These roasted pumpkin seeds use one simple trick to ensure addictively crunchy pumpkin seeds every time! They are a great and healthy snack that the whole family is sure to love.
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If you have been tossing your jack-o-lantern's guts into the trash, then you have no idea what a delicious treat you have been missing.
If they are made correctly, roasted pumpkin seeds are a snacker's dream come true. They can be seasoned in almost any way imaginable and they are one of the rare foods that are both delicious and good for you!
For years I used to try making roasted pumpkin seeds, but they always turned out fibrous and lacked the crunch I was looking for. That all changed when I discovered the one step that I had been missing ...
Boiling the seeds before baking them!
Such a simple step makes all the difference in the world! So, if you've been let down with homemade roasted pumpkin seeds in the past, give this recipe a try and prepare to have your mind changed.
Ingredients
The ingredients for homemade crunchy roasted pumpkin seeds are super basic. If you want to try different flavor combinations be sure to read on for some other suggestions.
- Fresh Pumpkin Seeds - This recipe calls for 2 cups of pumpkin seeds which is about 2 large pumpkins worth. You can easily scale the recipe up or down for more or less seeds.
- Salt
- Oil - I suggest olive, avocado, or my personal favorite butter flavored coconut oil!
See the recipe card for quantities.
Flavor Ideas
Basic salted pumpkin seeds are really irresistible, but if you want to make some with some more interesting flavors here are some great (and delicious) ideas to get you started:
- Cinnamon - Simply toss the seeds into a mixture of 1 teaspoon cinnamon and ¼ cup of sugar or sugar substitute sweetener (I use Monk Fruit) immediately after the oil, then bake them according to the instructions.
- Cajun, Ranch, or Tajin seasoning - after spreading on the baking sheet, toss with seasoning to taste
- Popcorn seasoning - This is probably my favorite because it's so easy and versatile. I prepare the seeds as written on the recipe card, then season them with Orville Redenbacher's popcorn seasoning right before serving. They come in a ton of flavors including both sweet and savory options, but my favorite is white cheddar!
Equipment
To make these roasted seeds you will only need a few basic pieces of equipment:
- A pot for boiling the seeds
- A colander for rinsing the seeds
- A large sheet pan
- Parchment paper or a silicone baking mat (affiliate)
Instructions
The hardest part of making roasted pumpkin seeds is getting them out of the pumpkin 🙂 Check out this post for some tips for easily getting the seeds out of your pumpkin!
Rinse the pumpkin seeds under cold running water. Remove any pieces of pumpkin pulp that haven't come loose.
Place the rinsed seeds in a large pot of salted water and bring it to a rolling boil over high heat. Boil them for 15-20 minutes.
While the seeds are boiling preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
Drain the water from the seeds. Toss the seeds in the oil and salt.
Transfer the pumpkin seeds to your prepared baking sheet.
Tip: Make sure that your seeds are in an even layer on the baking sheet. This ensures that they are cooked evenly and are all nice and crunchy when finished.
Bake the seeds in your preheated oven for 40-50 minutes stirring them halfway through.
Tip: After several reviewers reported that their seeds were burning, I retested this recipe. The cooking times and temps listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
When the seeds have finished baking, season them with additional salt or seasoning of choice and allow them to cool for a few minutes before enjoying!
Storage
After the seeds have cooled completely you can transfer them to a storage container with a tight-fitting lid where they will keep for up to two weeks at room temperature.
FAQs
Pretty much any variety of pumpkin will have seeds that are perfect for roasting. You just want to ensure that the seeds come from mature (fully ripe) pumpkins. In addition to pumpkins, you can also roast butternut and spaghetti squash seeds!
With this recipe soaking is unnecessary.
It may seem counterintuitive, but drying pumpkin seeds before roasting them does not result in crunchier seeds. Boiling the seeds before roasting helps to break down some of the fibrous parts of the seed resulting in super crunchy seeds!
Top tip:
- After several reviewers reported that their seeds were burning, I retested this recipe. The cooking times and temps listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
📖 Recipe
Best Roasted Pumpkin Seeds
Equipment
Ingredients
Instructions
- Rinse pumpkin seeds and remove any bits of pumpkin pulp that haven't come loose.
- Place the rinsed seeds in a large pot and fill with water and 1 teaspoon of salt. Bring to boil over high heat and allow to boil for 15-20 minutes. While the seeds are boiling, preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
- Drain the pumpkin seeds and toss them with the oil and remaining 1 teaspoon of salt. Stir until they are well coated.
