This roasted pumpkin seeds recipe turns the seeds from your carving pumpkin or pie pumpkin into a golden, crispy fall snack with salted butter and your choice of seasoning.
Butter coats every seed in a rich, slightly nutty fat that gives the finished seeds a deeper golden color and a flavor worth saving every last seed for.
Keep a batch on the counter all fall alongside Easy Homemade Pumpkin Pie Spice Recipe and serve them with Sourdough Pumpkin French Toast Recipe for a full cottage kitchen autumn morning.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Dry the seeds completely before roasting – This is the most important step. Any moisture left on the seeds will steam rather than roast in the oven, producing a soft, chewy seed rather than a crispy one. Pat them thoroughly dry with a kitchen towel after rinsing and let them air dry on the towel for 20 to 30 minutes if time allows.
Clean them in cold water – Place the scooped seeds in a bowl of cold water and swish them around. The seeds float and the pumpkin flesh and stringy bits sink. Use a fine mesh strainer to catch the clean seeds and rinse under running water until no pumpkin pulp remains.
Spread in a single layer – Seeds piled on top of each other steam rather than roast. Spread them in one even layer on the parchment-lined pan with space between each seed for the heat to circulate.
Stir every 10 minutes – Stirring ensures every seed gets exposed to the hot pan surface evenly. Seeds that sit in one position the entire bake will brown unevenly and the ones on the edges will finish before the ones in the center.
Watch them closely in the last 5 minutes – Seeds go from golden to burnt quickly at the end of the baking time. Every oven runs differently and smaller seeds from pie pumpkins will finish before larger seeds from carving pumpkins. Start checking at the 20-minute mark.Cool completely before storing – Hot seeds trapped in a container will steam themselves soft. Let them cool on the pan until completely room temperature before transferring to an airtight jar.
Instructions
- Clean the seeds – Place the scooped seeds in a large bowl of cold water. Swish to loosen the pumpkin flesh and stringy bits. The seeds will float and the debris will sink. Use a fine mesh strainer to catch the clean seeds and rinse under cold running water until clear.
- Dry the seeds – Transfer the clean seeds to a kitchen towel and pat thoroughly dry. Spread them on the towel and let them air dry for 20 to 30 minutes if time allows. Completely dry seeds are essential for a crispy result.
- Preheat the oven – Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Season the seeds – Transfer the dry seeds to a large bowl. Add the melted salted butter and your chosen seasoning and toss until every seed is evenly coated.
- Spread on the pan – Pour the seasoned seeds onto the prepared pan and spread into a single even layer with no overlapping.
- Roast – Roast at 350°F for 20 to 30 minutes, stirring every 10 minutes. The seeds are done when they are deep golden brown and sound slightly hollow when stirred. Smaller seeds may finish closer to 20 minutes. Larger seeds may need the full 30.
- Cool and serve – Remove from the oven and let cool completely on the pan before serving or storing.
Freezing and Storage
- Room temperature – Store cooled roasted pumpkin seeds in an airtight container or glass jar at room temperature for up to 1 week. Make sure they are completely cool before sealing – any residual warmth will cause condensation and soften the seeds.
- Refrigerator – Store in a sealed airtight container in the refrigerator for up to 3 weeks for the best flavor and crunch.Freezer – Freeze cooled seeds in a freezer-safe bag for up to 2 months. Spread on a pan and warm in a 300°F oven for 5 minutes after thawing to restore the crunch.
FAQ
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More [Topic] Recipes from the Cottage
⭐️ Rate This Recipe
Made this recipe? Leave a star ⭐️ rating below, it means the world to me and helps my recipes get found by more people like you.
Roasted Pumpkin Seeds Recipe
Prep:5 minutes Cook:30 minutes Total:35 minutes Ingredients
- 1 cup pumpkin seeds 140 grams (fresh from pumpkin, cleaned and completely dry)
- 2 tablespoons salted butter 28 grams (melted)
- 1 pinch fine sea salt 1 gram (adjust to taste)
Instructions
- Clean the seeds – Place scooped seeds in a bowl of cold water, swish to loosen debris, then drain through a fine mesh strainer. Rinse under cold water until clear.
- Dry completely – Pat dry with a kitchen towel and let air dry for 20 to 30 minutes. Seeds must be completely dry before seasoning.
- Preheat – Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Season – Toss dry seeds with melted butter and chosen seasoning in a large bowl until every seed is evenly coated.
- Spread – Pour onto the prepared pan in a single even layer with no overlapping.
- Roast – Roast at 350°F for 20 to 30 minutes, stirring every 10 minutes, until deep golden brown. Start checking at 20 minutes.
- Cool – Let cool completely on the pan before serving or storing.
Notes
Nutrition
Did you make this recipe?
Rate it 5 “⭐️” below.
If you liked this recipe, I’d be so grateful if you would share it with others. Use the buttons below to share, comment, or connect.
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
