Carving pumpkins is awesome, but don't let those seeds go to waste! Here's a simple way to make a delicious snack with this recipe for Roasting Pumpkin Seeds.
It's a fun way to get more out of your Halloween decor and enjoy a satisfying, seasonal treat.
Check out all the other savory and sweet pumpkin recipes to make for your family!
Tired of all the Halloween candy? Roasting pumpkin seeds offers a savory, satisfying snack the whole family will enjoy. It's the perfect way to use up those seeds after carving!
Why not make something delicious and fun for your family to snack on while handing out treats to the neighborhood kids this year.
Looking for more fall-inspired recipes? Try my Chocolate Thumbprint Cookies with Googly Eyes, Halloween Cookies with Colorful Candy Pieces or my favorite Nutter Butter Mummy Cookies.
Table of Contents
Benefits of Pumpkin Seeds
Pumpkin seeds are a healthy and tasty snack that's rich in nutrients. Full of magnesium, zinc and omega-3 fats, these seeds are heart-healthy immune system boosters that are not only delicious but are easy to roast at home.
The benefit of roasting them yourself is that you're in control of what goes on them so you don't have to worry about harmful additives that you get with commercially roasted pumpkin seeds.
While most of us don't relish the idea of digging the seeds out of an actual pumpkin, which you could totally do if that's you thing, you can purchase raw pumpkin seeds at your local grocery store or order them online.
Pumpkin seeds are easy to roast and make a delicious snack. You can eat them plain or season with salt or your favorite seasonings.
Ingredients
Make sure you print out the recipe below and save it for later!
- Raw pumpkin seeds
- Vegetable oil
- Salt, pepper
- Garlic powder, paprika or other seasonings
Step-by-Step Directions
Step 1: Cut open the pumpkin and scoop the seeds out. Place in a colander and run under cool water. Try to remove as much of the pumpkin flesh as possible.
Step 2: Shake the colander to remove all the access water. Then place the seeds on a clean kitchen towel or paper towels and pat dry.
Step 3: Spread the seeds out on a baking tray, coat with oil or butter and sprinkle with your favorite seasonings. Roast at 400 degrees stirring once or twice until crispy; about 30 to 40 minutes.
Quick Tip
The key to having crispy roasted pumpkin seeds is to make sure the seeds are dry to begin with when you start.
Storage Tips
Store roasted pumpkin seeds in an airtight container for up to 2 weeks.
More Recipes to Love
Fall flavors are in full swing, and pumpkin seeds are a star ingredient! Embrace the season's bounty with these delicious recipes. Indulge in the sweet-and-salty crunch of Chocolate Pumpkin Seed Bark, perfect as a snack or edible gift.
Savor the warmth of freshly baked Pumpkin Seed Nut Bread – a cozy treat for chilly mornings. Sprinkle homemade Cranberry Pumpkin Seed Granola over yogurt or enjoy it straight from the jar.
For a unique twist, spread Sunflower Pumpkin Seed Butter on toast or blend it into smoothies. Finally, elevate pasta night with a vibrant Basil-Pumpkin Seed Pesto or Sriracha Pumpkin Seeds for a little spice!
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How to Roast Pumpkin Seeds
Ingredients
- 2 cups whole pumpkin seeds
- 2 tablespoons vegetable oil
- Salt or other seasonings
Instructions
- Cut open the pumpkin and scoop the seeds out.
- Make sure you rinse and dry the seeds well.
- The key to having crispy roasted pumpkin seeds is to make sure the seeds are dry to begin with.
- Spread the seeds out on a baking tray, coat with the oil or butter and sprinkle with the salt or other seasonings.
- Roast at 400 degrees stirring once or twice until crispy; about 30 to 40 minutes.
Notes
- You can substitute the vegetable oil with butter.
- Other seasonings you can use are chili powder, curry powder or seasoned popcorn salt.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Georgia Milton says
I love very much roasted pumpkin seed. At home we made them just with salt. Eating them remind me my childhood in the house of my grandparents 🙂
Sharon Erickson says
We are so late in the game at carving pumpkins this year! We now get 5 pumpkins b/c there's 5 of us (one is a baby pumpkin so no carving). This tips are great for when we carve tomorrow night! Pumpkin seeds are my FAVORITE. They are so addicting. Thanks for sharing!