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Wondering how to roast pumpkin seeds after carving a pumpkin? Clean and dry the seeds, toss them with a little oil or butter and your favourite seasonings, then roast them at 300°F until golden, crunchy, and perfectly toasty.
Growing up, there was one golden rule during pumpkin carving: not a single pumpkin seed went in the garbage. My mom and grandmother were very serious about this, and honestly, they were onto something. Roasted pumpkin seeds are crunchy, salty, ridiculously snackable, and quite possibly the best bonus that comes with carving a pumpkin.
This easy oven method works with seeds from big ol’ Halloween pumpkins or smaller cooking pumpkins, so save them whether you’re carving jack-o’-lanterns or making something like my roasted pumpkin wedges. I keep the seasoning classic with salt and pepper, but these are SO easy to switch up. Toss them with homemade pumpkin pie spice for a sweet fall spin or reach for my all-purpose seasoning when you’re craving something savoury. Either way, once you start roasting the seeds instead of tossing them, there’s really no going back.
✳︎ Why You’ll Love These Roasted Pumpkin Seeds
- Crispy, crunchy, and seriously snackable. Roasting gives the seeds that deep, toasty flavour and satisfying crunch that makes it very hard to stop at one handful.
- Nothing goes to waste. You’re scooping the seeds out of the pumpkin anyway, so you might as well turn them into something worth snacking on.
- Season them your way. Keep things classic with salt and pepper or raid the spice cabinet and change up the flavour every time.
- The oven does the heavy lifting. Once the seeds are cleaned, dried, and seasoned, they just need a stir every so often while they roast.
- Made for pumpkin carving season. Save this one for Halloween when you’ve got a pile of fresh pumpkin seeds sitting on the counter practically begging to be roasted.
Ingredients for Roasted Pumpkin Seeds
You only need fresh pumpkin seeds, a little fat, and whatever seasonings you’re in the mood for. The amounts are flexible since every pumpkin gives you a slightly different haul.
- Fresh Pumpkin Seeds: Use the whole seeds scooped straight from any fresh pumpkin, whether it’s a big carving pumpkin or a smaller sugar pie pumpkin. You’ll clean and dry them before roasting, so don’t worry about all that stringy pumpkin business just yet.
- Butter, Ghee, or Oil: This helps the seasonings stick and encourages the pumpkin seeds to turn golden and crispy in the oven. Butter and ghee add extra richness, while olive, avocado, or coconut oil all work well too. Plan on roughly 1 to 2 tablespoons per cup of pumpkin seeds.
- Salt and Pepper: My go-to for a classic batch. Season generously enough that the seeds are evenly coated, then adjust to taste.
Find the full ingredient list and exact measurements in the recipe card below.
Andrea Says
Want to switch up the flavour? Pumpkin seeds are basically a blank canvas for your spice cabinet. Try garlic powder, Italian seasoning, smoked paprika, ranch seasoning, cinnamon sugar, or whatever seasoning blend you’re currently obsessed with.
How to Prepare Pumpkin Seeds for Roasting
Fresh pumpkin seeds need a little prep before they hit the oven, but nothing complicated. The biggest goal is getting rid of the pumpkin pulp and as much moisture as possible so those seeds can actually crisp up.
- Separate the seeds from the pumpkin: Scoop everything out with a spoon, then use your hands to pull the seeds away from the larger pieces of pulp and stringy fibres. Don’t drive yourself crazy trying to get every little bit at this stage.
- Give them a good rinse: Transfer the seeds to a fine-mesh sieve and rinse them well under cold running water, using your fingers to loosen and remove any pumpkin still clinging to them.
- Dry them really well: Spread the cleaned seeds onto a clean kitchen towel or paper towel and pat them as dry as you can. This matters for crispy pumpkin seeds. Excess moisture can cause them to steam in the oven instead of getting properly toasted and crunchy.
- Optional salted water trick: For extra salty seeds, you can boil them in salted water before roasting. Use about 1 tablespoon of salt for every ½ cup of pumpkin seeds, simmer for 10 minutes, then drain and dry them thoroughly before seasoning. This helps the salty flavour make its way beyond just the outside of the seed.
Short on time? You can skip the boiling step completely. It’s a bonus technique, not a requirement for making crispy roasted pumpkin seeds.
How to Roast Pumpkin Seeds
Once your pumpkin seeds are clean and dry, roasting them is the easy part. The full step-by-step instructions are in the recipe card below, but these little details will help you get them golden, crispy, and evenly toasted.
- Roast low and slow: I roast pumpkin seeds at 300°F for about 45 minutes. The lower temperature gives them time to dry out and become crunchy without burning before the centres are properly toasted.
- Coat them well: Toss the dried seeds with your butter, ghee, or oil and seasonings until every seed has a light, even coating. Don’t be shy with the seasoning!
- Give them some breathing room: Spread the seeds into a single layer on a parchment lined baking sheet. A little touching is fine, but avoid piling them on top of each other. Crowding traps moisture and works against that crispy finish.
