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Cheesy Pumpkin Seeds

Italian cheese enhances almost any food, including roasted pumpkin seeds! For variations try BBQ Pumpkin Seeds or Sesame Pumpkin Seeds.


  • 1 cup cleaned raw whole pumpkin seeds
  • 1 tablespoon plus 1 teaspoon fine sea salt
  • 1 tablespoon extra virgin olive oil ( EVOO)
  • 2 teaspoons grated cheese (Parmesan or Pecorino Romano)
  • 1 teaspoon onion powder
  • A pinch of cayenne pepper


Pre-heat the oven to 375ºF.

In a small saucepan, bring 4 cups water, the pumpkin seeds and 1 tablespoon salt to a boil. Simmer for 10 minutes, then drain. Pat the seeds dry between layers of paper towels.

Toss the seeds with the EVOO and remaining 1 teaspoon salt. Spread in a single layer on a greased, foil-lined baking sheet. Roast until golden, 10-12 minutes.

Combine the cheese and seasonings in a small bowl and toss to coat the pumpkin seeds. Roast for 5 minutes more.

Rachael Ray