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!
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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!
Find the full printable recipe with specific measurements below.
- Pumpkin seeds: The leftover pumpkin seeds from carving Halloween pumpkins are perfect for this recipe.
- Salt: I like to salt the water when boiling, as well as add a pinch right before baking. It helps it enhance the flavor of the seeds.
- Butter: Coating the seeds in butter before baking gives them a nice, golden crunch and great nutty flavor.
Other Ways to Use Them:
- Add as a topping on a big fall salad
- Sprinkle on top of a bowl of sweet potato soup or creamy pumpkin soup
- Use as an ingredient in trail mix
- Mix them in with homemade granola
How to Roast Pumpkin Seeds
- 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.
- 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.
- 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.
- 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.
There so many different ways you can flavor them! Both sweet and savory seasonings taste delicious. Below are a few of our favorites:
- Sea salt
- Seasoning salt
- Melted butter
- Olive oil
- Maple syrup
- Pumpkin spice
- Chili seasoning
- Garlic powder or salt
Absolutely! Try roasting the seeds from other squashes, like butternut, spaghetti squash, or even delicata squash. The recipe stays the same.
There are a few reasons you may end up with chewier seeds, including the seeds still had pulp (moisture) on them, they weren’t dry enough after boiling, they weren’t baked long enough, or they were too crowded on the pan and didn’t have a chance to get toasted.
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!
More Fall Snack Ideas
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Roasted Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 1 Tablespoon fine sea salt , plus more to taste
- 1 Tablespoon salted butter , melted
- In a pot of water, boil the pumpkin seeds and salt over high heat 15 minutes. Drain water and lay seed evenly on paper towel-lined plates to dry.
- Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
- In a medium bowl, toss together the seeds and butter until well coated. Sprinkle with extra salt, if desired. Spread seeds evenly on the baking sheet.
- Bake 25 to 30 minutes, or until they're lightly toasted and golden brown. Stir every 10 minutes. If you like them more crispy, cook them longer. If you don't prefer the extra crunch, take them out a little sooner. Top with more salt, if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
do I have to use salt and butter? I’m trying to roast them for pumpkin bread, and I need to know
You could leave out the salt if you would like.
I love pumpkin seeds this a great recipe!
Perfect timing on finding this recipe, as my daughter and her friend went to the farm market to get pumpkins to carve … and I was staring at the seeds, feeling terrible throwing them away! I was extra excited to see that they can actually even last for a month or two, and loved your suggestions for using them (especially with an autumn salad or sweet potato soup – yum)! Thank you so much!
Great idea to boil them in salted water so the salt really soaks in. This is my favorite part about carving a pumpkin. Such a yummy snack.
I also use a little dab of teriyaki sauce, Worcestershire sauce or Franks red hot sauce in a bowl covered with Saran Wrap when they are dry before baking. A little more savory for the games !!!
I remember eating pumpkin seeds for the very first time as a kid and my mind was BLOWN! That memory is seared into my brain and think of it every time I see them!
Such a delicious fall snack! :)