Here’s how to roast pumpkin seeds from your jack-o’-lantern: rinse the seeds, boil them in salty water for 10 minutes, dry them well and roast at 350°F for 15 to 20 minutes. You’ll get crunchy, salty seeds that taste way better than store-bought.
Halloween is Saturday, October 31 this year, so carving weekend is coming. Google searches for “pumpkin seed recipe” rose about 90% in the US in the week of October 10 to 17, so you’re not the only one with a bowl of slimy seeds right now. Here’s the method that works every time, plus 8 flavors to try.
Quick Facts
- Total time: 40 minutes
- Makes: about 1 cup (from 1 medium carving pumpkin)
- Difficulty: Easy
- Key step: boil, then dry completely
RECIPE
Roasted Pumpkin Seeds
Ingredients
- 1 cup fresh pumpkin seeds cleaned, about 130 g
- 4 cups water 950 ml
- 2 tbsp kosher salt for the boiling water
- 1 tbsp olive oil 15 ml
- 1/2 tsp fine salt plus more to taste
Method
- Heat the oven to 350°F (175°C).
- Put the seeds and pulp in a large bowl of water. Swish, scoop out the floating seeds and pick off any strings.
- Bring 4 cups of water and 2 tbsp kosher salt to a boil. Add the seeds and simmer 10 minutes.
- Drain and spread the seeds on a clean towel. Pat them very dry.
- Toss the seeds with olive oil and 1/2 tsp salt. Spread them in a single layer on a rimmed baking sheet.
- Roast 15 to 20 minutes, stirring halfway, until golden and they crackle when you stir them.
- Cool on the pan; they get crunchier as they cool. Taste and add more salt if needed.
Notes
Private Notes
Tried this recipe?
Let us know how it was!The Fastest Way to Clean Pumpkin Seeds
Drop the seeds and pulp into a big bowl of water. Swish them with your hands. The seeds float, and most of the stringy pulp sinks. Scoop the seeds into a colander and pick off any last strings.
You don’t need them perfectly clean. A little pulp adds flavor.
How to Roast Pumpkin Seeds: Why Boil Them First?
Boiling seasons the seeds all the way through and softens the tough shell, so they roast crisp instead of chewy. Ten minutes in salted water (2 tablespoons of salt per 4 cups of water) is enough. Then dry them very well. Wet seeds steam instead of roasting.
Here’s how the two methods compare:
| Method | Oven temp | Time | Result |
|---|---|---|---|
| Boil 10 min, then roast | 350°F (175°C) | 15-20 min | Crisp, salted inside |
| Roast raw (no boil) | 300°F (150°C) | 40-45 min | Crunchy, chewier shell |
| Small seeds (squash) | 350°F (175°C) | 10-12 min | Very crisp, watch closely |
Pumpkin Seed Recipe Ideas: 8 Easy Flavors
Once you’ve got the basic method down, the flavors are where it gets fun. Every idea below is for 1 cup (about 130 g) of boiled, well-dried seeds. Toss them with the fat and seasonings on the baking sheet, then roast as usual.
| Flavor | Toss with | When to add it | Watch out for |
|---|---|---|---|
| Classic salted | 1 tbsp olive oil, 1/4 tsp fine salt | Before roasting | Nothing, it’s foolproof |
| Cinnamon sugar | 1 tbsp melted butter, 1 tbsp sugar, 1/2 tsp cinnamon | Before roasting | Sugar burns; check at 12 min |
| Smoky paprika | 1 tbsp olive oil, 1/2 tsp smoked paprika, pinch garlic powder | Before roasting | Stir halfway for even color |
| Ranch | 1 tbsp olive oil, 1 1/2 tsp dry ranch mix | Before roasting | Ranch mix is salty; skip extra salt |
| Parmesan garlic | 1 tbsp olive oil, 1/4 tsp garlic powder, 2 tbsp grated Parmesan | Parmesan in the last 5 min | Cheese added early turns bitter |
| Maple pecan-pie | 1 tbsp maple syrup, 1 tsp melted butter, pinch nutmeg | Before roasting | Sticky; use parchment |
| Chili lime | 1 tbsp olive oil, 1/2 tsp chili powder, lime zest after | Zest right out of the oven | Lime juice makes them soggy |
| Everything bagel | 1 tbsp olive oil, 1 1/2 tsp everything bagel seasoning | Before roasting | Seasoning has salt; taste first |
My pick for a Halloween party bowl? Make half cinnamon sugar and half smoky paprika. Sweet and salty side by side disappears fast.
Why Are My Roasted Pumpkin Seeds Chewy?
Chewy pumpkin seeds almost always mean they were still wet going into the oven, or the pan was too crowded. Water on the shells turns to steam, and steamed seeds never get crunchy. Dry them in a kitchen towel, spread them in one layer, and give them 5 more minutes if they still bend.
Here’s a quick fix list for the other problems:
- Burnt outside, chewy inside: the oven is too hot. Stay at 350°F (175°C) and stir every 5 minutes.
- Bland: you skipped the salted boil. The salt can’t get past the shell any other way.
- Seasoning won’t stick: toss with oil or butter first, then add the dry spices.
- Soft the next day: they went in the jar warm. Let them cool completely on the pan first.
Not sure what you’re eating? Pumpkin seeds with the shell on are different from store-bought green pepitas. You can read more about pumpkin seeds and how they’re used around the world.
Got pumpkin flesh left over? Turn it into my roasted pumpkin soup, or browse all my easy pumpkin recipes.
FAQ
Can you eat the shells? Yes. Pumpkin seeds from carving pumpkins have a thin edible shell. The green seeds without shells are called pepitas and come from special hull-less pumpkins.
How do you store roasted pumpkin seeds? Cool them completely, then keep them in an airtight jar at room temperature for up to 1 week.
Can you roast pumpkin seeds without boiling them? Yes. Rinse and dry the seeds, toss them with oil and salt, and roast at 300°F (150°C) for 40 to 45 minutes, stirring every 10 minutes. They’ll be crunchy but less salty inside, and the shells stay a little chewier than boiled seeds.
Can you roast seeds from any pumpkin or squash? Yes. Seeds from carving pumpkins, sugar pumpkins, butternut and acorn squash all roast well. Smaller squash seeds are thinner, so they cook faster. Start checking them at 10 minutes at 350°F (175°C) so they don’t burn.
How many seeds are in one pumpkin? A medium carving pumpkin usually gives you about 1 cup of seeds once they’re cleaned. Bigger pumpkins can give 1 1/2 to 2 cups. The method stays the same; just use a second baking sheet so the seeds stay in one layer.
Carve, Roast, Snack
Make these right after carving while the oven’s still warm. If you try them, leave a star rating and tell me your favorite flavor in the comments. Pin this for carving night, and pack the seeds with my Halloween snacks for kids.
