Roasted Pumpkin Seeds Recipe (2024)

We took a different approach this year and boiled our seeds in heavily salted water for about 10 minutes before roasting. It seemed to help with the consistency of crispiness, and certainly with the flavor. My favorite way to season roasted pumpkin seeds is with a good yellow curry blend. (And it makes our home smell amazing!)

I grew up in the Middle East, the daughter of a U.S. diplomat. Among many other wonderful memories, I vividly remember munching on roasted pumpkin seeds seasoned with za'atar and the barest hint of sea salt. That is a truly authentic rendition!

I recommend a lower temperature of 300F or maybe 325F. Mine burned at 350F due to the olive oil, but my second batch was perfect at 300F.

I don't know why every recipe for pumpkin seeds says to wash them in water. I just pull them away from any flesh and leave a little "slime" (AKA pumpkin flavor) on them. Salt and roast at 300 til they just start to brown and crisp. Easier and tastier!

The 25 to 30 minute time range was a bit much. They are delicious but taste a bit on the burnt side. I would target 20 or until they start looking a bit brown.

I had 2 cups of seeds sit out on a baking sheet to dry for about 6 hours. I started following the recipe, but after 7 minutes at 350, they were almost too toasty! I removed them to let them cool a bit and lowered the temperature of the oven to 200. Put them back in for 20 minutes and they came out to perfection. I used garlic powder, Mexican chilli powder, and the kosher salt. Lovely with or without the shell!

Any -and all! - winter squash seeds work here. Don't throw them away! And to lazy me, why not include some of the flesh? It's easier, less time spent, and enriches the final toasted seeds with a charming sweetness you'll look for in the bowl as you munch away on a winter afternoon.

This works with other winter squash seeds, of course, though some don't have such a well developed kernel.

Oh, yeah!

Made exactly per the recipe and they were perfection!

I roasted at 325 for 18 minutes and they came out perfect. Nice and brown and not burnt.

word of caution to avoid silly mistake. I bought what i thought were raw pumpkin seeds at Trader Joes. After roasting and salting them i read the fine print (roasted and lightly salted) :) so watch out. they were white and certainly didn't look like roasted seeds!. second batch i left out th esalt and came out great (but only 20 minutes of rasting necessary).

Was inspired to try this after cooking Halloween pumpkins. The problem is that there must be different pumpkin varietals used for holiday decor vs those used for commercial pumpkin seeds. My small pie pumpkin had large woody seeds. When I toasted them, the initial taste of roasted olive oil and salt was great, the problem is that the seed itself was like chewing on toothpicks! Very different from the small, tender seeds you get in commercial packages. They aren't terrible, but be aware!

Simple, perfect. Added cayenne, cinnamon, and just a bit of sugar. Delicious.

Drying out the seeds is essential. I put them in the oven on the “warm” setting until they were dry. Roasted at 350 for 23 minutes and came out perfect.

I agree that simmering in heavily salted water until the husks become transparent, followed by roasting in the oven until dry and lightly golden creates a crisp, easy to chew shell that is not too tough. Try it!

I thought people saw the air fryer can do anything - so why not? FANTASTIC! Did them at 225 for 15 minutes then oiled and seasoned and a few minutes at 400. Mine has holes in the sides and bottom too small for them to fall through so check on that before trying. It totally blows them around and you get the most perfect result. Go figure 😀

After carving two pumpkins, I cleaned the seeds and got them on a pan when I realized I hadn't measured the seeds! I guesstimated how much oil and salt to put on. Too many seeds to dry on one pan, I spread them out among three pans. Had fun making each pan a different flavor combination. One was a tar, one was smoky salt, and the other Himalyan pink salt. They all ended up a wee bit salty due to my "guesstimating," but they still turned out great. Went w/ 325 per previous comments.

I’ve found lower temp 225/250ish for a longer time (still until browned) makes them crunchy and not shatter into the shards that can poke the inside of your mouth or get between your teeth- a much better texture. Seasoning growing up- Lawry’s seasoned salt- always great. Now will also add anything from the spice cabinet I like on food- Mexican blend/middle eastern spices… even a drizzle of Lea & Perrins once out and cooling is great

Followed the recipe precisely and woohoo!!! My first stellar pumpkin seeds! They vanished before I had even a handful.

Growing up, I had a friend whose mom made the best roasted pumpkin seeds! I begged my mom to make them, and we got the simple recipe. Use a slow (250F) oven. Do NOT clean or wash the seeds...I leave quite a bit of slime on them. Put unwashed seeds on a lightly greased sheet pan, and pour melted butter over; mix well with the seeds. Sprinkle with salt. (This was the early '70s...no "exotic" spices used.) Roast, stirring every 15 mins until crispy. So good and so easy!

Loved, loved adding some cinnamon! Agree it was closer to 300 f and 20 mins.

I roasted at 325 for 18 minutes and they came out perfect. Nice and brown and not burnt.

I used seeds from a kabocha squash. I hate to throw away food, so I keep trying to save the seeds from pumpkin & squash and cooking them this way, but it always tastes bland and the texture is just too woody for me.

Any -and all! - winter squash seeds work here. Don't throw them away! And to lazy me, why not include some of the flesh? It's easier, less time spent, and enriches the final toasted seeds with a charming sweetness you'll look for in the bowl as you munch away on a winter afternoon.

I don't know why every recipe for pumpkin seeds says to wash them in water. I just pull them away from any flesh and leave a little "slime" (AKA pumpkin flavor) on them. Salt and roast at 300 til they just start to brown and crisp. Easier and tastier!