The Perfect Recipe for How to Roast Pumpkin Seeds

Roasted pumpkin seeds are one of my favorite little extras that come from cutting into a fresh pumpkin. Instead of tossing the seeds, I like to clean them, season them, and roast them until they are crispy, golden, and perfect for snacking.

This recipe only takes 3 simple ingredients: pumpkin seeds, oil or melted butter, and salt. From there, you can keep them plain or add different seasonings depending on what you are craving. I like this because I can choose the fat, control the salt, and avoid buying a bag of seasoned pumpkin seeds from the store.

If you are starting with a whole pumpkin, be sure to check out my How to Roast a Whole Pumpkin to Make Pumpkin Purée post. You can prep the seeds and the puree at the same time, then use the homemade pumpkin puree in fall recipes like Easy Sourdough Pumpkin Cranberry Quick Bread Recipe.

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Quick Look

Prep Time: 15 minutes
Optional Soak Time: Overnight
Roast Time: 20 to 30 minutes
Temperature: 350°F
Main Ingredients: Pumpkin seeds, oil or butter, and salt
Texture: Crispy, golden, and lightly salty
Best For: Fall snacks, salad toppings, soups, yogurt bowls, granola, and homemade trail mix

What Are Roasted Pumpkin Seeds?

Roasted pumpkin seeds are the seeds scooped from inside a pumpkin, cleaned, dried, seasoned, and baked until crisp. They are crunchy, simple, and a good way to use more of the pumpkin instead of throwing the seeds away.

You can roast seeds from a carving pumpkin, sugar pumpkin, pie pumpkin, or other edible pumpkin varieties. The size and texture of the seeds may be different depending on the pumpkin, but the basic method is the same.

I especially like roasting pumpkin seeds when I am already making homemade pumpkin puree. It feels like a practical way to get two recipes from one pumpkin.

Can You Eat Seeds From Any Type of Pumpkin?

Yes, seeds from edible pumpkins can be roasted and eaten, but some are better for snacking than others.

Seeds from large carving pumpkins are edible, but they can be bigger, tougher, and chewier. They still work, especially if you roast them until crisp.

Seeds from sugar pumpkins or pie pumpkins are often smaller and more tender, which makes them my favorite choice for roasted pumpkin seeds.

If you are using decorative gourds or pumpkins that are not meant for eating, I would skip those and use seeds from a pumpkin you would normally cook with.

Why You’ll Love This Roasted Pumpkin Seeds Recipe

This recipe uses simple ingredients and does not need anything fancy.

It is a good way to use the seeds from a pumpkin after making homemade pumpkin puree.

You can make the seeds salty, savory, spicy, or sweet.

They are easy to store and make a good fall snack.

Roasted pumpkin seeds can be eaten on their own or sprinkled over salads, soups, oatmeal, yogurt, or granola.

Equipment Needed

Sharp knife

Large metal spoon

Fine mesh strainer or colander

Medium bowl

Kitchen towel or paper towels

Baking sheet

Parchment paper

Wooden spoon or spatula

Airtight container for storage

Ingredients

1 cup raw pumpkin seeds, cleaned

2 tablespoons extra virgin olive oil, melted butter, or melted coconut oil

1 teaspoon kosher salt, or to taste

Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, pumpkin pie spice, chili powder, lime zest, maple syrup, or dried herbs

Large bowl of water for soaking, optional

How to Clean Pumpkin Seeds

Cut the top off the pumpkin, then cut the pumpkin in half. Use a sharp knife carefully because pumpkins can be firm and difficult to cut.

Use a large metal spoon to scrape the seeds and stringy pulp from the inside of the pumpkin.

Place the seeds and pulp in a bowl or directly into a fine mesh strainer. Separate the seeds from the stringy pumpkin pulp. Rinse the seeds under cool water until most of the pulp is removed.

Spread the clean seeds onto a kitchen towel or paper towels and pat them dry. The drier the seeds are before roasting, the crispier they will be. If the seeds are still very wet, they may steam before they roast.

Should You Soak Pumpkin Seeds Before Roasting?

Soaking pumpkin seeds is optional. If I have the time, I sometimes soak the clean seeds overnight in a bowl of water with a little salt. The next day, I drain them well and pat them dry before roasting.

