How to Roast Pumpkin Seeds

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Fall is the season for carving pumpkins, pumpkin pie, and roasting pumpkin seeds. Roasted pumpkin seeds are a popular snack during this season of the year. They are easy to roast and the kids will think it is fun to actually eat the seeds they clean out of the pumpkin.

The step-by-step instructions below will show you how to roast pumpkin seeds using regular salt. There are recipes for roasting pumpkin seeds that call for different flavorings but you can also just experiment with your own favorite seasonings to create your own unique flavor. Try different combinations of seasonings to create roasted pumpkin seeds that satisfy your taste.

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Roasting Pumpkin Seeds | Microwave Pumpkin Seeds | Storing Pumpkin Seeds
Pepitas (Roasted Pumpkin or Squash Seeds)

Preheat oven to 300º F. Separate the seeds from the pumpkin strings. Thoroughly wash the pumpkin seeds.
Per 1 cup of clean pumpkin seeds, you will need: 1 Tbsp. of vegetable oil and ½ to 1 tsp. of salt (adjust to your taste).
Cover seeds with oil and mix well.
Spread oiled seeds in a single layer onto ungreased cookie sheet.
Sprinkle desired amount of salt onto seeds. Experiment with your favorite seasoning salts.
Place pumpkin seeds in preheated 300º F oven until browned, approximately 45 - 55 minutes. Stir/shake in 5-10 minute intervals to prevent burning.

Microwave Pumpkin Seeds

When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.

Storing Pumpkin Seeds

If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air tight container. When refrigerated, expect the seeds to last for one to two months at peak freshness.



- Pumpkin or squash seeds

- Olive or canola oil

- Salt

- Chili powder, garlic powder
or other seasoning (optional)

  • Scoop the seeds and pulp from the seed cavity and rinse off the pulp. Drain.
  • For each cup of seeds, add 1 tablespoon of olive or canola oil and 1/2 teaspoon salt.
  • Mix until seed are all coated. Add, if you wish, chili powder, garlic powder or other seasoning.
  • Spread on a baking sheet and bake 30 - 40 minutes at 350, stirring occasionally.
  • If you have only a small amount to roast or want to avoid using oil, sprinkle seeds with salt and toast in a large heavy-bottomed skillet over medium heat, stirring frequently, until lightly browned. Be watchful to prevent burning.
  • Serve as a snack or add to salad or soup for added crunch.

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