Roasted Pumpkin Seeds Recipe

Whatever you do, do NOT throw the seeds out and miss the opportunity to bake them for a delicious bonus snack. This post may contain affiliate links. Read my disclosure policy.

Roasted Pumpkin Seed Recipe

My mom has a pumpkin patch and we always look forward to dishes we can make from the homegrown pumpkins, like Pumpkin Waffles or Pumpkin Pie, but we especially love the seeds! Crisp, baked seeds are perfect to snack on from a bowl or toss into a beautiful autumn salad like our Roasted Sweet Potato Salad or a warm Roasted Butternut Squash Soup. We have perfected this recipe over the years to achieve the perfect pumpkin shells that pop right open and don’t crumble or break the seed inside. The shells are lightly salted and make a great snack to have on your buffet or charcuterie board. Cleaning out a pumpkin can be ewwy gooey, get the kiddos involved and let them reach in and scoop out the seeds.

Ingredients

The key to making roasted pumpkin seeds, also known as pepitas, is to have clean, dry seeds before roasting. More on that process below…

Pumpkins – obviously, but this recipe also works great with acorn, butternut, delicata, and other winter squash seeds Water – to boil the seeds before roasting, which will help them roast evenly, and for some folks who struggle with digesting whole seeds, helps the digestion process Olive Oil – for roasting, holds the salt or seasoning onto the seeds Salt – fine salt, for flavor

How to Remove Pumpkin Seeds

Prepare and Carve– Preheat your oven to 300°F. Using a sharp knife, cut into your pumpkin to retrieve the seeds. If you are using small sugar pumpkins, slice the pumpkin in half. If you are carving a large pumpkin, cut the top off around the stem creating a lid for your jack-o-lantern. Scoop and rinse – Remove the seeds and pulpy strings from your pumpkin using a large metal spoon or scraper. Put the fresh pumpkin seeds into a large bowl and submerge the seeds in water. Remove any debris and then drain in a colander, giving them a good rinse to remove any leftover stringy pumpkin guts.

Roast Pumpkin Seeds

Boil and dry – In a large saucepan, add the water, salt, and clean pumpkin seeds. Bring to a boil, and continue boiling for 10 minutes, then drain. Lay the clean seeds on a kitchen towel and pat dry with a second towel, removing as much excess water as possible. Season and Bake – Drizzle a rimmed baking sheet with extra virgin olive oil. Add the pumpkin seeds and stir to coat in oil. Spread the seeds in a single layer and sprinkle with salt or your preferred seasoning. Place the seeds in the oven to bake and stir every 15 minutes. Remove from the oven when they are barely golden and have reached your desired crispness.

For a more golden tint, broil for a few minutes, but remember pumpkin seeds can burn crazy fast so stir them after a minute and check on them often!

chili powder curry powder ranch seasoning cajun seasoning cinnamon and sugar pumpkin spice garlic powder and parmesan wasabi powder Maple syrup and cinnamon

A few teaspoons should do the trick, but add them to taste. Pumpkin seeds are not only a tasty treat, but according to Medical News Today (2023), they are also nutritious and packed with fiber, iron, magnesium, antioxidants, zinc, and more. They are a great alternative for a crispy snack if for those with nut allergies.