Skillet-Toasted Pumpkin Seeds

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/22
Tested by Tara Omidvar
Skillet toasted pumpkin seeds recipe

The Spruce / Julia Estrada

Prep: 10 mins
Cook: 10 mins
Drying: : 8 hrs
Total: 8 hrs 20 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
24 Calories
1g Fat
3g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 24
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Protein 1g
Vitamin C 0mg 0%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 49mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone enjoys a good jack-o'-lantern in October, but don't be so quick to toss those pumpkin seeds—also sometimes referred to as pepitas. With a few steps and some seasoning, they happen to be great for snacking. The trick is to make sure they're completely dry before you toast them in a skillet.

You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They can be salted or spiced to suit your palate; we've listed some ideas in this recipe but feel free to customize beyond salt and pepper to your liking. The shells are edible and contain fiber. You can also use this method with other squash seeds, such as acorn squash and butternut squash.

"Making pumpkin seeds as snack is my favorite thing to do during the fall/winter. Using the seed is a true definition of making most of the vegetables. This recipe is very adaptable, and you can make it with any spices that you like. I used smoked paprika, and it was amazing" —Tara Omidvar

Skillet-Toasted Pumpkin Seeds/Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for toasted pumpkin seeds
    The Spruce / Julia Estrada

  2. Rinse the pumpkin seeds, using your fingers to remove and discard all of the pulp.

    Pumpkin seeds in a colander
    The Spruce / Julia Estrada

  3. Drain pumpkin seeds in a colander and spread them out on a cookie sheet to dry overnight.

    Pumpkin seeds on a baking sheet dried out overnight
    The Spruce / Julia Estrada

  4. Heat a large, heavy-bottomed, dry skillet over medium heat. Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.

    Pumpkin seeds in pan
    The Spruce / Julia Estrada

  5. When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.

    Golden pumpkin seeds
    The Spruce / Julia Estrada

  6. Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

    Sprinkle pumpkin seeds
    The Spruce / Julia Estrada

Tips

  • Cool pumpkin seeds before eating or storing.
  • If you like your toasted pumpkin seeds extra salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as directed above.

Variations

There are numerous ways to vary the flavors of this particular snack. Think of seasoning pumpkin seeds in the same way you might season popcorn—and you can go sweet or savory here, depending on your preference. Feel free to use the following seasonings:

  • Paprika
  • Cumin and coriander
  • Creole or Cajun seasoning
  • Parmesan cheese and garlic powder
  • Curry powder
  • Cinnamon and sugar
  • Nutritional yeast
  • Truffle salt
  • Old Bay seasoning

How to Store Pumpkin Seeds

Store in an airtight container at room temperature for up to three months or refrigerate for up to six months.


You can also freeze them in an airtight container for up to a year.