Don’t throw those pumpkin seeds away! Follow this step-by-step on How to Roast Pumpkin Seeds and see just how easy it is to do. You’ll never throw them out again!
This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
But you know there’s something you can do with the pumpkin seeds so you don’t want to throw them out. And you’re right, you shouldn’t!
What you should do is follow this step-by-step that will show you how to roast pumpkin seeds. Roasted pumpkin seeds are such an easy and delicious snack to make, so trust me when I tell you after you do this, your pumpkin seeds will never go to waste again.
I’ve received a few messages from readers who asked how to roast pumpkin seeds so I decided I should have this recipe on my site, too!
There are a few different methods out there on how to roast pumpkin seeds but this way of making them is how I’ve been doing it as far back as I can remember — and the results are perfect every time.
Note that this batch of pumpkin seeds you see here turned out a little darker than I usually like. I got distracted doing something else and they browned a little more than I would have liked.
But it wasn’t a big deal, I just picked out the seeds that got a little too dark and the rest were just as good as they always are.
Here’s How to Roast Pumpkin Seeds:
Scoop out the insides of your pumpkin.
Place the seeds into a colander and rinse the pumpkin parts away so you are only left with the seeds.
You will have to separate a lot of the seeds from the pumpkin, they don’t always separate on their own.
Shake out excess water and compost the pumpkin insides that you won’t be using!
Pick through the seeds and remove any that aren’t going to make good roasted seeds. You’re looking for soft seeds, seeds that are dark, seeds that are thin and pliable and just any seeds that don’t look right.
The seeds on the left below are seeds that I picked out. The seeds on the right are seeds that made the cut.
Place the seeds onto a baking sheet and pat them dry. (I see a few seeds in this picture that should not have made it in, oops!)
Place the seeds into a bowl, add the oil, and stir to coat all the seeds.
My pumpkin gave me 2 cups of seeds so I used 1 1/2 tsp of oil. You just want the seeds to be lightly coated, not dripping with oil.
After the seeds are coated, sprinkle in the salt and stir so it’s all evenly distributed.
Place seeds on a parchment-lined baking sheet and bake until golden (about 15-20 minutes). Keep an eye on them and stir once at about 8 minutes in.
Let them cool before you enjoy!
Now that you’ve learned what to do with pumpkin seeds, before you head down to the recipe, be sure to check out all of my other easy vegan recipes.
And if you make them, tell me about it in the comments below!
If you like this recipe for roasted pumpkin seeds, you may also like these:
- Butternut Squash Sweet Potato Soup
- Curried Cauliflower Sweet Potato Soup
- Pumpkin Pasties
- Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Scones
How to Roast Pumpkin Seeds
How to Roast Pumpkin Seeds
- 2 cups raw pumpkin seeds
- 1 1/2 teaspoons neutral flavoured oil (see note below)
- 1/4 teaspoon salt (see note below)
- Preheat your oven to 350°F.
- Scoop out the insides of your pumpkin.
- Place the seeds into a colander and rinse the pumpkin parts away so you are only left with the seeds. You will have to separate a lot of the seeds from the pumpkin, they don't always separate on their own. Shake out excess water.
- Pick through the seeds and remove any that are not going to make good roasted seeds (see picture above).
- Place the seeds onto a baking sheet and pat them dry.
- Add the seeds to a bowl and stir with the oil to coat all the seeds.
- After the seeds are coated, sprinkle in the salt and stir so it's all evenly distributed.
- Place seeds on a parchment-lined baking sheet and bake until golden (about 15-20 minutes). Keep an eye on them and stir once at about 8 minutes in.
- Remove from the oven and let the seeds cool on the sheet before enjoying.
- The seeds in my pictures above turned out a little darker than they should have. You want yours to be golden brown, so be sure to keep checking them while they are baking and don't get distracted like I did 🙂
- Depending on how many pumpkin seeds you start with, you will need to adjust the oil and salt measurements. This recipe is based on 2 cups of pumpkin seeds.
- Use a neutral flavoured oil to toss your seeds in. If using coconut oil, be sure that it's refined and not extra virgin.
- I prefer my pumpkin seeds to be lightly salted. If you prefer more salt, add a little more than the 1/4 tsp the recipe calls for.
- Store the roasted pumpkin seeds in an airtight container after they have cooled.
- This recipe is for basic roasted salted pumpkin seeds but there are many ways to flavour your roasted seeds. You can experiment with both sweet and savoury flavours if you'd like!
- Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.