Roasted Pumpkin Seeds

Recipe for Roasted Pumpkin Seeds
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2 cups pumpkin seeds, rinsed
1 tablespoon olive oil
1 teaspoon Kosher or sea salt


If you’re scooping out a pumpkin, separate the seeds and wash them first. 

Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat. Spread across a rimmed baking sheet and sprinkle with salt. (You can add Old Bay seasoning, pepper, or even brown sugar and cinnamon if you prefer!)

Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.

If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.


2 cups

Preparation Time

5 Minutes

Total Time

20 Minutes

Reader Comments

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Butternut squash seeds

Are you able to roast butternut squash seeds and eat them as well as pumpkin seeds. I have a large harvest of butternut coming this year.

can butternut squash seeds be roasted

The Editors's picture

Yes, Kyla, butternut squash seeds can be roasted and eaten just like pumpkin seeds. Fun fact–the same is true of watermelon seeds!

pumpkin seeds

when you put olive oil on the seeds the scum separates and the oil cleaned them - imagine how easy

pumkin seeds

We never miss roasting the seeds!! It's one of the best parts of carving a pumpkin -- delicious and healthy.