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Roasted Pumpkin Seeds on Sheet Pan with Parchment paper

How To Roast Pumpkin Seeds

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: varies
  • Category: Snack
  • Method: Roast
  • Cuisine: American


Roasted pumpkin seeds are a delicious healthy snack and a great way to use up all of the pumpkins if you’re carving it or making homemade pumpkin puree.


  • seeds from 1 large or 2 small pumpkins
  • 2 teaspoons extra virgin olive oil (or other healthy cooking fat)
  • 1/2 teaspoon of salt


  1. Preheat the oven to 400° F (204°C).
  2. Scoop the seeds out of the pumpkin. There will be some stringy bits and pumpkin flesh attached.
  3. Clean the seeds by putting them into a bowl of water; the seeds will float to the top to help you separate them from the pumpkin flesh. Dry the seeds n a clean towel or paper towel. Let them dry for 5-10 minutes, up to an hour. They may be a little slimy still and that’s ok.
  4. Toss the seeds with extra virgin olive oil and salt.
  5. Spread the pumpkin seeds on a baking sheet and bake for 15-18 minutes until lightly golden. Small seeds may only need 10 minutes, large seeds may need up to 20 minutes.
  6. Remove from the oven and let cool completely before storing in an airtight container. Seeds will keep at room temp, covered, up to 3 days, and another 10 days in the refrigerator.

Keywords: roast pumpkin seeds