Roasted Pumpkin Seeds

These delicious and easy Roasted Pumpkin Seeds are lightly seasoned and baked to perfection. They only require a few simple steps and are made with ingredients that you probably already have in your pantry, except for the pumpkin. I love to fix this recipe around Halloween when the sweet pumpkin pie pumpkins hit the grocery stores. They are the ones with the small tender seeds that are optimum for roasting. Use the tasty crunchy seeds in salads, soups, and granola. 

We just love pumpkin around here. It is our favorite time of the year for weather and for cooking. So grab those little pumpkins, and let us make some fall treats. Pumpkin Cupcakes, Pumpkin Dump Cake, and Pumpkin Chocolate Chip Cookies are just a few of our favorites.

How to roast pumpkin seeds

Remove the seeds – using a sharp knife, slice the pumpkin in half. Be very careful and always cut away from you. Use an old-fashioned ice cream scoop or a large metal spoon to scoop and scrape the inside of the pumpkin.

Wash and dry the seeds – remove any pulp from the seeds saving as many of the seeds as possible. Wash the seeds in a fine mesh strainer or colander while running your fingers through it to remove any more pulp. Let the mesh strainer drain over a bowl to let the seeds dry out for a while. Then dry the seeds as much as possible with a paper towel. Use the flesh to make homemade pumpkin puree at the same time. I lay the pumpkin seeds in a single layer on a baking sheet, and then I place it on the back of the stove where the hot dry air comes out via the stove fan. I rotate the sheet several times to dry out the seeds.

Season the pumpkin seeds – melt the butter in the microwave. Then add the salt, garlic powder, onion powder, black pepper, and Cajun Seasoning. Add the dried pumpkin seeds and stir to coat. Other seasonings to use include curry powder and paprika.

Roast the seeds – place the pumpkin seeds in a single layer on a parchment-covered baking sheet. Roast for about 15 minutes, stirring every 5 minutes or so.

Recipe notes and helpful tips

• It is best to use the seeds from pumpkin pie pumpkins (the little ones). They are smaller and more tender, and they roast up so much better than the Jack O Lantern-style pumpkins.
• Remove as much pulp as possible. It is easy to pick it out when you rinse the seeds.
• Dry the pumpkin seeds very well with a paper towel or a clean kitchen towel. I lay them out on a baking sheet and place them on my stovetop towards the back, where the heat is vented. I do this while I am baking the pumpkin for pumpkin puree.
• For optimal flavor, use butter instead of vegetable oil or olive oil.
• Season as you like. If you don’t like Cajun seasoning, simply use other seasonings. Try cinnamon, ground cloves, or nutmeg.
• Store in an airtight container at room temperature for up to several weeks.
• For longer storage, freeze the pumpkin seeds for up to 2 months.

Roasted pumpkin seed flavor variations

• Sweetener – add a little honey or maple syrup to the mix.
• Hot and Spicy – add a little hot sauce, chili sauce, or sriracha.
• Spices – swap out the spices and try cinnamon, ginger, nutmeg, ground cloves, allspice, cumin, chili powder, or cayenne pepper. Or any combination of these spices as long as they complement each other.
• Ranch – omit all the spices and add a little ranch seasoning.

More fall recipes for your enjoyment!

Roasted Pumpkin Seeds

These tasty Roasted Pumpkin Seeds are seasoned perfectly with just the right crunch without being chewy. Be sure to read my tips on making the best roasted pumpkin seeds. 

5 from 11 votes

Print Pin Rate

Course: other/snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 servings

Calories: 93kcal

Author: Beth Pierce

Ingredients

• 1 1/2 cups raw pumpkin seeds
• 2 tablespoons melted butter
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon Cajun seasoning

Instructions

• Wash the seeds removing the pulp and strings. Thoroughly dry the seeds.  See post for ideas on drying the seeds. 
• Preheat oven to 425 degrees. 
• In a medium bowl combine the butter, salt, garlic powder, onion powder, pepper, and Cajun seasoning.  Toss in the pumpkin seeds and stir to coat. 
• Line baking sheet with parchment paper.  Place seeds on the baking sheet in a single layer.  Bake for 13-15 minutes or until golden brown and crunchy.  Stir several times during the baking period. 

Notes

• It is best to use the seeds from pumpkin pie pumpkins (the little ones). They are smaller, more tender, and they roast up so much better than the Jack O Lantern style pumpkins.
• Remove as much pulp as possible. It is easy to pick it out when you rinse the seeds.
• Dry the pumpkin seeds very well. I lay them out on a baking sheet and place it on my stovetop towards the back where the heat is vented. I do this while I am baking the pumpkin for pumpkin puree.
• Season as you like. If you don't like Cajun seasoning simply use other seasonings. Try cinnamon, ground cloves, or nutmeg.
• Store in an airtight container in a cool dry place for several weeks.
• For longer storage freeze the pumpkin seeds for up to 2 months.  

Nutrition

Calories: 93kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 103mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg

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