fbpx

EASY Toasted Pumpkin Seeds

Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you.

My incredibly easy to make toasted pumpkin seeds are such a delicious, healthy, and addictive snack food. You can make them sweet, salty, spiced, or a combination of those flavor profiles!

Toasted Pumpkin Seeds in a white bowl

Ingredients

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 seeds from a pumpkin when making a jack-o’-lantern or when making pumpkin cupcakes or pumpkin cake. If you are using your own seeds, wash them thoroughly and set them on a cookie sheet to dry thoroughly before using them.

Tip: You can eat these seeds with the shells still on them. There is no need to shell them.

How It’s Made

No matter whether you like them savory or sweet, the basic formula for making the recipe is the same.

First, mix the seeds with spices and a little melted butter or oil to make the spices stick.

Next, 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 they’re done when they are lightly browned.

Seasoning Options

Sweet

When I want to go sweet, I season them with brown sugar and cinnamon.

Savory

If you prefer savory pumpkin seeds, try seasoning them with kosher or coarse salt. You’ll get a nice salty crunch like you would with a salted pretzel.

Spiced

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.

Expert Tips and FAQs

Pile of toasted pumpkin seeds

In my opinion, the best combination of spices is one that is both sweet and salty – just like I use for my roasted chickpeas. There’s something about a sweet and salty combination that gets me every time; it’s so addictive!

FAQs

How do I process seeds from a fresh pumpkin?

Wash them thoroughly and set them on a cookie sheet to dry thoroughly before using them in this recipe.

Can I make this recipe in the microwave?

Yes! Place the prepared 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 Can I Store These?

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

Once they’re completely cooled, store toasted pumpkin seeds 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!

Other than snacking on them, what can I use them in?

You can use the seeds in pumpkin seed bark, maple glazed pumpkin seed clusters, and pumpkin seed brittle.

Did you make this recipe? Leave a review!

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
Have you tried this recipe?Click here to leave a comment and rating!