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Home » Blog » Holidays » Halloween » How to Roast Pumpkin Seeds (and season them)!

How to Roast Pumpkin Seeds (and season them)!

Sep 6, 2021 · Modified: Nov 16, 2021 by Pam Dana · This post may contain affiliate links · Leave a Comment

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Pumpkin-Seeds

Learn How to Roast Pumpkin Seeds, plus tips on cleaning and seasoning them to perfection! Plus, I’ve got 4 different fun seasonings for you to choose from on top of the traditional way of seasoning them! Your pumpkin carving tradition just got an upgrade!

4 white bowls of differently flavored pumpkin seeds that have been cooked.

Fall is near!! I am beyond ready for all the fun Autumn traditions and cooler weather! No more throwing out your pumpkin seeds this Fall! Today I am sharing the best ways to clean, season, and roast your pumpkin seeds! My husband LOVES Pumpkin Seeds and Pine Nuts in the Fall, so I was pretty much forced to learn all the best ways to prepare and flavor them! We started dating at the beginning of the Fall season and some of my earliest memories of him are of him eating Pumpkin Seeds and Pine Nuts! And now our whole family loves to enjoy them!

Looking for a few more fun fall recipes? Make sure and check out our Pumpkin Dump Cake, Crockpot Cinnamon Apples, Pumpkin Cheesecake Puffs, and 60+ Pumpkin Flavored Recipes!

Now, let’s just jump into making some roasted pumpkin seeds!

A large knife cutting around the stem of a pumpkin.

HOW TO CLEAN A PUMPKIN

For easier cleanup, I suggest putting something under your pumpkin as you clean it out. Either a large sheet pan or cover the table in a disposable table cloth that you can just roll up and throw away after.

Start by cutting around the stem of the pumpkin and set it aside.

Use a pumpkin scraper or metal spoon to gather and scrape the seeds from the sides of the pumpkin, until it’s completely clean. Collect all the pumpkin seeds in a bowl.

A metal scooper full of the seeds and strings being scooped out of a pumpkin.

HOW TO GET THE STRINGS OFF OFF THE PUMPKIN SEEDS

When you first scoop all the pumpkin seeds out of the pumpkin, a lot of the pumpkin seeds are going to have stringy pumpkin insides stuck to them. There is a super-easy way to separate the seeds from the pumpkin strings.

Just rinse the seeds under cool water and the seeds will separate from the pumpkin strings. You can also fill your bowl of pumpkin seeds and pumpkin strings with cool water and use your hand to stir them in the water and the seeds will separate and float to the top.

HOW TO PREPARE PUMPKIN SEEDS TO BAKE THEM

Before your pumpkin seeds are ready to bake, you’ll need to make sure they’re completely clean. After I’ve separated the seeds from the pumpkin strings, I like to rinse them one more time in a colander.

Make sure to look through them and remove any bad seeds and any remaining pumpkin strings.

Pumpkin seeds on a paper towel with a hand patting them dry.

After they are well cleaned, lay them out on a paper towel and pat them dry with another paper towel. Then spread them out on a baking sheet and allow them to dry overnight. You want all the moisture gone before you cook them.

DO YOU NEED TO PRE-BOIL THE PUMPKIN SEEDS?

You do not have to pre-boil the pumpkin seeds prior to baking them. However, if you like a saltier-tasting pumpkin seed, then I do recommend quickly boiling them in salted water. Boiling the seeds in salted water, helps the salt flavor soak into the center of the pumpkin seed.

HOW TO ROAST PUMPKIN SEEDS

Regardless of how they are flavored or how many seeds are being roasted, you’ll want to cook them in a single layer at 350 degrees for approx 15-20 minutes. You’ll want to keep an eye on them, because depending on the size of the pumpkin seeds they may cooker faster or slower. They’re done when they are lightly brown on the top.

Also, keep in mind that everybody likes their seeds cooked differently. I like mine with a TINY bit of chew left. But, some people prefer them crunchy. It will not ruin the seeds if you open and check them a few times!

A white bowl of pain raw pumpkin seeds.

Start by separating your pumpkin seeds into separate bowls, so you can flavor them differently. Below I have some different recipes for seasonings that you’ll want to check out!

After you season them, lay them out on a sheet pan in a single layer.

Raw, but seasoned pumpkin seeds on a pan.

HOW TO SEASON PUMPKIN SEEDS

Below I’m going to share a handful of our favorite flavorings for pumpkin seeds! I’m sure you’ll love at least a few of them!

Traditional Pumpkin Seed Seasoning

Coat 1 cup raw pumpkin seeds with 1-2 tablespoons of melted butter. Layout the pumpkin seeds on a sheet pan in a single layer and salt to the top of the pumpkin seeds prior to cooking.

A collage of two pics, one show raw pumpkin seeds, with ranch seasoning on them. The right pictures shows them roasted.

Ranch Pumpkin Seed Seasoning

Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil), 2 teaspoons of dry Ranch seasoning.

A collage of two pictures - the pic on the left is a bowl of raw pumpkin seeds with Italian seasoning and garlic powder on them. The bowl on the right shows the seeds roasted in the oven.

Italian Pumpkin Seed Seasoning

Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil), 1 teaspoon of Italian Seasoning, and 1 teaspoon of Garlic Powder.

A collage of two pictures. The picture on the left is a bowl of raw pumpkin seeds with corn starch, cinnamon and sugar on them. The picture on the right shows them roasted in the oven.

Sweet Pumpkin Seed Seasoning

Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of corn syrup, 1 teaspoon of cinnamon, and 1 teaspoon of sugar.

