Skip to content

Roasted Pumpkin Seeds

The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices and seasonings to create a delicious and flavorful snack. We can’t get enough of these roasted pumpkin seeds!

Bowl of roasted pumpkin seeds.
This post may contain affiliate links. Read disclosure policy.

Easy Roasted Pumpkin Seeds

Before you pitch your pumpkin this year, try roasting the seeds or making homemade pumpkin puree to use in all your favorite pumpkin recipes. Both are so easy and the perfect way to get full use out of the whole pumpkin.

When carving pumpkins this year, don’t forget to save the seeds! They are so yummy when roasted and make the perfect fall snack. We used one small pumpkin for this recipe, but if using a large pumpkin…you can easily double it.

Not only are roasted pumpkin seeds healthy, but they are so delicious! Coat them with your favorite spices like sea salt, cinnamon or garlic powder to make a simple and flavorful snack. You could even coat them with chocolate if you’re in the mood for something sweet! So yummy. I could snack on them all day long!

Scooping pumpkin seeds out of pumpkin.

How to Roast Pumpkin Seeds

  1. BOIL. Place your pumpkin onto parchment paper or newspaper. Then separate the seeds and rinse them in a colander. I like to boil them with salt to infuse the flavor and helps remove any extra membranes.
  2. DRY. Then spread the seeds on paper towels in a single layer to dry. If you have time, leave them out over night. If not, you can roast them as soon as 20 minutes. I would change the paper towel after a few minutes so they can dry quicker.
  3. SEASON. Then you’ll mix the seeds with a little butter and salt before roasting. That’s really all you need but you can add your favorite spices if you’d prefer.
  4. BAKE. I like to bake them at 350°F on a baking sheet for about 20-30 minutes or until they’re lightly toasted and golden brown. If you like them more crispy, cook them longer. If you don’t prefer the extra crunch, take them out a little sooner.
Boiling pumpkin seeds in water.

Favorite Seasonings

There so many different ways you can flavor them! Both sweet and savory seasonings taste delicious. Below are a few of our favorites:

Pumpkin seeds drying on paper towel.

Storing Tips

If kept in an airtight container or bag, the roasted seeds will last for 1 to 2 months at room temperature. If you stick them in the fridge, they’ll stay fresh for even longer!

Other Ways to Use Them:

Roasted pumpkin seeds on baking sheet.

More Fall Snack Ideas

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

roasted pumpkin seeds

Roasted Pumpkin Seeds

5 from 14 votes
Author: Jamielyn Nye
The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices and seasonings to create a delicious and flavorful snack. We can't get enough of these roasted pumpkin seeds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8


  • 1 cup raw pumpkin seeds
  • 1 Tablespoon fine sea salt (more to taste)
  • 1 Tablespoons salted butter (melted)


  • Boil the pumpkin seeds and sea salt in a pot of water of high heat for 15 minutes. Drain water and lay evenly on paper towels to dry. 
  • Preheat oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up. 
  • Combine the pumpkin seeds and butter in a small bowl. Sprinkle with extra salt if desired. Spread out evenly on pan.
  • Bake for 25-30 minutes, or until lightly browned. Stir every 10 minutes. Top with more salt if desired.


Tip: You can use a seasoned or garlic salt if preferred. Feel free to mix in any other spices of choice. 


Serving: 1g | Calories: 57kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 885mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Snack
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Roasted pumpkin seeds in bowl.

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today