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!

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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 3933 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 12 servings
Course Snack
Cuisine American


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


  • 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.



  • 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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390 Comments Leave a comment or review

  1. 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

  2. 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

  3. 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!

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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. 🤷‍♂️

  10. 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.

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