Perfectly Roasted Pumpkin Seeds
Transform fresh pumpkin seeds into a golden, crunchy snack with this easy method. Learn how to clean, boil, and roast seeds to perfection — plus get creative seasoning ideas for savory or sweet versions!
Ingredients
- 1 whole medium pumpkin to scoop seeds from
- 1 tbsp sea salt for boiling water
- 1 tsp olive oil per cup of seeds for roasting
- – – spices of choice see seasoning section optional
Instructions
- Scoop & Rinse
- Use a sturdy spoon to scoop seeds from your pumpkin. Rinse in a bowl of warm water, removing pulp and fibers.
- Boil for Flavor
- Place clean seeds in a saucepan. Cover with water and add 1 tbsp salt per 2 cups water. Boil for 10 minutes. Drain and pat dry.
- Season & Roast
- Preheat oven to 400°F (204°C). Toss seeds with olive oil and any desired seasonings. Spread evenly on a baking sheet.
- Bake Until Crisp
- Roast for 18–25 minutes, stirring halfway. Seeds should be golden and crisp when cooled.
- Cool & Store
- Let seeds cool completely. Store in an airtight container for up to 1 week.
Notes
- Try flavor combos like smoked paprika + garlic, cinnamon sugar, or everything bagel seasoning.
- Drying the seeds thoroughly before roasting improves crunch.
- Seeds from carving pumpkins may need longer roasting time due to size