Easy Roasted Pumpkin Seeds

2 cups
50 min

Pumpkins are a fall staple both on the front porches of homes and in recipes in the kitchen. And while we love to use the flesh of pumpkins for our purees and pies, the seeds of the pumpkin also hold a tasty treat that’s super easy to make. My recipe for easy roasted pumpkin seeds can we whipped up in less than an hour and is a perfect fall snack!

Wondering if roasted pumpkin seeds are a worthwhile snack? Well, wonder no longer. They are! I know I’m always looking for a nutritious snack, both for myself and my family, and pumpkin seeds (also called pepitas) definitely fit the bill. There are tons of health benefits to eating roasted pumpkin seeds, so be sure to click the link below to my full post for all the goodness!

Begin by washing your pumpkin seeds to get all of the stringy pieces off. Then place clean seeds in a bowl and add the melted butter. Mix well to coat the seeds.

Pour seeds onto a large sheet pan and sprinkle with kosher or sea salt. (For faster cooling, line your sheet pan with parchment paper.) Use a rubber spatula to make sure all of the seeds are coated. Place pan in preheated oven and bake for 35-40 minutes or until seeds are golden brown and dry to the touch. (Rotate pan halfway through baking to ensure an even roast.)

Once seeds are done, remove from oven and allow to cool on the pan. If you used parchment paper, lift the paper off of the pan and place on a cooling rack. Enjoy once they are cooled enough to handle!

Store roasted pumpkin seeds in an airtight container in a cool, dry place. They should last for several weeks, but they rarely do around here. Enjoy this easy recipe for making the most of those fall pumpkins!

Easy Roasted Pumpkin Seeds
Recipe details
  • 2  cups
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 2 cups pumpkin seeds
  • 1 Tablespoon unsalted butter (you can use salted, but just pull back on the added salt.)
  • 1-2 teaspoons kosher salt or sea salt

Begin by cleaning your pumpkin seeds. Do this by placing the seeds in a colander and running under lukewarm water. Pull off the stringy pumpkin pieces while rinsing the seeds. Then lay seeds on a clean dish cloth and let dry for 10 minutes before placing back in a clean bowl.
Melt butter in a small ramekin or bowl and pour over your clean pumpkin seeds. Use a rubber spatula and mix well.
Pour pumpkin seeds onto a large sheet pan. (Line with parchment paper for faster cooling afterwards.) Sprinkle with salt and use the spatula to mix the salt and seeds well. Be sure seeds are in a single layer on pan, not clumps.
Bake pumpkin seeds at 350 degrees for 35 to 40 minutes, checking halfway through and rotating the pan.
Remove seeds from oven and allow seeds to cool on baking sheet. (Or if your seeds were on parchment paper, lift the paper off of the pan and place on cooling rack for faster cooling. )
  • Want a spicier taste? Add cayenne pepper to your seeds before baking or try any combination of spices or herbs that you enjoy!
Courtney |The Kitchen Garten
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