Roasted Pumpkin Seeds

I’ve made roasted pumpkin seeds every single year (since my mom let me help as a kiddo). Every year, someone asks me to post the recipe, but I’ve always been like, “nah—it’s not really a recipe!” But I figured I’ll go ahead and share how I make roasted pumpkin seeds. They are delicious and a fun autumn tradition!

Roasted Pumpkin Seeds 1Ewwww! Just kidding. I actually LOVE the smell of pumpkin guts. It’s a childhood memory thing, I think.

How to easily remove pumpkin seeds from pulp?

First, remove all of the seeds from the inside of a pumpkin. Place them into a large bowl of water, removing as much pulp as possible. The heavier bits of pulp will sink to the bottom while the seeds themselves will float. You will still need to use your (clean) hands to remove some of the bits of pulp from the seeds. 

Roasted Pumpkin Seeds 2Roasted Pumpkin Seeds 3Then you can give the seeds a good rinse. If any small bits of pulp remain, I just leave those—they don’t hurt anything!

Every pumpkin will yield a different amount of pumpkin seeds, or you might be working with seeds from many pumpkins. So, I think of this recipe as more of a ratio:

1/3 seeds + 1 teaspoon oil + 1/2 teaspoon seasoned salt = delicious

You can adjust the oil and salt based on how many seeds you are roasting.

Bake at 350°F for about 10 minutes. To keep them from burning, I like to stir them halfway through with a spatula. Watch them carefully because they burn easily. You’ll know they’re done when most seeds are golden in color. I like mine a little overcooked, but that’s coming from someone who likes burnt popcorn. Ha!

Can you eat the shells of pumpkin seeds? 

Yes, you absolutely can! I like to mix my roasted pumpkin seeds with about 1/3 or 1/4 as many candy corn candies. So, if I had a cup of roasted pumpkin seeds I’d add around 1/3 cup of candy corn. I love the sweet and salty mix!

Do you have a food that you strongly associate with autumn? xo. Elsie

Credits// Author: Elsie Larson. Photography: Elsie Larson and Emma Chapman.

Roasted Pumpkin Seeds

an easy method for making roasted pumpkin seeds
Course Dessert, Snack
Cuisine American
Keyword pumpkin seeds
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 2 servings
Author Elsie Larson


  • cup pumpkin seeds
  • 1 teaspoon oil
  • ½ teaspoon seasoning salt
  • 2-3 tablespoons candy corn optional


  • Remove the pumpkin pulp from the seeds by soaking in water. Then rinse off any last bits (but it's OK if a tiny bit remains).
  • Place the seeds on parchment paper and let them dry.
  • In a bowl toss together the seeds, oil, and seasoning salt.
  • Bake at 350°F for 10 minutes, stirring halfway to rotate the seeds.
  • Allow to cool and then mix with candy corn if using.


I like to use olive oil, but any oil is OK. 
I use Lawry’s seasoning salt but other all purpose mixes that contain salt will work too.
You can double or triple the ratios as needed based on how many pumpkin seeds you have. 
  • Such perfect timing that I would see this post this morning as we’re carving our pumpkins later today and I was headed to pinterest next for such a recipe.

  • I liked this recipe very much then I made it and I posted in my blog!

    I hope you like it but if you think, it’s not a good idea, that I posted, please tell me!!
    Anyway, thank you for the recipe, we love it!!

  • We used these in our granola recipe this weekend and it was awesome thankyou!

    Lucy xo |

  • I love these! I grew up on them as well and I can’t wait til I can make them for my (imaginary at the moment) children too!


  • Don’t you need to peel them before you can eat them? I thought they were like sunflower seeds, where you roast and then peel. The peeling part is what scared me away from ever trying this!

    • It us perfectly fine to eat the shells of pumpkin seeds, they are rather pliable and soft when raw ( I have no idea how you would remove the shells in any case) and get crispy when roasted. Really worth giving them a try! Healthy too. We make them without the oil and they are delicious too. Just watch them though, they burn easily.

  • I’ve just made some with the million seeds saved from carving a bat pumpkin earlier on. They smell divine!

  • I didn’t have Lawry’s seasoned salt, so i just put turmeric, garlic, and salt on them- im about to put them in the oven so i hope it will taste the same!
    they smell so delicious though so i dont think that it will be bad.
    love this recipe! keep posting more recipes!!

  • Martha Stewart says you don’t even have to rinse the seeds…just keep some of the pulp on for flavor. Gotta love Martha being low maintenance 🙂 I’m roasting mine with garlic salt and chili powder. Yum! Thanks for this recipe! I always forget what temperature and how long to bake ’em.

  • I never thought of using Lawry’s – and I love it so I’m gonna try it this year. ( I love burnt popcorn too….)

  • We are carving pumpkins tonight and will try this recipe for sure!

  • Great snack for this time of year!

  • Love roasted pumpkin seeds! I do mine sweet with some heat! Sprinkle sugar and little cayenne dusted on top. Yummy!

  • I am craving roasted pumpkin seeds now!! Going out to buy a pumpkin to do this!

  • Ohhhh! I love roasted punpkin seeds!! I do them every year, I sprinkle cinnamon over mine sometimes too, it gives them that Autumnal feel. I am the only person I know that does this, but then again I am British and we are way behind times on the ‘pumpkin is actually a food, not just for carving’ thing!

    This post really made me smile!

    Jerra xx

  • I would love to try this! Great idea! I always associate anything cinnamon or caramel or sweet potato with the fall..

