Roasted Pumpkin Seeds

Whenever we carve pumpkins, I love to make roasted pumpkin seeds! There are unlimited choices for seasoning and they make for a salty, crunchy, and a perfect snack while watching a Halloween movie.

I have found the green seeds from heritage pumpkins are the most tasty! They puff up and not only have a better texture, but a better taste than the standard white seeds.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds


  • Pumpkin seeds
  • Olive Oil
  • Seasonings of choice


  • Thoroughly rinse the pumpkin seeds in water, until all the pumpkin strands have been removed.
  • Spread on a teatowel and let dry.
  • Line a cookie sheet with tinfoil and preheat the oven to 350°F.
  • Place the seeds in a bowl and drizzle with olive oil to lightly coat.
  • Sprinkle with your seasonings of choice (I like salt, some garlic powder, Mrs. Dash, salt, and some of my all purpose rub)
  • Spread on the cookie sheet and bake for 15 minutes, then give the seeds a toss to turn over.
  • Bake for another 15 minutes, then let cool.


If you'd like to air fry them, layout in one layer, set the temperature for 350°F, air fry 10 minutes, toss to turn over, and do another 3-8, depending on how done you want them.
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