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!
Ewwww! 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.
Then 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
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Get the Recipe
- ⅓ 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.
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 | http://www.we-resolve.com
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!
I have always wanted to try these! Thanks for the post!
I also loved them as a kid!
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!
I would love to try this! Great idea! I always associate anything cinnamon or caramel or sweet potato with the fall..
I thought my mom and I were the only two people that liked burnt popcorn!!
I feel the same with roasted chestnuts
AMazing pics! perfect for Halloween time!
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