  • AMazing pics! perfect for Halloween time!
    ♡EFFENSHION…essence † fashion

  • Making them now! Also having roast pumpkin for dinner 🙂 Nothing gone to waste! Thanks for sharing this recipe!

  • I’m so jealous of all you Americans! We don’t celebrate Halloween as much or love pumpkin as much as you here in Australia.

  • My “reminds me of autumn” food is this cake my grandmother makes. It’s a pumpkin spice cake with cream cheese frosting and it’s fantastic. All of my friends beg me to make it for their birthdays!

  • Mmmm…
    Need to try this one day!
    Looks soo great but here in Australia, its Spring right now!
    Have a great day 😀
    Alex XOXO

  • yummy! pumpkin seeds are my fave


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  • it astounds me there still exist people who have never roasted pumpkin seeds!

    my favorites:
    oil and salt
    oil, salt and paprika
    oil, cinnamon and sugar!!!

    foods/drinks that make me get in a “fall” mood:
    any kind of hearty soup-usually including carrots and/or potatoes
    pumpkin seeds
    pumpkin spice lattes
    hot tea-I really only drink this in the fall, so it’s kind of “special”

  • You know I was only thinking today what I could do with pumpkin seeds after I carving. You girls always have the answers! X

  • Roasting pumpkin seeds with my family is one of my most favorite memories as well! I was excited to do so this year now that I’m on my own, but some punks smashed my pumpkins I had on my porch 🙁

    Oh well, I guess I’ll have to get more 🙂

  • Mmmmmm I love pumpkin seeds although I have never used Lawrys! Sounds good though, def will be trying that next!

    xo, Juliette Laura

  • Making a note of this in my recipe note book! Will deffo be trying them this autumn, such a lovely festive idea!

  • Thanks for this recipe!
    Can’t wait to try it 🙂

    xoxo Anna @

  • Going to use the seeds from the pumpkin I’m turning into soup tomorrow and roast them! I’m a hater of leftovers so this is a great recipe. Thanks! 🙂

  • I still haven’t carved my pumpkin this year!! I need to do that soon, and then I can make some yummy roasted seeds 🙂


  • uh, I love pumpkin and roasted pumpkin seeds 🙂 and sometimes the easiest recipes, with the fewest ingredients are the best 🙂 thank you so much for sharing and reminding me to make some myself! xx Cici

  • Mmmm! I love cooking the seeds to eat as a healthy snack 🙂

    Lulu xx

  • This looks so yummy! And it’s so great cause it means you don’t have to throw everything away when carving pumpkins! x

  • I have never tried this in my life haha BUT really want to now!

    The pumpkin craze isn’t as big in Scotland as it is in the States. We don’t have pumpkin patches (can you believe that!!) That’s my biggest bugbear right now. However, we do have pumpkins in the local supermarkets. I will have to grab one and see how i get on 🙂

    Laura xx

    P.s. I am hosting a Michael Kors watch giveaway on my blog today. If you fancy your chances, come check it out 🙂

  • Looks really simple so I recon I could probably do it myself!

    Jack 😀

  • I have a little question. What kind of huile? And after, you eat everything or only Inside?
    It looks great!

  • These sound amazing! There are SO many flavourings you can use too – I love the sound of cayenne o

  • Yum!! I can’t wait to buy pumpkins and try this. Love the addition of Lawry’s salt. I’m thinking of making a spicy batch this year too!

  • OMG how innovative and inspiring! Seriously, a recipe for roasted pumpkin seeds? And worse yet, people who have never heard of this or don’t have the know-how to roast pumpkin seeds? Come on!

    No offense, but it looks like you are truly reaching for content… maybe it’s time to find some new “passions”?

  • You sound exactly like me! I love the smell and the feel of the pumpkin. My sister hates it which is why I got to carve pumpkins for a second time this year to “help” him with his… which meant doing all but drawing the faces 😉 And we like our seeds slightly overcooked too. Sooo good!!!

    Jamie @

  • I am going to make this recipe today! were carving pumpkins and sadly I’ve never used the seeds but always wanted to. Thanks for sharing. I’m so excited!!

  • Love it! They look yummy 😡


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  • I’m a British girl, so Halloween isn’t as big over here and I hadn’t even held a pumpkin until last week when my university flatmate brought one home. We had so much fun scooping and carving it, then I roasted the pumpkin seeds with equal measures of salt, pepper and paprika sprinkled on them. They tasted exactly like BACON!

  • I’ve never tried roasted pumpkin seeds but will now! Thanks for sharing, maybe this can become a family tradition for me now too 🙂


  • I tried something new with my pumpkin seeds this year…. Ranch powder. So good!

  • I love these! I remember my Dad made them once and I thought it was a great idea!

  • Even though my teenage step daughters have out grown the pumpkin carving phase I still love carving pumpkins. Roasting the seeds is a favorite as well. I only discovered it a few years back. It’s a great tradition to start when kids are small. Thanks for sharing one of my favorites!


  • I’ll have to try because they look delicious and it’s wuite simple!!

  • Oh, I love pumpkin seeds. Definitely trying this out! Autumn for me, means freshly picked apples from my parents’ garden, which in turn means loads of apple pie and crumble. I love it!

  • These are SOOOO GOOD and simple to make!

  • I love pumpkin seeds, but have never roasted them…..I don’t think. BUT I know my boys would love to try this. Thanks for sharing and giving me another idea to do this week.

  • I have never tried these but I think I might have to give them a go. They’re too easy not to!

  • Yum 🙂 so nice sprinkled on salads! I absolutely love butternut squash and red pepper soup in autumn 🙂

  • I loooove roasted pumpin seads they’re such a great and helthy snack! 🙂

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