Perfectly Roasted Pumpkin Seeds: Timing And Techniques (2025)

Roasting pumpkin seeds is a great way to make use of the seeds from your Halloween pumpkins. The process is simple: clean the seeds, boil them in salted water, dry them, season them, and roast them in the oven. The roasting time will depend on the size of the seeds, but they should be done when they are lightly browned. Small seeds may take around 5 minutes, while large seeds may take up to 20 minutes.

Cleaning the seeds

Scoop the seeds

Use a strong metal spoon to scoop as many seeds out of the pumpkin as you can. Be sure not to let the pulp dry before cleaning the seeds.

Soak the seeds

Place the mass of seeds and pulp in a large bowl and cover with water. Use your hands to swish the seeds around, removing any noticeable bits of pumpkin. The flesh will separate more easily from the seeds this way. Drain off excess water.

Rinse the seeds

Place the seeds in a colander and rinse under cool water until any remaining flesh is gone. The leftover strings can be discarded or composted.

Boil the seeds (optional)

Simmer the clean seeds in salted water for 5-10 minutes. This helps the salt to permeate the seeds inside the shells and helps them to cook more evenly. It also cleans the seeds further and seasons them.

Dry the seeds

Drain the boiled/cleaned seeds in a colander and use a towel to dry the seeds as thoroughly as possible. The seeds will stick to the towel, but just rub them off with your fingers. The more dry your pumpkin seeds are, the better they will roast in the oven.

Boiling the seeds

To boil the seeds, add them to a pot of boiling salted water and simmer for around 5-10 minutes. This step can be skipped if you are short on time, as the seeds will still turn out well. After boiling, drain and rinse the seeds, pulling away any extra bits of pumpkin that remain. Then, dry the seeds as well as you can—the drier they are, the better they will roast.

Drying the seeds

Firstly, use a towel to dry the seeds. The seeds will stick to the towel, but just rub them off with your fingers. They don't have to be completely dry, just lightly patted down. You can also use paper towels or tea towels to lightly pat the seeds dry.

Secondly, spread the seeds out on a baking sheet or tray. This will help them to dry further and ensure they are well spread out for the next step.

Finally, drizzle or toss the seeds with oil. You can use extra virgin olive oil, avocado oil, melted coconut oil, walnut oil, or any other nut oil. Massage the oil into the seeds and ensure they are well coated. This will help the seeds to crisp up and turn a golden brown colour when roasted.

Once the seeds have been dried and coated in oil, they are ready to be roasted in the oven.

Adding oil, salt, and seasonings

Roasting pumpkin seeds is a great way to make use of the insides of a pumpkin after carving a jack-o'-lantern. The process is simple, but there are a few steps to follow to ensure your roasted seeds are crispy and crunchy.

Firstly, you'll need to separate the seeds from the pumpkin's stringy, gooey insides. The best way to do this is to use a strong metal spoon to scoop out as many seeds as possible, taking care not to let the pulp dry before cleaning. Place the seeds and pulp in a large bowl of water and use your hands to swish the seeds around, removing any noticeable bits of pumpkin. Drain off the excess water, then rinse the seeds in a colander until any remaining flesh is gone.

At this stage, you can choose to boil the seeds in salty water for 10 minutes. This is an optional step, but it helps the salt to permeate the seeds and makes them cook more evenly. It also allows you to control the amount of salt in your seeds.

Now it's time to dry the seeds. Use a towel to remove as much moisture as possible, as this will help them to get nice and crispy when baked.

Once your seeds are prepped, it's time to add your chosen oil, salt, and seasonings. For this step, you will need a baking sheet, which you should line with parchment paper to reduce mess. You can use any type of cooking oil, such as olive oil, avocado oil, coconut oil, or nut oils. Drizzle or toss the seeds with oil, ensuring they are evenly coated, then spread them out in a single layer on the baking sheet.

When it comes to salt, you can use regular table salt, or opt for something like pink Himalayan sea salt, which has added health benefits and a unique flavour. Sprinkle the salt over the seeds, then toss them again to ensure they are evenly coated.

There are endless options for seasonings, allowing you to get creative and experiment with different flavours. Here are some ideas to get you started:

• Savoury: Parmesan cheese, Italian herbs, curry powder, Cajun seasoning, ranch seasoning, smoked paprika, cumin, chili powder, herbes de Provence, garlic powder, garlic salt, garlic, smoked paprika, hot paprika, red pepper, creole seasoning, or cayenne pepper.
• Sweet: Cinnamon, sugar, honey, maple syrup, pumpkin pie spice, or brown sugar.

Once your seeds are coated in oil, salt, and seasonings, they are ready to roast! Place them in an oven preheated to around 350-400°F and bake until golden brown. Small seeds may take around 5-10 minutes, while larger seeds can take up to 20 minutes. Keep an eye on your seeds to ensure they don't burn, and give the baking sheet a shake or stir the seeds occasionally to promote even browning.

When your seeds are done, remove them from the oven and let them cool before enjoying your tasty, crispy snack!

Baking the seeds

Now that your pumpkin seeds are prepped and ready to go, it's time to roast!

Step 1: Dry the Seeds

Using a towel, dry the seeds as much as you can. The more dry your pumpkin seeds are, the better they will roast in the oven.

Step 2: Add Oil, Salt, and Seasonings

We like to use avocado oil in a ratio of 1 tablespoon of oil to 1 cup of seeds. Season with salt and add other seasonings (such as shawarma, curry powder, or pumpkin pie spice) for an extra boost.

Step 3: Bake

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Arrange the dried pumpkin seeds on the baking sheet and drizzle with oil. Add salt and any other desired seasonings, and toss to thoroughly coat. Bake for 20-30 minutes, or until the seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones.

Step 4: Let Cool

As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container. Otherwise, they may get soggy from the steam.

Step 5: Enjoy!

Enjoy by the handful as a delicious and nutritious snack! You can also put them on salads, on soups, or as a garnish for squash soup.

Frequently asked questions