Roasted Pumpkin Seeds Recipe: Crispy Oven-Baked Snack in 20 Minutes

Roasting pumpkin seeds at home is simple and rewarding. They make a crunchy, fiber-rich snack that’s tasty and nutritious.

My kids look forward to carving jack-o’-lanterns every October, and the best part for them is roasting the seeds we pull from the pumpkins. Instead of tossing the insides, save the seeds for a tasty, wholesome snack.

Roasted pumpkin seeds are crisp, lightly salty, and packed with fiber, healthy fats, vitamins, and minerals. You can eat them with the shells on for extra fiber or remove the shells if you prefer a softer bite.

Turning pumpkin scraps into roasted seeds is an easy way to reduce waste after carving and to enjoy a healthy homemade treat.

How to make roasted pumpkin seeds

Begin by removing the seeds from your pumpkin. If you’re using a small baking pumpkin, cut it in half and scoop the seeds out with a sturdy spoon. For large carving pumpkins, remove the top and scoop out the seeds and stringy pulp.

Cleaning the seeds

Cleaning takes a little time but it’s straightforward. Place the seeds in a medium bowl and pick out any large chunks of pumpkin and the stringy fibrous bits. Separate seeds that are stuck together.

Cover the seeds with water and gently swish them with your hands to loosen remaining pulp. Let them soak a few minutes, then skim away the floating bits. Drain and repeat as needed. It’s fine to leave small bits of pumpkin attached to the seeds—this adds flavor and doesn’t affect the roasting.

After rinsing, drain the seeds in a colander. Optionally let them air dry for a few hours or overnight—drier seeds roast faster and more evenly.

When ready, toss the seeds with a small amount of olive oil and salt, spread them in a single layer on a baking sheet, and roast until golden and crunchy.

Can you roast other squash seeds?

Yes. Seeds from other winter squashes—like kabocha, butternut, or acorn—can be cleaned and roasted the same way. Some varieties have thicker shells; you can eat them whole or crack off the shells after roasting if you prefer the inner kernel.

The seeds shown in this post were from kabocha squash and roasted up deliciously.

Roasted pumpkin seeds nutrition notes

Pumpkin seeds are a nutritious snack: they provide fiber, healthy fats, and minerals such as magnesium, iron, phosphorus, and manganese. Eating the shells adds extra fiber. They’re convenient to store in an airtight container at room temperature for several days.