Roasted Pumpkin Seeds: 5 Easy Steps to the Perfect Roasted Pumpkin Seeds

NOTE: This recipe was updated on October 22, 2023 to include additional seasoning ideas and air fryer instructions.

Next time you carve pumpkins or cook fresh pumpkins don’t throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you’re feeling adventurous, experiment and have fun with pumpkin seasoning blends.

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Here’s my 5 easy steps to roasting pumpkin seeds perfectly.

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In our house we have a tradition, every Halloween, when the kids carve their pumpkins they BEG me to roast pumpkin seeds for them. I whine about how long it takes, but eventually oblige them. Suffice it to say, I have been working on creating the recipe for the perfect roasted pumpkin seeds over the past 12 years. I have to admit that there have been some definite misses (as in I burned the absolute crap out of them the first few times I tried to make them). But with those misses have come some lessons learned.

How do you make crispy roasted pumpkin seeds?

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I’ll let you in on a secret…. the perfect crispy roasted pumpkin seeds is not in the baking, instead it’s in the steps you take before the baking. Baking them slowly, and paying attention to them while they bake is also an important step, but these other steps can also make or break your seeds.

Step 1. Wash your seeds well

You really want to wash your pumpkin seeds well and discard of any and all pumpkin fibres. Over the years, there’s been a time or two when I got lazy and didn’t clean the seeds well enough, trust me, they really don’t turn out as well. So, grab your colander and clean them…and then clean them again and again.

Step 2. Soak your pumpkin seeds

This step allows any remaining pumpkin on the seeds to sink and the seeds to float, it’s like magic!

Step 3. Boil your pumpkin seeds for 10 minutes in salt water.

In my opinion, this is what helps make the pumpkin seeds easier to digest and produces the crispy outer shell during roasting. This also helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked. Boiling with salt allows the salt to permeate your seeds but if you are short on time, you can skip this step and they will still turn out delicious.

Step 4. Season your pumpkin seeds

My preference is to season my seeds with olive oil, sea salt and a touch of garlic using McCormick’s Sea Salt Garlic Grinder, but there are many other ways you can season your seeds, such as:

1. Classic Salted: Toss the seeds with olive oil and sea salt for a simple, satisfying flavor.
2. Sweet and Spicy: Combine honey, cayenne pepper, and a pinch of cinnamon for a delightful blend of sweet and spicy.
3. Garlic Parmesan: Mix the seeds with garlic powder and grated Parmesan cheese for a savory, cheesy twist.
4. Pumpkin Spice: Create a fall-inspired flavor by using pumpkin spice (cinnamon, nutmeg, ginger, and cloves) along with a touch of brown sugar.
5. Herb-Infused: Blend fresh or dried herbs like rosemary, thyme, and oregano with the seeds for an aromatic, earthy taste.
6. Curry-Coated: Go for an exotic twist with curry powder, turmeric, and a hint of coconut oil.
7. Lemon Zest: Add a burst of freshness by grating lemon zest over your roasted seeds.

Remember to experiment and find the flavor combinations that you and your family enjoy the most.

Step 5. Watch your pumpkin seeds while you bake them

Oven Roasted Pumpkin Seeds

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Preheat your oven to 300°F (150°C), then watch them as they roast. I’m really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 8-10 minutes until they are done (about 20-30 minutes). I’m very serious about using the timer — there have been times when I didn’t do it and sure enough, I let them burn. Once they’re done, remove the roasted pumpkin seeds from the oven and let them cool on the baking sheet. This will help them crisp up further as they cool.

Air Fryer Roasted Pumpkin Seeds

If an air fryer more of your thing, then you can pop the seeds in the air fryer after seasoning them at 350°F (175°C) for about 15-20 minutes, shaking the basket halfway through. Start checking the seeds after 10 minutes to ensure they don’t burn and stir them a few times. When they appear ready, remove the basket from the air fryer and let the seeds cool slightly before eating. If they’re not crispy enough, just air fry them for another few minutes.

Enjoy your roasted pumpkin seeds as a healthy snack or use them as toppings for salads or soups. Remember, these times and temperatures are approximate, so you can adjust them slightly based on your preferences and your oven’s behavior. Happy roasting!

For the full list of ingredients, and the printable recipe, be sure to check out the recipe card below.

Frequently asked questions about roasting pumpkin seeds:

Join the conversation:

What’s your favourite seasoning for pumpkin seeds?

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