If I am short on time, I skip the soak and roast them right away. They still turn out crisp as long as they are dried well before they go into the oven. The most important step is not the soaking. It is making sure the seeds are clean, dry, and spread in a single layer on the baking sheet.

How to Roast Pumpkin Seeds

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add the clean, dry pumpkin seeds to a medium bowl.

Pour the olive oil, melted butter, or melted coconut oil over the seeds. Add the salt and any extra seasonings you want to use. Stir until the pumpkin seeds are evenly coated.

Spread the seeds in a single layer on the prepared baking sheet.

Roast for 20 to 30 minutes, stirring every 5 to 10 minutes so they cook evenly. The seeds are done when they are lightly golden and crisp. If you added sugar, maple syrup, or a seasoning blend that browns quickly, start checking closer to 20 minutes.

Roast for 20 to 30 minutes, stirring every 5 to 10 minutes so they cook evenly. The seeds are done when they are lightly golden and crisp. If you added sugar, maple syrup, or a seasoning blend that browns quickly, start checking closer to 20 minutes.

Remove the baking sheet from the oven and let the seeds cool completely. The seeds will crisp a little more as they cool.

How to Season Roasted Pumpkin Seeds

You can keep roasted pumpkin seeds simple with just oil and salt, or you can change the flavor with different spices.

Basic Salted Pumpkin Seeds

Use olive oil or melted butter and kosher salt.

This is the simplest version and the one I make most often.

Garlic Herb Pumpkin Seeds

Use olive oil, salt, garlic powder, dried rosemary, and dried thyme.

This version is good for salads, soups, or snacking.

Spicy Pumpkin Seeds

Use olive oil, salt, smoked paprika, cayenne pepper, chili powder, or curry powder.

Start with a small amount of cayenne because it can get spicy quickly.

Ranch Pumpkin Seeds

Use olive oil, salt, dried dill, garlic powder, onion powder, and a little dried parsley.

This is a good savory option if you want more flavor than plain salted seeds.

Cinnamon Sugar Pumpkin Seeds

Use melted butter, cinnamon, sugar, and a small pinch of salt.

Keep an eye on them while they bake because sugar can brown faster than plain salted seeds.

Pumpkin Spice Pumpkin Seeds

Use melted butter, pumpkin pie spice, brown sugar, and a small pinch of salt.

If you are already in the mood for pumpkin baking, these pair nicely with fall desserts like Homemade Sourdough Pumpkin Roll.

Chili Lime Pumpkin Seeds

Use olive oil, salt, chili powder, and lime zest.

Add the lime zest before roasting, or add a little fresh lime juice after roasting for brighter flavor.

Maple Sea Salt Pumpkin Seeds

Use a small amount of maple syrup, melted butter, and sea salt.

Spread them out well and watch them closely so the maple syrup does not burn.

How to Eat Roasted Pumpkin Seeds

Roasted pumpkin seeds are good as a snack on their own.

You can sprinkle them over salads for extra crunch.

They make a good topping for soups, especially fall soups and creamy pumpkin soup.

You can add them to homemade granola, like my Best Healthy Homemade Granola.

They can be sprinkled over oatmeal, yogurt, or smoothie bowls.

You can also add them to muffins, quick breads, or homemade trail mix.

Are Pumpkin Seeds Nutritious?

Pumpkin seeds are a simple snack that add crunch along with plant-based protein, fats, and minerals like magnesium, zinc, and iron.

I think of them as a practical food, not a remedy. They are a nice way to use more of the pumpkin and add a little extra texture to snacks, salads, soups, and breakfast bowls.

If you are watching salt intake, keep the seasoning lighter or roast them with less salt.

Tips for Crispy Roasted Pumpkin Seeds

Dry the seeds well before roasting. Wet seeds will steam before they crisp.

Spread the seeds in a single layer on the baking sheet.

Stir the seeds every 5 to 10 minutes so they roast evenly.

Watch sweet seasonings carefully because sugar and maple syrup can burn.

Let the seeds cool before eating. They crisp more as they sit.

Taste and add more salt after roasting if needed.

Roasted Pumpkin Seeds FAQ