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Roasted Pumpkin Seeds

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A delicious batch of roasted pumpkin seeds makes scraping out the innards of fall pumpkins worth the effort! Today I’ll show you how to make two flavors of crispy roasted pumpkin seeds! Can you guess what they are?

Roasted Pumpkin Seeds

PUMPKIN SEED RECIPE

Here’s how to make roasted pumpkin seeds:

  1. You’ll need a pumpkin, carving knife, spoon, and garbage bowl.
  2. Remove a circular portion of the pumpkin, either top or bottom.
  3. If the pumpkin is not being used for Halloween, cut it in half.
  4. Scrape out interior with a sturdy long-handled spoon.

Pumpkin Seeds

HOW TO ROAST PUMPKIN SEEDS

Follow this step-by-step tutorial for how to roast your own pumpkin seeds!

  1. Place gooey stringy parts of pumpkin into the garbage bowl.
  2. Separate the pumpkin seeds from the slippery orange pulp.
  3. As you work, place the pumpkin seeds into a clean bowl.

Pumpkin Seed Recipe

HOW TO MAKE PUMPKIN SEEDS

Prepare pumpkin seeds for baking:

  1. Transfer pumpkin seeds to a colander.
  2. Rinse thoroughly to remove excess goop.
  3. Dry seeds between paper towels
  4. Line a baking tray with parchment or a silicone baking mat.
  5. Arrange the pumpkin seeds on the tray in an even layer.

How to Roast Pumpkin Seeds

HOW TO COOK PUMPKIN SEEDS

For roasted pumpkin seeds that are nice and crispy it’s important for the seeds to be very dry. Allow seeds to dry in open air for two hours, or speed things up by using the oven.

  1. Adjust oven rack to the center position.
  2. Preheat oven to 200 degrees.
  3. Place tray of pumpkin seeds in warm oven so moisture can evaporate.
  4. Stir seeds every 5 minutes until dry.

SALT AND PEPPER PUMPKIN SEEDS

For this pumpkin seed recipe it’s fun to mix things! Here’s what you’ll need to make salt-and-pepper roasted pumpkin seeds:

  • Extra-virgin olive oil
  • Flaky sea salt
  • Freshly-ground black pepper

Best Pumpkin Seed Recipe

HOW TO BAKE PUMPKIN SEEDS

Here’s how to bake pumpkin seeds so they’re nice and crispy!

  1. Set oven temperature to 325 degrees
  2. Bake pumpkin seeds for 20 minutes, stirring every 5 minutes.
  3. Seeds are fully roasted when they’re golden and crispy.
  4. Remove from the oven and allow to cool completely.
  5. Transfer to a sealed jar. Store at room temperature for up to one week.

Crispy Roasted Pumpkin Seeds

SUGAR AND SPICE PUMPKIN SEEDS

These are the ingredients you’ll need to make sugar and spice pumpkin seeds:

  • Melted butter
  • Granulated sugar
  • Pumpkin pie spice
  • Ground Cinnamon

How to Make Pumpkin Seeds

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Crispy Roasted Pumpkin Seeds

Roasted Pumpkin Seeds


Description

Roasted pumpkin seeds are a fall favorite the whole family will enjoy! Mix and match spices with this delightful pumpkin seed recipe.


Ingredients

One or more fresh whole pumpkins (medium or large)*

SALT & PEPPER PUMPKIN SEEDS

  • Olive oil
  • Flaky salt
  • Freshly-ground pepper

SUGAR & SPICE PUMPKIN SEEDS

  • Melted butter
  • Granulated sugar
  • Pumpkin pie spice
  • Ground cinnamon

Instructions

  1. Make a circular cut around the pumpkin stem and remove the top. With a spoon scrape down the inside of the pumpkin to remove the pulp and seeds. In a bowl, separate the seeds from the pumpkin pulp.
  2. Transfer the seeds to a colander and rinse them thoroughly. Dry the seeds between paper towels. On a baking tray lined with parchment paper or a silicone baking mat, arrange the pumpkin seeds in a single layer.
  3. For crisp roasted pumpkin seeds the seeds must be completely dry! Allow the seeds to dry in room temperature on your countertop for two hours OR put the tray of pumpkin seeds in a warm 200 degree oven stirring every five minutes until dry.

