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Katie's Cucina » Recipes » Pumpkin

Pumpkin Seeds Recipe

Published: Oct 30, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Pumpkin seeds on a baking tray with text on image for Pinterest.
Two photos: Top of a glass of seeds, bottom of seeds on a tray.
Dish with pumpkin seeds, jar filled, and pumpkin in background.
Two photos: Top of seeds on a tray, bottom pumpkin seeds in a jar.
Top view of a white dish filled with pumpkin seeds with text on image for Pinterest.
Top view of a glass jar filled with Pumpkin Seeds.
Two photos: top seeds in a white dish, bottom seeds on a baking sheet.

Ever wonder how to bake pumpkin seeds? I’m sharing my tried and true Roasted Pumpkin Seeds Recipe complete with step-by-step photos, tips, tricks, and my go-to seasoning combos!

Roasted pumpkin seeds in a little white bowl, glass jar and a pumpkin in background.

I’ve grown to love pumpkin seeds over the years. Something about the whole process, the flavor combos, and the crunch that has me indulging once a year. My Roasted Pumpkin Seeds Recipe has been my go-to method for years, and I hope it will be your go-to recipe, too.

Table of contents

  • Why this Pumpkin Seeds Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Snack Recipes

Why this Pumpkin Seeds Recipe Works

I love this recipe for a few reasons. I love how EASY it is to roast your own pumpkin seeds.

No fancy equipment required just some towels or paper towels, a strainer, and a baking sheet.

The sky is the limit on the seasonings that can be used to spice up your roasted seeds.

Ingredients

Ingredients laid out on marble countertop: pumpkin seeds, olive oil, salt.
  • Pumpkin Seeds – These come directly out of the inside of a pumpkin.
  • Olive Oil – You need an oil to toss the seeds with in order to roast them in the oven. You can do a neutral oil too like Grapeseed if you wish.
  • Salt – Most recipes you’ll want to use salt. Even if you plan to season with other ingredients salt is always good.

Directions

Green bowl filled with fresh pumpkin seeds and pumpkin guts.
  • Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
  • In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt. Boil for 10 minutes. Strain and pat dry.
  • Strain and pat dry letting the pumpkin seeds dry out for at least an hour or up to 24 hours.
Two photos of prepping pumpkin seeds for baking.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and bake for 20 minutes. Make sure you mix half way through.
  • Remove the seeds from the oven and toss in desired seasoning. Enjoy. Seal in a container for up to 1 week.

FAQs

Top view of a glass jar fileld with roasted pumpkin seeds.
Should pumpkin seeds be soaked before roasting?

Yes, by soaking the seeds before roasting the salt that they are sitting will start to penetrate inside the seed. This will result in a more flavorful pumpkin seed.

How long can pumpkin seeds sit out before cooking?

You can let the seeds sit out for a few hours or even overnight before your ready to roast. I like to let them sit in a bowl of water to soak. Then sit and dry for a few hours prior to roasting.

Are roasted pumpkin seeds Keto friendly

Yes, pumpkin seeds are low-carb and Keto friendly! They have just 2.8 grams of net carbs per serving. Pumpkin seeds are rich in fiber and heart-healthy. The crunchy seeds are a great addition to a keto diet!

Why are my roasted pumpkin seeds chewy?

If you try the pumpkin seeds as soon as they are out of the oven you might find the pumpkin seeds to be chewy. Let the pumpkin seeds cool completely. Test them. If they are still chewy re-heat in the oven for an additional 5-10 minutes.

Tips & Tricks

Glass jar filled with roasted pumpkin seeds.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

  • Drying Out – The number one most important part to roasting pumpkin seeds is making sure the seeds are very dry. I like to let them sit out for 1-3 hours or even over night before roasting them. This ensures you will have a crisp seed.
  • Seasonings – The sky is the limit with roasted pumpkin seed seasonings. Here are a few of my favorites.
    • Sweet Roasted Pumpkin Seeds – After cooking toss with brown sugar, a pinch of cinnamon and nutmeg for a sweet yet crunchy snack.
    • Pumpkin Spice Pumpkin Seeds – Toss with Pumpkin Pie Seasoning and olive oil right before baking. If you prefer them a little sweet sprinkle with a little brown sugar as they come out of the oven.
    • Spicy Roasted Pumpkin Seeds – Before you bake the seeds sprinkle with a little cayenne pepper for extra heat.
    • Salty Roasted Pumpkin Seeds – Sprinkle a little Everything Bagel seasoning on the Pumpkin seeds right after you pull them from the oven. Mix well and enjoy!
    • Taco Roasted Pumpkin Seeds – Toss with olive oil, salt, and homemade taco seasoning before roasting.
    • Cajun Roasted Pumpkin Seeds – Toss with olive oil and Homemade Cajun seasoning before roasting.
  • Toppings – If I’m not snacking on the pumpkin seeds on their own I love to use them as a topping in a salad. You could add a handful to my Harvest Quinoa Salad with Pumpkin Yogurt Dressing.
  • Storage – Seal in a container for up to one week.

