How to Roast Pumpkin Seeds

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Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat!

How to Roast Pumpkin Seeds - Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack.

Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved.

How to Roast Pumpkin Seeds

Don’t throw out the seeds! Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits.

STEP 1: Remove the Seeds

A strainer of washed pumpkin seeds

Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pie pumpkin that I used to make homemade pumpkin puree for a delicious pumpkin pie.

STEP 2: Wash and Dry Seeds

Drying a bunch of pumpkin seeds in a white towel

Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time.

STEP 3: Season the Seeds

Seasoned pumpkin seeds on a baking sheet

Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.

STEP 4: Roast the Seeds
A spoon scooping roasted pumpkin seeds off a baking sheet

The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!

A white ramekin holding oven roasted pumpkin seeds

Benefits of Roasting Pumpkin Seeds

  • Ease: Since you’re already taking the time to cut and remove the seeds, why not pre-heat the oven and quickly make a snack!
  • Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil.
  • Nutrition: Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber.

If you’re a fan of pumpkin seeds, I’d love to hear your flavor combinations and uses in the comments section below!

Roasted Pumpkin Seeds

Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide.
4.90 from 4744 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 12 servings
Course Snack
Cuisine American

Ingredients 
 

  • ¾ cup raw pumpkin seeds
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika, optional
  • teaspoon black pepper

Instructions 

  • Preheat oven to 350°F (177ºC).
  • Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
  • In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
  • Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
  • Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
  • Transfer the roasted pumpkin seeds to a bowl to cool down.

Equipment

Notes

  • Serving Size: 1 tablespoon
  • The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
  • To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. 
  • Store in an airtight container for up to 2 weeks.

Nutrition Facts

Serves: 12 servings
Serving 8gCalories 53kcal (3%)Carbohydrates 1gProtein 2g (4%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 2gSodium 47mg (2%)Potassium 2mgFiber 1g (4%)Sugar 0.02gVitamin A 20IUVitamin C 0.8mg (1%)Calcium 10mg (1%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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450 Comments Leave a comment or review

  1. Susan J Bogdanowich-Knipp says

    Amazing!!!!

    The last time I tried to roast pumpkin seeds, it did not turn out well! This was such an easy recipe and the seeds taste so good.

    Thanks!

  2. Taylor says

    Great recipe! These had so much great flavor, what a great way to use our Halloween pumpkin seeds! I couldn’t get mine very dry despite a lot of effort, so I had to roast them twice as long, but I used the guide to go by crispiness and I’m glad I did because they are perfect! Thanks!

  3. Tori says

    I have been roasting pumpkin seeds for years. I dry them out usually over night and then lay them out on a baking sheet and sprinkle with celery salt, garlic powder and lawrys seasoning. Then take about 2 tbsp of butter and dot the sheet with small pieces. Bake at 250° for about 45min stirring when the butter melts.
    Yours sounds like a great recipe too.

  4. Elizabeth Fehr says

    This was a delicious recipe to make after carving my pumpkin in October. It was well seasoned and cooked, and a really moreish snack. Can’t wait to make a sweet version of this next year!

  5. Becky says

    Had a pumpkin, so I decided to try it out, my first time roasting pumpkin seeds, and I just finished roasting them. I love them!! One of my son’s was not so excited to try pumpkin seeds.. but after I was finished, he tried one and really likes them 🙂 I used some olive oil and some homemade taco seasoning I make on a regular basis for our family, definitely a good choice in spices to use. I had to leave mine in the oven a little longer, not a big deal. Thank you for the recipe Jessica.

  6. jodie T says

    I tried this recipe and cooked alot longer to get the brown crunchy taste. They are delish. I added onion powder to mine. Cannot stop eating as they are warm, salty and savory. Plus added Thyme sprigs too.

  7. Shannon Updike says

    We had a pretty large pimpkin so we split them into two batches. One with cinnamon and sugar and one with salt and pepper.(3 picky toddlers one of the two options has got to work right? Lol.)

  8. Zachary says

    Had seeds leftover from making homemade pumpkin pie and gave this a try with my dad. First time roasting seeds and glad to find this recipe!

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