Roasted pumpkin seeds are a crunchy, salty, irresistibly good snack and so easy to make! This recipe has a life-changing trick that makes it the BEST roasted pumpkin seed recipe you’ll ever taste.
If you think carving jack o’lanterns is the best part of Halloween, I have a surprise; it’s not!
Making roast pumpkin seeds is an incredibly delicious snack that’s a healthy snack too!
Every person I’ve served these roasted pumpkin seeds can’t wait to cut into a winter squash to make more!
Roasted pumpkin seeds are easy to make. Getting them out of the gooey inside of the pumpkin is the hard part.
This roasted pumpkin recipe has a special TRICK that makes all that hassle go away!
It will become your favorite recipe for roasting any type of winter squash seeds.
- What do Roasted Pumpkin Seeds Taste Like?
- Use this Method for All Winter Squash Seeds!
- A Life Changing Trick!
- Why this is the Best Method for Roasting Pumpkin Seeds?
- Which Pumpkins Have the Best Seeds for Roasting?
- How to Season the Seeds
- How to Make It – Step by Step
- How to Tell When Roasted Pumpkin Seeds are Done
- Expert Tip
- How to Store
- More Pumpkin Recipes You’ll Love
What do Roasted Pumpkin Seeds Taste Like?
They have a nutty flavor. They taste a bit like bacon to me too.
Seeds roasted through this method are incredibly delicious and a crunchy snack.
Use this Method for All Winter Squash Seeds!
These roasted pumpkin seeds are so delicious making them only at Halloween is a crime!
This method is perfect for all winter squash seeds.
If you are making a pumpkin pie, Butternut Squash soup (or Butternut Squash Noodles)? Don’t throw away the seeds; roast them.
They are delicious for snacking but also great on salads, to top soups, tossed on granola and many other foods.
A Life Changing Trick!
Boil the seeds in salted water first. This is the best and easiest way to roast pumpkin seeds.
How will that make a difference?
Boiling separates all the stringy fibers of the pumpkin membrane from the seeds (the hardest part) freeing them to easily be roasted.
The boiling step takes care of all the time usually spent trying to free the seeds from the pumpkin membrane and goop.
The salt water also plumps up the seeds giving them incredible texture and flavor when they are roasted.
Why this is the Best Method for Roasting Pumpkin Seeds?
It can take hours to dig through the pumpkin membrane to release and roast the seeds.
Even then they generally don’t come out well.
The seeds can be thin, hard to crisp up for a nice crunch and lack flavor, or taste ‘green’.
By pre-boiling, the seeds have begun to cook before the roasting. Roasting in the oven really finishes them and crisps the outside to a pleasing texture.
The results are night and day from traditional roasted pumpkin seeds.
Which Pumpkins Have the Best Seeds for Roasting?
Pick a large pumpkin (not heavier but physically bigger) that sounds hollow when you tap it.
If wishing to make homemade pumpkin puree choose pie pumpkin or sugar pumpkin. They have fewer seeds by you’ll be able to use the rest of the pumpkin too.
How to Season the Seeds
This is the fun part. Seasoning the roasted pumpkin seeds can be anything you love.
Salt or salt and pepper alone are delicious. Do you have a favorite spice? Try it.
Try a few sprinkles of Ground Chipotle Chilies, some salt and pepper before roasting. They are delicious with some smoldering heat and smoky flavor.
Sprinkle the seeds with some soy sauce or Tamari (if gluten-free) before roasting for salty Asian twist.
Cayenne Pepper is great if you love some heat.
Sumac has a citrus flavor along with a Middle Eastern taste.
You could even change it up and try some fine grain sugar for a kettle-corn type flavor.
Garlic powder or garlic salt can add a garlicky flavor to this tasty snack.
Try some curry powder!
The possibilities are endless.
How to Make It – Step by Step
STEP 1. Gather the seeds
Scrape the seeds from a partially cooked or uncooked winter squash (pumpkin, delicata squash seeds, butternut squash, etc). It will include membrane (see photo below).
Rinse the seeds to remove large pieces of membrane (photo 1).
STEP 2. Boil the seeds
Preheat the oven to 400 degrees. Bring a large pot of salty water to a boil.
Boil the seeds for 10 minutes (photo 2).
Strain the clean pumpkin seeds in a colander and remove any separated bits of pumpkin (photo 3).
STEP 3. Roast the seeds
Put clean seeds in a large bowl and drizzle with olive oil, salt, black pepper or desired seasonings and toss seeds to coat (photo 4).
