There’s something nostalgic about a pan full of salty roasted pumpkin seeds! It’s a fall and Halloween tradition around here and for many families, as we start carving pumpkins to put on the porch.
Why this recipe works
It couldn’t be easier to make roasted pumpkin seeds, you only need 4 ingredients!
Kids love this yearly tradition and pumpkin seeds are a healthier snack than Halloween candy, that’s for sure. Teaching the kids how to roast pumpkin seeds is a fun family activity, so let’s get into it.
Ingredients you will need
How to Make Roasted Pumpkin Seeds
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
These seeds need to sit overnight, so be sure to plan ahead!
- Before baking pumpkin seeds, you want to remove all the slime first. Remove big chunks with your hands, then boil the remaining seeds and slime in salt water for about 15 minutes. This should separate the two.
- Drain seeds and dry well with paper towels or a kitchen towel. Spread onto a baking sheet to dry OVERNIGHT.
- Preheat oven to 300 F and dump dried pumpkin seeds into a large bowl. Spray a baking sheet with cooking spray.
- Drizzle the pumpkin seeds with melted butter and olive oil then turn to coat all the seeds.
- Spread onto the prepared baking sheet, making sure seeds are in a single layer.
- Sprinkle with salt and any other seasonings you like (try some of my popcorn seasonings!).
- Bake the seeds for 20-30 minutes, stirring halfway through cooking time. Begin checking for doneness at 20 minutes. When they are golden and slightly crispy, they are done.
Hint – for crispier seeds, turn off oven and leave pan of seeds in for another hour while oven cools off.
Baking Tips & FAQs
- If you don’t have enough pumpkin seeds, be sure to cut back on the other ingredients as well.
- Pumpkin seeds are great as both savory and sweet. Try cinnamon sugar with some pumpkin pie seasoning!
Making roasted pumpkin seeds is a family tradition around here. We love snacking on them and trying different flavors. Hope you enjoy these!
More Fun Pumpkin Recipes
- Pumpkin Magic Cake
- Pumpkin Spice Donuts
- Pumpkin Hand Pies
- Pumpkin Spice Hot Chocolate
- Pumpkin Spice Latte
- Homemade Dog Treats
- Pumpkin Chicken Pot Pie
Want a few ideas on what to do with your pumpkins before or after you take out the seeds? Check out my post over on my craft blog on a fun pumpkin painting party, a beautiful succulent pumpkin idea, or this adorable pumpkin fairy house!
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Roasted Pumpkin Seeds
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups cleaned pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- Salt to taste
Things You’ll Need
Before You Begin
- These seeds need to sit overnight, so be sure to plan ahead!
- If you don’t have enough pumpkin seeds, be sure to cut back on the other ingredients as well.
- Pumpkin seeds are great both savory and sweet. Try cinnamon sugar with some pumpkin pie seasoning!
Instructions
- Before baking pumpkin seeds, you want to remove all the slime first. Remove big chunks with your hands, then boil the remaining seeds and slime in salt water for about 15 minutes. This should separate the two.
- Drain seeds and dry well with paper towels or a kitchen towel. Spread onto a baking sheet to dry OVERNIGHT.
- Preheat oven to 300 F and dump dried pumpkin seeds into a large bowl. Spray a baking sheet with cooking spray.
- Drizzle the pumpkin seeds with melted butter and olive oil then turn to coat all the seeds.
- Spread onto the prepared baking sheet, making sure seeds are in a single layer.
- Sprinkle with salt and any other seasonings you like (try some of my popcorn seasonings!).
- Bake the seeds for 20-30 minutes, stirring halfway through cooking time. Begin checking for doneness at 20 minutes. When they are golden and slightly crispy, they are done.
- For crispier seeds, turn off oven and leave the pan of seeds in for another hour while oven cools off.
Nutrition
This post originally appeared on this blog on Sep 24, 2020.
Amanda Davis
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Mary Hutton says
I love all of Amanda’s recipes they are awesome and very yummy in my book
Amanda Formaro says
Thanks Mary!