These roasted pumpkin seeds are coated in butter and seasonings, then baked until golden brown. The perfect healthier snack option, and a great way to use up the insides of those Halloween jack-o-lanterns!
When the fall season rolls around, I make a variety of pumpkin dishes including pumpkin chocolate chip muffins and pumpkin cheesecake. I always keep the seeds when I’m cooking with pumpkin to make a big batch of roasted pumpkin seeds to enjoy later on.
What’s the best part of carving a pumpkin? Saving the insides to make roasted pumpkin seeds! This recipe couldn’t be any easier to make, and it’s always a hit with both kids and adults alike.
How to clean pumpkin seeds
The hardest part of this recipe is preparing your pumpkin seeds for roasting. First, use a spoon to scoop out the insides of your pumpkin. Place the pumpkin seeds in a large bowl, and fill the bowl with cold water. Use your hands to remove any flesh or fibers attached to the seeds. When the seeds are clean, remove them from the bowl and spread them out on paper towels to dry.
The seeds should be completely dry before you place them in the oven. If the seeds are damp, they will steam instead of roast. I recommend letting your seeds dry overnight. If you don’t want to wait, you can spread the seeds out in a single layer on a rack over a sheet pan, then bake the seeds at 250 degrees until they’re dry. This usually takes about 5-10 minutes.
How do you make roasted pumpkin seeds?
Once you have clean pumpkin seeds, you’ll be ready to make this delightful snack. Toss the pumpkin seeds in melted butter, salt, pepper and garlic powder. Spread the seeds out in a single layer on a sheet pan, then roast until the seeds are golden brown. Be sure to stir your seeds occasionally so that they cook evenly. Cool, then serve and enjoy. You can store your roasted pumpkin seeds in an airtight container at room temperature for up to 5 days.
Roasted pumpkin seeds variations
This is a basic recipe for baked pumpkin seeds, but you can customize it to your tastes by adding a variety of seasonings to the mix!
- Taco: Use 1 tablespoon taco seasoning instead of the seasonings listed in the recipe.
- Ranch: Toss the seeds in 2 teaspoons of ranch seasoning, reduce the salt to 1/2 teaspoon.
- Chili Lime: Add 1 1/2 teaspoons of chili lime seasoning (such as Tajin).
- Bacon: Add 1/3 cup finely diced bacon to the sheet pan when roasting the seeds. Cook until the seeds are browned and bacon is crispy.
How to eat pumpkin seeds
You can eat your pumpkin seeds with the shells on, or the shells removed. If you choose to remove the shells, you’ll have to use your fingers to pry open each shell to remove the seed inside. Otherwise, you can simply pop the seeds in your mouth, shell and all. I prefer to eat my seeds with the shells on, as all of the seasonings are on the outer shell.
Are pumpkin seeds healthy?
Pumpkin seeds are a great choice for a healthy diet, and are high in both protein and fiber. Pumpkin seeds are also low in carbs, and contain many nutrients such as Vitamin K, manganese, phosphorous, iron, zinc and copper.
These homemade pumpkin seeds are way better than what you’d buy at the store, and take just minutes to put together. You’ll find yourself making them on repeat during the fall months!
More fall favorites you’ll enjoy
- Pumpkin French Toast Sticks
- Pumpkin Dip
- Pumpkin Bars
- Pumpkin Chocolate Chip Cookies
- Pumpkin Enchiladas
Roasted Pumpkin Seeds Video
Roasted Pumpkin Seeds
- 2 cups pumpkin seeds raw, whole seeds
- 2 tablespoons butter melted
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- cooking spray
- Preheat the oven to 300 degrees F. Coat a sheet pan with cooking spray.
- Place the pumpkin seeds, butter, salt, pepper and garlic powder in a bowl; toss to coat evenly.
- Spread the seeds in a single layer on the pan. Bake for 45 minutes, stirring occasionally, until seeds are golden brown.
- Cool and serve, or store in an airtight container for up to 5 days.