Snack Recipes

Top view of a small white bowl of pumpkin seed with fall leaves.

Still hungry? Want a few more snack recipes? Here are a few of my favorites.

  • Kid Friendly Snack Mix
  • Easy Candied Walnuts
  • Chocolate PB&J Banana Bark
  • Pumpkin Spice Popcorn
  • Dark Chocolate Bark with Pistachios and Cranberries

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

If you make this baked pumpkin seeds recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a glass jar fileld with roasted pumpkin seeds.

Roasted Pumpkin Seeds Recipe

Ever wonder how to bake pumpkin seeds? I'm sharing my tried and true Roasted Pumpkin Seeds Recipe complete with step-by-step photos, tips, tricks, and my go-to seasoning combos!
5 from 1 vote
Print Pin Save Saved! Rate
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Drying Time: 1 hour hour
Total Time: 1 hour hour 40 minutes minutes
Servings: 8
Calories: 105kcal
Author: Katie

Equipment

  • Oven

Ingredients

  • 2 cups Pumpkin seeds
  • 1 tablespoon Salt
  • 1 tablespoon Olive oil

Instructions

  • Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
  • In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt. Boil for 10 minutes. Strain and pat dry.
  • Strain and pat dry letting the pumpkin seeds dry out for at least an hour or up to 24 hours.
  • Preheat oven to 350 degrees Fahreneheit.
  • Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and bake for 20 minutes. Make sure you mix half way through.
  • Remove the seeds from the oven and toss in desired seasoning. Enjoy. Seal in a container for up to 1 week.

Notes

  • Drying Out – The number one most important part to roasting pumpkin seeds is making sure the seeds are very dry. I like to let them sit out for 1-3 hours or even over night before roasting them. This ensures you will have a crisp seed.
  • Seasonings – The sky is the limit with roasted pumpkin seed seasonings. Here are a few of my favorites.
    • Sweet Roasted Pumpkin Seeds – After cooking toss with brown sugar, a pinch of cinnamon and nutmeg for a sweet yet crunchy snack.
    • Pumpkin Spice Pumpkin Seeds – Toss with Pumpkin Pie Seasoning and olive oil right before baking. If you prefer them a little sweet sprinkle with a little brown sugar as they come out of the oven.
    • Spicy Roasted Pumpkin Seeds – Before you bake the seeds sprinkle with a little cayenne pepper for extra heat.
    • Salty Roasted Pumpkin Seeds – Sprinkle a little Everything Bagel seasoning on the Pumpkin seeds right after you pull them from the oven. Mix well and enjoy!
    • Taco Roasted Pumpkin Seeds – Toss with olive oil, salt, and homemade taco seasoning before roasting.
    • Cajun Roasted Pumpkin Seeds – Toss with olive oil and Homemade Cajun seasoning before roasting.
  • Toppings – If I’m not snacking on the pumpkin seeds on their own I love to use them as a topping in a salad. You could add a handful to my Harvest Quinoa Salad with Pumpkin Yogurt Dressing.
  • Storage – Seal in a container for up to one week.
 

Nutrition

Serving: 0.25c | Calories: 105kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 873mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Italian Sausage Bake
Instant Pot Cranberry Sauce »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Nutmeg Nanny

    October 31, 2013 at 11:12 pm

    Oh yum, I love this idea 🙂

    Reply
    • Katie

      November 01, 2013 at 10:12 am

      Thanks Brandy!

  2. Angie | Big Bear's Wife

    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!

    Reply
    • Katie

      October 28, 2013 at 7:45 am

      They are so good, Angie!

  3. kl

    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

    Reply
5 from 1 vote (1 rating without comment)

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