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. 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!

  2. 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.)

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. Jim says

    Every year I search “how to roast pumpkin seeds”. Now I have found the recipe I am printing out and keeping. These seeds are delicious!

  10. Robert Scott Brown says

    I tried this adding a touch of cinnamon.I ask others in my apt building for their seeds.Pumpkin seeds are great for mens prostrate health on top of being a tasty snack

  11. Jason says

    Great recipe made perfect seeds, added chipotle powder to half for a little kick. Cooked a little longer to get them crunchy.

  12. Benjamin Scaff says

    Thanks for the recipe. It turned out great. I seasoned the seeds with
    1tbs paprika
    1tsp mustard powder
    1tsp salt
    1tsp pepper
    1tsp chipotle
    It may be a little too much chipotle, but I like them hot. Thanks again

  13. JENNIFER CEBALLOS says

    Growing up, my mom would always soak the pumpkin seeds in very salted water over night, so I did that first, then followed your recipe but also used tajin seasoning. WOW, can’t believe how good these came out. Thanks!

  14. Bruce Carmell says

    Followed recipe to a T – may have been more pumpkin than called for – hard to measure
    Used immersion blender after, so amazingly creamy and delicious. Paprika gave it a tiny kick which we liked. I used honey but would like to experiment with maple syrup as I’m sure that would be good also.
    I roasted the pumpkins, wonder if it would be as good with canned?

  15. JacquelineF says

    I made these as per the recipe but instead of pumpkin seeds I used spaghetti squash seeds and they are super tasty! Thanks!!

  16. Jeremy Winnen says

    I seasoned mine with Chili powder , Italian seasoning , salt and black pepper , let me tell u right now they are absolutely delightful !

  17. Tammie "D". says

    Thank you. I have been looking for this for a while. I guess it only comes out in October each year. I made these Many years for my kids but lost the recipe now I have been looking for the recipe for over a year. Again thank you.

  18. Abby says

    Thanks for the great recipe—paprika, genius! As an added help for pulp separation, after the large bits of pulp are removed, a salad spinner works great. It throws the remaining pulp to the sides, leaving clean seeds at the bottom.

    • Jessica Gavin says

      Thanks for the helpful tip on separating the pulp from the seeds in a salad spinner. I will give it a try!

  19. Mary J Williams says

    I roasted pumpkin seeds today. Washed and dried, olive oil- I used Montreal Steak Seasoning. Put some in Mortar and crushed with the Pestle. I didn’t have your amount, maybe 2/3 cup used a tsp of the crushed seasoning. So good. You have to try it!

  20. Brooke Shelby Biggs says

    Im a lot feeling pumpkin seed roaster and came here just to see the time and temp recommendations. I’m a Penzy’s spicy seasoning salt fan, but this year I also tried Trader Joe’s Green Goddess spice blend on a batch and WOW. Highly recommend.

  21. thatguywhocantcookpumkinseeds says

    Unfortunately majority of my seeds were popping off (much like popcorn) so I ended up th a whole lot of fragments, and because I had them on a tray, the majority ended up on the bottom of the oven. 😆

    Maybe the temp was too hot for the seeds I had. 🤷‍♂️

    • Jessica Gavin says

      Perhaps! We’re the seeds small in size? Have you checked your over temp lately to see it it’s running high?

  22. Sonia Marin says

    Really well explained recipe, visuals, and nutrition info. I won’t look further for other pumpkin seed recipes. Thank you for your holistic culinary talents.

  23. Kerry Walker says

    So I tried using everything bagel seasonings, garlic powder, and a little bit of salt. They turned out phenomenal. I will use this recipe from here on out.

    • Jessica Gavin says

      I love that combo, Kerry! Thanks for your feedback and I’m so happy you will be using this pumpkin seed recipe in the future.

  24. AN says

    Very Tasty but too much salt for 1.5 cups seeds for me – my toungue is tingling from all the salt! I’d dial back salt and you can always add more later.

