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Roasted Pumpkin Seeds

Photo Credit
Denise Torres/shutterstock
Sarah Perreault
Yield
2 cups
Category
Vegetables
Course
Side Dishes
Occasions
Halloween
Preparation Method
Bake
Sources
Yankee Magazine
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These crunchy, salty, roasted pumpkin seeds are super simple to make and hard not to eat in just one sitting! Roasted pumpkin seeds are an excellent fall snack—a much healthier alternative to the usual sweets of the season!

Before you roast the seeds, you need to dry them:

  • If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.
  • Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting. Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.

Our recipe below is just seeds, olive oil, and salt. But add a hint of nutmeg or cinnamon to spice them up a bit.

Other options include: Old Bay seasoning, pepper, brown sugar and cinnamon, pumpkin spice, sea salt and vinegar. Make it your own!

Of course, if you have a sweet tooth, head on over to our recipes for Halloween treats.

Ingredients
2 cups pumpkin seeds, rinsed
1 tablespoon olive oil (coconut or canola oil is fine, too)
1 teaspoon Kosher or sea salt
Instructions

Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.

Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.

Sprinkle with salt and any additional seasonings that you desire.

Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.

If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.

If you don’t eat them all at once (!), store roasted pumpkin seeds in an airtight container in the fridge for up to three months.

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

Mary Williams (not verified)

1 month 3 weeks ago

I did all the directions but after the oil, sprinkled with Montreal Steak Seasoning. Love it!

Great opportunity to use whatever you like. A favorite barbecue rub works great. Lawry's Seasoned Salt, Tony Chachere's Creole, Old Bay, endless options. When I think about the tons of pumpkin seeds thrown out every year ...

Tammy (not verified)

2 months 1 week ago

Do most people eat the shell too? When purchasing pepitas in a store, they have been shelled.

susan blank (not verified)

4 years 2 months ago

I like to gently cook pumpkin seeds in salted water, then drain and pat dry before baking them in the oven at a low temperature. This method gets the actual kernel salted.

Carol M (not verified)

4 years 3 months ago

Can you use -any- and -all- pumpkins?? There are so many different sizes, shapes & colors for sale now! Thanks so much for your help!

Yes! They are all edible, so as long as the variety hasn’t been bred to produce fewer or smaller seeds, you can use any pumpkin variety you find. Note that the larger pumpkins generally have larger seeds, and larger seeds means a better seed to shell ratio!

Kyla Allard (not verified)

5 years 5 months ago

Are you able to roast butternut squash seeds and eat them as well as pumpkin seeds. I have a large harvest of butternut coming this year.

Yes, Kyla, butternut squash seeds can be roasted and eaten just like pumpkin seeds. Fun fact—the same is true of watermelon seeds!