Crunchy Roasted Pumpkin Seeds, Sweet or Savory
When you carve a pumpkin or cut up a winter squash, do not throw out the seeds. Cleaned, dried and roasted, they turn into a crunchy, toasty snack that costs nothing and takes about twenty minutes in the oven. A little oil and salt is all they really need, but they also take well to spices, from smoked paprika to cinnamon sugar.
The secret to crisp seeds rather than chewy ones is getting them dry before roasting and spreading them in a single layer. Some cooks also boil them briefly in salted water first, which seasons them all the way through and helps them crisp evenly. Both methods are explained below.
Crunchy Roasted Pumpkin Seeds, Sweet or Savory
Ingredients
Method
- Scoop the seeds and stringy pulp from the pumpkin into a large bowl of water. Rub them between your fingers; the seeds float and the pulp sinks. Skim off the seeds and discard the pulp.
- Optional: boil the seeds in 4 cups of water with 1 tablespoon of salt for 10 minutes, then drain.
- Spread the seeds on a clean kitchen towel and pat them thoroughly dry. Let them air-dry for 15 minutes if you have time.
- Heat the oven to 325°F (165°C). Toss the seeds with the oil, salt and your choice of savory or sweet seasonings.
- Spread them in a single layer on a parchment-lined baking sheet and roast for 15–25 minutes, stirring every 5 minutes, until golden and crisp.
- Let them cool completely on the pan; they continue to crisp as they cool.
Notes
- Smaller seeds from squash and pie pumpkins cook faster than large carving-pumpkin seeds, so check them early.
- A lower oven temperature toasts the inside of the seed without burning the shell.
Cleaning seeds without the mess
Separating seeds from the slippery pulp is the only fiddly part, and a bowl of water makes it much easier. Pull out the big clumps, drop them in the water and work through them with your fingers. The seeds rise to the top while most of the strings sink, so you can skim them off with a slotted spoon.
Do not worry about removing every last strand. Small bits of pulp will dry out and crisp up in the oven, and they add a little caramelized flavor.
To boil or not to boil
Boiling the seeds in salted water before roasting is optional but worth trying. The salt seasons the seed inside the shell instead of only the surface, and the brief cooking softens the shell slightly so it roasts up evenly crisp rather than tough. It adds about ten minutes but makes a noticeable difference with large, thick-shelled seeds.
If you skip boiling, simply make sure the seeds are very dry and roast them a little longer at a low temperature.
Shell on or shell off
Pumpkin seeds from carving pumpkins have a white, fibrous shell, and the whole seed is edible once roasted. The shell becomes crunchy and pleasantly chewy, a bit like popcorn hulls. Hulled pumpkin seeds sold in stores, called pepitas, come from varieties that grow seeds without a tough outer shell.
You can use this method for store-bought raw pepitas as well, but they roast much faster, often in 8–10 minutes, so stay close to the oven.
Seasoning ideas
For savory seeds, try smoked paprika and garlic powder, chili powder with a squeeze of lime after roasting, curry powder, or grated parmesan with black pepper. For something sweet, maple syrup with cinnamon and nutmeg, or a sprinkle of brown sugar and pumpkin pie spice works well.
Add sugary coatings only for the last 5 to 8 minutes of roasting, or keep the oven low, because sugar burns faster than the seeds toast.
How to use them
Roasted pumpkin seeds are great by the handful, but they also add crunch to salads, soups and grain bowls. Sprinkle them over butternut squash soup, oatmeal or yogurt, or mix them into homemade granola and trail mix. Pack a small jar for an easy snack on the go.
Variations and swaps
- Use seeds from butternut, acorn or kabocha squash; roast for less time.
- Swap olive oil for avocado oil or melted coconut oil.
- Use za’atar or everything bagel seasoning for a savory twist.
- Use honey instead of maple syrup for the sweet version.
Storage
Cool the seeds completely, then store them in an airtight jar at room temperature for up to 1 week. If they soften, re-crisp them on a baking sheet at 300°F (150°C) for 5 minutes. For longer storage, freeze them for up to 3 months.
Questions readers ask
Why are my seeds chewy?
They were probably not dry enough or were crowded on the pan. Dry them well and roast in a single layer.
Can I eat the shells?
Yes. Roasted shells from carving pumpkins are edible and crunchy. Chew them well.
How many seeds are in a pumpkin?
A medium carving pumpkin usually yields about 1 cup of seeds.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
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