The Best Pumpkin Seed Recipe Ever

If you’ve ever craved crunchy snacks, then pumpkin seeds are a great addition to your menu. Roasted pumpkin seeds have a delicate flavor and a crunchy texture that satisfy any craving for a crunchy snack. There are several ways to prepare them. You can toast them in the oven, blend them into a sauce, or snack on them!

Whatever your preferred method, you’re sure to find the best pumpkin seed recipe ever. You can give pumpkin seeds a sugar and cinnamon dusting for a sweet and salty twist. You can also add cumin, chili powder, or smoked paprika to add a kick of heat. Ensure you wash the seeds and dry them thoroughly before using them in any recipe. If you’d prefer to make your pumpkin seed butter, you can substitute granulated sugar for coconut sugar.

Pumpkin Seeds

One of the greatest ways to eat pumpkin seeds is to toast them. This dish is simple to prepare at home and yields crunchy pumpkin seeds without the hassle of roasting. Make careful to boil them first to make them even more delicious. Boiling them for ten to fifteen minutes in saltwater can enhance the flavor and remove excessive membranes. After that, thoroughly dry them before roasting. Before soaking, ensure they’re fully dry because moisture can make the seeds excessively wet.

What are Pumpkin Seeds?

A pumpkin seed, commonly known as a pepita in North America, is the edible seed of a pumpkin or some other squash varieties. The seeds are normally flat and asymmetrically oval, with a white outer husk that peels away to reveal a bright green tint. Some cultivars have no husks and are primarily grown for their delicious seed.

The seeds are heavy in fat (primarily linoleic acid and oleic acid), protein, dietary fiber, and other micronutrients, making them nutritional and calorie-dense. The hulled kernel or unhulled whole seed is called pumpkin seed, but the roasted final result is most typically utilized as a snack.

Which Pumpkins have the Best Seeds for Roasting?

You can roast pumpkin seeds from any variety. Some people like pumpkin seeds without hulls or with thin outer shells. Styrian and Kakai pumpkins are farmed primarily for hull-less seeds, sometimes called pepitas. These pumpkin varietals, however, may be difficult to come by. Other winter squash seeds can also be roasted, such as butternut and acorn.

The Best Pumpkin Seed Recipe Ever

Roasting pumpkin seeds is a delicious and healthful snack. These crunchy seeds are great on their own or with a good meal. Salads, loaves of bread, and even desserts benefit from the addition of roasted pumpkin seeds. You can boil them or bake them in the oven with foil or non-stick spray to prepare them. After that, season with salt. If desired, you can also season them with maple syrup, bacon, or other seasonings.


  • 2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin
  • Three tablespoons of butter, melted, or an equal amount of your favorite cooking oil
  • One teaspoon of salt and other seasonings
  • One teaspoon Worcestershire sauce, optional


Here are the steps to follow:

Preheat the Oven

Preheat the oven to 250 degrees Fahrenheit. Using aluminum foil, line a big sheet pan and lightly coat it with butter or oil. (Believe us when we say this helps with clean up!)

Separate the Gunk From the Pumpkin Seeds

“Do you have to clean pumpkin seeds before roasting?” you might inquire. Yes, it is correct. I used to be afraid of handling slimy, stringy pumpkin flesh, but it’s easier than I imagined. Pull the seeds free with your fingertips. Transfer the seeds to a colander while leaving the large pieces of pumpkin pulp in the basin. Don’t worry, and they’ll still look goopy. The fibrous threads can be difficult to remove. However, there is a solution: Rinse the seeds under cold running water in a colander. The water will loosen the strands and make pulling them out simpler.

Rinse and Drain

After removing the majority of the pulpy parts, it’s time to season the seeds. Some people swear by boiling or soaking the seeds in salt water before baking to make them particularly crispy, but we didn’t notice much difference. Rinse the seeds under cold running water and pat dry.

Season the Pumpkin Seeds

It’s time to season your food! We like salt and Worcestershire sauce, although pumpkin spice seasoning or salt and pepper will suffice.

Bake the Pumpkin Seeds, Stirring Occasionally

We’re all set to bake now! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, stirring and tossing the seeds halfway through.

Finish Baking Pumpkin Seeds On Higher Heat

Cooking the pumpkin seeds in a 200° oven ensures that they cook uniformly inside and out and don’t burn before they’re done. We won’t be satisfied with uniformly cooked seeds; we want crispy seeds!
The solution: After the first 45 minutes, increase the oven temperature to 325°. Continue baking for another 5 minutes, or until the seeds are lightly browned and dry.

What Seasoning is Good on Pumpkin Seeds?

In our house, we adore seasonings. Always experimenting and figuring out what will work best in recipes. You may flavor your pumpkin seeds in various ways using a variety of seasonings, and a sweet and salty snack or a pumpkin spice flavor are both options.

The variations are endless!

  • Seasoning salt
  • Melted butter
  • Coconut oil melted or sprayed
  • Cinnamon
  • Red pepper flakes
  • Pumpkin spice
  • Parsley
  • Cumin
  • Ranch seasoning
  • Dill
  • Dry Mustard
  • Italian seasoning

How do you Eat Pumpkin Seeds?

Pumpkin seed

The outer shell of pumpkin seeds can be eaten, and many people do. Remove the hulls or stick to pepitas if you prefer hull-free pumpkin seeds. Whether you eat them straight from the sheet pan, throw them on salads, or mix them into granola, pumpkin seeds may be used in various ways. Try sprinkling them on top of a bowl of butternut squash soup or making a batch of pumpkin seed toffee.

Why are My Roasted Pumpkin Seeds Chewy?

There are several reasons roasted pumpkin seeds may be too chewy:

  • There was too much pulp still attached to the seeds before baking.
  • Before baking, the seeds were still wet (from rinsing off the pulp).
  • The seeds weren’t baked long enough, and the seeds didn’t finish cooking at a high enough temperature. (Roast at 200° for 45 minutes and then at 325° for 5 minutes or until the seeds are golden brown.)
  • If the seeds are too crowded on the pan—make sure they’re in a single layer on the baking sheet.

Storing Pumpkin Seeds

Throughout the year, they are a fantastic source of fiber and nourishment. Adding them to salads or baked dishes is a great way to spice your cooking. Pumpkin seeds are easy to store and take up little space, and they last long enough to be enjoyed frequently.

  • Airtight container: pumpkin seeds do not need to be stored in the refrigerator if you plan to eat them within a month. They will be kept in an airtight container for up to 1 month, sitting out at room temperature in your home. Placing them in the refrigerator will last longer than storing them for three months.
  • Freezer: these seeds can be stored in the freezer for up to 6 months. When ready to eat, thaw in the refrigerator, then warm back up in the oven until they are warmed through.


Snack on the roasted pumpkin seeds, which can be stored for two weeks or three months. Boiling pumpkin seeds can be stored in an airtight container for up to three months or frozen if you want to eat them right away. If not stored properly, they will lose their crisp texture and may develop rancidly. They can, however, be kept in the refrigerator for up to three months. If you’re making them at home, check out my recipe site or follow me on social media.

A baking sheet with parchment paper or a rimmed baking sheet is required to make roasted pumpkin seeds. Bake the seeds for around 25 to 30 minutes, spreading them evenly on the baking sheet or parchment paper. When the seeds are done, they should be crisp. Just remember to set them aside to cool before eating. After that, you’ll be able to enjoy your tasty new snack!