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Pumpkin seeds are the best salty little snack ever, a fall harvest favorite along with Apple Chips!
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 incredibly easy to make!
Why we think you’ll love it:
- 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. A great way to use up leftover seeds from carving pumpkins and the roasted seeds store well and are freezable!
Roasted Pumpkin Seeds Ingredients
- 1½ cups pumpkin seeds raw
- 1 tablespoon butter melted – salted or unsalted
- 1 teaspoon garlic salt (with parsley flakes) – or seasonings of choice
How to Roast Pumpkin Seeds
- PREP. Preheat oven to 300°F. Line a baking sheet with foil and lightly spray. Set aside.
- Place 1½ cups seeds in the bowl with 1 tablespoon melted butter and 1 teaspoon garlic salt and toss to coat.
- BAKE. Spread seeds in a single layer onto the foil-lined baking sheet and bake for 45 minutes until golden, tossing occasionally. Store properly.
Kristyn’s Recipe Tips
- Boil seeds in salted water before roasting for extra-clean, crisp results.
- Dry seeds completely overnight so they roast evenly and don’t turn chewy.
- Switch up the seasoning—go savory with garlic salt or spicy with cayenne, or make them sweet with cinnamon sugar.
How to Roast Pumpkin Seeds
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
- Boil seeds in salted water before roasting for extra-clean, crisp results.
- Dry seeds completely overnight so they roast evenly and don’t turn chewy.
- Switch up the seasoning—go savory with garlic salt or spicy with cayenne, or make them sweet with cinnamon sugar.
- chili powder
- salt and pepper
- Italian seasoning and parmesan cheese
- cinnamon and sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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This recipe was originally published September 2019.
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 🙂