Have you carved your pumpkin yet? Let’s roast some pumpkin seeds to make a night of it! When I was growing up, we carved our jack o’lanterns every year before Halloween, and my mom always roasted the seeds for a crunchy snack. Pumpkin seeds are nutritious, too—they’re a great source of magnesium, zinc, fiber and plant-based protein.

Pumpkin carving night is still one of my favorite nights of the year, and now I carry on the tradition with my husband and our kids. While I’m only a mediocre pumpkin carver, I’ve perfected my roasted pumpkin seed technique over the years. I’m sharing all of my tips with you today.

Roasting pumpkin seeds is fun and easy when you know how to do it. When you don’t, you can make a big mess and end up with seeds that are either burnt to a crisp or soft and never golden brown.

This foolproof recipe yields perfectly golden pumpkin seeds, every time! Keep reading to learn the easiest way to clean those slippery seeds.

Toasted Pumpkin Seed Tips & Tricks

These simple tips will yield delicious roasted pumpkin seeds with minimal fuss. You’ll find the full recipe at the end of the post.

How to Choose Your Pumpkin

Follow these guidelines to make crispy pumpkin seeds from carving pumpkins (as shown in these pictures) or pie pumpkins. Pumpkins that feel heavy for their size often yield more seeds.

You can also roast seeds from other winter squash in the same fashion. Try roasting seeds from butternut squash, delicata squash, acorn squash, spaghetti squash or kabocha. Smaller seeds will roast more quickly, so keep a close eye on them starting at the 10-minute mark.

Use your toasted seeds as a snack, sprinkle them on fall and winter salads like this delicata squash salad or butternut stuffing, or use them as a garnish on savory dishes like my pumpkin soup. Consider using your oven-toasted pumpkin seeds as a substitute for pepitas, which are hulled green pumpkin seeds.

How to Remove Pumpkin Seeds

Use a sturdy, sharp knife to carefully remove the stem and surrounding area from the top of the pumpkin. Be careful and pay attention here! Then, use a large serving spoon or ice cream scooper to transfer the pumpkin seeds to a colander. Discard any large pieces of pumpkin.

If you have dry, sensitive skin, consider wearing disposable gloves to protect your hands during this process. Pumpkin pulp contains some naturally occurring acids that can cause irritation (speaking from experience here!). That’s why you’ll find pumpkin in some natural exfoliating face masks.

How to Clean Pumpkin Seeds

I’ve tried several techniques, and here’s the easiest way to clean seeds. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water.

Create a double layer of large paper grocery bags by placing one inside the other (if you don’t have bags, you could probably use a large bowl with a secure lid). Add the seeds and a clean, lint-free tea towel or several paper towels.

Fold the bag to close it, then shake it all around to dry the seeds! It’s important to start with dry seeds, as excess moisture will steam in the oven and prevent crisping.

How to Roast Pumpkin Seeds

Spread the seeds onto a large, rimmed baking sheet lined with parchment paper for easy cleanup (it will also prevent the seeds from sticking to the pan if you choose to add any sweetener). Pour the seeds onto the pan and shake off any seeds stuck to the towels.

Toss the seeds with a few basic ingredients: Olive oil or butter, maple syrup or honey (optional, for some sweetness), and salt. We’ll wait to add any spices because they tend to burn in the oven.

Bake at 425 degrees Fahrenheit, which is the perfect temperature to yield toasty, caramelized results in just 12 to 16 minutes. Stir every 5 minutes to prevent burning. You’ll know the seeds are done when they’re fragrant and lightly golden, as you see in the photos below. Then, stir in spices if you’d like.

Pumpkin Seed Flavor Variations

Choose your ingredients carefully to yield your own fun flavor variation. Here are your options:

• Olive oil or butter: Olive oil provides a more neutral backdrop, while butter makes the seeds taste more like popcorn.
• Maple syrup or honey: Add a bit of either one for some optional sweetness. Delicious!
• Freshly ground black pepper: Pepper is an easy way to add an irresistible, savory note. I think my favorite variation is maple syrup with black pepper.
• Spices: For even more flavor, stir in some warming spices once the seeds are out of the oven. You can start with a light sprinkle and add more as needed. Try pumpkin pie spice blend, ground cinnamon, or golden curry powder (just beware that curry powder will tint your fingers yellow). For a touch of Mexican flavor, try chili powder and cumin, perhaps with a pinch of cayenne pepper for added heat.

Watch How to Roast Pumpkin Seeds

More Pumpkin Recipes to Enjoy

On a pumpkin kick? Let’s do it! Here are more than a few options, or you can view all pumpkin recipes here.

• Pancakes and Waffles: Pumpkin Oat Pancakes (gluten free) or Whole Wheat Pumpkin Pancakes or Pumpkin Spice Waffles
• Quick Breads: Healthy Pumpkin Bread or Pumpkin Muffins
• Savory: Creamy Pumpkin Marinara or Creamy Roasted Pumpkin Soup
• Sweet Treats: Easy Pumpkin Cheesecake Cups or Pumpkin Pecan Scones with Maple Glaze

Please let me know how your pumpkin seeds turn out in the comments. I hope this recipe yields a tasty snack and fun memories.

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