  25. Elon Parker says

    I used olive oil and old bay seasoning on my seeds. I know they have some of the same spices that were recommended in this recipe, but it’s convenient and all in one shaker! They were delicious.

  26. Mallory Johnson says

    I am usually a strict “salt only” on pumpkin seeds person but WOW! We devoured these pumpkin seeds, I am never making plain salted pumpkin seeds again! My 6 and 3 year old sat down and ate these with me. YUM

  27. June Paul says

    This was great – I didn’t really measure the ingredients – I had seeds from 2 large pumpkins – and instead of black pepper – I used lemon pepper –
    very tasty – thanks for the inspiration to try this!

  28. Danielle says

    I always buy spice blends with good intentions, but I never use them because if I cook, I like to follow recipes. This is a great use for any spice blends or rubs that you haven’t used to bbq last summer. Welcome, autumn snacks. I’ve tried Korean bbq and Nashville hot wings, as well as Berbere (Ethiopian). I always add a bit of sugar to balance the heat

  29. OP says

    using this recipe to try and make the most out of the pumpkins this year. personally dont like pumpkin seeds but others love it. thanks for posting also could you add baking sheet to the list of equipment pls newly moved out adult here didnt have one lol

  30. Sydney Phillips says

    I never had pumpkin seeds before but decided to make them a few days ago with the leftover Jack-o’-Lantern seeds.

    They were pretty good! I didn’t use paprika as I didn’t know if I’d like it or not, but they’re still delicious!

  31. Elisha Benson says

    3 kids, 3 pumpkins, lots of seeds. Used pink salt, jalapeno powder and smoked paprika with the evoo. Wow! Delicious and everyone loved them!!

  32. Jackie says

    Is it ok if the pumpkin seeds are soaked in salty water overnight (or two) before making these? That is typically what we have done (not sure why). I am trying your recipe and mine are in the oven right now. I dried them until they were tacky then seasoned and put in oven. Any tips for seeds that have been soaked in water? (otherwise you have to make them right away – yes?) Thanks!

    • Jessica Gavin says

      Yes, you can roast salted seeds. I bet they have great seasoning! Once you remove the seeds from the pumpkin you can roast it immediately or refrigerate it for a few days before. If they are soaked, I would try the surface moisture as you did so it doesn’t steam instead of dry and crisp. How did your seeds turn out?

  33. Sarah says

    I’ve made this recipe for multiple years and they turn out perfect every time. Thanks so much for the tips too!

  34. Jordan Muffworthy says

    Jessica,

    Let me tell you I love roasted pumpkin seeds!

    I do them with a 1 to 1 to 1 mix of garlic powder, onion powder, and smoked paprika. It will blow your mind!

    Warmest regards,
    Jordan

  35. Lisa says

    Until tonight, I have never roasted pumpkin seeds that anyone wanted to eat. Often I have just tossed them out with the pumpkin insides. So glad I took another chance and found your recipe. Easy and delicious. I didn’t even get them very dry, but they are crunchy and tasty. Thank you.

  36. Annie Nguyen says

    This is my first time roasting pumpkin seeds and it turned out amazing! They taste delicious and it was super easy! Added some Korean red pepper powder for a bit of a kick and it paired really well with the recipe.

  37. Marcus says

    I’m curious why all the pumpkin seed recipes I see say to rinse/clean and dry them. I have never done that. The inside of the pumpkin is also edible. Is it just to make sure you don’t have burnt pumpkin bits on the seeds?

    • Lori says

      I’m not sure if it would burn, but my guess is that it might be more likely to do so. You want them dry so the oil & whatever seasonings you use will stick to them.

      Personally, our family has tried several combinations and our favorite is to toss with avocado oil & Tajin seasoning. Mmmmmmmmmmm!

    • Jessica Gavin says

      Yes, the pulp and flesh are edible, so if you have had success roasting the seeds straight from the pumpkin, that’s great! I like to clean them to get the best browning on the surface and crispy texture.

