Baked Pumpkin Seeds Recipe is a healthy and delicious snack you have to make! Crunchy, salty, irresistible, this is a must make recipe when it's pumpkin season!
Jump To
- Why you'll love this recipe:
- What ingredients are in best pumpkin seed recipe?
- How to roast pumpkin seeds (and other winter squash seeds)
- How to clean pumpkin seeds before roasting
- Soak the pumpkin seeds
- Dry the pumpkin seeds
- Roast the pumpkin seeds
- How do you clean pumpkin seeds before roasting?
- Expert tips for PERFECT Roasted Pumpkin Seeds
- Variations
- FAQ'S
- How to store roasted pumpkin seeds
- Some other pumpkin recipes to enjoy:
- Baked Pumpkin Seeds Recipe
Why you'll love this recipe:
- Easy and quick - The hard part is to clean the pumpkin. The easy part is just roasting these seeds up, and they are ready in just minutes!
- Versatility: Just open up your pantry, and I bet you will find different seasons that could be used to make different flavored roasted pumpkin seeds. The possiblities are endless. From sweet, to spicy, it's so fun to be creative with this recipe!
- Healthy: This quick snack is a great source of nutrients. Also, it is naturally vegan, low fat and gluten-free.
It's that time of year where everything is pumpkin and pumpkin spice. This could be the year you decided to figure out how do you roast pumpkin seeds. You probably grew up carving pumpkins for Halloween and then roasting the seeds. That wasn't a tradition in my family. I didn't start to roast pumpkin seeds until I had my own kids.
And now it's one of the Fall traditions I really look forward to and my kids just love them! I just love them, too! They're really tasty and it's so super simple to roast your own seeds at home.
Maybe you've got a large pumpkin sitting somewhere in your house and you keep meaning to cut it open. I know I always end up with at least two around Halloween. Don't toss out those precious seeds. Let's learn how to make roasted pumpkin seeds!
What ingredients are in best pumpkin seed recipe?
This is a very short list of what you'll need to get started. Keep in mind, you could add in whatever seasoning mix you come up with from your pantry.
- pumpkin seeds
- extra-virgin olive oil
- sea salt
How to roast pumpkin seeds (and other winter squash seeds)
Full printable recipe card is below.
The hardest part of this recipe is cutting the pumpkin to get to the seeds. Once. you scoop out the seeds, the rest is so easy!
If you're using a Halloween pumpkin you just carved, that's going to get you more seeds.
How to clean pumpkin seeds before roasting
To clean pumpkin seeds, here’s what you’ll need to do:
- Use a very large metal spoon to scoop all your pumpkin seeds out from the pumpkin. It's a messy and sticky job. There is pumpkin flesh and stringy skin everywhere. I typically lay them out on newspaper or paper towels on a baking sheet.
- The pumpkin guts could be used for compost (if you are composting)so reserve it for that.
- I usually have a colander on hand (or you could use a large mesh strainer)and scoop out the seeds right into it.
Soak the pumpkin seeds
As soon as the seeds are all spooned out, they need to be soaked and rinsed off.
- Fill a large bowl up with some warm water and place the seeds in it. Swirl them all around and any pumpkin flesh will start to loosen up. Leave the seeds alone in the water to soak. Soon you'll see the pumpkin seeds float to the top and pumpkin strings will detach and fall to the bottom of the bowl. If you see any remaining string or flesh on seeds, you could swish them around with you hands to loosen it off.
- Swish the seeds around to loosen up the seeds. Let them soak for a few minutesThe seeds will float at the top.
Dry the pumpkin seeds
Drain the seeds and pat dry them with a clean tea towel or paper towels. Place them on a parchment baking tray.
- Spread the rinsed seeds on your prepped baking tray. There may be some pumpkin string will still be on the seeds, that's ok. You could proceed on to roast right away.
- Or the other option, leave them out overnight. I have roasted the seeds both ways. In case you didn't have time to roast them on that moment, it's fine to leave them spread out on the baking sheet and deal with them the next morning. Just before roasting, you could pick off any leftover fleshy strings on the seeds.
Roast the pumpkin seeds
- If you left them out to dry overnight, pick out any dried strings or flesh that you see on the seeds. Preheat oven to 325 F degrees. Spray a clean rimmed baking sheet with nonstick cooking spray.
- Add on the oil and salt and toss to combine. Make sure they're spread and spaced out on the lined baking sheet. Bake for 20 to 30 minutes or until golden brown, stirring about halfway through.
