EASY Toasted Pumpkin Seeds

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Toasted pumpkin seeds are incredibly easy to make and they are such a delicious, healthy, and addictive snack food! You can make sweet pumpkin seeds, salty pumpkin seeds, or a combination of both!

Toasted Pumpkin Seeds in a white bowl

What Do You Need to Make Toasted Pumpkin Seeds?

You have two choices when making this recipe:

  1. Buy raw pumpkin seeds. You can often find these in the bulk section of grocery stores.
  2. Save the pumpkin seeds from a pumpkin when making a jack-o’-lantern or when using a pumpkin for pumpkin cupcakes or pumpkin cake. If you are using your own seeds, wash them thoroughly and set them on a cookie sheet to dry overnight before using them.

Pumpkin seeds can be eaten with the shells on them. There is no need to shell them.

How to Make Toasted Pumpkin Seeds

All toasted pumpkin seeds are made the same way:

  • Mix the seeds with spices and a little melted butter or oil to make the spices stick.
  • Spread them in a single layer on a cookie sheet lined with parchment paper or a silicone mat.
  • Bake at 300 F for about 45 minutes.

You’ll know the pumpkin seeds are done when they are lightly browned.

Sweet Pumpkin Seeds

To make the pumpkin seeds sweet, I like to season them with brown sugar and cinnamon.

Salty Pumpkin Seeds

If you just want the pumpkin seeds to be salty, try seasoning them with a kosher or coarse salt. You’ll get a nice salty crunch like you would with a salted pretzel.

Spiced Pumpkin Seeds

Experiment with your favorite spices. Try pumpkin pie spice, pizza spices like basil, garlic, and oregano, or make them spicy and tangy with chili powder and lime juice.

The Best Pumpkin Seed Recipe

In my opinion, the best pumpkin seed recipe is one that is both sweet and salty – just like I make my roasted chickpeas. There’s something about a sweet and salty combination that gets me every time. It’s so addictive!

I’ve never had better toasted pumpkin seeds, ever!

Read the recipe below to see my combination of ingredients that yields this amazing taste.

Pile of toasted pumpkin seeds

Can You Make Pumpkin Seeds in the Microwave?

Yes! Place the prepared pumpkin seeds in a single layer in a microwave-safe dish. Microwave them in two minute increments, stirring between each one, until they are done (about 8 minutes).

How Long Do Toasted Pumpkin Seeds Last?

Pumpkin seeds will be soft when they first come out of the oven (or microwave) and they will get crunchier as they cool.

Store them in an airtight container in the pantry for up to three months or up to a year in the refrigerator. You can also freeze them for even longer!

What To Do With Pumpkin Seeds

Other than snacking on them, you can use roasted pumpkin seeds in:

Did you make this recipe? Leave a review!
Pile of toasted pumpkin seeds
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5 from 2 votes

Toasted Pumpkin Seeds

Brown sugar, cinnamon, a sprinkle of salt, and melted butter come together with the toasted flavor of the seeds themselves to create pumpkin seeds that remind me of campfires, herbal tea, popcorn, and sweet potatoes.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1
Calories 164kcal
Author Stefani

Ingredients

  • 1/3 cup raw pumpkin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon unsalted butter melted

Instructions

  • Preheat oven to 300 F.
  • Mix all ingredients in a small bowl.
  • Spread coated seeds in a single layer on a cookie sheet lined with parchment paper or a Silpat.
  • Bake for 45 minutes or until seeds are lightly toasted.

Notes

If you are working with seeds that you removed from a pumpkin yourself, wash thoroughly and set them out to dry on a cookie sheet overnight before using.
Leave off the salt if you just want them sweet but not salty. Or, leave off the cinnamon and brown sugar if you just want them salty. You can also try using kosher or coarse salt.
Experiment with your favorite spices. Try pumpkin pie spice, pizza spices like basil, garlic, and oregano, or make them spicy with chili powder and lime.
Pumpkin seeds will be soft when they first come out of the oven and they will get crunchier as they cool. If you make a bigger batch, store them in an airtight container in the pantry for up to three months and up to a year in the refrigerator. You can also freeze them for even longer!

Nutrition

Calories: 164kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 293mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Iron: 2mg
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3 comments on “EASY Toasted Pumpkin Seeds”

  1. Strawberry seedsays:

    It is fantastic !

  2. Lesliesays:

    5 stars
    Sweet and salty….yum. I bet these are totally addicting!

  3. Tash @ The Velvet Moon Bakersays:

    5 stars
    this is fantastic – after all the sweet stuff i’ve had to sample with all the xmas fayres coming up, i’m in dire need of something savourey and think this might just be the ticket :D

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