How to Roast Pumpkin Seeds (plus three tasty variations)

I originally published this one in 2012, but with pumpkin on my mind 24/7, I thought it was time to update with more photos and more thorough instructions. So excited for pumpkin (and pumpkin seed!) season!

This Saturday is family pumpkin carving day. I adore pumpkin carving day. Anything that makes me feel like I’m back in school, happily lost in creating my own little spin on the latest art project, is a-ok by me.

Another thing to love about pumpkin carving? The snacks we get out of it. The snacks we literally get out of it – right out of the pumpkin. Grab those seeds you hollowed out of your pumpkin, season them just right, and you can roast pumpkin seeds right in your oven. They’ll get all perfectly crunchy and toasty brown while you’re working on your jack-o-masterpiece.

Ready to toast? Here’s how to roast pumpkin seeds in your oven (plus, scroll down for three tasty ways to season ’em!)

Step 1: Gut your pumpkin

The part of pumpkin carving that nobody talks about. Cut off the top of your pumpkin and get grabbing at the guts! I like scrape a large spoon down the sides to help loosen them all up. Then place the mess of guts and seeds in a large bowl.

Step 2: Separate the seeds

Lay three or four dish towels on the counter. Fill the bowl with water and, with your hands, work the seeds off of the innards, discarding the larger pieces of guts after you’ve loosened the seeds. Most of the pumpkin seeds should float. Skim the seeds off of the top of the water and place on the layer of towels. Don’t worry, by the way, if you don’t get every last bit of the guts off. Those will mostly disappear when you roast the pumpkin seeds.

Step 3: Let the seeds dry

Allow seeds to dry for about an hour.

Step 4: Oil, season, and bake!

Preheat your oven to 325 degrees Fahrenheit.

In a medium bowl, toss the seeds with oil (olive, vegetable, canola, or melted coconut oil work – about 1 teaspoon per cup of pumpkin seeds), a couple of pinches of salt, and other seasonings/flavorings as desired.

Spread in a single layer on a baking sheet (either unlined or lined with a piece of parchment paper).

Bake for about 25 minutes. Starting at about 15 minutes, stir the seeds every five minutes and keep a close eye on them until they begin turn light golden brown.

Remove from oven and let cool for 5 – 10 minutes. Taste and add additional seasonings if desired.

Pumpkin seeds will keep in a zippered bag at room temperature for about a week.

(Delicious, right?! Just the excuse you need to go an carve another set of Jack o’ Lanterns!)

Originally published Oct. 24, 2012. Updated and expanded Sept. 29, 2016.

5 from 3 votes

How to Roast Pumpkin Seeds

Prep: 1 hour hr 15 minutes mins

Cook: 25 minutes mins

Total: 1 hour hr 40 minutes mins

Author: Kare

Yield: 2 cups

Delicious, healthy pumpkin seeds are the best pumpkin-carving snack. Whether you're pureeing your own pumpkin or creating your jack o'masterpiece, don't let these little gems go to waste! They're easy to roast to crunchy, addicting perfection.

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Ingredients

• 2 cups pumpkin seeds (unshelled)
• 2 teaspoons olive oil (vegetable oil, canola oil, or melted coconut oil)
• 1/4 - 1/2 teaspoon kosher salt (to taste)
• Other seasonings/flavorings as desired (see below for three variations)

Instructions

• As you're pulling the guts and seeds out of the pumpkin, place them in a large bowl.
• Lay three or four dish towels on the counter. Fill the bowl with water and, with your hands, work the seeds off of the innards, removing the innards. The pumpkin seeds will float. Skim the seeds off of the top of the water and place on the layer of towels.
• Allow seeds to dry for about an hour.
• Heat oven to 325 degrees Fahrenheit.
• In a medium bowl, toss the seeds, oil, salt, and other seasonings/flavorings as desired.
• Spread in a single layer on a large baking sheet.
• Bake for about 25 minutes. Starting at about 15 minutes, stir the seeds every five minutes and keep a close eye on them until they begin turn light golden brown.
• Remove from oven and let cool for 5 - 10 minutes. Serve.
• Pumpkin seeds will keep in a zippered bag at room temperature for about a week.

Kettle-Corn Style Pumpkin Seeds

Makes 2 cups

Ingredients:

• 2 cups pumpkin seeds, unshelled
• 1 tablespoon vegetable oil
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 300 degrees Fahrenheit.
2. In a medium bowl, mix together the seeds, vegetable oil, sugar, and salt. Toss until the seeds are well-coated.
3. Spread on a well-greased cookie sheet (you may want to cover it with foil and grease the foil so clean-up will be less of a chore).
4. Bake at for 45 minutes to an hour, stirring every 10 minutes or so, until the sugar and some of the pumpkin seeds have browned.
5. Remove from the oven and let sit for about 10 minutes (they will be very, very hot!). After the initial 10 minutes, immediately remove from the cookie sheet and spread on a sheet of parchment paper, separating the seeds from one another as much as possible. Some of the seeds will stay stuck together.
6. Sprinkle with a touch more salt, to taste.
7. Cool completely and serve.

Sweet, Spicy, & Savory Pumpkin Seeds

Makes 2 cups || Inspired by the Spiced Herbed Nuts recipe on Epicurious

Ingredients:

• 2 cups pumpkin seeds, unshelled
• 3 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1 1/2 teaspoons kosher salt
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a medium saucepan over medium-low heat, melt the butter and then stir in the brown sugar, salt, rosemary, cinnamon, cayenne pepper, and black pepper.
3. Stir for 2 – 3 minutes until the sugar has mostly melted.
4. Remove from heat, and stir in the pumpkin seeds.
5. Spread on a well-greased cookie sheet. You can also opt to line it with foil for easier clean-up, but it’s a little difficult to get the pumpkin seeds off of the foil (but doable).
6. Bake for 20 – 25 minutes or until light golden brown, stirring 2 – 3 times during baking.

Salt & Pepper Pumpkin Seeds

Makes 2 cups

Ingredients:

• 2 cups pumpkin seeds, unshelled
• 2 tablespoons vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. In a medium bowl, toss the seeds, oil, salt, and pepper.
3. Lay in a single layer on a large baking sheet.
4. Bake for about 25 minutes. Starting at about 15 minutes, stir the seeds every five minutes and keep a close eye on them until they begin turn light golden brown.
5. Remove from oven and let cool for 5 – 10 minutes. Serve.

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