How to Roast Pumpkin Seeds + 10 Seasoning Ideas

As a kid my mom would always give us a large bowl when carving pumpkins to put the “guts” in. She then separated the seeds from the stringy pulp and baked them in the oven with oil and salt. Now as an adult, I do the same for my kids but I don’t just use salt. I like to divide up the seeds and make several flavor combinations. Here are a few tips to roasting your pumpkin seeds as well as 10 flavor ideas for you to try! 

Instructions for Roasting: 

Preheat oven to 350 degrees. Rinse seeds well, removing the pumpkin pulp and fibers. Pat the seeds dry with a paper towel or leave the seeds out on an ungreased baking sheet to dry.

You can toss seeds in melted butter, or olive oil if you prefer, right on the baking sheet. Stir the seeds to cover all of them with the butter or oil, then sprinkle with seasoning. Stir again and then shake the pan gently back and forth to spread out the seeds into an even layer.

Bake for 15-20 minutes, stirring halfway through until the seeds are a golden color. If you try the seeds right out of the oven they may seem chewy. Let them cool al the way and they will crisp up.

Seasoning Ideas:

I use 1 tablespoon of melted butter per 1 cup of seeds. For the amount of seasonings to sprinkle on the seeds, this depends on how strong of a flavor you want. Remember that some of the seasonings will end up on the pan, so be generous with your portions.

• Grated Parmesan Cheese + Italian seasoning + Garlic Powder 
• Cajun seasoning + Lime Zest 
• Ranch Seasoning 
• Salt & Pepper 
• Ginger Powder + Orange Zest 
• Cinnamon & Sugar 
• Brown Sugar + Cayenne Pepper 
• Garlic Powder + Salt (or just Garlic Salt) 
• Lemon Zest + Pepper 
• Pumpkin Spice Seasoning 

---

This article was originally published in 2018 and has been updated for 2020.