Spread the seeds in a single layer on a rimmed baking sheet lined with parchment paper or a silicon mat. Bake in the 400 degree oven to desired crispness; usually 10-15 minutes depending on the seeds (photo 5).
Allow seeds to cool then devour (photo 6)!
How to Tell When Roasted Pumpkin Seeds are Done
The seeds start as a wet, grayish color when they are raw. As they roast the dry seeds become opaque white followed by golden brown as they become fully roasted.
Pumpkin Scooper. Using a pumpkin scooper makes the job of removing the seeds and membrane much faster and easier.
How to Store
After the seeds roast and are completely cool, store in an airtight container at room temperature.
More Pumpkin Recipes You’ll Love
- Pumpkin Cheesecake
- How to Make Pumpkin Butter
- Easy Pumpkin Cornbread Muffins recipe
- Pumpkin Cream Cold Brew recipe (Starbuck’s Copycat)
- Pumpkin Oatmeal recipe
Best Roasted Pumpkin Seeds
- Pumpkin Seeds or Winter Squash Seeds
- 2 teaspoons Olive Oil
- Kosher Salt
- Seasonings to taste
- Scrape any squash seeds out of a partially cooked or uncooked winter squash.
- Rinse the seeds to remove the major chunks of squash or any strings possible. NOTE: The boiling separates most of it; this is to remove anything large.
- Preheat the oven to 400 degrees.
- Bring to boil a few cups of water and seeds; about 2 cups of water to 1/2 cup of seeds. Add ½ teaspoon of salt per cup of water. Note: the amount of salt may be increased or decreased to taste. Boil for 10 minutes.
- After boiling, return seeds to a colander and rinse. Any remaining pumpkin particles or string will have separated; remove them from the seeds.
- Put the seeds in a bowl. Toss with 1-2 teaspoons of olive oil to coat the seeds and add salt and pepper to taste. Additional seasonings and spices may be added.
- Spread seeds in a single layer on a baking tray or in a shallow roasting pan in the upper portion of the oven.
- Bake until seeds begin to brown and are a consistency of your liking; usually 10-15 minutes. NOTE: Different size seeds may take different lengths of time to cook. TIP: the seeds change from the wet, grayish color to more of an opaque white then golden brown as they become fully roasted.
- Leave the seeds to cool on a rack until you can safely handle them.
Originally published October 2010
Roasted Pumpkin Seeds are a wholesome, delicious snack that are so easy to make!
I’ve made these twice, boiling makes a huge difference! The second batch I marinaded for an hour in the oil and seasoning, after the boil and rinse. Made the flavor much more intense. Thanks for a great recipe.
Toni Dash says
So glad you like it Charlie! This method completely changed roasting pumpkin seeds for me. I love your marinating idea!
Cindy H says
These are awesome! Made them last year and was very happy that I saved the recipe to use again this year. After 30 years of so-so roasted pumpkin seeds these are hands-down the best I’ve ever made!
Toni Dash says
I’m so happy to know this Cindy! I love not struggling with the pumpkin membrane too.
S B says
The best pumpkin seeds I have ever made. Boiling the seeds may have made the biggest difference. I only added olive oil and sea salt and everyone loved them.
Toni Dash says
So glad to hear it SB! I completely agree. It’s a life changer. Happy Halloween!
Used a cinnamon Chile rub and added Lawrey’s seasoning salt and a pinch of sugar. When they came out of the oven I sprinkled them with a little more sugar and more cinnamon (the rub didn’t have much of it). Oh my gosh. SO GOOD!
Toni Dash says
That sounds SO good Befu! Wish I had some right now. I love that flavor combination!
Chad Gasper says
Absolutely THE BEST I have ever had for pumpkin seeds. The boiling makes all the difference. Simple salt and pepper to taste and they are amazing and simple, even with the added step of boiling. SO WORTH IT!!!
Toni Dash says
So glad you loved them Chad! I swear by this method. It’s the only way I’ve made seeds for well over a decade. They are addictive too, aren’t they? Who knew pumpkin seeds could taste so good?
Tina Mateski says
Pre boiling makes a HUGE difference!
Toni Dash says
Doesn’t it?! I felt like I’m stumbled upon the pumpkin holy grail when I first started making the seeds this way and I’ve never looked back lol.
Can’t wait too try this! Sounded and looked soooooo Awesome!
Tried these with soy sauce and it was so tasty! Also did just the olive oil, salt and pepper and we couldn’t get enough!
Julie Blanner says
Love this! We always have seeds left from our pumpkin carving, but I never know how to cook them. They definitely won’t go to waste this year!