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How to Make Roasted Pumpkin Seeds

How to Roast Pumpkin Seeds (10 of 13)

Although everyone loves carving their pumpkin in our home as an annual tradition our favorite thing about it is making pumpkin seeds to snack on. Over the years we have tried lots of things to get the best tasting seeds but the past two years I believe we have mastered it.  If you want to know how to make roasted pumpkin seeds that are sure to be the hit of the party look no further because we are sharing our secret recipe with you today.

How to Make Roasted Pumpkin Seeds

How to Make Roasted Pumpkin Seeds


  • Pumpkin Seeds
  • 1 T. Olive Oil
  • 1/2 t. Smoked Paprika
  • 1/8 t. Cayenne Pepper
  • 1/2 t. Garlic Powder
  • 1/4 t. Chili Powder
  • 1/2 t. Sea Salt


  1. Remove seeds from pumpkin.
  2. Rinse well, let soak for 10 minutes in water and then drain.
  3. Squeeze off excess water and line a cookie sheet with paper towels.
  4. Pat Dry then lay seeds in single layer on paper towels to drain for 30 minutes.
  5. Pre-heat oven to 300F and line cookie sheet with non-stick foil.
  6. In a bowl combine all ingredients with pumpkin seeds and coat well and evenly.
  7. Pour onto cookie sheet and spread in single layer.
  8. Roast seeds for 10 minutes. Remove from oven and stir. Roast for another 10 minutes, stir again.
  9. Roast seed for another 10 minutes or until slightly brown.
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One thing I learned after all these years is that a golden brown roasted pumpkin seed on the outside doesn’t mean it will be that way on the inside, it could be burned. Be careful to watch for signs of burning. The perfect pumpkin seed is crispy on the outside and roasted inside.

How to Roast Pumpkin Seeds (11 of 13)

Do you roast your seeds?

What are some of your favorite seasonings?

How to Make Roasted Pumpkin Seeds




  1. I love making pumpkin seeds but usually just add salt. This sounds like something I would like and will try it this way!

  2. I love making pumpkin seeds but havent tried with those ingredients! I’ll definitely have to give it a try when we carve our pumpkins!

  3. OMG, I have to try them with cayenne pepper. Like Rachel I’ve never done mine this way. YUMMO

  4. Oh wow this sounds so good. I definitely need to try this when we carve our pumpkin.

  5. I toast pumpkin seeds and squash seeds in my little toaster oven and it works just fine. I love using coconut oil too.

  6. Mary Ambrosino says

    What a great idea to add some interesting flavors. I look forward to these every year.