How to Roast Pumpkin Seeds

Saved to Favorites Save to Favorites↓ Jump to Recipe

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!

Pin this recipe to save for later

Pin This

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.
4.91 from 3889 votes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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
Roasted Pumpkin Seeds
Amount Per Serving (8 g)
Calories 53 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 47mg2%
Potassium 2mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 0.02g0%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 0.8mg1%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

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.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

375 Comments Leave a comment or review

  1. Masooma says

    Gloria and I were just talking about roasting seeds last week after we carve our pumpkins, but we were thinking it would be too much work lol! But now after reading your post, I might give it a try! Thanks for sharing!! Hope you’re doing well 🙂

  2. David Blair says

    I’ve found that cooking up the job lot-flesh and seeds brings the seeds easily to the top of the pan with a bit less faffing about separating everything and sure looking forward to trying your recipe, though will be using Cornish Sea Salt.

  3. Jeremy Verrillo says

    Great simple recipe! Definitely the hardest part was separating the flesh and seeds. Ended up soaking the seeds in the sink. The seeds float and the flesh sinks/ suspends. Only had to skim the top of the water then, but I had to let the seeds dry over night. That actually seemed to work for the better as it provided another opportunity for a family afternoon activity for the weekend (having carved the jack-o-lanterns the previous afternoon). Mine seemed to be done after twenty minutes, but kept them in until closer to thirty. They have a slightly burnt taste, but it was a lot of fun! Thanks for posting.

    • Jessica Gavin says

      I appreciate the tips, Jeremy! Do you think the slightly burnt taste from the cooking time or seasonings?

      • Martina says

        We just made your recipe. Awesome! So at 20 minutes they were perfect for those who like the seed but not the shell. At 30, throw the whole seed in and eat it all! Both were perfect! Thanks!!

  4. Vernon Ullrey says

    Avocado oil, pepper,and strawberry seasoning was my variation and they are delicious thank you. Haven’t done pumpkin seeds in 40 years your recipe popped and my family say’s they are delicious ?

    • Jessica Gavin says

      Thank sounds amazing Vernon! I’ve never heard of strawberry seasoning, what does it taste like? So fun to roast pumpkin seeds 🙂

      • Salome kessy says

        Hi,thank you for the recipe was very very delicious.Is it okey to pack them for sale I want to pack for the business ?‍♀️

  5. Patti says

    I rinse my seeds then let them soak overnight in 1/4 cup of melted butter and 1/4 cup of Worcestershire sauce. I do NOT dry them overnight. Then I spread them on a cookie sheet and bake them on 325 for about 30 minutes until a medium brown, “stirring” them often. Delicious!!!

  6. Patti says

    And yes, I have roasted spaghetti squash, acorn squash and butternut squash seeds as well, using this recipe. :o)

  7. Forever Learning says

    After carving the seeds, I forgot I left them in an air tight Tupperware for a week, not in the fridge. I cleaned them up pretty good even tho the smell was rather vile. 4 cups worth of seeds. I let them dry over night, 2 nights actually. After the 1st night, they still smelled kinda funky and still damp. Today they smell fine and are dry. Anyhow, is it worth still roasting to eat or am I putting my health in jeopardy?

    • Jessica Gavin says

      Hi There! Although it sounds like a labor of love, if the sounds smelled sort of rotten or moldy, I would err on the side of caution and throw them out. Lot’s of great deals on pumpkins right now at the store!

    • Jessica Gavin says

      Hi Rebecca- Were the seeds cleaned and dried when left out? If they still are pulpy, I would not use it and get some new seeds. Thanks!

  8. Nathan says

    I ended up with little over 3 cups raw seeds. My fault maybe because I nearly quadupled the seasoning. The result was a little too salty for me, but I was able to dust them off and they turned out great!! We squeeze a little bit of lime over a small plate of them and it really goes well ?
    Thank you!!

  9. Sherry says

    I loved the taste of these but they were a bit “woody” I roasted them til golden brown but maybe not long enough ! Or too long ! The seeds were fresh , dried in a towel after washing them.

    • Jessica Gavin says

      Hi Sherry! What was the texture of pumpkin seeds? Did they seem crisp enough? Paprika has an earthy flavor, so you think that is the woody taste you perceived?

  10. Tessa says

    Salt, pepper, and olive oil for the kids, taco seasoning, cayenne, and chili salt for the grownups 😉

    And a sweet batch with maple syrup, cinnamon and a dash of salt.

  11. Christine says

    This recipe is a nice mix with the Olive oil, garlic powder and paprika. My daughter wants me to roast pumpkin seeds every year but its always hard to crack and eat the seed inside the shell….what’s the best way to eat them?

    • Jessica Gavin says

      Hi Christine- Enjoy them whole (no need to peel!). Otherwise, crack the seeds with your fingers at the narrowest part of the seed and then peel it back.

  12. Christine says

    I made mine with olive oil, lawreys garlic salt, fresh ground black pepper, little bit of cumin and slap ya momma. They’re amazing!

