Easy Roasted Pumpkin Seeds Recipe – Crunchy, Savory And Addictive!

There’s nothing quite like the crunchy, savory goodness of freshly roasted pumpkin seeds. 

Whether you’ve just carved a pumpkin for Halloween or picked one up for a yummy fall recipe, don’t toss those seeds! Roasted pumpkin seeds are a delicious and healthy snack, packed with protein, fiber, and essential nutrients like magnesium and zinc.

In this post, I’ll show you exactly how to make perfectly roasted pumpkin seeds — crispy on the outside, tender on the inside, and seasoned with just the right amount of salt. 

Keep reading for easy step-by-step instructions, flavor ideas, and helpful tips. 

this recipe

Simple Ingredients Needed To Make Roasted Pumpkin Seeds

• Pie Pumpkin OR Carving Pumpkin 
• Vegetable Oil
• Salt

Items Needed:

• 9×13 Baking Sheet
• Parchment Paper
• Strainer
• Paper Towels

Preparation Steps (Full Printable Recipe Card Down Below!)

Remove the insides of your pumpkin. Place the seeds in a strainer to remove all the stringy gunk. Pat the seeds dry.

Toss the seeds in a bowl with the salt and oil. 

Bake at 350º. 

Helpful Tips and Storage Instructions

• Store in a sealed container or Ziploc bag, in the pantry, for up to one week. Do not freeze.
• If your seeds brown, they will still taste good, but not everyone will like the added “browned” flavor.
• The amount of seeds you will have in each pumpkin will vary. In other words, you could get the same size pumpkin I used and end up with more or less seeds than I did.
• If you cook your seeds at too high of a temp, it will brown them, but they won’t be finished.

You’ll Also Love These Recipes!

• Savory Bacon Tomato Cobbler
• Sour Cream Muffins 
• Easy Roasted Chicken With Garlic And Butter
• Honey Glazed Roasted Salmon
• Pumpkin Cookies With Orange Glaze
• Pumpkin Spice Apple Loaf
• No-Bake Pumpkin Pie

Continue to Content

Yield: About 3/4 Cup

Roasted Pumpkin Seeds

Print

Easy roasted pumpkin seeds recipe! Discover how to roast pumpkin seeds in the oven for a crunchy, flavorful, fall snack.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 eight-Inch Pie OR Carving Pumpkin
• 1 Teaspoon Vegetable Oil
• ⅛ Teaspoon Salt

Items Needed:

• 9x13 Baking Sheet
• Parchment Paper
• Strainer
• Paper Towels

Instructions

Slice the pumpkin in half from top to bottom. With a large spoon, remove the insides of the 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.

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

• Store in a sealed container or Ziploc baggie, in the pantry, for up to 1 week. Do not freeze.
• If the seeds brown, they will still taste good, but not everyone will like the added “browned” flavor. 
• The amount of seeds you will have in each pumpkin can vary from pumpkin to pumpkin. In other words, you could get the same size pumpkin I used and end up with more or less seeds than I did.
• If you cook your seeds at too high of a temp, it will brown them, but they won’t be done on the inside.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 128Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gSodium 169mgCarbohydrates 18gFiber 2gSugar 8gProtein 1g

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