Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make.
After you scoop the seeds out, don’t forget to use the rest to make your own pumpkin puree, or make a delicious dinner inside the pumpkin!
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Healthy Snacking, Roasted Style
While my kids carve the pumpkin, I roast the pumpkin seeds!
My littles know that the pumpkin “guts” have their own treasures inside, and they love helping clean and roast the pumpkin seeds. They make the tastiest, crunchy snack, seasoned with some basic spices, and roasted in the oven. Pro tip: Buy a smaller pumpkin so the seeds aren’t super big. Snack on them fresh from the oven, throw them in a salad, or on top of Roasted Cauliflower. Roast them plain, to add to morning Muesli or Granola. Use them as a garnish on Roasted Tomato Soup or our Tahini Chicken Bowls.
How to Roast Pumpkin Seeds:
Rinse Seeds: Scoop seeds from inside pumpkin and rinse well in a colander. Pat dry then spread seeds out on a baking sheet and let them dry out overnight.
Roast: Preheat oven to 300°F then drizzle olive oil over the seeds. Sprinkle with salt then bake for 35-45 minutes until golden, stirring every 15 minutes.
Storing and Freezing Instructions:
To Store: Keep roasted pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.
To Freeze: Transfer toasted pumpkin seeds to a freezer safe container then store in the freezer for up to 3 months.
Pumpkin Recipes to Try:
- Pumpkin Roll
- Pumpkin Cinnamon Rolls
- Pumpkin Mug Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Eggnog
- Pumpkin Bars with Caramel Frosting
- Pumpkin Waffles
- Pumpkin French Toast
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Roasted Pumpkin Seeds
Ingredients
- 2 cups raw pumpkin seeds (from 1 pumpkin), cleaned and dried
- 1 Tablespoon olive oil
- salt , sea salt, seasoned salt, or garlic salt
- cayenne pepper , optional, for spicy pumpkin seeds
Instructions
- Clean and dry seeds: Remove seeds from pumpkin. Rinse well in a colander, cleaning off any of the orange pumpkin pulp, and pat dry. Spread seeds out on a baking sheet and allow them to sit out overnight to dry.
- Roast: Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt. Bake for 35-45 minutes, stirring every 15 minutes, until golden.
Video
Notes
Nutrition
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I originally shared this recipe October 2020. Updated October 2024.
