How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds? Don’t discard the seeds from your pumpkins this year; instead, transform them into a tasty and crunchy snack! Whether you’re carving pumpkins for Halloween or preparing homemade pumpkin puree, remember not to overlook the edible seeds inside.

How to Roast Pumpkin Seeds
How to Roast Pumpkin Seeds

Many of us have fond memories of learning how to roast pumpkin seeds, either from a teacher or a family member, using a toaster oven after carving Jack-O-Lanterns.

This straightforward and healthy snack recipe is ideal for making at home and a wonderful way to involve everyone in a fun project.

How to Roast Pumpkin Seeds

Discover the Art of Perfectly Roasting Pumpkin Seeds – Get ready for a mouthwatering adventure! These delectably toasted seeds are so irresistible that they’ll disappear before you know it. This roasted pumpkin seeds recipe yields 2 cups of pure goodness.


  • 2 cups of fresh pumpkin seeds, straight from a single pumpkin.
  • 3 tablespoons of melted butter or your preferred cooking oil.
  • 1 teaspoon of salt, or experiment with your favourite seasonings.
  • Consider adding a touch of Worcestershire sauce for an extra burst of flavour (optional).


Step 1: Preheat the oven

Begin by preheating your oven to 250°F. Line a large sheet pan with aluminium foil and lightly grease it with butter or oil. This step reduces the cleanup later and helps ensure even roasting for the pumpkin seeds.

Step 2: Scoop out the seeds

Using a sharp knife, cut around the top of the pumpkin to remove the “lid.” Then, use a large spoon to scrape the inside of the pumpkin to collect the seeds and pulp. Place everything in a large bowl.

Step 3: Separate the gunk from the pumpkin seeds

You’ll need to clean the pumpkin seeds before roasting them. To do this, use your fingertips to separate the seeds from the pulp. It’s okay if some pulp sticks to the seeds; it won’t affect the final result.

To remove fibrous strands, rinse the seeds in a colander under cold running water. This will make it easier to get rid of any remaining strands.

Step 4: Rinse and drain

After removing most of the pulp, rinse the seeds under cold running water and then pat them dry with a towel. This is important to prevent excess moisture, which can affect the roasting process.

Step 5: Season the pumpkin seeds

Now, it’s time to add flavour to the seeds. You can use a variety of seasonings like salt and Worcestershire sauce, pumpkin spice seasoning, or salt and pepper.

Combine your chosen seasonings with butter or oil in a small bowl and drizzle the mixture over the dry seeds in a medium-sized bowl. Stir to ensure each seed is coated.

Step 6: Bake the pumpkin seeds, stirring occasionally

Spread the seasoned seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, stirring and tossing the seeds occasionally to promote even browning.

Step 7: Finish baking pumpkin seeds on higher heat

After the initial 45 minutes, increase the oven temperature to 325°F and continue baking the seeds for about 5 more minutes or until they are lightly browned and dry. This step ensures crispy seeds.

Step 8: Serve, store, and enjoy

You can enjoy the roasted pumpkin seeds while they are still warm or let them cool to room temperature. If storing for later use, allow them to cool completely, then place them in an airtight container.

This recipe yields approximately 2 cups of seeds, perfect for snacking or using in various recipes. You can substitute them for nuts in granola or use them as a salad topping for added crunch and flavour.

Roasted Pumpkin Seed Tips 

Should you soak pumpkin seeds before roasting them?

Some people suggest soaking pumpkin seeds before roasting to make them extra crispy. However, our Test Kitchen found that soaking didn’t significantly impact crispiness.

If you decide to soak your seeds, ensure they are thoroughly dried before roasting. Otherwise, the water can create steam in the oven, resulting in chewy, rather than crispy seeds.

Can roasted pumpkin seeds go bad?

Roasted pumpkin seeds, like other nuts and seeds, can turn rancid over time. Store cooked pumpkin seeds in an airtight container for up to 2 weeks. Freezing is an option, but they may lose some crispiness.

If you don’t plan to roast the seeds immediately after carving pumpkins, rinse them to remove the pulp and store them in an airtight container in the fridge. Roast them within 2 to 3 days. Alternatively, you can freeze raw pumpkin seeds after washing and drying them thoroughly in an airtight container.

Why are my roasted pumpkin seeds chewy?

There are several reasons why roasted pumpkin seeds might end up chewy. It’s essential to ensure that the seeds have minimal pulp attached before baking. Additionally, thorough drying after rinsing is crucial. While baking, make sure not to overcrowd the seeds on the pan.

Spread them out evenly in a single layer on the baking sheet. Also, ensure you bake them at the right temperature, ideally starting at 250°F for 45 minutes and then at 325°F for 5 minutes, or until the seeds turn golden brown.

Which pumpkins are best for roasting seeds?

You can roast seeds from any type of pumpkin. Some prefer pumpkin seeds with thin shells or no hulls, like those from Styrian and Kakai pumpkins, which are often called pepitas.

However, these pumpkin varieties can be rare. You can also roast seeds from other winter squash varieties, such as butternut and acorn squash.

How do you eat pumpkin seeds?

Pumpkin seeds can be eaten with their outer shells, which many people enjoy. If you prefer hull-less pumpkin seeds, you can remove the shells or opt for pepitas.

There are numerous ways to use pumpkin seeds, including snacking on them straight from the pan, adding them to salads, incorporating them into granola, sprinkling them on butternut squash soup, or making a batch of pumpkin seed toffee.



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