  38. Julie says

    I finally found the best pumpkin seed recipe. Followed the directions as written and what came out was the most crunchy, savory, and yummy seeds I’ve ever made. This is my new go to recipe! Thank you!!

  39. Marianne Lazarus says

    I microwaved the seeds and pulp for about 10 minutes, then put the whole mess in a strainer and the pulp that was now mushy passed through easily, leaving the seeds clean after a little rinse. The cooked seeds then baked (in the oven at 325) to crispness in about 20 minutes.

  40. Donnie Caudill says

    I just use salt. The first time I had pumpkin seeds was in grade school and the teacher brought some freshly roasted seeds as a treat for her class I’ve been roasting them ever since

  41. Ess Stewart says

    Delish! I too cooked these on second from top rack and I added onion powder and used smoked paprika instead of regular to the ingredients you listed and I used grapeseed oil due to its heat tolerance. Every time I opened oven to stir, I added 2 mins on time to adjust for loss of heat and timing. Best pumpkin seeds EVER!!! Thank you for the right pathway and useful tips from posters!!!

  42. Makayla Dillard says

    Very good recipe! I had to roast them for 15 and they were perfect! Perfect for fall and a nice healthy snack!

  43. Amber Mcallister says

    Used the seeds from two very large pumpkins after my kids carved them. Used a few tablespoons of oil plus 2 teaspoons of pepper and pink Himalayan sea salt. On the second to top rack. Found the perfect roasting time at 20 minutes and then stirred every 3 minutes until 26 minutes had passed. They all turned out evenly toasted and perfect and delicious!

    • Jessica Gavin says

      You can go sweet with cinnamon and sugar like a churro! Others add some hot spices. Or you can add some vinegar to make it tangy. Check the comments section too, there are so many great seasoning suggestions!

  44. JillAnn Marsh says

    I used your recipe, decided my pumpkin seeds into 3 batches and seasoned each differently. One batch got ranch and olive oil, one batch get Buffalo seasoning, and the 3rd got salt and vinegar. The 3rd was the biggest hit. Thank you for showing me how me and my family ger the most out of our pumpkins. I do hate wasting.

  45. Dean Muller says

    For the grown ups!! Brown sugar, bacon dripping and some whiskey. These sound odd but taste absolutely incredible!

  46. Michael Fisher says

    Love seeing all the flavor combos here! If you have it on hand, everything bagel seasoning (available in most spice aisles these days!) is a great flavor with pumpkin seeds and turned out very well when roasted!

  47. Andrew says

    Great original recipe… I also enjoy making cinnamon honey pumpkin seeds. Do you have any other recipes for pumpkin seeds?

    • Jessica Gavin says

      That sounds delicious! I don’t have any other recipes published, but there are other great flavor combination suggestions in the comments by other cooks.

    • Monica says

      A friend gave my husband a bottle of popcorn”ketchup” flavoring so I tried a batch of seeds with that… It was NOT good hahaha! But did a second (bigger) batch with the garlic powder and salt and it was really good!

  48. Mike says

    Amazing! My late mother used to roast pumpkin seeds for me and my brother when we were young. I don’t have many memories of her but this is one. I’ve since grown up and haven’t tried to make these myself ever. I followed the very simple recipe. The instructions were not overloaded and easy to understand. I will be going to get a few more pumpkins before Halloween and make some more! Thank you very much.

    • Jessica Gavin says

      Thank you for sharing your special memory with me, Mike! I’m so glad you finally roasted the pumpkin seeds and will make more soon.

  49. Nick says

    I like to soak mine in a lemon and or lime juice over night and the let them dry for a day. The season the with salt a bit of pepper, ginger and a hint of cayenne ( this depends on who’s eating them as to how much to add). Garlic is good with this as well. I like to put them in salad for that crunch or eat the by themselves.

  50. Heidi says

    First time making pumpkin seeds and I LOVE the flavor! I only used about a half teaspoon of paprika though. Will definitely be saving this recipe.

