Roasted Pumpkin Seeds – Fall is a glorious time of year when pumpkins and squashes come into season, and all kinds of good things happen. Roasting pumpkin seeds is one of them! Learn how to roast pumpkin seeds with this easy tutorial.
Pumpkin seeds are a great source of vitamin E, zinc and other essential minerals. When carving your pumpkins or making pumpkin soup or pumpkin muffins, don’t throw those seeds away because they make for great snacking any time of day and travel well too!
If you’re like me, this is a nostalgic time of year for you. Roasted pumpkin seeds take me back to the days of being a kid, when my mom would roast them every year. I loved snacking on the salty, crunchy seeds freshly warm from the oven.
What Size Of Pumpkin Can I Use?
I used a sugar pumpkin here but you can use any size pumpkin you like. The hardest part to roasting pumpkin seeds is separating them from the stringy mass, after that, it’s easy as can be. This recipe also works well with other pumpkin and squash seeds like delicata, acorn, butternut, etc.
How To Roast Pumpkin Seeds: Step by Step
It’s easy to prepare your own pumpkin seeds at home. So without further ado, gather your pumpkins and let’s get roasting!
- Slice the pumpkin in half lengthwise from top to bottom, this is perfect for smaller sugar pumpkins. If using a large carving pumpkin you’ll cut a circle about 2 – 3 inches away from and around the stem, remove top and scoop out seeds.
- Scoop out seeds, remove the stringy flesh (this is the hardest part) and rinse well removing any orange flesh…
- Dry your pumpkin seeds between a clean dish towel or paper towels.
- Place pumpkin seeds on a rimmed baking sheet. Add a drizzle of oil and sprinkle of salt and/or spices and bake in the oven at 375 degrees for 20 – 30 minutes.
- Once done, let cool a bit and enjoy your freshly roasted pumpkin seeds.
And that’s it, crunchy, delicious roasted pumpkin seeds made easy and ready in about 40 minutes!
What Kind Of Seasonings Can I Use?
When making roasted pumpkin seeds, feel free to keep it simple with just salt or use any of these variations.
- Savory. Sprinkle with any single or combo of these: garlic powder, onion powder, black/white pepper, chipotle, chili powder, cayenne, cumin, old bay, garam marsala, smoked paprika or curry. Use combos at your own discretion.
- Sweet. Add a sprinkle of cinnamon and sugar while omitting the salt, or using just a smidge.
How To Store Roasted Pumpkin Seeds
Stored your roasted pumpkins seeds in an airtight container, they will keep for 1 – 2 months in the refrigerator, or at room temperature for 7 – 9 days.
ROASTED PUMPKIN SEEDS
Roasted pumpkin seeds are a must when in season. They are so easy to make, nutritious and delicious!
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 4 1x
- Category: How To, Snack
- Cuisine: Vegan
Ingredients
- 1 pumpkin
- olive oil, grapeseed or coconut oil
- mineral salt
Instructions
Preheat oven to 375 degrees F.
Cut and scoop: If using a sugar pumpkin, cut in half, scoop seeds out using a good-sized spoon and discard any orange flesh. If using a large carving pumpkin, cut a circle about 2 – 3 inches away from and around the stem, remove top and scoop out.
Rinse and dry: Place seeds in a colander and rinse well removing any small pieces of pumpkin. Dry excess water from pumpkin seeds using a dish towel or laying the seeds between a few sheets of paper towels.
Season: Place seeds on rimmed baking sheet, add a small glug of olive oil and toss the pumpkin seeds until well coated. Spread evenly in a single layer on the baking sheet and sprinkle with salt and any other desired spices or herbs.
Roast: Place in oven on middle rack and bake for 20 – 30 minutes, depending on your oven, shuffling the seeds every 7 minutes or so. After 20 minutes, keep a close eye on them, as they can burn fast if cooked too long. You may hear some crackling and popping, this is normal. I would tend to suggest going the extra time as long as seeds are not burnt, especially for larger seeds.
Once done, let cool 10 minutes and enjoy!
NOTES:
For savory sprinkle with any single or combo of these: garlic powder, onion powder, black/white pepper, chipotle, chili powder, cayenne, cumin, old bay, garam marsala, smoked paprika or curry. Use combos at your own discretion.
For sweet add cinnamon and sugar while omitting the salt.
This recipe works well all pumpkin and squash seeds like delicata, acorn, butternut, etc.
NUTRITION FACTS ARE CALCULATED USING 1 CUP PUMPKIN SEEDS
Lynn Nagle says
Hi, I followed the directions exact but burnt a whole batch at 25 minutes. I would only put them in for 20 as 25 was to much for me. Sad I lost such a large batch of seeds.
Julie | The Simple Veganista says
So sorry you lost your batch of seeds. I have the time from 20 – 30 minutes, depending on your oven. I hope you try them again at 20, your oven must work reallt well. I’ll adjust the recipe with clearer notes so others dont have the same issue. Thank you for the feedback and again my apologies.
Karen says
Do we eat the whole seed or crack it open? Is there a pepita inside?
Julie | The Simple Veganista says
LOL, you’re too cute! It’s totally ok not to know. You can eat the whole seed. There is a pepita inside and you can crack it and eat only that but the shells are delicious too. So give try the recipe as is and experience something new. I think you’re going to like them this way too! Cheers :)
Karen says
Don’t judge, but I’ve never eaten pumpkin seeds before, just pepitas. For this, are we supposed to eat the whole seed, or do we crack it open?
JoAnn M Lakes says
I’m glad I’m not the only one who didn’t know how to eat them.
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