Traditional recipes

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Makes about 1 1/2 cups Servings

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

Recipe Preparation

  • Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.

  • Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12—15 minutes. Let cool completely.

Spice It Up

  • After seasoning seeds with olive oil, salt, and pepper, toss with one of the following combinations:

  • 1/2 tsp. each turmeric and chile powder

  • 1 tsp. Za’atar and 1/2 tsp. finely grated lemon zest

  • 1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin

  • 1/2 tsp. ground Szechuan peppercorns

  • 1 Tbsp. sugar and 1/4 tsp. cinnamon

Reviews Section

Easy Roasted Pumpkin Seeds Recipe

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

Roasting pumpkin seeds isn't exactly rocket science, but there are some surefire ways to guarantee great flavor and texture. The secrets: Dry your pumpkin seeds before roasting them, and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish.

Making these Spiced Toasted Pumpkin Seeds.

For today&rsquos snack, I am thinking ahead to Thanksgiving and pumpkin pies. Pumpkin pie spice will combine with sea salt, sugar and cracked black pepper to make a tasty and healthy snack that brings nostalgic family memories to mind.

If you don&rsquot have pumpkin pie spice on hand just combine these spices:

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg

Start by cleaning out your pumpkin. You&rsquoll end up with a pile of pumpkin seeds and pulp. Clean off the pulp by rinsing the seeds in a colander under cold water and then shaking it till they are dry. Don&rsquot try to dry them on paper towels, or they will stick to them!

Arrange the pumpkin seeds on a baking sheet that has been lined with parchment paper and toast them in a 400 degree oven for about 25 minutes. Be sure to flip them a few times to make sure they brown nicely.

Allow to cool and serve. YUM

Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, "Now how do I cook it?"

Last week, I couldn't resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.) It wasn't until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that I realized the seeds had to be toasted first. Uh, and at what temperature and for how long? I had to go blind on this one and just take a good guess. After 7 minutes in the oven, SUCCESS was MINE, ALL MINE! Bwa-Hahaha!

Heat the oven to 375ºF. Spread the raw pumpkin seeds flat on a cookie sheet. Bake for 5 to 7 minutes, until lightly golden. If the seeds start popping like popcorn, turn down the oven temperature by 25 degrees.

Their toasty taste doesn't ask for any seasonings, not even salt. I couldn't help eat a few handfuls before adding them into my bread dough. I thought they tasted better than sunflower seeds. And I wouldn't hesitate to buy them again just to have around for snacking. Give them a try and see what you think.

  • 1 egg white
  • 2 tablespoons sugar or sugar substitute-sugar blend equivalent (see Tips)
  • 1 tablespoon canola oil
  • 1 teaspoon finely shredded lemon peel
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cups unsalted pumpkin seeds (pepitas)

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil lightly coat paper or foil with nonstick cooking spray. Set aside.

In a medium bowl, combine egg white, sugar, oil, lemon peel, kosher salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and 1/4 teaspoon ground black pepper whisk until egg white is frothy and sugar is nearly dissolved. Add pumpkin seeds toss gently to coat.

Spread pumpkin seeds evenly on the prepared baking sheet. Bake for 20 to 25 minutes or until pumpkin seeds are dry and crisp. Cool completely break into pieces.

Tips: For a sugar substitute, choose from Splenda(R) Granular, or Sweet'N Low(R) bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar. Nutrition analysis: same as above except: 69 calories, 2 g carbohydrate, 0 g sugar

Test Kitchen Tip: Keep some of these crunchy seeds on hand to use as a topper for salads.

Make Ahead Tip: Prepare as directed. Place in an airtight storage container. Cover seal. Store at room temperature for up to 2 weeks.

You'll only need a few simple ingredients to make baked pumpkin seeds. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Raw pumpkin seeds: Clean them well, then wash and dry. Yes, it's tedious work, but I think it's well worth the tasty result! Don't go nuts about getting them completely dry, though - they will dry out in the oven.

Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead (although it won't be as flavorful). Melted butter is another tasty option.

Kosher salt: If using fine salt, you should probably reduce the amount you use, or the seeds could end up too salty.

Spices: I use smoked paprika, garlic powder, and cayenne pepper. Make sure the spices you use are fresh - a stale spice can easily ruin a dish. Speaking from experience!

Recipe Summary

  • 2 plum tomatoes
  • 2 unpeeled garlic cloves
  • 1 small green habanero chile
  • 1/2 pound raw pumpkin seeds (1 1/2 cups)
  • 2 tablespoons fresh orange juice
  • 1/4 cup minced white onion, rinsed and blotted dry
  • 1/4 cup finely chopped cilantro
  • Pinch of cinnamon
  • Kosher salt
  • Tortilla chips, for serving

Preheat a small cast-iron skillet or griddle. Add the tomatoes, garlic cloves and habanero and roast over high heat, turning occasionally, until the vegetables are softened and charred in spots, about 12 minutes. Transfer to a plate let cool.

Meanwhile, in a large skillet, toast the pumpkin seeds over moderate heat, tossing, until lightly browned, 5 to 7 minutes. Transfer the pumpkin seeds to a food processor and let cool completely. Pulse the seeds until a coarse puree forms, then transfer to a medium bowl.

Halve the habanero and remove the seeds. Peel the garlic and add it to the food processor along with the tomatoes, habanero and orange juice puree until smooth. Stir the puree into the ground pumpkin seeds along with the onion, cilantro and cinnamon. Transfer the dip to a serving bowl, season with salt and serve with tortilla chips.

More Pumpkin Recipes to Enjoy

On a pumpkin kick? Let’s do it! Here are more than a few options, or you can view all pumpkin recipes here.

  • Pancakes and Waffles:Pumpkin Oat Pancakes (gluten free) or Whole Wheat Pumpkin Pancakes or Pumpkin Spice Waffles
  • Quick Breads:Healthy Pumpkin Bread or Pumpkin Muffins
  • Savory:Creamy Pumpkin Marinara or Creamy Roasted Pumpkin Soup
  • Sweet Treats:Easy Pumpkin Cheesecake Cups or Pumpkin Pecan Scones with Maple Glaze

Please let me know how your pumpkin seeds turn out in the comments. I hope this recipe yields a tasty snack and fun memories.

8 Recipes for Roasted Pumpkin Seeds You’ll Want to Snack on All Fall

Because it's never too early to start celebrating pumpkin season.

One of the best parts of Halloween is rewarding your pumpkin-carving efforts਋y snacking on the seeds, which become golden and toasty when roasted in the oven. But don’t just settle for a sprinkle of salt and pepper—with a little strategic seasoning, pumpkin seeds can take on a variety of bold flavors. Whether you prefer warm fall spices or a kick of Sriracha, we’ve got eight addictive twists on the crunchy autumn snack.

To begin, scoop out the seeds from two medium-sized pumpkins (about two cups). Place the seeds in a colander and rinse with cold water, working to separate the seeds from the pumpkin guts. Pat dry. Preheat the oven to 300ଏ, spread the seeds on a rimmed baking sheet, and bake them until dry throughout, about 50 to 60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350ଏ. Transfer the seeds to a bowl, add the flavorings below, then return them to a baking sheet and roast 10 to 15 more minutes, or until golden.

Bottom line: Before you toss any decorative pumpkins, consider cooking one of these pumpkin seed recipes instead.

  • ¼ cup pure maple syrup
  • 2 tablespoons canola oil
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups fresh pumpkin seeds (see Tip)

Preheat oven to 300 degrees F.

Combine maple syrup, oil, cardamom, cinnamon and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.

Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.