A collage of two pictures. The picture on the left shows raw pumpkin seeds with cayenne and garlic powder on them. The picture on the right shows them roasted in the oven.

Spicy Pumpkin Seed Seasoning

Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil) and 1 teaspoon Cayenne Pepper and 1 teaspoon Garlic Powder.

CAN PUMPKIN SEEDS BE EATEN RAW?

They can! But, in my opinion, they taste 10x better roasted! But, I do sneak a few raw ones when I’m preparing them to roast!

4 white bowls of differently flavored pumpkin seeds that have been cooked.

What flavor are you most excited to try? We generally have enough after our family carves pumpkins to make large batches of all of the flavors! That way we can all enjoy the variety!

Looking for this recipe and tutorial in a printable version? Look no further!

4 white bowls of differently flavored pumpkin seeds that have been cooked.
Print Recipe

Roasted Pumpkin Seeds

Learn how to clean and roast pumpkin seeds! Plus learn 4 different flavoring recipes!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Snack, treat
Servings: 5 people
Calories: 514kcal
Author: Over The Big Moon

Ingredients

  • 5 Cups Pumpkin Seeds Cleaned

Traditional Pumpkin Seeds

  • 2 tbsp Butter
  • 1 tsp Salt

Ranch Pumpkin Seeds

  • 1-2 tbsp Olive Oil or Avocado Oil
  • 2 tsp Dry Ranch Seasoning

Italian Pumpkin Seeds

  • 1-2 tbsp Olive Oil or Avocado Oil
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder

Sweet Pumpkin Seeds

  • 1-2 tbsp Olive Oil or Avocado Oil
  • 1 tsp Cinnamon
  • 1 tsp Sugar

Spicy Pumpkin Seeds

  • 1-2 tbsp Olive Oil or Avocado Oil
  • 1 tsp Cayenne Pepper
  • 1 tsp Garlic Powder

Instructions

HOW TO CLEAN A PUMPKIN

  • For easier cleanup, I suggest putting something under your pumpkin as you clean it out. Either a large sheet pan or cover the table in a disposable table cloth that you can just roll up and throw away after.
    Start by cutting around the stem of the pumpkin and set it aside.
    Use a pumpkin scraper or metal spoon to gather and scrape the seeds from the sides of the pumpkin, until it's completely clean. Collect all the pumpkin seeds in a bowl.

HOW TO GET THE STRINGS OFF OFF THE PUMPKIN SEEDS

  • When you first scoop all the pumpkin seeds out of the pumpkin, a lot of the pumpkin seeds are going to have stringy pumpkin insides stuck to them. There is a super-easy way to separate the seeds from the pumpkin strings.
    Just rinse the seeds under cool water and the seeds will separate from the pumpkin strings. You can also fill your bowl of pumpkin seeds and pumpkin strings with cool water and use your hand to stir them in the water and the seeds will separate and float to the top.

HOW TO PREPARE PUMPKIN SEEDS TO BAKE THEM

  • Before your pumpkin seeds are ready to bake, you'll need to make sure they're completely clean. After I've separated the seeds from the pumpkin strings, I like to rinse them one more time in a colander. 
    Make sure to look through them and remove any bad seeds and any remaining pumpkin strings.
    After they are well cleaned, lay them out on a paper towel and pat them dry with another paper towel. Then spread them out on a baking sheet and allow them to dry overnight. You want all the moisture gone before you cook them.

HOW TO ROAST PUMPKIN SEEDS

  • Preheat the oven to 350°F. Coat the bottom of a sheet pan with 1-2 teaspoons of olive oil or avocado.
    Regardless of how they are flavored (see flavor options below) or how many seeds are being roasted, you'll want to cook them in a single layer at 350 degrees for approx 15-20 minutes. You'll want to keep an eye on them, because depending on the size of the pumpkin seeds they may cooker faster or slower. They're done when they are lightly brown on the top. 
    Also, keep in mind that everybody likes their seeds cooked differently. I like mine with a TINY bit of chew left. But, some people prefer them crunchy. It will not ruin the seeds if you open and check them a few times!

HOW TO SEASON PUMPKIN SEEDS

  • TRADITIONAL PUMPKIN SEED SEASONING
    Coat 1 cup raw pumpkin seeds with 1-2 tablespoons of melted butter. Layout the pumpkin seeds on a sheet pan in a single layer and salt to the top of the pumpkin seeds prior to cooking.
    RANCH PUMPKIN SEED SEASONING
    Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil), 2 teaspoons of dry Ranch seasoning. 
    ITALIAN PUMPKIN SEED SEASONING
    Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil), 1 teaspoon of Italian Seasoning, and 1 teaspoon of Garlic Powder.
    SWEET PUMPKIN SEED SEASONING
    Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of corn syrup, 1 teaspoon of cinnamon, and 1 teaspoon of sugar. 
    SPICY PUMPKIN SEED SEASONING
    Coat 1 cup of raw pumpkin seeds with 1-2 tablespoons of oil (olive oil or avocado oil) and 1 teaspoon Cayenne Pepper and 1 teaspoon Garlic Powder.

Video

Nutrition

Serving: 5g | Calories: 514kcal | Carbohydrates: 11g | Protein: 20g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 691mg | Potassium: 548mg | Fiber: 4g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 6mg
Tried this recipe?Mention @OverTheBigMoon or tag #OverTheBigMoon!

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Welcome! I’m Pam, a mom of 3 and a lover of reading, TV, the sun, and Mexican food! Here I love sharing easy everyday recipes, printables, Cricut crafts, holiday fun, and kids activities! Learn more about me over on my About Page or on Instagram! Have a fantastic day!

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