Roasted Pumpkin Seeds

Crunchy, salty, and totally homemade — this roasted pumpkin seeds recipe is ready in minutes and totally customizable with your favorite seasonings.

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: American

Keyword: pumpkin seeds, roasted pumpkin seeds

Servings: servings (approx. 12 tbsp)

Preheat oven to 350°F. Lightly grease a rimmed sheet pan with olive oil.
Place pumpkin seeds in a colander and rinse under water to remove the pulp and fibers. Thoroughly dry with a towel.
In a small bowl, combine pumpkin seeds, olive oil, and salt. Spread the seasoned pumpkin seeds on the prepared pan in a single layer.
Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
Transfer the roasted pumpkin seeds to a bowl to cool. Enjoy!

Stick with olive oil (or watch butter closely). Olive oil gives the best golden, even roast. Butter works too, but it can burn faster, so keep an eye on it.
Skip parchment for extra crispiness. Baking directly on a lightly greased pan helps the seeds toast better than lining it with parchment or foil.
Feel free to add more seasonings to your taste. I often include a 1/4 teaspoon EACH garlic powder, onion powder, black pepper, and smoked paprika.
The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
To make separating the pulp from the seeds a bit easier, add them to a medium-sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.
Storage. Proper storage instructions is included in the article below the step by step images.