Roasting Pumpkin seeds is an absolute must when dealing with your pumpkins this year. Save the seeds when carving your Jack-O-Lanterns and enjoy this healthy crunchy snack by following this super easy step-by step guide to roast pumpkin seeds.
I have fond memories of carving pumpkins as a child and saving the seeds for roasting. In fact did you know that you can leave your pumpkin seeds out all day and even overnight before you start roasting them? This time saving hack means you can really reap the benefits of a full out pumpkin carving party the day after.
Our family loves to get their hands into the pumpkins to dig out the guts and separate the seeds in preparation for pumpkin carving. It’s the sign that pumpkin pie, toasted pumpkin seeds and of course yummy chocolate treats are to come as we celebrate the holidays together.
I just like to make sure that the kids have clean hands and the pumpkins come in before the frost so I can make a batch of pumpkin puree for the freezer. This has to be my favourite way to preserve my pumpkins for baking. I’ll share more with you about all the different ways to preserve your pumpkins at the bottom of this post.
Roasting pumpkin seeds is an easy activity to add to your Halloween/October celebrations. Get creative with different seasonings and enjoy sampling them together as a family.
For now, lets get to the meat of the post where I share with you how to roast your pumpkin seeds for a healthy delicious snack.
How to Roast Pumpkin SeedsJump to Recipe
Roasting Pumpkin Seeds
The easiest way to gather pumpkin seeds is when your carving jack-o-lanterns or making pumpkin puree. The first step is to cut into the pumpkin and separate the seeds from the guts. Place them in a separate bowl.
If you don’t currently have pumpkins to carve to remove the seeds, then you can buy them from the store to roast.
I’ve done this when I wanted toasted pumpkin seeds to top a salad in the spring or summer time when my fall seeds are all eaten up.
You may not no this, but you can leave your pumpkin seeds sit out for hours or even overnight. Once seeds are dry just place in an airtight container or ziplock and store in the fridge until ready to roast.
Rinse the seeds with cold water in a colander like this super turquoise one!
Pat dry with a towel, not with paper towel. Paper towel causes the seeds to stick together and makes a mess.
Preheat the oven to 350.
Roasted Pumpkin Seeds Seasoning
To season seeds (optional) before roasting, remove the towel from the bowl and toss with a fat like oil, butter or even bacon grease.
Toss the seeds with seasoning mixture like salt and pepper, cinnamon sugar, pumpkin spice seasoning and salt.
Try experimenting with seasoning mixes you already have in your pantry! Add the seasonings above to your pantry easy with some of my favourites below.
Try sweet roasted pumpkin seeds like cinnamon sugar pumpkin seeds in this recipe.
How to Roast Pumpkin Seeds in the Oven
Roast in the oven for 12- 15 minute.. Lay seeds in a single layer on lined or lightly greased cookie sheet. Remove from oven every 5 minutes to toss by using a spatula to encourage even browning. When the seeds start to smell nutty and have a golden brown color, they are ready!
If you find that your pumpkin seeds are often burnt and not nice and evenly toasted, then you can boil them in salt water prior to roasting.
Boiling pumpkin seeds in salted water by allowing them to simmer for about 10 minutes will help the seeds roast evenly.
Here’s my go to recipe for roasting pumpkin seeds. Toss raw pumpkin seeds season with olive oil, kosher salt, 1/4 tsp garlic salt, paprika and pepper.
Roasted Pumpkin Seed Recipe
Roasted Pumpkin Seeds Recipe
- Baking Pan
- parchment paper
- Large Spoon
- 1 1/2 C Raw Pumpkin Seeds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- While carving pumpkin for baking or for Halloween, remove seeds from the guts
- Rinse seeds with cold water through a colander
- Dry pumpkin seeds using a dish towel in a bowl
- Remove towel from the bowl and toss seeds with olive oil and seasons
- Line a cookie sheet with parchment or tinfoil
- Lay seasoned pumpkin seeds in a single layer on the cookie sheet
- Bake at 350 for 15 minutes
- Remove from oven every 5 minutes and retoss for even browning
- After 15 minutes, or when seeds are browned and smell nutty let cool
- Store pumpkin seeds for up to 2 weeks in an air tight container
Store Pumpkin Seeds in an air tight container like a mason jar or plastic container for up to 2 weeks.
BONUS: Save Pumpkin Seeds for Planting!
Make sure to save your pumpkin seeds when pureeing your pumpkins or carving them for Halloween. Pumpkin seeds are super easy to plant. In fact, we fed our pumpkins directly to the cows last year and had pumpkins growing in the same pen in the spring!
Save your seeds from your pumpkins by separating the seeds from the guts in a separate bowl. Dry them on the counter on a piece of paper towel. Once seeds are dried then you can store them in a brown paper bag for the spring.