How To Make Roasted Pumpkin Seeds

homemade roasted pumpkin seeds spilling out of a small metal pail onto a white countertop

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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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Snack

Cuisine: American, Southern

Servings: cup

Calories: 40kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 8 inch Pie or Carving Pumpkin
1 tsp Vegetable Oil
1/8 tsp Salt

US Customary - Metric

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