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Savory Roasted Pumpkin Seeds

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"Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed."
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3 h 10 m servings 101
Original recipe yields 4 servings


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  1. Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
  2. Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
  3. Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
  4. Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.


  • Cook's Notes:
  • The soaking step is critical to keeping them from burning and getting too crunchy.
  • You may need to do several sheets depending on how many seeds you're roasting.

Nutrition Facts

Per Serving: 101 calories; 6 9.5 3.1 8 190 Full nutrition

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