Roasted Pumpkin Seeds

By Ali Slagle

Updated Dec. 16, 2024

Roasted Pumpkin Seeds
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Rating
4(828)
Comments
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The not-so-secret secret to roasting fresh pumpkin seeds — and crisping them properly — is making sure they’re really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they’ve toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices — say za’atar, or cinnamon and cayenne — in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.

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Ingredients

Yield:1 cup
  • 1cup fresh pumpkin seeds
  • 1tablespoon olive oil
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

210 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 10 grams protein; 83 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that’s stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.

  2. Step 2

    Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they’re dry and tacky, about 5 minutes.

  3. Step 3

    Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.

  4. Step 4

    Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

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Ratings

4 out of 5
828 user ratings
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Comments

Julie

I don't know why every recipe for pumpkin seeds says to wash them in water. I just pull them away from any flesh and leave a little "slime" (AKA pumpkin flavor) on them. Salt and roast at 300 til they just start to brown and crisp. Easier and tastier!

Sarah

We took a different approach this year and boiled our seeds in heavily salted water for about 10 minutes before roasting. It seemed to help with the consistency of crispiness, and certainly with the flavor. My favorite way to season roasted pumpkin seeds is with a good yellow curry blend. (And it makes our home smell amazing!)

Bethany

I recommend a lower temperature of 300F or maybe 325F. Mine burned at 350F due to the olive oil, but my second batch was perfect at 300F.

Stephanie

These are perfect! Mine didn’t burn, like some experienced. I have a thermometer inside my oven, because I can’t trust what the oven panel says, so I know it was actually 350 degrees. I store them with a silica packet so they stay crispy.

R-Dawg

Add more salt and oil than you think

sara

350 was too high, mine started popping after 5 or so minutes. Next time I’ll do 300 and start checking after 10 minutes or so.

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