Roasted Pumpkin Seeds

Recipe for Roasted Pumpkin Seeds
Denise Torres/shutterstock


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

Reader Comments

Leave a Comment

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.