- Make sure they're spread and spaced out on the lined baking sheet. Bake for 20 to 30 minutes or until golden brown, stirring about halfway through.
Once the time is up, let them cool down, and then taste the seeds. If you would like them crunchier, you could always pop them back in the oven for 5-10 more minutes.
How do you clean pumpkin seeds before roasting?
Here is the whole process, step by step.
- Use a very large metal spoon to scoop all your pumpkin seeds out from the pumpkin. It's a messy and sticky job. There is pumpkin flesh and stringy skin everywhere. I typically lay them out on newspaper or paper towels on a baking sheet.
- The pumpkin guts could be used for compost (if you are composting)so reserve it for that.
- Fill a large bowl up with some warm water and place the seeds in it. Swirl them all around and any pumpkin flesh will start to loosen up. Leave the seeds alone in the water to soak. Soon you'll see the pumpkin seeds float to the top and pumpkin strings will detach and fall to the bottom of the bowl. If you see any remaining string or flesh on seeds, you could swish them around with you hands to loosen it off.
- Use a slotted spoon or a mesh strainer to remove the pumpkin seeds and place them on a clean dish towel. Pat them dry. The clean seeds are now ready to be roasted. Just follow the recipe card below for full instructions.
Expert tips for PERFECT Roasted Pumpkin Seeds
- Remove flesh around the seeds: It's really important to have completely clean seeds before you roast them. There is no way to leave the stringy flesh on the seeds and expect to get crunchy seeds. The seeds will just end up being chewy, and not good. So take the time to give them a good cleaning. You'll be rewarded with the crunchiest pumpkin seeds!
- Silicone Baking mat versus Parchment paper: If you have a silicone baking mat, this is not what should be used with this recipe. They are good for baking other things, but roasting seeds, stick with simple parchment paper. I've tried roasting the seeds with both. The parchment paper helps to separate the moisture from the seeds while roasting, which means they will get crispier.
- Low and slow is the way to go: Don't be tempted to roast the seeds at a high temperature. The goal is drying out the pumpkin seeds, which makes them crispy. High temperatures could potentially burn them. The ideal temperature of 300°F is what I've found works best for baking pumpkin seeds.
- Keep close by your oven: Every oven is different. Check on your pumpkin seeds every 10 minutes as they're roasting. Give the seeds a stir 2-3 times during the whole duration of the roasting. If some seeds are darkening faster than others, rotate the pan.
- Roasted pumpkin seeds may be chewy straight out of the oven: Be patient! At the end of roasting them, it's best to leave them alone and let them cool. If you try them too soon, they might not be crispy. They will keep getting crunchier as they cool down. And if they're not, just pop them back in for another 5-10 minutes.
Variations
There are endless possibilities on how to make different roasted pumpkin seeds with different seasonings. All you need to do is check out your spice rack and get creative!
But feel free mix up spices and try your own blends. No matter what seasoning variation you try, use the same method:
- Once clean pumpkin seeds are totally dry, stir them in the oil (olive or avocado oil works great and it's 1 teaspoon per 1/2 cup of seeds).
- As soon as they're combined in the oil, stir the seeds in the seasoning mixture, coating well.
- Follow recipe on recipe card below to roast the seeds.
FAQ'S
Yes, you could eat pumpkin seeds with or without the shells. If you're not into the seeds, you could crack the shell them by biting into it gently and hull them. Whichever way you prefer.
Roasted pumpkin seeds have a mild flavor. After you roast them, they are nice and crispy and crunchy.
Any pumpkin works great for roasting. Whatever one you have on hand will work just fine. Even better if you just carved a jack o’ lantern. So a nice and big Halloween pumpkin would be the perfect one to grab the seeds and roast them up! Roast more, because they are so flavorful!
Yes, the seeds absolutely need to be cleaned. If you don't get off the pumpkin strings and the fleshy part of the pumpkin, the seeds will not roast up the right way.
How long do the seeds need to dry before baking?
Some recipes recommend overnight drying. I have done that method and also drying the day of roasting, and the seeds turn out fine both ways. If you do clean out the seeds of your pumpkin, and clean them, and don't want to roast until the next day that you need, that is totally fine.
It's best to roast the seeds at a lower temperature so that they don't burn. I prefer to cook them at 300°F for 20-30 minutes, and give them a stir every 8-10 minutes. When they are a nice golden brown, they're ready. You could even try to roast at 325°F (every oven is different), but roasting them on the lower temperature would be fine if you aren't in a rush.