  13. Anna Leah says

    Last year I forgot about my seeds and was bummed they got moldy when I remembered to get to them.
    This year, our two pumpkins had seeds about the same size and your post inspired me to get baking pronto!
    I rinsed and rinsed but the easiest method was floating handfuls in a warm bowl of water and scooped all the floating seeds up and drained them. Your tip to towel dry them was a good reminder and my seeds toasted more quickly than I thought. 30 minutes was plenty toasty for ones on the sheet pan and I ate them shell and all! I had some in a casserole dish and they were less browned but easy to crack and eat.
    I only used oil and kosher salt and with 3 cups worth, I can share with my dad.
    Thanks for this

    • Jessica Gavin says

      Thank you for your feedback Anna! That’s a great a great tip to wash them in a bowl of warm water, I’ll have to try that. So happy to hear that you got to share some with your family 🙂

  14. Marco Contreras says

    I found this recipe quick fast after looking to do something with the seeds from our pumpkin. Very tasty I shall say ?. My kids loved it and perfect shell crisp. My sister in law never had pumpkin seeds with the shell, but this roast made it a good experience for her. Awesome recipe!!

  15. Kay says

    After washing the pumpkin seeds, I put them in a food dehydrator at 125 degrees for about 2 hours before adding the other ingredients and baking them. Turned out crispy and tasted great!

  16. Elaine White says

    Thanks Jessica my first success at roasting pumpkin seeds, I’ll never compost them again! Some of the variations in the comments sound good, I’ll be trying some of those as well☺. I used home grown small sugar pumpkins, so many seeds!

  17. Judy says

    Made this recipe and it was really great 🙂 used salt pepper and some chipotle seasoning. Delicious! My five year old loved!

      • Devon Stringfellow says

        Thank you SO MUCH Jessica for making this recipe! Every single year I try and say THIS is going to be the year that our seeds are going to be successful.. However, every single year they have been a fail, not edible and were thrown away.. Until this year! My daughter did not want to help clean them last night with my son and I, who I was actually making them for bc he looks forward to each attempt, bc she said she doesn’t like them so didn’t want to help. They just came out of the oven and couldn’t stop eating them. I told her I will always make this recipe and for now on she’s on pumpkin seed cleaning duty 😁.
        Thank you for the very first SUCCESSFUL pumpkin seed making!

  18. Belinda says

    We carved a pumpkin today and used your recipe tonight to roast the pumpkin seeds. I followed your recipe and they came out perfect. This was the first time I tried this and it was a success. Thank you !

  19. Susan Ratcliff says

    Thank you for the recipe. I’ve roasted seeds many times but needed the recipe as a reminder. I also used cinnamon and brown sugar for one of the batches. I may get crazy and experiment with other seasonings as well. We carved nine pumpkins this year so I have plenty to work with. Thanks again!

  20. Calvin Lau says

    What a great seasonal reminder what with neighborhood trick-or-treating in the Los Angeles area pretty much shutting down (large groups and social distancing). Here is my CAD formula: C + A = D (being Creative and Adventuresome equals Delicious!

  21. Judy says

    I forgot about my seeds till the morning I washed them the new got before though. They were sort of slimy are they still good to bake?

  22. Allie says

    This recipe so exceeded my expectations! The seeds are delicious when prepared like this and it’s so easy to do. Thank you Jessica!

    • Jessica Gavin says

      Dry the pumpkin seeds as much as possible until they are crispy, then I would store them in an airtight jar like glass. I would feel ok stored this way for about 1 month, and perhaps if you want it longer then freeze a batch once completely cooled. Take them out to let them defrost at room temperature until you are ready to enjoy it.

  23. Elizabeth Roa says

    I was thinking of putting them in a food dehydrator first to make sure they are nice and dry to insure crispiness … your thoughts on that?

  24. Annie says

    Couldn’t decide on seasoning so I did 4 small batches…
    1.white cheddar powder
    2.lemon pepper
    3.paprika garlic
    4.tajin
    Used spray garlic rapeseed oil and cooked them separately
    Delicious thanks for the recipe

  25. Jack says

    I decided to experiment with what i had around the house and so gar favourite has to be tossing the seads in a mix of crushed salt, Chinese 5 spice and sesame seeds oil

    • 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.

    • 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 ?

  26. 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!

  27. 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.

  28. 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.

    • 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.

  29. 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!

  30. 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!

  31. 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!

  32. 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!!

  33. 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)

  34. 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!

  35. 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. 🙁

  36. 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.

  37. 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!

  38. 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!

  39. 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!

  40. 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!!

  41. 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!

  42. 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.

  43. 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.

  44. 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.

  45. 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!

  46. 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.

  47. 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

  48. 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!

  49. 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!

  50. 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!

  51. 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.

  52. 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!

  53. 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!!

  54. 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.

  55. 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!

  56. Sarah Peterson says

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

  57. Felicia says

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

  58. 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

  59. 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

  60. 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.

  61. 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!

  62. Joshua says

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

  63. 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.

  64. Jim Miller says

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

  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. 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!

  67. 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.

  68. Emily says

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

  69. 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!!!

  70. 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!!!

  71. 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!!!!!

  72. 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!

  73. 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! ❤️

  74. 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.

  75. Roy says

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

  76. 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.

  77. 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?

  78. 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

  79. 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!

  80. 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.

  81. 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.

    • 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!

  82. Andrew says

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

  83. 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!

  84. Dean Muller says

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

  85. 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.

    • 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!

  86. 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!

  87. 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!

  88. 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!!!

  89. 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

  90. 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.

  91. 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!!

  92. 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.

  93. 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.

  94. 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.

  95. 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

  96. Sarah says

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

  97. 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?

  98. 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!!

  99. 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!

  100. 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

  101. 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

  102. 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!

  103. 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

Leave A Reply

Recipe Rating