Roasted Pumpkin Seeds

Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack

Jump to Recipe
Photography Credit: Elise Bauer

Fall has arrived and with it, the pumpkin season! There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.

I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. The larger carving pumpkins will yield large seeds, which are probably best to eat shelled.

The challenge is, how to get the salt inside the shells to the seeds? It’s easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds the method I learned from my mother years ago does the trick.

Boil the seeds first in salted water, then toast them in the oven. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water and how long you boil the seeds.

Don’t throw out your pumpkin seeds! ~Elise

Roasted Pumpkin Seeds Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 35 minutes

If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven.

Ingredients

  • One medium sized pumpkin
  • Salt
  • Olive oil

Method

1 Cut pumpkin, scrape out seeds, rinse: Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.

Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.

Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2 Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.

Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.

Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.

Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.

Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Roasted Pumpkin Seeds on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Toasted Pumpkin Seeds: Three Ways from Heidi of 101 Cookbooks.

Roasted Pumpkin Seeds

Showing 4 of 226 Comments

  • Teri Smyth

    I grew my own pumpkins this year so I will definitely try your recipe. I’ve gone through the trouble of roasting seeds in the past, but with no luck. They usually turn out dry and yucky.
    Thank you for inspiring me to try making them again.

  • Lee

    This is my go to recipe. I can’t recall though. Do you use two cups of water for each half cup of pumpkin seeds or only two cups water total and 1 T. for each half cup of seeds?

  • Diane

    What is the reason for boiling the seeds first? I never have & my seeds turn out nicely roasted & crunchy. If there is a reason to change how I do think t to make them even better, I certainly will, but it is nice to have a step forward r two less to do.

  • Denise Durham

    This was the easiest and best tasting pumpkin seed recipe I’ve ever made. Wouldn’t change a thing. Thank you!

  • Lisa Kowall

    I was just wondering? I am boiling my pumpkin seeds as I type this. Once they are completed roasting, cooled and being enjoyed, how do I store them and how long do they keep? Thank-you!

View More Comments / Leave a Comment
Roasted Pumpkin SeedsRoasted Pumpkin Seeds