How to Roast Pumpkin Seeds (Crispy Every Time)

The seeds you scoop out of a carving pumpkin are a free snack, and roasted pumpkin seeds only go wrong in two ways: they stay chewy, or they burn before the inside is done. A short simmer in salted water and a properly dry tray fix both. This roasted pumpkin seeds recipe turns out seeds that are crispy, evenly golden brown, and seasoned all the way through, and the same method works for butternut squash and other winter squash seeds.

Ingredients

• 2 cups raw pumpkin seeds, scooped from 1 or 2 carving pumpkins
• 1 quart water
• 2 tbsp kosher salt, for the simmering water
• 1 tbsp olive oil or melted butter
• ½ tsp fine sea salt, or to taste
• ¼ tsp black pepper (optional)
• Optional seasoning: ½ tsp smoked paprika, ¼ tsp garlic powder, or one of the flavor variations below

Instructions

1. Clean the seeds. Put the seeds and pulp in a large bowl of cold water. Rub them between your fingers; the seeds float and the stringy pulp sinks or clings to your hands. Skim the seeds into a colander, pick out the last strands, and discard any cut or split seeds.
2. Preheat the oven to 325°F with a rack in the middle.
3. Simmer in salted water. Bring the water and 2 tbsp kosher salt to a boil, add the seeds, and simmer 10 minutes. This seasons the inside of each seed and helps them roast evenly.
4. Dry them well. Drain, spread the seeds on a clean kitchen towel or paper towels, and pat dry. Let them sit 5 to 10 minutes so the surface moisture evaporates. Wet seeds steam instead of roast, and that is where chewy seeds come from.
5. Season. Toss the dry seeds in a medium bowl with the oil, salt, pepper, and any seasoning blend until every seed has a light coating.
6. Roast in a single layer. Spread the seeds on a rimmed baking sheet lined with parchment paper, with no piles. Roast 20 to 30 minutes, stirring every 5 to 10 minutes, until they are golden brown and you can hear them crackle when you stir.
7. Cool on the pan. Let the seeds cool completely; they keep crisping and turn crunchy as they cool. Taste one once it is at room temperature; if the center is still soft, return the tray for 5 more minutes.

Substitutions and flavor variations

• No time to simmer: skip it, dry the rinsed seeds well, and toss with ½ tsp fine salt before roasting. They will be a little less evenly seasoned.
• Cinnamon sugar: roast with butter and a pinch of salt, then toss the hot seeds with 1 tbsp sugar and ½ tsp cinnamon. Add sugar at the end, since it scorches in the oven.
• Smoky garlic: ½ tsp smoked paprika and ¼ tsp garlic powder with the oil.
• Seafood-spice style: 1 tsp of a celery-salt and paprika seafood seasoning, and cut the fine salt in half.
• Parmesan: toss the seeds with 2 tbsp finely grated Parmesan for the last 5 minutes of roasting.
• Sweet and spicy: 1 tbsp brown sugar and a pinch of cayenne, tossed with the hot seeds after roasting.
• Chili lime: ½ tsp chili powder with the oil, then a squeeze of lime and a little zest after roasting.
• Squash seeds: butternut squash, acorn, delicata squash, and other winter squash seeds work the same way. They are smaller, so start checking at 12 to 15 minutes.

Storage and reheating

Cool the seeds completely, then store them in an airtight jar or bag. They are best eaten within the first several days. For longer storage, Oregon State University Extension recommends the refrigerator or freezer, because the oil in seeds turns rancid when they sit at room temperature for a long time. If they soften, re-crisp them on a sheet pan at 300°F for 5 minutes.

Serving suggestions

Eat them by the handful, or scatter them over soup, a fall salad, or a bowl of black bean and sweet potato chili. They add crunch to oatmeal and yogurt, too, and keep well in a lunchbox. The oils and spices here all come from a basic pantry staples list, so most flavor variations need no shopping.

A note for pet owners

Keep the seasoned seeds for people. Salt, garlic, and onion are on the ASPCA's list of foods to avoid feeding pets, and many flavor blends contain all three. If you are wondering whether your dog or cat can have pumpkin, our sister site Parents and Pets covers it in Pumpkin for Dogs and Cats: Benefits and Feeding Tips. Ask your vet before adding anything new to a pet's diet, and call your vet or the ASPCA Animal Poison Control Center if a pet eats something it should not.

FAQ

Do you have to boil pumpkin seeds before roasting?

No, but it helps. A 10-minute simmer in salted water seasons the seeds all the way through and helps them roast evenly. If you skip it, dry the seeds well and salt them before they go in the oven.

Why are my roasted pumpkin seeds chewy?

They were still wet, crowded on the pan, or pulled before the inside dried out. Dry them on a towel, spread them in one layer, and taste one after it cools. Return the tray to the oven if the center is soft.

Can you eat the shells?

Yes. The white shells of carving-pumpkin seeds are edible and give roasted seeds their crunch. The green pepitas sold in stores come from pumpkin varieties that grow seeds without a hard shell.

Should you bake or roast pumpkin seeds?

They are the same thing here: dry oven heat on a sheet pan. The keys are a moderate oven, dry seeds, and a single layer so the seeds roast instead of steam.

What temperature is best for roasting pumpkin seeds?

Extension recipes range from 300°F to 375°F. This recipe uses 325°F: hot enough to brown in about 25 minutes, low enough that the seeds dry through before the outside darkens.

How long do roasted pumpkin seeds last?

Stored airtight, they are best within the first several days at room temperature. Refrigerate or freeze them to keep them longer, since the oils can go rancid over time.

Sources

• Roasted Pumpkin Seeds - University of Illinois Extension
• Toasted Pumpkin Seeds - Oklahoma State University Extension
• Drying and Roasting Seeds - Oregon State University Extension
• People Foods to Avoid Feeding Your Pets - ASPCA