Roasted Pumpkin Seeds

5 from 2 votes

Crunchy and salty or sweet, roasted pumpkin seeds are a much anticipated treat every fall and now you can easily make this delicious snack at home.

Prep Time10

Cook Time35

Total Time45

Course: Snack

Cuisine: American

Keyword: Roasted Pumpkin Seeds Recipe

Servings:

Calories: 582kcal

If using pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime.
Drain water, pat seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on a paper towel, or the dry towel will be stuck to the seeds the next day.
Preheat the oven to 300°F.
Toss dry seeds in olive oil and melted butter. Lay flat on a baking sheet and sprinkle with salt.
Bake for 10 minutes, then remove from the oven to stir seeds around, then bake for an additional 10 minutes (20 minutes in total).

You can also roast seeds from butternut squash and acorn squash so if you see those at the store, grab a squash as well.
If you want salted pumpkin seeds, boil the seeds in salt water. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water.
If using fresh pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime. Drain water, pat clean seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on sheets of paper towels, or the dry towel will be stuck to the seeds the next day.
Make sure your seeds are dry before seasoning them. Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping.
Ovens often have hot spots, which can end up burning your seeds. Stirring around your pumpkin seeds during baking will help avoid this. Also, make sure to keep a close eye during baking.