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White bowl full of roasted pumpkin seeds
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5 from 14 votes

Roasted Pumpkin Seeds

This roasted pumpkin seeds recipe is super easy to make. Don't throw away those seeds after carving your pumpkins. Make homemade roasted pumpkin seeds!
Prep Time15 mins
Cook Time45 mins
Cooling Time10 mins
Total Time1 hr 10 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: crunchy, healthy, savory
Servings: 8 people
Calories: 103kcal
Author: Matt Taylor


  • spoon
  • baking sheet
  • parchment paper or silicone baking mat
  • Bowl


  • 1 cup roughly pumpkin seeds
  • 2 tsp. of oil canola, vegetable, olive, etc
  • salt to taste
  • garlic powder optional
  • nacho cheddar seasonings optional
  • ranch seasonings optional


  • Preheat the oven to 300 degrees F. (148C) Then take your seeds and rinse them off removing as much pumpkin guts/stings, etc, as possible. Then make sure to dry them.
  • Next place them in a bowl and add 2 tsp. of olive oil, canola oil, melted butter, etc. Use a spoon or fork to make sure the seeds are nice and coated.
  • Now add your seasonings. I like to add salt and garlic powder and sometimes popcorn seasonings like ranch or cheddar cheese. You may want to add chili powder or cayenne pepper for some kick. Maybe some smoked paprika as well.
  • Spread out the seeds on a baking sheet lined with parchment paper or a silicone mat, those aren't necessary but I always like to use them.
    Now bake them at 300 F for 15 minutes then remove the pan and stir the seeds. Repeat that a few more times until nice and golden brown on the edges. Let them cool for a few minutes before transferring them to a serving dish. Add more seasonings as desired. Enjoy!



roasted pumpkin seeds nutritional facts