These roasted pumpkin seeds use one simple trick to ensure addictively crunchy pumpkin seeds every time! They are a great and healthy snack that the whole family is sure to love.
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If you have been tossing your jack-o-lantern's guts into the trash, then you have no idea what a delicious treat you have been missing.
If they are made correctly, roasted pumpkin seeds are a snacker's dream come true. They can be seasoned in almost any way imaginable and they are one of the rare foods that are both delicious and good for you!
For years I used to try making roasted pumpkin seeds, but they always turned out fibrous and lacked the crunch I was looking for. That all changed when I discovered the one step that I had been missing ...
Boiling the seeds before baking them!
Such a simple step makes all the difference in the world! So, if you've been let down with homemade roasted pumpkin seeds in the past, give this recipe a try and prepare to have your mind changed.
The ingredients for homemade crunchy roasted pumpkin seeds are super basic. If you want to try different flavor combinations be sure to read on for some other suggestions.
- Fresh Pumpkin Seeds - This recipe calls for 2 cups of pumpkin seeds which is about 2 large pumpkins worth. You can easily scale the recipe up or down for more or less seeds.
- Oil - I suggest olive, avocado, or my personal favorite butter flavored coconut oil!
See the recipe card for quantities.
Basic salted pumpkin seeds are really irresistible, but if you want to make some with some more interesting flavors here are some great (and delicious) ideas to get you started:
- Cinnamon - Simply toss the seeds into a mixture of 1 teaspoon cinnamon and ¼ cup of sugar or sugar substitute sweetener (I use Monk Fruit) immediately after the oil, then bake them according to the instructions.
- Cajun, Ranch, or Tajin seasoning - after spreading on the baking sheet, toss with seasoning to taste
- Popcorn seasoning - This is probably my favorite because it's so easy and versatile. I prepare the seeds as written on the recipe card, then season them with Orville Redenbacher's popcorn seasoning right before serving. They come in a ton of flavors including both sweet and savory options, but my favorite is white cheddar!
To make these roasted seeds you will only need a few basic pieces of equipment:
- A pot for boiling the seeds
- A colander for rinsing the seeds
- A large sheet pan
- Parchment paper or a silicone baking mat (affiliate)
The hardest part of making roasted pumpkin seeds is getting them out of the pumpkin 🙂 Check out this post for some tips for easily getting the seeds out of your pumpkin!
Rinse the pumpkin seeds under cold running water. Remove any pieces of pumpkin pulp that haven't come loose.
Place the rinsed seeds in a large pot of salted water and bring it to a rolling boil over high heat. Boil them for 15-20 minutes.
While the seeds are boiling preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
Drain the water from the seeds. Toss the seeds in the oil and salt.
Transfer the pumpkin seeds to your prepared baking sheet.
Tip: Make sure that your seeds are in an even layer on the baking sheet. This ensures that they are cooked evenly and are all nice and crunchy when finished.
Bake the seeds in your preheated oven for 40-50 minutes stirring them halfway through.
Tip: After several reviewers reported that their seeds were burning, I retested this recipe. The cooking times and temps listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
When the seeds have finished baking, season them with additional salt or seasoning of choice and allow them to cool for a few minutes before enjoying!
After the seeds have cooled completely you can transfer them to a storage container with a tight-fitting lid where they will keep for up to two weeks at room temperature.
Pretty much any variety of pumpkin will have seeds that are perfect for roasting. You just want to ensure that the seeds come from mature (fully ripe) pumpkins. In addition to pumpkins, you can also roast butternut and spaghetti squash seeds!
With this recipe soaking is unnecessary.
It may seem counterintuitive, but drying pumpkin seeds before roasting them does not result in crunchier seeds. Boiling the seeds before roasting helps to break down some of the fibrous parts of the seed resulting in super crunchy seeds!
- After several reviewers reported that their seeds were burning, I retested this recipe. The cooking times and temps listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
Best Roasted Pumpkin Seeds
- Rinse pumpkin seeds and remove any bits of pumpkin pulp that haven't come loose.
- Place the rinsed seeds in a large pot and fill with water and 1 teaspoon of salt. Bring to boil over high heat and allow to boil for 15-20 minutes. While the seeds are boiling, preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
- Drain the pumpkin seeds and toss them with the oil and remaining 1 teaspoon of salt. Stir until they are well coated.
- Spread the seeds into an even layer on the prepared baking sheet and transfer to the oven.
- Bake for 40-50 minutes, stirring the seeds halfway through. The seeds are done when they are deep golden brown. **Update - After hearing from many of you that your seeds were burning, I retested this recipe. The cooking times listed still worked perfectly for me. However, I suggest checking the seeds and stirring them every 10-15 minutes until they are golden brown. If your oven tends to run hot, you may want to decrease the baking temperature to 375°
- Season with additional salt or seasoning of choice if desired.
- Allow to cool slightly and then enjoy immediately or transfer to a storage container to enjoy later.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.