Basic Roasted Pumpkin Seeds With Variations

roasted pumpkin seeds
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 6 servings

When you carve your jack-o'-lantern or cut up your pie pumpkin to make purée, make sure you save the seeds! Pumpkin seeds can be toasted or roasted for tasty snacks. Just scrape the seeds out when you cut the pumpkin and clean them.

Use table salt, sea salt, or kosher salt, and add a dash of pepper if you like. There are all kinds of seasonings you might add; choose your favorite or see the variations below.


  • 2 cups pumpkin seeds, rinsed and drained
  • 2 tablespoons vegetable oil (olive oil or a neutral oil such as canola or grapeseed)
  • 1 1/2 teaspoons salt

Steps to Make It

  1. Gather the ingredients.

  2. Cut a pumpkin in half and scoop out the seeds. Discard the bit chunks of stringy pulp and put the seeds in a colander.

    scoop out the pumpkin seeds
    Diana Rattray
  3. Rinse the pumpkin seeds under cold running water. Put them in a bowl of cold water and swish them around to remove any pieces of pulp clinging to the seeds. Drain.

    rinse the seeds
    Diana Rattray
  4. Spread the seeds out onto a kitchen towel to dry. Don't use paper towels to dry the seeds; they will stick.

  5. Preheat the oven to 300 F. Line a baking sheet with foil.

    oven temperature
    Diana Rattray
  6. Gather the ingredients.

    ingredients for roasted pumpkin seeds
    Diana Rattray
  7. Spread the seeds out on the foil-lined baking sheet. Sprinkle the pumpkin seeds with the salt and drizzle with vegetable oil. Toss to coat the seeds thoroughly.

    pumpkin seeds on baking sheet
    Diana Rattray
  8. Bake the pumpkin seeds in the preheated oven for about 35 to 45 minutes, stirring and turning once or twice. They should be lightly browned and crisp.

    roasted pumpkin seeds
     Diana Rattray
  9. Serve the pumpkin seeds in snack dishes and enjoy!

Recipe Variations

  • Spicy Cajun Roasted Pumpkin Seeds: Spread the cleaned and dried pumpkin seeds on the prepared baking sheet. Toss the pumpkin seeds with 2 tablespoons of vegetable oil, 1 1/2 teaspoons of Cajun or Creole seasoning, 1/2 teaspoon of paprika, 1/4 teaspoon of Worcestershire sauce, and salt, as needed (depends on the saltiness of the Cajun seasoning). Add a dash of cayenne pepper for spicier seeds.
  • Garlic and Parmesan Roasted Pumpkin Seeds: Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Add 2 cloves of minced and mashed garlic and sauté until the garlic is tender and aromatic. Bake the pumpkin seeds following the recipe above; 10 minutes before they finish baking, toss them with the garlic and melted butter mixture. While they are still hot, toss the seeds with a few tablespoons of grated Parmesan cheese.
  • Pumpkin Spice Roasted Pumpkin Seeds: Toss the cleaned and dried pumpkin seeds with 2 tablespoons of butter or vegetable oil, 2 teaspoons of pumpkin pie spice. Bake as directed; sprinkle with a tablespoon or two of sugar while they are hot.
  • Curry Roasted Pumpkin Seeds: Toss the pumpkin seeds with the 2 tablespoons of vegetable oil, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of curry powder, 1/2 teaspoon of cumin. Bake as directed.
  • Matcha Roasted Pumpkin Seeds: Toss the pumpkin seeds with 1 teaspoon of matcha or green tea powder along with the vegetable oil and salt. Bake as directed.