These roasted pumpkin seeds are the perfect crunchy snack to make after carving your Halloween pumpkin. It’s easy to make this pumpkin seed recipe with tasty results!

More fall snack recipes we love include cinnamon baked apple chips, soft pumpkin cookies and this Halloween veggie tray.

Bowl of roasted pumpkin seeds.

This post may contain affiliate links. Read disclosure policy.

Table of Contents

Perfect Roasted Pumpkin Seeds Recipe

Before you ditch your jack-o-lantern pumpkin this year, make roasted pumpkin seeds and homemade pumpkin puree to use in all your favorite pumpkin recipes. Both are 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! Roasting pumpkin seeds are so yummy and make the perfect, healthy fall snack. We used one small pumpkin for this recipe, but any size pumpkin will work just double the recipe!

Recipe Ingredients

Scooping pumpkin seeds out of pumpkin.

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.

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:

How to Roast Pumpkin Seeds

how to roast pumpkin seeds
  1. Boil pumpkin seeds before roasting. Place pumpkin onto parchment paper or newspaper. Separate the seeds and rinse them in a colander. Boil pumpkin seeds with salt to infuse the flavor and remove any extra membranes.
  2. Dry seeds for roasting. Spread seeds on paper towels in a single layer to dry. If you have time, leave them out overnight. 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. Add seasonings. 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. Roast. I like to roast 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.
Pumpkin seeds drying on paper towel.

Storing Tips

  • Storing roasted pumpkin seeds: 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!
  • Freezing: You can also freeze pumpkin seeds! Cool completely then store the roasted pumpkin seeds in the freezer for a few months.
Roasted pumpkin seeds on baking sheet.

More Fall Snack Recipes

roasted pumpkin seeds

Roasted Pumpkin Seeds

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
These roasted pumpkin seeds are the perfect crunchy snack to make after carving your Halloween pumpkin. It's easy to make this pumpkin seed recipe with tasty results!
Print Pin This! Rate

Video

Ingredients 

  • 1 cup raw pumpkin seeds
  • 1 Tablespoon fine sea salt , plus more to taste
  • 1 Tablespoon salted butter , melted

Instructions

  • Boil pumpkin seeds. In a pot of water, boil 1 cup pumpkin seeds and 1 Tablespoon salt over high heat 15 minutes. Drain water and lay seed evenly on paper towel-lined plates to dry. 
  • Prep pan. Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up. 
  • Toss with butter. In a medium bowl, toss together the seeds and 1 Tablespoon butter until well coated. Sprinkle with extra salt, if desired. Spread seeds evenly on the baking sheet.
  • Roast. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tip: You can use a seasoned or garlic salt if preferred. Feel free to mix in any other spices of choice. 
Storage: The seeds will last in an airtight container or bag 1 to 2 months at room temperature, and even longer in the refrigerator.

Nutrition

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.

Recipe FAQs

Can I roast seeds from other vegetables?

Absolutely! Try roasting the seeds from other winter squashes, like butternut, spaghetti squash, or even delicata squash. The recipe stays the same.

Why are my roasted pumpkin seeds chewy?

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.

Are the pumpkin seed shells okay to eat?

Yes! They add some crunch, fiber and are edible, but if your prefer you can hull the seeds after roasting. Just bite into them and use your teeth to pull the outer shell away.

Do pumpkin seeds need to dry before roasting?

Yes. You can either towel dry them or leave them to dry overnight. If you have dried them overnight they will roast quicker but only my a few minutes, so pick whichever drying method works with your schedule!

How to use roasted pumpkin seeds?

Once your roast your pumpkin seeds, you will discover they can be used in so many ways! Add as a topping on a big fall salad or sprinkle on top of a bowl of sweet potato soup or creamy pumpkin soup. Use as an ingredient in trail mix or mix them in with homemade granola!

Roasted pumpkin seeds in bowl.