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A wooden bowl lined with parchment filled with roasted and salted pumpkin seeds.

How to Roast Pumpkin Seeds

  • 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


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


  • 2 cups raw pumpkin seeds
  • kosher salt (approximately 1-2 tablespoons)


  1. Preheat oven to 350 degrees F.
  2. Place pumpkin seeds in colander and rinse thoroughly with water, trying to get all the pumpkin off of them.
  3. Drain as much as possible and then pour onto a parchment-lined baking sheet.  Try and spread out so they seeds aren’t on top of each other too much and you have one nice layer. If you do a lot of seeds you may need a second baking sheet.
  4. Sprinkle generously with salt (really up to you how salty you want them!).
  5. Bake for 20 minutes, stirring halfway.
  6. 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!
  7. Enjoy!


  • Storage: Store on the counter-top in a covered 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 or any other seasonings you like! Get creative!

Keywords: how long to roast pumpkin seeds, roasted pumpkin seeds, how to make roasted pumpkin seeds