Learn how to roast pumpkin seeds in just a few easy steps! And more importantly, see what advice to avoid in order to have perfectly seasoned seeds that are easy to eat and digest.
How to Roast Pumpkin Seeds
I’ll admit, roasted pumpkin seeds wasn’t a recipe that I was planning on posting this year. But after reading (and trying) several different methods for roasting pumpkin seeds, I felt the need to set the record straight on some misinformation that’s out there.
We only get to enjoy these once a year after all, so we might as well get it right!
Remove the Pulp and Rinse
Use your hands to separate the seeds from the pumpkin pulp. (This is just a manual process, no shortcuts here!)
Place the seeds in a colander and rinse them under cool water.
Soak Them Overnight in Salt Water
I know, I know, it’s hard to wait. But this step is the most important. Pumpkin seeds are covered in a thin membrane. The enzymes in the membrane are difficult to chew and digest, which is why you want to soak the seeds for 12-24 hours.
For every 1 cup of seeds add: [2 cups of water + 1/2 Tablespoon salt.]
Some sources indicate that a 10 minute soak will do the job. I tried soaking my seeds for over an hour. They came out “woody” and “splintery”- not appetizing at all.
Rinse Thoroughly and Pat Completely Dry
They will still contain some water from being soaked overnight, and some say that you’ll need to bake them at a lower temperature or leave them to dry overnight first. I didn’t experience any issues in skipping this step. (We’ve waited long enough!)
Preheat the Oven
- 400°F is the perfect temperature for roasting pumpkin seeds on a light baking sheet.
- If you only have dark baking sheets, roast at 375°.
Add to a Baking Sheet
Add the seeds to a light baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Use your hands to toss and coat evenly.
Roast your seeds for 15 minutes and check them every 2 minutes after that. Pull them from the oven when they just start to turn a little brown.
Use a spatula to toss the seeds around. Spread them back out, sprinkle with a little more salt if desired. Bake for 5 more minutes or until they’ve browned just a little bit more.
Note 1: If you left your seeds out to dry overnight after you’ve soaked/dried them, then check them after 8 minutes of roasting instead of 15 minutes. Also do this if you have fewer seeds on your baking sheet than I do, with more room in between them.
Note 2: If you have much smaller seeds than what I have in my images, check on them after 5 minutes. They will roast more quickly.
Store in an airtight container for 1-2 months in the refrigerator or for up to a week at room temperature.
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Roasted Pumpkin Seeds
- 4 cups white uncooked pumpkin seeds
- 4 Tablespoons Olive Oil, equal to 1/4 cup
- 2 Tablespoons Kosher Salt
- For every 1 cup of seeds add: 2 cups of water + 1/2 Tablespoon salt. Soak overnight.
- Preheat oven to 400° for a light baking sheet (which is ideal). Or 375° for a dark baking sheet.
- Rinse thoroughly and pat completely dry. Add to the baking sheet.
- Drizzle lightly with olive oil and sprinkle with salt. Use your hands to toss and coat evenly.
- Spread out in a single, even layer. Bake for 15 minutes and check them every 2 minutes after that. Pull them when they just start to turn a little brown.
- Use a spatula and toss them around and spread them back out. Sprinkle with a little more salt if desired.
- Bake for 5 more minutes and check on them every minute after that. Pull them when they turn a little bit more brown.
- Serve them warm!
- Storage: Store in an airtight container at room temperature for up to a week or in the fridge for up to 2 months.
Use about 1 Tablespoon Olive Oil + 1-2 teaspoons Salt for every 1 cup of pumpkin seeds.