How To Roast Pumpkin Seeds

Roasted pumpkin seeds are definitely a seasonal treat. I don’t think I’ve ever seen them in a store — though I haven’t looked for them — and no one goes out and buys a pumpkin just to make the seeds.

I’m pretty sure the first roasted pumpkin seeds were made by a cheapskate like me who, after carving the jack-o’-lanterns for Halloween, looked at all the stuff scraped out of the inside and said to himself, “Man, it seems like such a waste to throw all of that out. I wonder what I can make with it?”

Because really, who would look at this …

Photo by bunnygoth / Lisa Jacobs
… and think, “Yumm, gotta get me some o’ that”?


pumpkin seeds
olive oil
popcorn salt (click here for notes on popcorn salt)


After scooping out the pumpkins for your jack-‘o-lanterns, separate the seeds from the rest of the guts.


Pour the seeds into a colander and rinse well with cold water, picking out any large remaining bits of pulp.

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Lay the seeds out in small batches on a couple of paper towels. Blot with another paper towel to dry them, then scoop them onto a baking sheet.

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Add about a tablespoon of olive oil per cup of seeds and toss to coat.

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Sprinkle with popcorn salt.


Bake at 350°F for about a half hour, tossing occasionally so they don’t stick.


When they’re mostly browned, some of them getting just a little too dark, pull them out and let them cool before storing in an airtight container.


And that’s it. 

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds


  • pumpkin seeds
  • olive oil (1 tablespoon per cup of seeds)
  • popcorn salt


Rinse the seeds well with cold water and blot dry with paper towels. Toss with olive oil to coat, and sprinkle with salt.

Bake at 350°F for about a half hour, tossing occasionally so they don't stick. When they are all browned, with a few just starting to get too dark, remove from the oven and allow to cool before storing in an airtight container.