Pumpkin seeds are easy to roast
Last minute lady

How to Roast Pumpkin Seeds

Roasting pumpkin seeds is about the easiest thing you can do and they taste really yumo-licious! They’re good for you too! Pumpkin seeds are a good source of iron, zinc, essential fatty acids, potassium, and magnesium. It’s a good way to make use of the insides of that Jack-o-Lantern you are probably carving up for Halloween right about now! Here’s what you do:

Take all of the seeds out of the pumpkin with a big spoon or your hands. Put the seeds into a colander and run water of them while you pull off all of the pumpkin pulp and strings from the meat of the pumpkin. Once the seeds are clean, toss them with some EVOO and salt, or something super tasty like Worcestershire sauce and spread them out onto a baking sheet or pan. As you can see, I used a pie plate and it worked well. Put the seeds in the oven which was preheated to 350 and let slowly toast for about 30-40 minutes. Check on them once or twice and give them a little shimmy and a shake to make sure they toast evenly. Take out when just starting to brown. Kids love them too!

Pumpkin seeds are easy to roast

49 Responses to “How to Roast Pumpkin Seeds”

  1. Dear Rach,
    I too have been roasting pumpkin seeds for my now grown children every year at holidays and they loved them roasted in butter. (I’m 51 so i’ve been roasting for awhile.) We didn’t know about evoo at the that time in our lives. They didn’t even care to carve the pumpkin they just couldn’t wait until I got those seeds out. All their friends thought they were crazy until they tasted those yummy seeds. You are right Yumooo! They never dreamed the seeds were heathly for them they just loved them, as well as did I. Also I love your show and your magazine. Thanks girl.
    D’borah De Libertis

  2. Kathy says:

    I thought you had to let them set and dry out. Man I sure do learn a lot from you. Iv even let them set and dry out for 2 days! I can’t wait to try it your way.

  3. Rebecca McBean says:

    I like the EVOO idea, that’s a great way to keep them from sticking to the pan. We have always soaked our pumpkin seeds over night in sea salt water and they come out very yummy.

  4. Kat Hartman says:

    I loved this idea. I’ve been wanting to try roasted pumpkin seeds for a long time. Been looking for the lemon-basil cream pasta you made with Michael Buble this week but it isn’t on the website yet. Will it be here next week. Thanks mucho!

  5. BreMcC says:

    Hey, my husband and I roasted our pumpkin seeds by tossing them in the slightest bit of EVOO (just so they’re damp), and then put cinnamon and splenda on them (obviously you could use sugar, we’re just trying to be “good”). They turned out great!! LOVE LOVE LOVE your show! (I made that Thai-ish shrimp recipe you did a couple weeks ago, and my hubby loved it.)

  6. christy says:

    I’ve tried roasting pumpkin seeds twice and it seems like both times they’ve come out a little chewy after a few crunches. even though i’ve followed the directions to a T. any thoughts?…

  7. pam wills says:

    i also love to roast pumkin seeds …my children love them and we do many different flavors… anyway i soak mine first for about 12 hours in whatever flavor we enjoy and it works very well also

  8. jackbauer24 says:

    on thurs Nov 1st you were making a soup. aka
    called stoop i missed the recp.. anyone catch that show..

  9. Staci says:

    I have been roasting pumpkin seeds since i was a little girl and now i do it for my own husband and kids and they love it. usually i let them dry out for a couple of days after washing them off but i like your idea better and will remember to try it next year and pumpkin seeds are awesome!!!!

  10. Rita Bell says:

    I’m trying to find the receipe for meatballs made with milk soaked bread. Where do I look. It was featured on the show a week or two ago

  11. in Georgia says:

    I think chewy seeds come from
    1. the variety of the pumpkin
    2. the temp of the oven.

    I find that slow roasting provies the crispest seeds. This insures the inside gets dry before the outside burns.

