Roasted Pumpkin Seeds


Here is a super easy recipe for roasting fresh pumpkin seeds that come out perfectly every time.

Prep Time:
5 mins
Cook Time:
45 mins
Total Time:
50 mins
1 1/2 cups roasted pumpkin seeds

If you're like us, you think the best thing about carving a pumpkin is saving the seeds for roasting! There are many different techniques for seasoning and roasting pumpkin seeds, but this simple method is trusted by hundreds of Allrecipes users. Learn how to prep pumpkin seeds for roasting, plus get ideas for seasoning or sweetening them.

How to Clean Pumpkin Seeds

The most laborious part of roasting pumpkin seeds is prepping them. You first have to separate the seeds from the gooey mess inside of the pumpkin. Fortunately, we've got a few tricks up our sleeves for making this process as painless as possible:

1. Scoop the seeds. First, use a strong metal spoon to scoop as many of the seeds out of the pumpkin as you can. Be sure not to let the pulp dry before cleaning the seeds.
2. Soak the seeds. Place the mass of seeds and pulp in a large bowl. Run water over them and use your hands to swish the seeds around, removing any noticeable bits of pumpkin. The flesh will separately more easily from the seeds this way. Drain off excess water.
3. Rinse the seeds. Place the clean seeds in a colander and rinse until any remaining flesh is gone.
4. Optional: Boil the seeds. Simmer the clean seeds in salty water for 10 minutes. (See below for why you should do this).
5. Dry the seeds. Drain the boiled/cleaned seeds in a colander and use a towel to dry the seeds as thoroughly as possible to ensure they get nice and crispy when baked.

Should You Boil Pumpkin Seeds Before Roasting?

Although you don't have to boil the pumpkin seeds before roasting, we recommend it. Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly.

How to Roast Pumpkin Seeds

Once your seeds are prepped and ready to go, it's time to roast! You'll find ingredient measurements below, but here are the basic steps:

Step 1: Preheat the Oven

Start by preheating the oven to 300 degrees F (150 degrees C).

Step 2: Coat the Seeds

Toss clean, dry seeds in a mixture of melted butter (or oil), salt, and any other seasonings of your choice.

Step 3: Arrange the Seeds

Spread the seeds in a single layer on a baking sheet. Be sure the seeds aren't overlapping so they turn out as crispy as possible.

Tip: For less mess, line the baking sheet with parchment paper.

Step 4: Bake

Bake for about 45 minutes, or until golden brown. Check on your seeds every 10 minutes, removing the baking sheet, stirring, and spreading them out again.

​​Tip: You can roast the seeds of any winter squash, not just pumpkin.

top-down view of pumpkin seeds in a black bowl

How to Store Roasted Pumpkin Seeds

Allow the seeds to cool completely before storing. Roasted pumpkin seeds can be stored in an airtight container at room temperature for up to two weeks or in the fridge for up to two months.

Roasted Pumpkin Seed Flavor Variations

This simple recipe allows for countless flavor combinations, both sweet and savory. Here are just a few favorite ingredients you can use to season and sweeten pumpkin seeds:

Savory: chili powder, garlic salt, paprika, Worcestershire sauce, cumin, cayenne pepper, ranch dressing mix, Tajin, curry powder

Sweet: maple syrup, honey, pumpkin pie spice, brown sugar, cinnamon

How to Use Roasted Pumpkin Seeds

Pumpkin seeds can be used for more than just snacking straight out of the bag (although, we do recommend that, too). Try mixing them into homemade granola, using them as a garnish for squash soup, adding them to trail mix, sprinkling them over baked goods, folding them into hummus, or using them as a salad topper.

Allrecipes Community Tips and Praise

"I learned from others that it is VERY important to keep your single layer single in order to get the nice toasty seeds…" says reviewer JBANDK9S.

"My kids loved them — they want to buy another pumpkin just for the seeds!" says one Allrecipes Member.

Editorial contributions by Melanie Fincher


  • 1 ½ cups raw whole pumpkin seeds

  • 2 teaspoons butter, melted

  • 1 pinch salt


  1. Preheat oven to 300 degrees F (150 degrees C) and gather ingredients.

    Overhead view of Pumpkin seeds in a measuring cup, a bowl of melted butter, and a bowl of salt
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

    Overhead view of roasted pumpkin seeds on a lined baking sheet
  3. Enjoy!

    a close up view of crispy roasted pumpkin seeds in a bowl


Nutrition Facts (per serving)

83 Calories
5g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 83
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 13mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 3g
Calcium 9mg 1%
Iron 1mg 3%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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