SALT & PEPPER ROASTED PUMPKIN SEEDS

  1. Adjust oven rack to the center position. Heat oven to 325 degrees.
  2. Drizzle olive oil over the pumpkin seeds. Stir and mix to coat the seeds. Add salt and pepper in the amount desired. Arrange the seeds in a flat layer on a lined baking tray.
  3. Bake pumpkin seeds. Stir every 5 minutes until golden and crisp, about 20 minutes.

SUGAR AND SPICE ROASTED PUMPKIN SEEDS

  1. Adjust oven rack to the middle. Preheat oven to 325.
  2. Drizzle melted butter over the pumpkin seeds. Stir to coat the seeds. Sprinkle the seeds with two tablespoons granulated sugar, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Mix well. Adjust the seasonings as desired.
  3. Transfer seeds to a lined cookie sheet. Spread them out in an even layer and bake. Stir every 5 minutes until golden and crispy. Baking time about 20 minutes.

Notes

For this pumpkin seed recipe use the seeds from as many pumpkins as you’d like! The amount of seeds you see in my images is from three medium-sized pumpkins.

  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Keywords: Roasted Pumpkin Seeds, sweet pumpkin seeds, spicy roasted pumpkin seeds, how to roast pumpkin seeds

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

ROASTED PUMPKIN SEEDS > JOIN THE CONVERSATION

Do you enjoy making or eating roasted pumpkin seeds? What do you think about this simple pumpkin seed recipe? Join the conversation in the comments below. REMEMBER TO RATE THIS RECIPE!

44 thoughts on “Roasted Pumpkin Seeds”

  1. We have pumpkin seeds almost all the time here but I have never made these myself. We usually buy these at the nuts place. My husband eats these when watching movies jut like we do popcorn. ha!! SO easy to make.

  2. While these do look delicious I’m so curious on how long it takes to clean the seeds?? I feel like it would take me forever

    • Hello Mojita. It took me about 30 minutes to remove the seeds and pulp from three medium/large pumpkins. It took another 15 minutes to separate the seeds from the pulp. The rinsing off the pumpkin seeds in the colander was very quick. This recipe is perfect for those carving Halloween pumpkins, as the pulp and seeds get removed as part of the process. :-)

  3. This is my favorite snack during the fall! I wish it would last a little longer, if for no other reason than these delicious seeds! I’ll be making these again and again (as long as I can)!

  4. It was pretty hard for me to guess so I had to find out (oops!) :-) This recipe is definitely worth scraping out the innards of a pumpkin – thanks so much for sharing it!

  5. Thank you so much for explaining the steps for baking pumpkin seeds. Only question is you mentioned 200 degrees and 325 degrees. Are there two steps, like drying before baking?

    • Hello Cindy. Baking at 200 degrees is just to dry the seeds in a warm oven. You can skip this step if you have time to allow the pumpkin seeds to dry on a tray on your countertop. This could take about two hours. I prefer to speed things up! LOL When roasting your pumpkin seeds you do that at 325 degrees. I hope this helps!

  6. I always forget to do this! Thanks for the reminder and the great recipe – will be making these with my kids t his year!

  7. It’s a shame I have to wait for pumpkin season to get real pumpkin seeds I love them and wish pumpkins were sold all year long!

  8. Such a great treat to make this time of year. Putting all those pumpkin seeds to good use after carving the Halloween pumpkins. I love roasted pumpkin seeds.

  9. This is a fabulous excuse to buy pumpkins to carve! And this way, you’re using all of the pumpkin rather than just throwing the seeds away. Saving this one

  10. These pumpkin seeds look so delicious, one of my favorite snacks is pumpkin seeds so I will definitely have to try these, thanks for sharing!

    ~xo Sheree

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