  51. Madeline Wooddell says

    oh my gosh! They are SO good! I didn’t see the measurements at the bottom so I just kinda winged it and they turned out amazing! I am only 10 yrs old and I can do this by myself. SO GOOD! I’ll say it once and i’ll say it a million times again!

  52. jonah sharp says

    great recipe there actually just cooking now and instead of paprika i put tajhin and instead of garlic powder i put garlic salt but overall great recipe

  53. Cat says

    I roasted some last night but this morning they seem like they could have used longer. Can you put them back in the oven the next day?

  54. Juanita says

    This is favorite in our house. I have some roasting now, along with some winter squash seeds from butternut and acorn squash from dinner the last couple of days. I just cleaned and dried them put them in the refrigerator because I knew the grands would be carving today.

  55. Roy says

    Kids did their carvings today. We decided to do Applewood and garlic honey smoked seeds. So delicious!!!! My youngest loves them. Thanks.

  56. Livie Cranford says

    Love this recipe! I made pumpkin puree from scratch to make a Pumpkin Pie this past weekend and I used two Pie Pumpkins to make it. I took the seeds the first time around and roasted them in Sunflower oil, Garlic Salt, Sea Salt, and Black Pepper first; it was good but salty. The the 2nd round I did just like this recipe, only I used Sunflower oil instead of Olive Oil again and it was amazing; even my daughter like the 2nd round.

    • Jessica Gavin says

      Whoo hoo! I loved that you tweaked the seasoning for the roasted pumpkin seeds to your liking. I can’t wait to hear how your pumpkin pie turns out!

  57. Suzanne Kempel says

    They were great! I think they could use some more salt, I added some once I tried them. Bessie’s that there amazing! ❤️

  58. Hollie Zepke-Price says

    We made these today! So very good and easy. Will make this recipe again, I think we added a little more Paprika than the recipe. Thank you!

  59. reagan says

    This is really good!!!! I carved some pumpkins earlier today and I took out all the seeds and made this recipe and my house smells so good!!! Thanks so much for this it’s soooooooooo good!!!!!

  60. Michelle Morris says

    I’ve always just used butter and salt and my seeds never turn out how I hope they will. THIS RECIPE IS IT!!! This is how a seasoned pumpkin seed should taste! I’m so proud of the batch I just created! Additionally, I’ve always thought you had to cook them on really low heat for a long time! Nope… Mine were done in no time flat today! Again thanks to your recipe. I did follow the advice of another comment and added Cayenne because my teenage boys want EVERYTHING spicy! And I always leave a little pulp… Just a bit…. DELICIOUS!!!!! THANK YOU!!!

  61. Avrielle says

    We went to a pumpkin patch today for my birthday and my boyfriend told me he used to eat the seeds as a kid. I had no idea you could actually eat the seeds from the pumpkins you carve!! I used the recipe and found that adding a tiny bit of cayenne pepper gave them a really nice kick! Thank you so much for the recipe!!!

    • Jessica Gavin says

      Happy birthday! Yes, a little bit of spiciness adds a nice kick of heat to the pumpkin seeds. I hope you make some again next year!

  62. Emily says

    This was a great recipe with excellent tips. We like salt and pepper, garlic and Parmesan or cinnamon and sugar as well!

  63. Mandy says

    I personally am not a fan of pumpkin seeds. I make pumpkin pie from fresh pumpkins every year the pie pumpkins always yield alot , my husband loves roasted pumpkin seeds and I tried out your recipe this year and it is his new favorite.

  64. mindi vankampen says

    I’ve baked pumpkin seeds for years. I usually buy 10 pumpkins just for the seeds! My favorite is butter, salt and Worcestershire sauce. I may just have to try yours this year though. Thank you

    • Jessica Gavin says

      Wow, you are the ultimate pumpkin seed connoisseur! I love that you add Worcestershire sauce. That should like it would give it a ton of savory flavor! Let me know if you try my recipe, I would love to hear!

  65. Donald Floyd says

    I never wash my seeds before roasting. I found that the slimy orange pumpkin juice leaves them with a better flavor. It does take a bit longer to roast.

