How To Roast Pumpkin Seeds In Oven (Step By Step)

A lot of you folks already know how to roast pumpkin seeds in oven. Roasted pumpkin seeds are old traditional snack.  This crunchy healthy snack is so easy to make and you can choose your favorite seasoning to coat.

You might also be interested in other healthy snacks – Oven Roasted Chickpeas, Roasted Cauliflower Popcorn, Baked Sweet Potato Fries.

Why Should You Be Roasting Pumpkin Seeds?

1. Save those pumpkin seeds, convert it into healthy snack that will satisfy hunger curbs.
2. It’s one of the traditions that many follow during autumn and winters when you begin to use lots of pumpkin.
3. Pumpkin seeds are packed with nutrients, high in protein and fiber, and they’re a good source of minerals like zinc and iron.
4. Recipe is versatile. You can use any seasoning in available in your pantry to create your unique and delicious flavors.
5. Choose between savory or sweet seasoning depending on your favorite.
6. I am sharing fail proof recipe with you folks. I guaranteed you get crunchy seeds. No more chewy seeds.
7. Sharing easy to clean hack that will come handy when you get frustrated of cleaning those messy stringy bits off the seeds.
8. It’s great for holiday gifting purpose. Easy to make and economical.
9. Use this recipe to roast any squash seeds like butternut squash or spaghetti squash or acorn.

Ingredients Needed

Here’s what you’ll need

• Fresh pumpkin seeds
• Olive oil
• Seasoning of your choice – I use a mix of salt, pepper, granulated garlic, chili powder

Pumpkin Seeds– it’s best to use seeds fresh as soon as you cut pumpkin.       

Olive oil – use olive oil or butter or canola oil to help roast the seeds.

Season – a mix of ½ teaspoon of salt, 1 1/2 teaspoon freshly cracked pepper, 1 teaspoon of chili powder, 1 ½ teaspoon granulated garlic. Please adjust the amount of pepper and chili powder according to your spice tolerance levels.

Additions & Substitutions

For richer taste use melted better in place of olive oil.

Some good seasoning recipes

Savory flavors –

Smoked paprika + Garlic salt or celery salt + olive oil

Cajun seasoning + olive oil

Buffalo spice mix + olive oil

Pizza flavoured seeds – parmesan cheese + basil + oregano + garlic salt + olive oil

Curry powder + salt +olive oil

Chili powder + cumin powder + garlic powder + salt + pepper + olive oil

To make sweet pumpkin seeds –

• 1 tablespoon brown sugar
• ½ teaspoon cinnamon powder
• Pinch of salt

Or

• 1 tablespoon honey
• 1 tablespoon brown sugar
• ½ teaspoon vanilla
• Pinch of salt

How To Roast Pumpkin Seeds (Step By Step)?

Use fresh raw pumpkin seeds from pumpkin for this recipe. If you are dreading of cleaning the messy seeds, don’t worry we are sharing a simple hack that will help you with the process.

Note: roasting pumpkin seeds can be a bit time consuming but it’s all worth it. And with few hacks you can speed up the process and you’ll be excited with the fact that you did not throw away the seeds.

Step 1: use a large spoon or scoop to remove the inside pulp that has stringy fiber and seeds in it.

Step 2: separate pumpkin seeds from the big chunks of pumpkin flesh and the stringy fiber as much possible.

Step 3: Rinse seeds in a colander and remove all the pulp left on the seeds.

Step 4: (optional) highly recommend it – boil a pot of water. Add 2 tablespoon of salt to boiling water. Add washed pumpkin seeds to boiling water and let it simmer for 3 minutes. This will help seeds loose all those stringy fiber that are ridiculously messy and hard to separate other wise.

Step 5: Remove seeds from boiling water, dry it on kitchen towel. Note: make sure the seeds as much as possible. Pat dry it in kitchen towel. Drier the seeds are crunchy they will turn.

Step 6: add seeds on baking tray. Season it with your favorite seasoning (refer above ingredients needed section for more ideas of best seasoning recipes for roasted pumpkin seeds) – this recipe uses salt, pepper, granulated garlic (or garlic powder) and chili powder along with olive oil.

Step 7: mix well to coat all seeds evenly in oil and seasoning.

Step 8: spread seeds around into single layer (ensure the seeds are spread without too much overlapping) and not overlapping.

Step 9: roast seeds in prep heated oven at 350 F (or 175 C) for 10 to 25 minutes depending on the size of the seeds. Stir seeds at 5 minutes interval for even roasting.

Note: Larger seeds will take time to roast whereas smaller ones will get roasted pretty quick. Keep a close watch on seeds so they don’t burn.

Pro tip: to check for doneness taste seeds every time you take out the tray to give a stir. If they taste crunchy pumpkin seeds are roasted and done.

Step 10: Remove from oven and let it cool for 5 minutes on the tray.

Transfer roasted pumpkin seeds to plate to cool completely. Once cooled completely store in air tight container at room temperature.

Frequently Asked Questions on Roasting Pumpkin Seeds:

Do I Have Clean Pumpkin Seeds Before Roasting?

Yes you have to. You can’t roast pumpkin seeds into crunchy snacks with those messy slimy stringy fibers. Don’t dread with the thought of handling the slimy, stringy fibers stuck to the seeds. It’s not that hard to clean the seeds. Use your fingertips to hold and pull the seeds free. It comes out pretty easily.

Which Kind of Pumpkin Seeds Are Best For Roasting?

You can actually use any kind of pumpkin seeds for roasting. Pumpkin varieties that have thin papery outer shell are best as they taste better. I definitely don’t prefer a mouth full of hull/shell which snacking so seeds with no hull or thin shell are best. Pumpkins like kakai,  styian pumpkin variety have thin hull.

Should Pumpkin Seeds Be Soaking Before Roasting?

It’s not mandatory but I prefer soaking pumpkin seeds in boiling salted water. This helps release the stringy fibers easily. Soaking in boiling water is optional but I highly recommend it.

Note: soaking pumpkin seeds in water means the seeds needs extra attention to ensure they are dried completely (as much as possible). Make sure to pat them in dry kitchen towel to thoroughly dry it. If not dried thoroughly the seeds will turn chewy instead of crunchy.

Why Is My Pumpkin Seeds Chewy?

There are many reasons why you ended up with chewy roasted pumpkin seeds.

• You did not dry the seeds thoroughly before roasting.
• You left too much of gunk sticking to pumpkin seeds.
• The seeds were too crowded and overlapping on one top of the other white roasting.
• You did not roast them at high temperature. Pumpkin seeds needs to be high with 350 F temperature for it to roast into crunchy snack. Roasting at lower temperature will result in chewy seeds.
• You did not roast them enough. Taste pumpkin seeds for the crunchiness. If you feel its chewy put it back into oven and roast it couple of minutes more.

 How To Store Pumpkin Seeds?

Cool roasted pumpkin seeds completely and store in air tight container for on the counter for upto 2 weeks.

For longer storage, freeze them for 3 months.  But they might not be that crunchy once frozen.

How To Eat Roasted Pumpkin Seeds?

Best eaten as it as snack.

Toss is over salads and soups

Sweet version of roasted pumpkin seeds can be used as topping for breakfast granola and Greek yogurt snack.

MORE FALL FAVORITES YOU’LL LIKE TO ENJOY

Homemade Pumpkin Puree

Pumpkin Chocolate Chip Muffins

Pumpkin Pie Spice

Pumpkin Spice Latte

Cinnamon Apples

Instant Pot Butternut Squash Soup

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