How to make roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash. Jump to the Easy Roasted Pumpkin Seeds Recipe
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The first time I ever looked into how to roast pumpkin seeds I was in mid-scoop of carving a pumpkin. Is that you, too? Welcome and I’ve got your answer below.
Halloween isn’t the only time to roast pumpkin seeds, though. They are so tasty, you can do it throughout fall and winter. You can even roast the seeds of other hearty squashes. Think butternut, spaghetti squash and delicata squash seeds. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.
More Pumpkin Recipes: Try making Homemade Pumpkin Puree (it’s easy) and use it in this No-Fail Pumpkin Pie or this DIY Pumpkin Spice Latte.
How To Roast Pumpkin Seeds (and other winter squash seeds)
Please don’t throw away those seeds; here’s how we turn them into a delicious snack!
After scooping out the seeds (they’re going to be a bit messy), we need to clean them of any stringy bits. To clean them, throw them into a bowl of cold water. Swish the seeds around a bit, then take them out as they float to the top.
They’re mostly clean at this point, which is fine because they have one more chance to clean up. Next, add the mostly clean seeds to a pot of boiling salted water. Then simmer for about 5 minutes, which cleans the seeds and seasons them — like how adding salt to the boiling water seasons pasta.
Drain and rinse the seeds. Pull away any extra bits of pumpkin left, then dry them as well as possible. The more dry the seeds are, the better they will roast.
Toss the dry seeds with oil — use olive oil, coconut oil, or a nut oil like walnut. Add a sprinkle of spice — we used harissa in the photo, but curry or chili powder is also excellent. Spread the seeds into one layer and roast until crisp and browned around the edges.
Can You Eat Pumpkin Seed Shells?
Pumpkin seeds can be enjoyed with or without the shells. We enjoy the shells, and love that they add some extra fiber. If you don’t enjoy the shells, you can always hull them after roasting. I usually do this by biting into the seed and using my teeth to crack the shell.
How Long Do Roasted Pumpkin Seeds Last?
Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.
Sprinkle these pumpkin seeds on top of dishes like our Easy Pumpkin Mac and Cheese, our Quick and Easy Creamy Vegetable Soup (35 minutes), this 7-ingredient Roasted Butternut Squash Soup or these Creamy Avocado Lime Sweet Potato Noodles (gluten-free).
Easy Roasted Pumpkin Seeds
- PREP
- COOK
- TOTAL
Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.
Watch Us Make the Recipe
You Will Need
1 1/2 cups pumpkin seeds
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, melted coconut oil or nut oil like walnut
2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder
Directions
1Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
3Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
4Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
5Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.
Adam and Joanne's Tips
- Harissa is sold in it’s dried form — like curry powder — as well as in jars mixed with oil. We used the dried harrisa spice blend in the photos above. You can use harrisa already mixed with oil and omit the oil called for in the recipe above.
- Storing: Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
WOW – these were incredible! So easy and so delicious – best snack ever! I can’t believe I haven’t been roasting pumpkin seeds my whole life. Thanks so much for sharing this recipe. (I seasoned mine with olive oil, curry powder and Espelette pepper.)
Haha, well at least you know how to now! Glad you enjoy them so much, Sonya!
Thank you ☺️
Great recipe. Thanks for the ideas
I am the director of a center for individuals with “different” abilities and we got 2 pumpkins! We did an outside activity to remove the seeds! This alone was GREAT fun! Then we followed your directions! We had so many seeds that we used our creative minds! The favorite seedings for my peeps were the dried ranch seasoning! Such a hit! Thank you so much!
That’s wonderful! Ranch pumpkin seeds sounds amazing!
Always loved pumpkin seed. Even as a child. I cant remember who made them when I was younger but they were sold in stores and they were good. I’ve been trying pumpkin seeds from many other stores lately but none come even close to the taste I remember as a child. I’ve never made pumpkin seeds myself. Until now!!! This recipe is the best. Love love love Crispy crunchy golden brownand salty. My 15 year old daughter loves them. As do I . Now I just need to figure out we’re to get more seeds I can use this recipe on. So good!! Perfect!!!
Can’t wait to make the pumpkin seeds 😋, thank you!
Best way to roast the seeds! (I didn’t add the extra spice). But loved how they came out anyway! Perfect!
I’ve never made pumpkin seeds in my life…but I had this cute pumpkin from Halloween and my husband loves squash so I thought surely if folks eat pumpkin pie surely there must be a recipe to fix pumpkin same as any squash. So I looked for a recipe and at end it said don’t toss seeds roast them. Pumpkin was delicious. So then I looked for ‘how to roast pumpkin seeds and found your site…..easy fun and delicious…thank you. Lovely cooking site….thank you.
I stopped roasting seeds years ago because of the hassle and they never worked out. I tried this last night and WOW, it’s so easy and they were perfect. Thank you!!!
I did it, my grandkids ate them in less than 20 minutes. TY!!!
Hi great recipe!! How should I store them and for how long? Thanks !!
Hi Alex, We are thrilled you enjoyed it. You can store roasted pumpkin seeds in an air-tight container for a few weeks and in the freezer for a few months.
Delicious! Best pumpkin seeds ever!
We love them
Used this base recipe for my seeds. Had never actually roasted pumpkin seeds before and had 2 large ones left over. I used my brands, Ole Burts Carolina Reaper Seasoning. Would love to get you guys a jar of it to try it out.
I have been roasting pumpkin seed for years and let me tell you that these are the best yet. Boiling them in salted water is the trick and I roasted them with flavoured salt, smoked paprika and a pinch of cinnamon. I can’t stop eating them. Thanks for sharing.
YES it was the trick!!!