- Spread the seeds into an even layer on the prepared baking sheet and transfer to the oven.
- Bake for 40-50 minutes, stirring the seeds halfway through. The seeds are done when they are deep golden brown. **Update - After hearing from many of you that your seeds were burning, I retested this recipe. The cooking times listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
- Season with additional salt or seasoning of choice if desired.
- Allow to cool slightly and then enjoy immediately or transfer to a storage container to enjoy later.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Lizzybeh says
I don't know what I am doing wrong, but I keep burning the seeds, even at only 30 minutes.
Sabra says
It sounds like it might be your oven. Try reducing the temp to about 300 degrees F and see how that works. You may have to roast them a bit longer, but it should prevent them from burning. Hope that helps!
Patty says
Same here. This happens to me every time I try to roast pumpkin seeds or squash seeds. I should know better by now. My oven works perfectly but 400 deg. For 30-40 min? Burnt.
Mandy says
Mine burnt too😭
Olivia says
Mine burned, too. I used olive oil, set the oven to 380º F and cooked for30 minutes.
Stacey says
Hi everyone! I think I know why everyone is burning. Maybe a shiny or coated baking pan? Which means we need to lower the heat even more like 325. I took mine out way early and had my oven to 375. Slightly burnt but my fault. Could have taken them out sooner.
Kimberly says
Hi!
With pumpkin seeds being so amazing for our bodies, I want to try this! However, I have no fresh seeds. Will this method work for the seeds bought at Sprouts, for example?
Danielle says
BURNT!!!!! Followed to a T
Super disappointed!!
Mira says
After reading the comments I stirred after 8 minutes, again at 8, then 5 minutes, and three minutes. Turned out great! Baked in a silicone sheet, seasoned with paprika, garlic powder, and cayenne. Boiling is the trick to the pumpkin seeds! Thanks!
Debbie says
I just let my seeds dry, so should I go ahead and boil them?
Kay says
This is the second year I've used this recipe. Worked perfect and seeds did not burn. Thanks so much
Riya says
Thanks for sharing the recipe. It tastes great. I tried making it and gives it quite a unique flavour which I totally liked. After reading your article I decided to make this. I got pumpkin seeds from True Elements- one of the clean food label brands in India. They provide 100% natural ingredients and are awesome. I tried this recipe and it turned out to be great.
Kay DeBolt says
I've used this recipe for 3 years and it's the Best! Boiling the seeds is the key to great crunch. The seasoning is perfect. Thanks!
Sue says
This recipe worked out perfectly!Thank you!
Kendra says
I tried this recipe for the first time today, and I never thought about boiling them first but I will never not do that! It makes the perfect crunch instead of some of the seeds being a bit tough around the edges.. but I do have a recommendation, the time and heat of the oven was too high, I started out at 400 and stirred ever 10 mins but half way through the cook time they were getting way too cooked but not quite crunchy enough, so I turned the heat down to 350. Next time I'll just do 375 for the entire cook time and see how that works out. Just keep an eye on them and stir often!
Aurea says
I set the temp at 400 degrees and I turned the seeds every ten minutes. But all of the seeds burned. I think the temperature is too high. My co workers were disappointed.
Nannie says
2022 My first time trying this boiling method. Boiled seeds in salted water for 20 minutes. Drained, tossed with Avocado Oil and lots of salt. Roasted at 375 (aero bake setting in my oven) for approximately 35 minutes. Filled them over and moved them around every 10 minutes or so. Needed to watch them closely for the last 10 minutes.
Heather R says
Great recipe!! I only cooked them for 8 minutes, because they were already golden brown, but turned out great!
Julie D. says
I followed directions listed. I roasted them at the 400 degrees for 45 minutes and stirred/tossed in three 15 minute intervals. Best ever 👍
Kacia says
I wish I read through these comments because I followed the recipe and ended up with burnt seeds. I will try again next time we carve a pumpkin though.
Tamsin smith says
Lovely recipe, I’ve never made roasted pumpkin seeds before and theses are definitely something I’ll be doing again and again.
Easy to follow recipe.
Thank you
Erin says
This was disappointing. I read your comment about checking them half way to prevent burning, but by that point they were already burnt! My oven does not run especially hot because I have never had issues with another recipe before. Maybe your oven’s heating element needs to be checked.
Laura Rust says
I just made these in 375 oven and after 20 minutes they were burnt. The next time I made pumpkin seeds, I’m going to try a 225 oven so they bake slow.