Homemade Roasted Pumpkin Seeds Recipe
Published October 18, 2022. This post may contain affiliate links. Please read my disclosure policy.
The flavors in this simple-to-prepare roasted pumpkin seeds recipe are incredible, and it comes together in under 30 minutes. See my ingredient variations below for other fun-flavored pumpkin seeds.
I love having a variety of snack foods at my disposal, especially candied pecans, and dill pickles. These tasty seeds are also a great power snack food if you’re looking for a quick burst of protein.
Pumpkin Seeds
Pumpkin seeds are the seeds that come from the inside of a fresh pumpkin. When the outside white hull or shell is removed, the small green seed is known as pepitas. I love too roast them as well. Pumpkin seeds can be consumed with or without the shell. This recipe is for shell-on.
There are a couple of different ways you can make roasted pumpkin seeds, including on the cooktop or in the oven, depending on your preference. I believe the most important procedure in this recipe is ensuring the seeds are well-rinsed and well-dried for the perfect roast on the hull.
Ingredients and Substitutions
- Pumpkin – Any pumpkin will work for this, including an heirloom, pie, or carving pumpkin.
- Oil – Your favorite neutral-flavored oil works great.
- Seasonings – I prefer to use salt and paprika.
How to Make Pumpkin Seeds
Start by slicing the pumpkin in half with a long sharp knife. Be careful because pumpkins are firm and can take a little extra strength to cut through.
Using a large enough scrape, out all the seeds and fibrous strings in the center of each half.
Pick through and separate the seeds from the fibrous pumpkin strings.
Thoroughly wash the seeds under cold water, removing fibrous pumpkin strings.
Dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
Mix the seeds with the oil, salt, pepper, and paprika until combined.
Spread them on a sheet tray lined with parchment paper and bake at 350° for 15 minutes.
Come back every 5 minutes until they are done baking to move the seeds around so they cook evenly. Let cool to room temperature and serve or store.
Flavor Variations
There are many different seasonings and spices you can add to pumpkin seeds to alter the flavors. The roasting procedures would normally remain the same, except the oil would be replaced with butter. In addition to this recipe, here are two of my favorites:
Ranch
- 2 tablespoons melted unsalted butter
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- ½ teaspoon dry dill
- 1 teaspoon sea salt
Cinnamon and Sugar
- 2 tablespoons melted unsalted butter
- ½ teaspoon ground cinnamon
- 1 teaspoon sugar
- ½ teaspoon sea salt
Make-Ahead and Storage
Make-Ahead: You can make these up to several days ahead of time.
How to Store: Cover in an air-tight container and store at room temperature for 10-14 days. These do not freeze.
More Snack Recipes
Homemade Roasted Pumpkin Seeds Recipe
Ingredients
- 1 cup pumpkin seeds
- 2 tablespoons neutral-flavored oil
- 1 teaspoon sea salt
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350°.
- Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
- Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
- Pick through and separate the seeds from the fibrous pumpkin strings.
- Thoroughly wash the pumpkin seeds under cold water removing and fibrous pumpkin strings.
- Dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
- Mix the pumpkin seeds with the oil, salt, pepper, and paprika until combined.
- Spread them out on a sheet tray lined with parchment paper and bake at 350° for 15 minutes.
- Every 5 minutes until they are done baking, move the pumpkin seed around so that they cook evenly.
- Let cool to room temperature and serve or store.
I, for one, cringe when I see pumpkin seeds being thrown away…. Family & friends say that my roasted seeds are addicting…
Love them!
Love these thank you 😋
thanks!
I always roast the fibrous part with the seeds…less work , more flavour!
Thank you for your recipes.
Easier to make than I thought it would be. I’m going to try some of the flavored versions this year.
awesome!