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.
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