How to Roast Pumpkin Seeds - Roasted pumpkin seeds in a small white bowl on a dark wooden table, a small pumpkin is sitting off to the left of the bowl, some seeds are scattered on the table.
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5 from 1 vote

How to Roast Pumpkin Seeds

Don't throw those pumpkin seeds away! Follow this step-by-step on How to Roast Pumpkin Seeds and see just how easy. You'll never throw them out again!
Prep Time15 mins
Cook Time30 mins
Total Time30 mins
Course: Snack
Cuisine: Gluten-Free, Vegan
Keyword: pumpkin
Servings: 8
Calories: 79kcal
Author: Gwen

Ingredients

  • 2 cups raw pumpkin seeds
  • 1 1/2 teaspoons neutral flavoured oil (see note below)
  • 1/4 teaspoon salt (see note below)

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Calcium: 1% | Iron: 3%