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Katie's Cucina

Italian Seasoned Roasted Pumpkin Seeds

Italian Seasoned Roasted Pumpkin Seeds from

First off, how is it mid-October? I feel like the fall season is slipping right through my finger tips! Last weekend we worked on carving a few really cool pumpkins for our DIY blog. Think lots of power tools and eclectic pumpkins! I requested that my husband save some pumpkin seeds so I could roast some. I had Italian recipes on my mind. It was the same day I made the Italian Chicken Gnocchi Soup.

Italian Seasoned Roasted Pumpkin Seeds from

I’m not one for pumpkin seeds but these just seemed right and oh-so good if you ask me! A nice crunch and full of flavor. Plus, my husband loved taking them to work. So if roasted pumpkin seeds are your thing… try my Italian seasoned roasted pumpkin seeds!

Looking for cool pumpkin carving tips? Head on over to my DIY blog to learn more!
Katie Original Recipe

Italian Seasoned Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 cups

Italian Seasoned Roasted Pumpkin Seeds


  • 2 cups pumpkin seeds
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning


  1. Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt and boil for 10 minutes. Strain and pat dry.
  4. Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and let them bake for 20 minutes, mixing half way through. While the seeds bake, mix, parmesan cheese, garlic powder, and italian seasoning. Set aside.
  5. Remove the seeds from the oven and toss in seasoning. Seal in a container for up to 1 week.


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7 Responses to “Italian Seasoned Roasted Pumpkin Seeds”

  1. kl posted on October 24, 2013 at 1:41 pm (#)

    I am going to try the ital. seas. what a good idea.
    I just put my on a pan and into the oven…..any bits of pulp are an added bonus as they are crispy

  2. Angie | Big Bear's Wife posted on October 26, 2013 at 10:13 am (#)

    I have a bunch from our pumpkins that I need to roast! I’ll have to try your recipe!

    • Katie replied on October 28th, 2013 at 7:45 am

      They are so good, Angie!

  3. Nutmeg Nanny posted on October 31, 2013 at 11:12 pm (#)

    Oh yum, I love this idea 🙂

    • Katie replied on November 1st, 2013 at 10:12 am

      Thanks Brandy!


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