- Stir as they roast: Give the seeds a good stir and rotate the pan about every 15 minutes so they toast evenly.
- Know when they’re done: Look for seeds that are golden, dry, and crunchy with a noticeably toasty aroma. Roasting time can vary slightly depending on the size of the seeds and how thoroughly they were dried, so use those cues along with the clock.
- Let them cool: Don’t judge the crunch the second they come out of the oven. Let the roasted pumpkin seeds cool right on the baking sheet. They’ll continue to crisp up as they cool, and that warm, nutty flavour becomes even more pronounced.
Tips for Crispy Roasted Pumpkin Seeds
Want that properly crunchy, toasted finish? These are the little things that make the biggest difference.
- Start with really dry seeds. Moisture is the enemy of crispiness here. After rinsing, pat the seeds thoroughly dry before adding any oil or seasoning.
- Don’t overdo the oil. You want enough to lightly coat the seeds, not enough for them to swim in it. About 1 to 2 tablespoons per cup of seeds is plenty.
- Stick to a single layer. Overlapping and crowded seeds can steam instead of roast. Grab a second baking sheet if you need the extra room.
- Trust the colour and crunch, not just the timer. Pumpkin seeds vary in size and moisture, so 45 minutes is a guide. They should look golden and toasted when they’re ready.
- Give them time to cool. Fresh-from-the-oven seeds may not seem as crunchy as expected. Let them cool on the baking sheet before deciding they need more time because they’ll crisp up as they sit.
Pumpkin Seed Seasoning Ideas
Salt and pepper will always do the trick, but roasted pumpkin seeds are basically begging you to raid the spice cabinet. Once you’ve got the roasting method down, you can change up the flavour every time depending on what you’re craving.
- Cajun: Toss them with my homemade cajun seasoning for a smoky, savoury batch with a little kick.
- Blackened: My blackened seasoning brings plenty of bold, smoky spice and works especially well on extra crispy seeds.
- Taco: Give them a Tex-Mex spin with homemade taco seasoning. Perfect when you’re craving something salty and snacky.
- BBQ: Go smoky and savoury with my homemade BBQ rub for a batch that disappears FAST.
✳︎ Seasoning Tip
Add your seasoning before roasting so it sticks to the lightly coated seeds and toasts right along with them. Start with a lighter coating when using a seasoning blend that already contains salt, then add more after roasting if needed.
How to Store Roasted Pumpkin Seeds
Let your roasted pumpkin seeds cool completely before storing them. Sealing them while they’re still warm can trap moisture in the container and take away that hard earned crunch.
Once cooled, transfer them to an airtight container and store them in a cool, dry place at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks.
If your pumpkin seeds lose a little crispness, spread them onto a baking sheet and pop them back into a low oven for a few minutes. Let them cool again before storing or snacking.
Roasted Pumpkin Seeds FAQs
more crunchy snacks to make next
Still in a snacky mood? These easy homemade bites are perfect for keeping something crunchy within arm’s reach.
- Spiced Candied Pecans. Sweet, salty, crunchy, and seriously snackable.
- Homemade Tortilla Chips. Crispy, salty, and made for dipping.
- Air Fryer Chickpeas. Crunchy, savoury, and easy to season.
- Lemon Roasted Almonds. Bright, salty, and perfect for grazing.
- Crispy White Beans. Golden, crunchy, and seriously snackable.
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Crispy Roasted Pumpkin Seeds
Ingredients
- fresh pumpkin seeds (cleaned)
- 1-2 tbsp butter, ghee, or oil per 1 cup pumpkin seeds
- salt and black pepper (to taste )
- additional seasonings of choice (optional)
For the Optional Salted-Water Boil
- 1 tbsp salt per ½ cup pumpkin seeds
- water (enough to cover)
Instructions
- Preheat oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
- Cut the pumpkin in half and scoop out the seeds. Use your hands to separate them from the larger pieces of pumpkin pulp and stringy fibres.
- Transfer the pumpkin seeds to a fine mesh sieve and rinse well under cold running water, using your fingers to remove any remaining pulp or fibres.
- Optional salted-water boil: For extra salty, flavourful seeds, place the cleaned seeds in a pot and cover with water. Add 1 tablespoon salt for every ½ cup pumpkin seeds. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Drain well.
- Pat the pumpkin seeds as dry as possible with a clean kitchen towel or paper towel. The drier the seeds, the crispier they'll roast.
- Add the seeds to a bowl and toss with 1 to 2 tablespoons butter, ghee, or oil per cup of seeds, along with salt, pepper, and any additional seasonings you like.
- Arrange the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid piling or heavily overlapping the seeds.
- Bake for about 45 minutes, stirring the seeds and rotating the pan every 15 minutes, until golden, dry, and crunchy.
- Let the roasted pumpkin seeds cool directly on the baking sheet. They'll continue to crisp up as they cool. Taste, add additional seasoning if needed, and enjoy.
Notes
Nutrition
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