How To Make Roasted Pumpkin Seeds
Roasted pumpkin seeds are a crispy, crunchy, and tasty fall snack made from the seeds you scoop out of your pumpkin. They’re simple to make and give you a delicious way to use the whole pumpkin instead of tossing the seeds in the trash.
One of the highlights of fall?
Definitely carving a pumpkin!
Even though my kids are older now, we still take part in this fun tradition every year.
And I probably always will because roasted pumpkin seeds make one seriously tasty snack!
They have a deliciously crunchy texture and a warm, nutty flavor that makes them hard to stop snacking on.
They’re perfect for snacking straight from the baking sheet, adding to salads, sprinkling over soups, or packing into lunchboxes for a crunchy little treat!
Ingredients
To make these you’ll need:
- A pumpkin– An 8 inch pie pumpkin or a carving pumpkin
- Oil– Vegetable oil
- Salt
How to Make
Making roasted pumpkin seeds is so easy!
Just scoop out the insides of the pumpkin, separating the seeds from the flesh as much as you can.
Put the seeds into a strainer and run the full strainer under water to remove as much of the stringy parts as possible.
Pat them dry.
Put the clean, dry seeds into a bowl and toss them with oil and salt to coat.
Spread the seeds out onto a 9×13″ baking sheet lined with parchment paper, making sure they don’t overlap.
Bake at 350° for 15 minutes or just until the seeds are crunchy but not brown.
Enjoy!
Storing
Let the seeds cool to room temperature before transferring them to a ziplocking bag or airtight container.
Store them on the counter for up to a week.
Tips and Tricks
- You can keep the seasoning simple with salt or get creative with cinnamon sugar, garlic, ranch seasoning, chili powder, or whatever flavors your family loves.
- If your seeds brown a little it’s ok. They will still be tasty though some people may not enjoy the deeper flavor as much.
- The amount of seeds in each pumpkin- even pumpkins that are the same size- will vary.
- If you cook the seeds at too hot a temperature, they will brown but not cook through.
- You can use the same method to roast butternut squash seeds as well though they don’t need as long to roast since they are smaller.
Other Fall Snack Recipes
Roasted pumpkin seeds are a quintessential fall snack or finishing touch to salads, trail mix, granola, yogurt bowls, and more.
Make them and enjoy!
Looking for other fall snack recipes?
Try these:
- Beaver Nuggets
- Fall Fruit Salad
- Sweet Potato Fries
- Cinnamon Roll Bites
- Sausage Stuffing Balls
- Pumpkin Pie Crescent Rolls
- Cranberry Applesauce
If you’ve tried these ROASTED PUMPKIN SEEDS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Roasted Pumpkin Seeds
Instructions
- Remove the insides of your pumpkin.1 8 inch Pie or Carving Pumpkin
- Place the seeds in a strainer to remove all the stringy gunk. Pat the seeds dry.
- Place the seeds in a bowl with the salt and oil. Toss to coat.1 tsp Vegetable Oil, 1/8 tsp Salt
- Cover a 9x13 baking sheet with parchment paper and spread the seeds on the pan, making sure none overlap each other.
- Bake at 350 degrees fahrenheit for 15 minutes or until the seeds are crunchy, but not browned. Enjoy!
Notes
- You can keep the seasoning simple with salt or get creative with cinnamon sugar, garlic, ranch seasoning, chili powder, or whatever flavors your family loves.
- If your seeds brown a little it's ok. They will still be tasty though some people may not enjoy the deeper flavor as much.
- The amount of seeds in each pumpkin- even pumpkins that are the same size- will vary.
- If you cook the seeds at too hot a temperature, they will brown but not cook through.
- You can use the same method to roast butternut squash seeds as well though they don't need as long to roast since they are smaller.
Nutrition
