We finally got around to carving our pumpkins last weekend, so I got to make my favorite fall treat, Roasted Pumpkin Seeds! Carving pumpkins is fun, but the roasted pumpkin seeds are my favorite part, by far. Roasted pumpkin seeds are so crunchy, delicious, and addictive, and I look forward to them every year!
And if you’ve already discarded your pumpkin seeds from this year, don’t worry! You can use this same technique to roast seeds from other winter squash, like acorn, delicata, butternut, and spaghetti squash. So as you enjoy your seasonal squash over the next few months, make sure to keep this roasted pumpkin seeds recipe handy so you can enjoy the seeds as well!
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What Do Roasted Pumpkin Seeds Taste Like?
Roasted pumpkin seeds have a deliciously nutty flavor and aroma that is kind of similar to fresh popcorn. The flavor is fairly neutral and pairs well with both sweet and savory spices. I love sprinkling them over pumpkin soup to add a tasty crunch or using them as a topping for salads.
Can You Eat Pumpkin Seed Shells?
You may be familiar with pepitas, which are the tender green inner portion of the pumpkin seed. When you remove the pumpkin seeds from the pumpkin, they still have their outer white shell (or hull). While this outer shell is very tough and fibrous, it is edible. It takes a bit of chewing, so if you have difficulty chewing or a delicate stomach, you may want to pass on roasted pumpkin seeds.
Seasoning for Pumpkin Seeds
The fun thing about roasted pumpkin seeds is that you can flavor them with just about anything you like! I used some Cajun seasoning salt in the recipe below because it’s an easy one-stop-shop for salting and seasoning, but you have so many options. Here are some other great ideas for seasoning your roasted pumpkin seeds:
- Curry powder
- Garlic Herb Seasoning
- Taco Seasoning
- Ranch seasoning (if this contains buttermilk powder, toss the seeds in melted butter and the seasoning after roasting)
- Cinnamon and sugar (toss seeds in melted butter, cinnamon, and sugar after roasting)
- Salt and freshly cracked pepper
- Italian seasoning
Make sure to check to see if your seasoning blend contains salt. If it does not contain salt, you will want to add salt in addition to the spice blend.
How to Store Roasted Pumpkin Seeds
After roasting the pumpkin seeds, allow them to cool to room temperature. Keep the cooled pumpkin seeds in an air-tight container at room temperature for 2-3 weeks. There is no need to refrigerate the roasted pumpkin seeds, unless they’ve been tossed in butter after roasting.
Roasted Pumpkin Seeds
Servings 10 ¼ cup eachIngredients
- 2.5 cups fresh pumpkin seeds
- 1 Tbsp cooking oil*
- 1 tsp Tony Chachere's Cajun Seasoning*
Instructions
- Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
- Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
- Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!
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Equipment
- Enamelware Sheet Pan
- Parchment Paper
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Roasted Pumpkin Seeds
Preheat the oven to 350ºF. This is what your pumpkin seeds will probably look like right after they’re scraped out of your pumpkin. The extra bits of pumpkin are a lot easier to separate from the seeds while they’re in water, so let’s give them a rinse first.
Place the pumpkin seeds in a colander and rinse with cool water. Remove the extra bits of pumpkin flesh as you rinse the seeds. Let them drain well and then place them in a lint-free towel and pat dry. This helps them get really crispy. The seeds do have a sort of slippery coating, so they may not feel 100% dry.
After cleaning and drying, I had about 2.5 cups of pumpkin seeds (from two pumpkins). Place the seeds in a bowl and add your seasoning. I’m using a Cajun seasoning that contains a lot of salt, so I only needed to add one ingredient (1 tsp). Use your favorite seasoning and don’t forget to make sure it has some salt, or add some separately.
Spread the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper. Transfer to the preheated 350ºF oven.
Roast the pumpkin seeds in the oven for about 25 minutes, stirring every 5-10 minutes (I stirred at 10 minutes, and 20 minutes, then roasted for a final 5 minutes). The total roasting time will vary depending on the size of your pumpkin seeds and their moisture content. You’ll know they’re done when they are golden brown and smell nutty, kind of like popcorn.
Allow the pumpkin seeds to cool, then enjoy! Or store in an air-tight container for 2-3 weeks.
So many rinse their seeds! I never do. Any pumpkin is good and tasty plus fibre. I do not use oil either. Just take seeds and put on sheet pan, uncoiled, and salt. Season if you wish.
I too turn them and cook about the same just for less time. This is how my mom made them and I continue. I too love the seeds best.
So many rinse their seeds! I never do. Any pumpkin is good and tasty plus fibre. I do not use oil either. Just take seeds and put on sheet pan, uncoiled, and salt. Season if you wish.
I too turn them and cook about the same just for less time. This is how my mom made them and I continue. I too love the seeds best.
Not oiled…nor coiled, lol. spread them and salt and season if wish.
I’ve read the seeds need to dry overnight. How long did you let yours dry? (Can’t tell from recipe). Thanks.
I don’t let mine dry at all. :) I pat them dry a little after rinsing, but I don’t let them sit out to dry.
Za’atar seasoning is spectacular as well
I make roasted pumpkin seeds every year – so great! My personal favorite spicing is actually soy sauce – the salty and complex flavor works so well! Soy sauce + EVOO + a bit of white pepper is perfection. But next time I will definitely try cajun seasoning, that also sounds fantastic!
That sounds so good! I need to try that next time. :)
Can I roast pumpkin seeds without oil
I haven’t tried that, but generally when you roast things without oil they just dry out and get more tough instead of getting crispy.
I don’t think I’ve had roasted pumpkin seeds since I was a kid! These look so good! I can’t wait to try them out!
Damn , now you have made me want pumpkin seeds.. Let`s roast some! Thank you for sharing your recipe.