Roasted pumpkin seeds are can be a bit chewy as soon as they're out of the oven. If you let them completely cool and find them still chewy, but them back in the oven at 300°F for 5-10 minutes and that should make them crunchier.
Once they've cooled down, keep the seeds in an airtight container. A jar with the lid sealed tightly is great idea. You could even use a zipped lock bag. They will keep fine at room temperature for up to 2 weeks.
As long as the seeds are completely dry, and you're not about to cook them up, store them in a large zipped lock bag or airtight container. They will keep fine in the refrigerator for 1-2 days.
Yes, you definitely can bake the pumpkin seeds without oil. As soon as the seeds are cleaned and you get rid of all the fleshy part and strings, pat them dry with a towel and place them separately on your baking tray. Bake in a preheated oven 300°F until golden and crunchy (20-30 minutes).
Yes, pumpkin seeds are very healthy for you. They are packed with fiber, healthy fats, iron, magnesium, zinc, potassium, protein, and tryptophan.
I have roasted the seeds with seasoning and added it on after they're roasted. The seasoning does tend to over bake and can even get a burned flavor. So I find it best to do most of the seasoning to the seeds after baking them up. As soon as it's out of the oven, add on the seasoning, stir to combine.
It's so nice to keep homemade roasted pumpkin seeds on hand because they're very versatile! They add incredible flavor and such satisfying crunch to so many dishes. Enjoy with your morning yogurt and granola, toss into your salad or soup. The possibilities are endless! And the best way, just grab a handful and enjoy!
How to store roasted pumpkin seeds
Let the roasted seeds to completely cool down, then store them in an air-tight container. Keep in mind that as roasted pumpkin seeds cool down they will still give off some moisture. So be sure to allow them to cool completely before you store them.
They will stay fine at room temperature for up to 2 weeks. They can be frozen for 2-3 months. Just place them in a large zipped lock bag (squeeze out all the air before sealing the bag) in the freezer for 2-3 months.
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Some other pumpkin recipes to enjoy:
- Pumpkin and Turkey Pasta
- Best Pumpkin Biscotti Recipe
- Baked Pumpkin Spice Donuts
- Sourdough Pumpkin Coffee Cake
Baked Pumpkin Seeds Recipe
Equipment
Ingredients
- 1 ½ cups fresh pumpkin seeds
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt to taste
Instructions
- Heat oven: Preheat your oven to 325F, and line a baking sheet with parchment paper.
- Clean the seeds: Fill a large bowl up with some warm water and place the seeds in it. Swirl them all around and any pumpkin flesh will start to loosen up. Leave the seeds alone in the water to soak for few minutes. Soon you'll see the pumpkin seeds float to the top and pumpkin strings will detach and fall to the bottom of the bowl. Swish the seeds around with your hands to get rid of any leftover flesh or strings on the seeds.
- Drain: Drain the seeds in a colander or mesh strainer. Use a clean dish towel or paper towels to pat dry the seeds. The clean seeds are ready to be roasted.
- Toss in oil: Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Use two spoons toss them in olive oil and the salt.
- Roast seeds: Roast on the middle rack of the oven for 20-30 minutes, or until the seeds are crisp and deeply golden brown, stirring them halfway through roasting. Keep an eye on the seeds as smaller seeds will bake up faster than the larger ones.
- Cool down: Once they've cooled a little, taste the seeds. If it's not crunchy enough, you could put back in the oven for another 5-10 minutes.
- Taste: Taste and sprinkle more salt overtop just before serving, if desired. Enjoy while warm or at room temperature. You could also use whatever your seasoning choice is and stir to combine.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pumpkin: This is the recipe you will use for any sort of winter squash. It's great for acorn, butternut, delicata, and spaghetti squash. The seeds may be smaller than pumpkin seeds, so you just need to keep checking them to make sure they're not browning too quickly.
- Seasoning: Feel free to experiment with the seasoning. The possibilities are endless!
- Pumpkin seed quantity: If you have a pumpkin that yields just around 1 ½ cups (it's ok if it's a little less or little more), follow the recipe as it is. Adjust the salt and oil if your pumpkin yields 2 cups. Be sure not to overcrowd your baking sheet. I have space on mine for up to 2 full cups of pumpkin seeds.
Anni says
We just carved our first pumpkin of the season and this is what we made! I soaked the seeds and left them out to dry overnight. I made my seeds a little flavorful with some garlic salt. Very good!
Lora says
How nice that you carved your first pumpkin this season and that you added garlic salt to the seeds. Sounds delicious! Enjoy!