  66. Jim Miller says

    Only used Adobo Coriander and Annatto seasoning tossed with olive oil this time! Yummy once again. Thank you Jessica!

  67. Stevo says

    I try different seasonings. Johnny’s, smoked alder wood sea salt, TJ’s South African Smoke seasoning are some I’ve tried but my favorite? Ghost pepper salt.

  68. Joshua says

    This was grate really simple and tasty way better then just tossing the seeds and the Paprika really brings it together

  69. Anna Leah says

    Love the tip to make sure the seeds are dry before roasting. They came out perfectly and I am munching on them shell and all—the seasoning is addicting!

  70. Randy says

    I start with a little butter and a lot of Worcestershire sauce. Then I season with Lowery’s season salt and pepper. If you like heat, add chili powder to taste.

  71. Rachel Dickerson says

    Making memories with my daughter and teaching her how 2 bake ….she used tonys no salt and loved them ….I love making new traditions

  72. Cas Eavey says

    This is my second year using this recipe, I use smoked paprika instead and I always add cayenne to half of them for a tiny bit of spice. Only thing is it usually takes much longer for me to cook them but it’s still worth the wait

    • Jessica Gavin says

      Thank you for making the roasted pumpkin seeds recipe again, Cas! I love the smoky and spicy blend you add!

  73. Felicia says

    My family uses a seasoning here in NYS called “Bucks Seasoning” and its so yummy… This recipe is spot on and great….

  74. Sarah Peterson says

    Added a little bit of Louisiana Crawfish Boil and some Slap Your Momma seasoning to make it cajun. *chefs kiss*

  75. John says

    This is an awesome flavor, I’ve done this a couple of times and I just really enjoy the seeds. To think I used to just toss them in the garbage before! Crazy, way to go!

  76. Braelyn says

    It was delicious and easy to make it was crunchy too. I got the seeds from my pumpkin from pumpkin carving. You should definitely try this recipe.

  77. Edo Forsythe says

    Coconut oil with cinnamon sugar were an awesome combo!! The house smelled amazing while they were roasting! Thanks for sharing the recipe!!

  78. Jay says

    I did a sweet version of the roasted pumpkin seeds! What I did was mix

    2/4 teaspoon vanilla extract
    1/2 cup of light brown sugar
    2/3 ground cinnamon
    3/4 allspice

    to 1 cup of washed and dried pumpkin seeds. Of course, you can add more or less to your liking, but I roasted these and they were pretty good if I do say so myself haha!

    • Jessica Gavin says

      Thank you for sharing you’re sweet roasted pumpkin seed recipe, Jay! I’m sure others will love it too!

  79. Karen says

    Yummy, just tried it. I used to roast them at a lower temperature. I think it was more drying than roasting. Love the taste. They went quickly. Thank you.

  80. Katherine Smart says

    Tastes great! Perfect seasoning! Great flavour! However, the cool time was not nearly long enough! Cooked for 30mins and got the perfect doneness!

  81. Cindy says

    For 2 cups of seeds, I used 1 tablespoon each of melted butter and olive oil.
    -1 teaspoon salt
    -1 tablespoon brown sugar
    -1 tablespoon Worcestershire
    -a few dashes of hot sauce
    (I used Frank’s Red Hot)
    -roasted in Air Fryer at 350° for about 20 minutes, shake up half way through a must.
    -add more Frank’s to your liking before final roast.
    -don’t roast more than one layer at a time. Enjoy!

    • Jessica Gavin says

      I love this sweet, savory, and salty pumpkin seed seasoning! Thanks for sharing how to make in an air fryer.

  82. Amanda says

    I didn’t have regular paprika, so I used smoked paprika and it was amazing! I followed the recipe, and then when I was done baking the seeds – mixed them with some kettle corn – the combination of savory and sweet was perfect. Thanks for the delicious, easy recipe!

