Follow this simple tutorial on How to Roast Pumpkin Seeds. These easy roasted pumpkin seeds are a MUST this time of year! Our family has a Fall tradition of making them while carving pumpkins into a jack o’ lanterns! Serve with some Spiced Apple Cider for the perfect family night!
The Best Roasted Pumpkin Seeds Recipe
You will want to save this pumpkin seed recipe and have it on hand every October! You won’t regret it!
When everyone is talking about pumpkin spice and homemade pumpkin puree in everything, I’m thinking about pumpkin seeds! This is one of our all-time favorite traditions every October. When I was a kid my mom would roast pumpkins seeds in the oven for us to enjoy as a healthy snack while carving jack-o-lanterns every Halloween and now we absolutely love continuing this tradition with our own kiddos. It’s the perfect, tasty snack and a great way to use so many pieces of your pumpkin.
Love Halloween-themed recipes? Try our Mummy Hot Dogs and Jack-O-Lantern Stuffed Peppers!
Why You Will Love This Recipe
- Easy – it is made in only 20 minutes and if you are carving pumpkins you will have a ton of them around!
- Simple – a delicious snack made with only 2 ingredients!
- Versatile – we kept this batch basic with kosher salt but you can experiment with LOTS of different flavors!
- Family tradition – there is nothing better than a good family tradition and our kids remember these and ask for them every year!
What You Will Need
- fresh pumpkin seeds: we just pull them out of the large pumpkin as we are carving them.
- kosher salt: you can also use sea salt if you want!
How To Make Roasted Pumpkin Seeds
The first steps to making these homemade pumpkin seeds are to carve a hole in the top of the pumpkin with a sharp knife. Then use a strong metal spoon to scoop out the pulp, fibrous strands, and inner seeds. We loving call this the guts of the pumpkin!
Now you will need to pull the seeds out from the rest of the pumpkin insides.
Give them a good rinse under cold running water to get them as clean as possible and dry seeds with a clean paper towel.
Place all of the clean pumpkin seeds on a parchment-lined baking sheet and sprinkle with a generous amount of salt (or whatever seasoning you choose).
Roast on the middle rack of the oven at 350 degrees F for 20 minutes, stirring halfway, or until golden brown.
Enjoy as a crunchy snack while you continue carving your pumpkin or store as a snack for another day.
Recipe Variations
The recipe card below is a pretty basic version of roasting pumpkin seeds, but there are so many incredible seasonings you can add to make different variations. In addition to salt, we love adding garlic powder, curry powder, cinnamon, chili powder, turmeric, cayenne pepper, or chipotle powder for some added heat!
Recipe FAQs
- Do I Need to Soak Pumpkin Seeds Before Roasting: No, this is not necessary. Some people soak them in salt water before roasting but it takes extra time for the soaking and then you will have to roast them for longer because of the added water. Definitely not worth it!
- Do I Have to Roast Them Right Away: No, after rinsing the seeds off you can place them in an airtight container for a week at room temperature and in the fridge for 1-2 months. The perfect way to keep making and enjoying these seeds for weeks.
- How Long Can I Keep Them Once They Are Roasted: in an airtight container for several days.
- Why Are My Roasted Pumpkin Seeds Chewy: As pumpkin seeds cool out of the oven they should become less chewy. If they are still chewy you can pop them back in the oven for 5 minute increments until they are no longer chewy.
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Other Pumpkin Recipes You Might Like
How to Roast Pumpkin Seeds
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Oven
- Cuisine: American
Description
How to Roast Pumpkin Seeds – these are a MUST every year while carving pumpkins with the family! So simple and so many variations!
Ingredients
- 2 cups raw pumpkin seeds
- 1–2 tablespoons kosher salt (more if desired)
Instructions
- Preheat oven to 350 degrees F.
- Place pumpkin seeds in colander and rinse thoroughly with water, trying to get all the pumpkin strings off of them.
- Drain as much as possible and then pour onto a parchment-lined, rimmed baking sheet. Spread the clean seeds in a single layer on the parchment paper. If you do a lot of seeds you may need a second baking sheet.
- Sprinkle generously with salt (really up to you how salty you want them).
- Bake for 20 minutes, stirring halfway.
- Taste, carefully they are hot! If they don’t feel crunchy enough for your liking, cook for additional 5 minute increments until they reach your desired “crunch” level!
- Enjoy!
Notes
- Storage: Store these crispy pumpkin seeds on the countertop in an airtight container for several days.
- Mix it up: Feel free to experiment with this base recipe by adding: curry powder, chili powder, turmeric, garlic powder, chipotle powder (for a little bit of a kick) or any other seasonings you like! Get creative!
Originally published October 9, 2020.
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