optional)
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.
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Prepare for the oven
Spread your pumpkin seeds evenly onto a prepared baking sheet. Toss in the oven at 350 and roast until crispy, about 15 minutes.
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Remove from oven
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:
- 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
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.
Easy Roasted Pumpkin Seeds
Ingredients
- seeds from one large pumpkin
- 1 tablespoon extra virgin 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.
I love this! Really an addictive snack!
Yay so glad!
Your savory ingredients are really calling my name! I may need to make a doible or triple batch!
How long do you soak them? I’ve read that 7hrs to overnight makes them easier to digest….
Oh no I just rinse off really. :)
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?
I make these all the time and I never let them dry overnight. I just pat them dry with paper towel. :)
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.
I’m so happy to hear that!! :)
thank you for making this seem easy enough to try. I’m going pumpkin shopping and look forward to trying these.
I hope you love them!
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.
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!
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.
Oh I can’t wait to hear what he thinks!! Sounds so tasty!
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 …
No way!! Too cool!
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!
I’ve never done the microwave but that’s a great question!! I’m thinking it might work but I really don’t know?
awesome post! never tried to roast my own seeds but I will def now!
I hope you like it!
this is going to sound crazy…but I’VE NEVER ROASTED PUMPKIN SEEDS. That feels a little bit like a blogger fail.
What in the heck!?!?!?! ROAST THEM NOW!
What irks me about pumpkin seeds is the slimey insides that get stuck to all of them! Suck a pain in the butt! Do you get all the slimey stuff out?
If you soak them in water it really comes off quickly!! Try it!
A few minutes of proof reading would have been worthwhile…
Hi Dave – Forgive me for missing it but I don’t seem to see any type-o’s in this post. Can you be more specific so that I can edit the post? Thanks so much!
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.
Thanks so much – I corrected it. :-)
You brought me back with this one! I’ve always only salted my pumpkin seeds…will be trying the Worcestershire sauce and garlic powder!
Woohoo!! Let me know what you think Annie!!
Pumpkin seeds are one of my favorite snacks this time of year!
Mine too Steph – I wish I had some more right now!
OMG! LOVE this step by step guide…there’s nothing better than roasted pumpkin seeds after carving pumpkins!
There is seriously nothing better!! Can’t wait to see you soon!!
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!!
Did you get the pumpkin?? :)
Great post! Your pictures are so pretty!
Aww thank you my friend.
Boiling them?! Is that what I’ve been missing? Headed to the pumpkin patch this weekend, so we’ll have to give this a try with the littles!
YES!! Let me know if you try it and what you think!!