  83. donovan says

    there really good my family loved them but i also made my own with cinnamon and sugar and when finish i put more cinnamon and sugar on top and i cooked them for about the same time yours was and they both turned out good

    • Jessica Gavin says

      Wow, the sazon seasoning with coriander, cumin, achiote, garlic powder, oregano sounds incredible! I will have to give it a try.

  84. Bethany George says

    Is it ok to use lorann flavoring oils on pumpkin seeds? I have so many different flavors I want to play with but wanted to make sure I could.

    • Jessica Gavin says

      I think you could use a small amount of the flavored oils with another neutral-tasting oil to help crisp up the seeds. Let me know what flavors you make!

  85. Kevin McConnell says

    Just made these for my daughter and the way her eyes lit up as soon as she tasted then told me all I needed to know. Home run!

    • Jessica Gavin says

      I absolutely love the idea of using everything bagel seasoning! I am going to try that this year. Thank you for sharing!

  86. Brock Maher says

    I filled the sink with the seeds & strings, then used the faucet sprayer to blast them apart (worked great!). Still drying the seeds before roasting (always skipped this part). We had BIG pumpkins, so I used my sawzall power tool to cut them in half (yeah, typical guy)… I’ll update after roasting.

  87. charrington says

    good basic recipe. i added chili pepper powder and honey. baked for 20 and left in the oven, off for five. tossed a bit more salt and powdered sugar.spicy and sweet.

    • Jessica Gavin says

      Great tips! I can’t wait to try it, I like that you turned the oven off at the end to gently finish cooking the seeds.

  88. Enoc Reyes says

    I harvested two pumpkins from my garden just a few days ago. My wife saved the seeds thinking I could use them for next season. I wondered if I could roast them. So your website popped up when I searched for a recipe. So glad it did. I didn’t have paprika though, but they came out AMAZING! Thanks.

  89. Lina says

    Just roasted the pumpkin seeds today; after roasting the sugar pumpkins for our pumpkin pie! The roasted pumpkin seeds recipe was soooo easy! Thank you for sharing your recipe! I tossed them with some grapeseed oil and my son’s homemade spice rub; they’re delicious! I will definitely make these again! YUM!

  90. Dawn says

    They turned out perfectly! I haven’t made pumpkin seeds in a few years this recipe was great the only thing I changed is I didn’t have garlic powder in my cabinet so I used garlic salt, and omitted the salt. And it turned out perfect!!

  91. Yvonne says

    Thank you for the tips! We made 3 batches with all of our pumpkin seeds…one with olive oil, salt, pepper, garlic, and Frank’s red hot seasoning. Another with garlic oil, salt, and pepper. And the last with olive oil, salt, pepper, and a BBQ dry rub. Sooo flavorful and delicious. Just wanted to share to give some ideas of what to use from the spice rack!

  92. Janie says

    My kids (23 and 12) LOVED this recipe! I’m putting a second batch in the oven now. This will be a post pumpkin carving tradition going forward. Thank you for sharing!

  93. Carla Ondrasik says

    I have never roasted pumpkin seeds and decided to do it this year! What have I been waiting for??? I made your recipe exactly like you have here and they came out PERFECT!!! Thank you for sharing!

  94. William Harry says

    Tripled the amount of seeds, but only doubled the other ingredients. Still delicious. My grandson can’t get enough; neither can I. Thanks.

  95. Teena Aujla says

    Sadly mine were burned. I seasoned them with chilli lime pepper, garlic powder, pepper, salt and paprika, but when I put them in the oven, I put them on a pizza stone, and I think that that doubled the heat. I wish I hadn’t but oh well. get another pumpkin I guess. they were burnt but probably would have been great if I had done it properly. 🙁

    • Jessica Gavin says

      Yes, the pizza stone retains heat really well so it probably heated the sheet pan too quickly. I hope you try again next year, the flavors sounded amazing!

