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Roasted Pumpkin Seeds

This foolproof method makes perfectly crisp and flavorful roasted pumpkin seeds. The secret step is simmering them briefly in salted water before roasting—ensuring extra flavor and crunch every time. Customize with your favorite spice blends for a savory or sweet snack!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1.5 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups pumpkin seeds
  • 2 teaspoons fine sea salt, plus more for serving
  • 2 teaspoons olive oil (or melted coconut oil, walnut oil, etc.)
  • 2 teaspoons favorite spice blend (pumpkin pie spice, curry, harissa, chili powder, etc.)

Equipment

  • Medium saucepan
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl
  • Dish towel

Method
 

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. Fill a medium saucepan with 2 cups of water and 2 teaspoons of salt. Bring to a boil.
  3. Scoop seeds from pumpkin. Place in a bowl of cold water and swish until mostly clean.
  4. Add cleaned seeds to boiling salted water. Simmer for 5 minutes.
  5. Drain and remove any remaining pumpkin flesh from seeds.
  6. Pat seeds very dry using clean dishcloths.
  7. Place seeds on prepared baking sheet. Add oil and spices, tossing to coat evenly.
  8. Spread seeds into an even layer. Bake 10–25 minutes, stirring at least once, until golden and fragrant.

Notes

Allow roasted seeds to cool completely before storing in an airtight container. They keep well at room temperature for 2 weeks, or in the freezer for a few months. Pumpkin seed shells are edible and add fiber, but you can hull them after roasting if preferred.
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