Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A wooden bowl lined with parchment filled with roasted and salted pumpkin seeds.

How to Roast Pumpkin Seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: American

Description

Learn How to Roast Pumpkin Seeds which are a MUST every year while carving pumpkins with the family! So simple and so many variations!


Ingredients

Scale
  • 2 cups raw pumpkin seeds
  • 12 tablespoons kosher salt (more if desired)

Instructions

  1. Oven: Preheat oven to 350 degrees F.
  2. Prep Seeds: Place pumpkin seeds in a colander and rinse thoroughly with water, trying to get all the pumpkin strings off of them. Drain as much as possible and then pour seeds onto a parchment-lined, rimmed baking sheet. Spread the clean seeds in a single layer on the parchment paper. If you have a lot of seeds you may need a second baking sheet.
  3. Season: Sprinkle generously with salt, add as much as you want. Option to add other spices or seasonings, if desired.
  4. Bake: Move the entire sheet pan to the preheated oven for 20 minutes, stirring halfway.
  5. Test & Serve: Taste, careful they are hot! If they don’t feel crunchy enough for your liking, cook in additional 5 minute increments until they reach your desired “crunch” level and 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!

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 180
  • Sugar: 0.5 g
  • Sodium: 467.3 mg
  • Fat: 15.8 g
  • Carbohydrates: 3.5 g
  • Protein: 9.7 g
  • Cholesterol: 0 mg