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Learning how to Roast Pumpkin Seeds is easier than you think. Plus, it’s a fun tradition to add to your fall family activities.
Pumpkin seeds are the best salty little snack ever, a fall harvest favorite along with Apple Chips!
We Love To Roast Pumpkin Seeds!
We’ve been roasting pumpkin seeds with the kids for as long as we can remember! We also did it as a family growing up. It’s one of the best holiday traditions and here’s why:
- Only 3 Ingredients! Seeds, butter, and salt make a delicious and healthy snack.
- Flavor. Change up the spices to make sweet or savory seeds.
- Storing. They store well and are freezable!
Did you know?
- Pepitas are actually the hull-less seed from a specific variety of pumpkin.
- Pumpkin seeds are high in antioxidants (which can reduce inflammation) and packed with nutrients!
Ingredients
- Raw Pumpkin Seeds – Roast pumpkin seeds from any type of pumpkin, whether it’s a traditional carving pumpkin, pie pumpkin, or a small sugar pumpkin.
- Butter – Or use olive oil or coconut oil.
- Garlic Salt – Use different seasonings to get different flavors.
Cleaning the Seeds: It can be tricky to remove the pumpkin guts from the seeds. Try this:
- Rinse. Scoop the seeds into a colander.
- Boil pumpkin seeds in salted water for 20 minutes (it really does clean the seeds well).
- Drain and pour them onto a cookie sheet. Let them sit for about a day, or overnight, to dry out.
How to Roast Pumpkin Seeds
- Preheat oven to 300°F. Line a baking sheet with foil and lightly spray. Set aside.
- Place seeds in the bowl with melted butter and garlic salt and toss to coat.
- Spread seeds in a single layer onto the foil-lined baking sheet and bake for 45 minutes until golden, tossing occasionally. Store properly.
Spice it Up!
- Add spice. chili powder, cayenne pepper, or curry powder
- Pizza flavored. Italian seasonings, garlic powder, and parmesan cheese
- Make them sweet. cinnamon and brown sugar, apple pie spice, or pumpkin pie spice
Recipe Tips
- Chewy seeds. If your roasted pumpkin seeds turned out chewy, here’s why:
- Different varieties of pumpkin may yield different textures.
- The seeds may not have been roasted for long enough or at a high enough temperature.
- They were not properly dried before they were roasted.
- Improper storage can all contribute to a chewier seed.
- STORE cooked pumpkin seeds in an airtight container at room temperature for a couple of weeks or in the fridge for 6-8 weeks.
For More Fall Snacks:
Roasted Pumpkin Seeds
Roasted pumpkin seeds are a crunchy, nutty delight, packed with protein and flavor that are prepped in minutes!
Ingredients
- 1½ cups pumpkin seeds, raw
- 1 tablespoons butter, melted
- 1 teaspoon garlic salt (with parsley flakes), or seasonings of choice
Instructions
- Preheat oven to 300°F. Line a baking sheet with foil and lightly spray. Set aside.
- Place seeds in the bowl with melted butter and garlic salt and toss to coat. Spread seeds in a single layer onto the foil-lined baking sheet and bake for 45 minutes until golden, tossing occasionally. Store properly.
Video
Notes
Seasoning options:
- chili powder
- salt and pepper
- Italian seasoning and parmesan cheese
- cinnamon and sugar
Nutrition
Calories: 638kcal, Carbohydrates: 10g, Protein: 29g, Fat: 59g, Saturated Fat: 16g, Cholesterol: 31mg, Sodium: 2434mg, Potassium: 777mg, Fiber: 6g, Sugar: 1g, Vitamin A: 355IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Some great recipes!
Always fun to find something new to try!
Thanks for sharing!!
Judy S.
A fun recipe to try. Bake them up and flavor them any way you want.
This is the same recipe I use t o bake my pumpkin seeds. Though I did like your alternative flavoring suggestions. i’m going to try cinnamon and sugar this year.
Yum! The perfect fall snack!
LOVE roasting up pumpkin seeds every year. Thanks for such an awesome recipe and for showing just how easy it is to make. my daughter lovers halloween so this is just one way she can keep it going! Thank you!
I love how easy these are to make. My Dad’s always enjoye dnuts and things like sunflower seeds, I think he’d enjoy these too.
i love pumpkin seeds! I used your idea and topped my salad with them – so yummy!
I’ve honestly never made pumpkin seeds, but I trying them out this year! I like them in salads for sure!
what a great tip or reminder, yes I always just toss these, thank you for this much more productive use of pumpkin seeds
awesome recipe, my ENTIRE family loved it. Will be making it again.
Aren’t they so good?! I am glad you tried them & liked them! Thank you 🙂