Snacks Vegetarian

Roasted Pumpkin Seeds

Posted by Annie on October 27, 2020
Overhead photo of roasted pumpkin seeds in a bowl and on a sheet pan
Just Show Me the Recipe

Hey! You carving the pumpkin! Step away from the garbage can!

Don’t throw those seeds away. If you haven’t tried roasting your own pumpkin seeds, you’re seriously missing out.

I’m sure you’ve probably had the bagged pumpkin seeds, which are… okay in a pinch, I guess? They’re just kinda boring and lackluster though. When you roast your own, you get crispy shells, and an amazing nutty flavor. They just taste like Halloween to me because we always roasted them when we were kids right after we carved pumpkins.

I have to admit that I often like to leave a little bit of the pumpkin flesh attached to the seeds because I really like the way it crisps up. If that’s not your thing, you can totally rinse them clean though.

Closeup shot of roasted pumpkin seeds

Our family goes through these so quickly that I actually had to find a source for more seeds because you can usually only get one to two cups of seeds out of each pumpkin, depending on size. Luckily I was able to find raw pumpkin seeds on Amazon, so I can keep making them throughout the fall!

Also, it needs to be said that I usually roast my seeds with Lawry’s Seasoned Salt because that’s the way my parents always did it, but you can flavor these with literally anything. Curry, lemon pepper, cinnamon sugar… Whatever tastes good to you. I honestly don’t think you can go wrong.

The real task will be seeing if you can resist finishing them in one sitting

Roasted Pumpkin Seeds

Servings: 4
Closeup photo of roasted pumpkin seeds in a bowl


  • 1 cup pumpkin seeds
  • 2 Tbsp melted butter
  • 1 Tbsp Lawry's Seasoned Salt


  • Preheat oven to 350 degress, Convection if possible.
  • If you're using fresh pumpkin seeds, put them in a colander and rinse them, removing the flesh. (I like leaving some of it on, but that's just me.) If you're using the purchased raw seeds, boil them for about 8 minutes until they've softened a bit, then drain them into a colander.
  • Once the seeds have been rinsed or boiled, pat them dry with paper towels or a tea towel.
  • Combine the melted butter and seasoned salt in a small bowl.
  • Put the seeds in a large bowl, and thoroughly stir in the butter and salt mixture until the seeds are completely covered. Take this time to add more seasoning if needed. I usually like mine to be super salty.
  • Spread the seeds evenly on a sheet pan and bake for around 30 minutes or until the seeds start to brown.
  • When you pull the seeds out, they might seem like they're still a little soft, but they will crisp up as they cool on the pan.
  • Store at room temperature in an airtight container. I have no idea how long they'll keep. We've never had them last for more than a few days!

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