How to Make Perfect Roasted Pumpkin Seeds

Delicious, golden brown, roasted pumpkin seeds...yum!
Delicious, golden brown, roasted pumpkin seeds...yum!

If you're anything like me, the fun of an evening of pumpkin carving isn't complete without roasting up and then devouring a batch of pumpkin seeds. Those crispy, salty seeds are a true Halloween tradition around my house.

The great thing about roasting pumpkin seeds is that removing the hull becomes basically unnecessary. Through the roasting process, the hulls become crisp and brittle, easy to chew. If it's fiber you're after, try eating a couple handfuls of unhulled roasted pumpkin seeds. One ounce of pumpkin seeds contains ten grams of fiber, three milligrams of iron, and seven grams of protein.

Roasting Your Pumpkin Seeds

To get started, scoop all of the pulp and seeds out of your pumpkin. The most time consuming part of the whole process is removing the seeds from the rest of the goop. I find that sitting at the table with two bowls in front of me (one for the seeds, and one for everything else) and watching my husband and kids carve the jack o' lanterns makes this task pass much faster. Once you've got the seeds separated out, put them in a colander and give them a good rinse. Some recipes say not to rinse, and even to leave some pulp attached for flavor, but I prefer starting with clean seeds. Once they're dry, place them on a clean kitchen towel and pat the excess water off.

Now you're ready to oil and season your seeds. Some options for oil are olive oil, canola oil, or butter. I'm a butter girl. Melt two tablespoons of butter and pour into a bowl. Now you can add seasonings to your butter. Some popular seasonings for pumpkin seeds are salt, chili powder, seasoning salt, cumin, or cayenne pepper. I like a butter and salt combo on mine. Add one teaspoon of salt or seasoning salt, about 1/2 teaspoon of chili powder, cumin or cayenne. If you like it really spicy, you can always sprinkle a bit more on later. Once you've got your oil and seasonings combined, place your seeds on a cookie sheet and pour the mixture over them. Use your fingers to stir everything together; you want your seasonings on all of the seeds. Once everything's combined, make sure your seeds are in a single, even layer, and pop them into a preheated 350 degree oven. Roasting times vary, but seeds will typically be golden brown and crispy in a half hour to 45 minutes. Let them cool a little, and enjoy!

Storing Roasted Pumpkin Seeds

Roasted pumpkin seeds store well, but I can guarantee you won't have them around for long. To store them, make sure they are completely cool, and then place them in either an airtight canister or bowl or a Ziploc bag. They'll keep for a week stored at room temperature, or for up to six weeks in the refrigerator.

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Comments 24 comments

Marye Audet profile image

Marye Audet 8 years ago from Lancaster, Texas

I love pumpkin seeds! I like to use them in granola as well..Great info!


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Thanks, Marye! I haven't tried putting them in granola yet....that's something I'll have to try!


OldRoses 8 years ago

Doesn't the oil mixture spill off of the cookie sheet when you pour it over the seeds? Why not combine the seeds and the oil mixture first before putting the seeds on the cookie sheets? My daughter was making a recipe that called for an oil mixture to be poured over potato chunks on a cookie sheet and it spilled and she set my oven on fire!


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Yikes! That would be bad! I've never run into that problem with this because there's such a small amount of oil or butter, and it does get spread around pretty easily. Of course, there's no reason not to combine it all in a bowl if it makes you nervous :-)


gamergirl profile image

gamergirl 8 years ago from Antioch, TN

Yum!! Thank you for posting this hub, it gives last minute halloween preparations another way to clean up after carving a pumpkin. :)


C.M. Vanderlinden profile image

C.M. Vanderlinden 8 years ago from Metro Detroit Author

Thanks, gamergirl!


Jessica 7 years ago

C.M.,

Thank you for the INCREDIBLE recipe! my room-mate Ev and I made up a batch following your recipe, and we have never been this pleased!

You are a shining light in these dark days.


Braids profile image

Braids 7 years ago from Kansas city Missouri

UUUMMMM. I love pumkin seeds. Thanks for the info. I never knew that was so much iron and protien in them.


Brenda 7 years ago

Dear C.M. -- THANK YOU. Nutshell: Life is difficult and inspiration has been low. A neighbor (I'm new to the street) dropped off a bag of pumpkin seeds today. I thanked her (assuming that's the appropriate response) and after some time, made a decision: Try it. I got to you through Google, and your page, recipe and comments were the inspiration I needed. I wish you a Happy Halloween, and thank you with all of my heart for helping this house feel and smell like "home." Best to you, truly, B.


michelle Lucas 7 years ago

Thanks for posting this but I didn't have as much luck. I noticed mine were already getting quite brown after 25 minutes so I took them out. Well, they already taste overcooked.

:(

Bummer.


troy 7 years ago

thanks for the info they were great just came out the oven ........

the tip on the chilli powder was good they taste great too


kayla 6 years ago

thanks me and my bro. carved like 10 pumpkins and we didn't know what to do with the seeds so i went to your page and they were fantastic

thanks,

kayla


Holly 6 years ago

They are great! This was so much faster and easier than the way I had done them in the past. Thank you!


walpole island girl  6 years ago

mmmm thanks we and my kids just love them

Happy Halloween


Stacy 6 years ago

I will give your recipe a try and let you know how it works. I was a little leary about pouring the butter on top of the seeds as well, so I might try to mix it in the bowl first. Let you all know the results shortly. We are in the drying process.


Patsybell profile image

Patsybell 5 years ago from zone 6a, SEMO

This is the very specifuc, how-to article I was looking for. Thanks.


Caryn 5 years ago

I stored my seeds in a ziploc container and overnight they got kinda soggy again. Any suggestions?


cali 5 years ago

Hey this is my first year doing this with my daughter, thanks for the recipe. Its sounds just like my mom used to make em. Shes only 18 mnths but it was a lot of fun. Can't wait to make and eat these delicious seeds. Thanks again!

Dad


valonamylove 5 years ago

Hey, love the recipe. I used a cajun spice mix, a dash of sea salt and a drop of olive oil......yum, yum! Thanks for the cooking tips


me 5 years ago

yay pumpkin seeds yay yay yay


Stacey 5 years ago

This is a great way to prepare pumpkin seeds. So many other receipes want you to soak them or let them dry overnight. I want my pumpkin seeds now! The hubby and kids are carving away, and I am patiently waiting for the seeds. Thank you!


sunny 4 years ago

i am making them right now. my house already smells yummy. mmmmm pumpkin seeds.:p


Rebecca, Nutritional Therapist 4 years ago

Pumpkin seeds are also full of zinc and most people need more than they get. This is especially important to men for prostate health.


Minnetonka Twin profile image

Minnetonka Twin 2 years ago from Minnesota

I like to see someone else's recipe for these. I've always used olive oil but I'm gonna try butter and see which one I like best. Thanks for a great recipe. I'm baking mine up right now. I'll probably make a few batches with all the pumpkin seeds I have. Happy Halloween :-0 P.S. Sharing this recipe today for people to see and use.

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