  96. Cliff says

    I planted Tomatos in a raised garden I built. For fill I used 4 years worth of compost. Unfortunately in that lovely dirt was 120 sugar pumkin seed that all sprouted around my tomatos. Being from a faily of NJ farmers, I had to leave 6 plants to see what they were. So, by August i had 22 sugar pumpkins trellised and growing along my shadowbox fencing. was a nice backdrop to my tomato plants and the bees loved the blossoms. This was the first year we ever roasted pumpkin seeds, they are in the own as i type. Thanks for this recipe. Happy Fall everyone!

    • Jessica Gavin says

      Wow, you’re amazing for growing your own tomatoes and pumpkins! I’m sure you are making some amazing recipes. Enjoy the pumpkin seeds, happy fall!

  97. Ashley H. says

    Delicious and crunchy! I used a bit of chili powder, salt, garlic pepper, and garlic salt to season mine and they are nice and flavorful (I have no clue the exact measurements, I kinda just eyeballed it)

  98. Isabel K says

    I totally agree with Judy. My mom has never tasted a pumpkin seed before and this was a excellent recipe. I wouldn’t have been able to use them if it wasn’t for the metric unit. I will totally recommend this recipe!!

  99. Judy Caywood says

    Hi Jessica,

    I’m definitely going to use your recipe for my pumpkin seeds in the future. I wanted to mention how great it is that you have given people the ability to see the ingredients in either US Customary or Metric. I sent this to my friends in Canada right away with a note so they would know that is available to them. Will have to forward to a friend in the UK as well. You are always on the cutting edge.

    xo Judy

    • Jessica Gavin says

      Thank you, Judy! I like to always include the US and metric measurements. I find that it’s best for getting more consistent results between cooks, and it helps our friends in other parts of the world! Happy cooking!

  100. Susan says

    Thanks for the recipe! I used the spiced in your recipe and added a Lemon Dilly spice I had too! I used grapeseed oil instead of olive oil. Happy Hallowe’en!

  101. Jonathan Greenberg says

    Seasons Greetings Jessica,
    Been roasting pumpkin seeds for 30 years, but tried your recipe this year (2020). Compared to how bad this year has turned out for most people, your seasoning turned out to be a highlight for us and we thoroughly enjoyed these “spiced up” roasted pumpkin seeds! Thank you, Jonathan

    If you would like to use my comment, you may do so. JG

    • Marie says

      Hello on this Hallow’s Eve!
      In all my years of carving pumpkins with the kids, we had never tried The seeds until this year!
      We used your recipe and added an extra touch!
      We mixed seeds with melted butter seasoned with salt and chili lemon seasoning!
      They were so good…Thank you, for your recipe! Will be roasting our pumpkins seeds from now on!

    • Jessica Gavin says

      Hey JG! I’m so glad that you had a good time carving pumpkins and got to enjoy a snack too. Wishing you all the best, happy Halloween!

    • Jessica Gavin says

      I dry them as much as possible in the towel. They can be dried again in a dry towel, but I don’t let it sit out for long. You can also place them in a sheet pan and dry them more in the refrigerator if desired, about 15 to 30 minutes.

  102. Janine Hagerman says

    I followed the recipe for the paprika, salt garlic, and pepper. I accidentally used a smoked paprika container. This added a delicious smokey twist.

  103. Sheila m Johnson says

    What am I doing wrong I wash and dried throughly baked first bite crack she’ll crunch but when you started eat them you can’t hulls chewy have spit out I dry them really well baked till golden brown

    • Jessica Gavin says

      Hi Sheila- how large are your seeds? If needed, you can continue to dry them in a low heat oven after the initial baking at 200ºF. to try to gently dry them out more so they are crispy in the center.

  104. James says

    Fabulous recipe – just what I needed to use all of those seeds up from all the pumpkins we’ve carved!
    Thank you for the inspiration!

    • Jean C. says

      That sounds really good!! Next batch of roasted seeds I’ll try your version! Can you share the measurements of each ?? Thank you in advance ?

    • Jessica Gavin says

      I dry the seeds as much as possible between the towels. This helps them crisp up faster. If they are a little damp on the surface you may need a longer roasting time. Just keep a close eye on the texture change.