    I soak the seeds in salt water overnight.
    Then I spray my stone with oil. I then sprinkle them with popcorn salt. I then roast them on 325 until they can’t take it anymore.


  12. Roshanak says:

    Dear Rachael
    we roast pumpkin seeds with lemon juice & salt , like other dried nuts in Iran ,
    I really love your show & watch it from hotbird satelite in Iran .

  13. Missy says:

    We have a yearly tradition at our house. We season the pumpkin seeds with garlic powder, butter and celery seed. The KIDS LOVE them!

  14. Debi says:

    Every year when we carve our family pumpkin, we sprinkle the inside of the pumpkin with nutmeg, cinnamon and any other sweet spices we have in pantry. When we light the jack-o-lantern you can smell the sweet scents all around.

  15. Raelynn says:

    I just wanted to say I roast my pumpkin seeds straight out of the pumpkin, we don’t wash them or anything just get off as much of the “goop” as possible but it leaves a good flavor to them, just add salt and roast at about 325. VERY TASTY!

  16. Lucia says:

    My mother; who was Italian and never wasted any sort of food roasted pumpkin seeds for us years ago. Today I spray w/veg on a cookie sheet and roast them that way. In Spain at movie theaters instead of candy they sell all sorts of seeds for snacking.

  17. Samantha says:

    I was taught by my mother how to roast seeds and I stated roasting even before my kids were born. I was taught to place rinse seeds on the cookie sheet, sprinkle with salt and put in the oven at 350 until the browness of your liking. They are usually all gone with in a day!

  18. Kim says:

    I missed this show and just found this recipe. I usually roast pumpin seeds also.. What exactly is the EVOO?.. Never heard of it before and it sounds like it makes them very tasty.

    Let me know when you can.



  19. Kim from Orangevale, CA says:

    EVOO is Rach’s word that has been added to the dictionary. It is short for extra virgin olive oil.

    I also have been roasting seeds for years. I melt a stick of butter on a cookie sheet in a hot oven about 450-500. Then add the seeds which I don’t rinse…the bits of pulp add flavor. I do pull out the stringys and chuncks though. I season them with garlic powder and seasoning salt. Stir them with a spatula a couple of times and remove when toasted to your liking. My family loves them!!

  20. Lisa says:

    I used to dry the pumpkin seeds but they really come out much yummier wet .. I pour some EVOO, sea salt & pepper on them & toast them in the oven until they’re brown. They are not only yummy but filling too! I have (OK, had, I ate them all) .. a baggy full of them in my desk at work & a few mouthfulls here & there tide me over till lunch.

  21. Rebecca says:

    I’ve made the mistake of leaving out my pumpkin seeds for a day now. Now that they are beyond dry, how can I best use them?

  22. Erin says:

    Its much better when you leave the seeds wet. The more pumpkin pulp on them the better the flavor, add butter and sea salt…SOOOO YUMMY. When Halloween is over I go around to neighbors who didn’t carve out all there pumpkins and ask if I can have them to make more roasted seeds. I am addicted.

  23. Bonnie says:

    Hi, here’s my quick receipe in making toasted pumpkin seeds. Rinse and pat them down with a paper towel. Spray PAM cooking spray on foil paper and sprinkle salt on them and roasted them in the toaster oven. Toss them as they are getting golden brown. My kids and granddaugher just LOVE them!

  24. Amanda says:

    Hey Rachael,
    I am new at roasting pumpkins but I clean mine, dry them off good and then I sprinkle with cinnamon and brown sugar, and one I soaked in hot sauce and sprinkled with hot pepper flakes. My husband loves spicy foods and loves my hot seeds.

  25. Angie says:

    I love toasting pumpkin seeds. This year my friend passed along the idea of boiling them in salt water before toasting them. It was great!! The flavor was deeper.

