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–+ servings
a charcuterie board of toasted pumpkin seeds and vegetables.

How to Roast Pumpkin Seeds

When it's time to carve pumpkins, don't forget to save the seeds! Pumpkin seeds are a healthy, crunchy and delicious snack that can easily be made at home after the Jack-O-Lanterns are carved!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 209 kcal

Equipment

  • baking sheet parchment lined
  • Mixing bowl
  • pumpkin carving tools

Ingredients
  

  • 1 ½ cup pumpkin seeds
  • 3 tablespoons butter
  • 1 tablespoon seasoned salt

Instructions
 

  • Remove the pumpkin seeds.
  • Rinse the pumpkin seeds. Pumpkin seeds are often coated in orange pulp that is stringy and sticky. I like to put the seeds in a colander under running water and use my fingers to remove the pulp.
  • Season the pumpkin seeds. In a mixing bowl, melt the butter and stir in the seasoned salt. Add the pumpkin seeds and toss to coat.
    1 ½ cup pumpkin seeds, 1 tablespoon seasoned salt, 3 tablespoons butter
  • Roast the pumpkin seeds. Spread the seasoned pumpkin seeds in an even layer on a parchment lined sheet pan. Place the seeds in an oven preheated to 300°F and set a timer for 45 minutes. Every 15 minutes, toss the seeds to allow them to roast evenly. I recommend keeping an eye on it to prevent over browning. 
  • The finished roast pumpkin seeds will have a medium brown appearance and a crispy texture. Release the seeds by pushing a wooden spoon under them or lifting the parchment paper and giving it a gentle bend. If an of the seeds are stuck together, I try to break them apart before transferring them to the storage container. 
  • Store the roasted and fully cooled pumpkin seeds in an airtight container. Pumpkin seeds are best eaten within one week.

Notes

Variations for this recipe:
Make sweet pumpkin seeds by substituting the seasoned salt for two teaspoons of pumpkin pie spice and a pinch of salt. During the last five minutes of baking, sprinkle a tablespoon of sugar over the seeds. 
Another favorite at our house is ranch favored pumpkin seeds. I season the seeds with, you guessed it, a ranch packet. I toss the seeds in butter, then sprinkle about a half of a packet over the seeds and give it a stir.
For a little hot and spicy kick, season the seeds with the standard seasoned salt but add a half of a teaspoon of cayenne pepper. These will definitely kick the flavor up a notch!

Nutrition

Calories: 209kcalCarbohydrates: 3gProtein: 7gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 23mgSodium: 1813mgPotassium: 197mgFiber: 1gSugar: 0.3gVitamin A: 266IUVitamin C: 0.5mgCalcium: 15mgIron: 2mg
Tried this recipe?Let us know how it was!