Spoon resting in the hollow portion of a halved pumpkin
4.67 from 12 votes

How to Roast Pumpkin Seeds

An easy, step-by-step tutorial for how to roast your own pumpkin seeds! Versatile with what seasonings you add, but crunchy and delicious every time.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 (1/4-cup servings)
Category: Helpful How-to
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • ~1 cup pumpkin seeds from 1 large carving or sugar (pie) pumpkin
  • 1 Tbsp avocado or melted coconut oil
  • 1 healthy pinch sea salt
  • Seasonings (such as Shawarma or Curry Powder // optional)


  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more if making a larger batch).

  2. Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin. (If using store bought, measure out seeds and place directly on baking sheet.)
  3. Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
  4. Arrange washed and dried pumpkin seeds on baking sheet and drizzle with oil (1 Tbsp per 1 cup seeds). Add salt and any other desired seasonings (such as Shawarma or Curry), and toss to thoroughly coat.
  5. Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
  6. Let cool completely before transferring to a sealed container, such as a mason jar. Will keep at room temperature for 1 week or more, or in the freezer up to 1 month.


*Nutrition information is a rough estimate calculated with oil and salt.

Nutrition Per Serving (1 of 4 quarter-cup servings)