  26. Natalie says:

    My Grandma used to make the best pumpkin seeds…Rest her soul…
    she used to put some hot homemade pimenta sauce on them before the went into the oven…

  27. NAN says:


  28. Kristeena says:

    I wanted to start a new tradition with my 9 years old sister for halloween this year since we both now live in the same town. Pumpkin craving sounds fun, pumpkin seeds are the double kudos!

    RR, I wanted to thank you for being this wonderful cooker. I became a better cooker after I learned about you years ago!

  29. Becky says:

    All I have to say is yum-o!

    My mouth is watering.

    Find your gold star at goldstarmoms.blogspot.com

  30. emily gailey says:

    You rock rachael

  31. Mary S says:

    Roasting pumkin seeds is a family tradition. This year, due to a cardio event and change in our diets, we had to find a new way to roast them without salt. We used a very little amount of EVOO and Mrs. Dash seasonings (original) and they came out delicious. My husband took them to work and everyone wanted some. It was a hit.

  32. TOM PIRAINO says:


  33. Jeanette Carles says:

    Numies people…I have always loved pumpkin seeds and have always roasted them. Even in Brooklyn, NY you can find pumpkins. Sweet for the kids and salty, spicy for the adults. Now the bigger challenge is the seeds in spagetti squash. I gave up after I pulled them out of my hair and up my shirt sleeves…so I throw them in with the “sketies”. It’s a matter of taste. I love them, but my husband turns his nose up. Any ideas to make it more attractive? I grow them myself and usually add my own “maters” and basil, garlic and oregano. Funny the squash form before the tomatoes ripen so squash is a holder for me. By the way I’m in PA now so I have a garden to grow more.

  34. Sandra says:

    I tried printing your recipe for roasted pumpkin seeds but I need a magnifying glass to read it. Is there somewhere I can find a printable/readable copy?

  35. LIZ says:

    LIZ IN VA.

  36. JulieCC says:

    I always boil mine in some salted water for about 10 minutes. This helps get rid of the strings, and “cooks in” the salt. Then I blot them dry and let them dry out overnight. I then coat them with a mix of 1/2 butter and 1/2 EVOO and whatever seasoning I feel like at the time. They come out crunchy, tasty, and don’t last long!

  37. Minnie says:

    Sandra instead of printing straight from the site I open up “Word” and then copy the recipe to it. Then I can make the print any size and can keep several recipies with out printing everyone. Just go back and read my favorites.

  38. Pam says:

    I’ve been looking all over the site for the baked green beans that you did on the mini recipes you do midway thru the show. I would consider them an appetizer like you can get at TGIF’s, but I haven’t been able to find it. The show date was 10/1. If any one has it please let me know

  39. cassie says:

    I can remember roasting pumpkin seeds since I was a little girl, my husband didn’t try it till a couple of years ago. I use OLDBAY and butter.

  40. Michelle H says:

    We make pumpkin seeds every year and we make one batch with regular salt and one with morton hot salt!!! Awesome, people eat 5-6 pumpkins worth of seeds in one night.

  41. Kathi M says:

    I see a lot of posts for garlic powder and seasoning salt…any reason why you do this instead of using Garlic Salt?

  42. Carla Dobson says:

    Hello All,

    I was given 3 pie pumpkins at the pumpkin farm. Are these okay to use to make roasted seeds?

    Thank you.

  43. leslie says:

    Worcestershire sauce sounds good. Equally easy and delicious- I spice mine up with Chili powder and a little cayenne pepper in the EVOO.

  44. Shawn Vaughn says:

    I am roasting mine now…Im trying butter and Bojangle’s French Fry Seasoning. Will let you know how they turn out…

  45. Karen Thompson says:

    I told my husband it was so cool that you featured “roasting pumpkin seeds” on your show, you are never afraid to go against the grain and do something different. We followed your recipe and they came out FAB! We have been making them for years but they have never tasted this good. You Rock!

  46. Christine Mennillo says:

    I am roasting pumpkin seeds for the first time. My family and I can’t wait to eat them. :)

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