How to Bake Pumpkin Seeds

Have you been tossing out pumpkin seeds after carving your Jack-o-Lantern for Halloween?

Boo!

You should save those seeds and bake them in the oven! Roasted pumpkin seeds are crispy, crunchy, nutty and so delicious.

They’re the perfect snack or topping for oatmeal and salads. You can even mix them into granola instead of nuts.

Plus, they’re good for you! Pumpkin seeds are great sources of protein, fiber, zinc and iron.

How to Clean Pumpkin Seeds

Cut open your pumpkin and scoop the seeds into a colander. Rinse the seeds under cool water while pulling away and discarding the pumpkin strands clinging to the seeds. Rinse the seeds clean.

Should Pumpkin Seeds Dry Before Roasting?

For crispier results, it’s important to dry the pumpkin seeds before roasting them. Otherwise, they’ll just steam in the oven.

If you have time, you can dry the seeds overnight by spreading them out on a rimmed sheet pan at room temperature. Otherwise, you can pat the seeds dry with a towel just before baking them.

Do You Boil Pumpkin Seeds Before Roasting?

No, it’s not necessary to boil pumpkin seeds before roasting them. Just make sure they’re dry!

How to Bake Pumpkin Seeds

1. Preheat the oven to 300°F.

2. Remove any stray pumpkin strands from the dried pumpkin seeds.

3. Line a clean sheet pan with foil and grease it.

4. In a bowl, mix pumpkin seeds with olive oil, salt and any seasonings.

5. Spread the pumpkin seeds onto your prepared pan in an even layer.

6. Bake the pumpkin seeds for 30-40 minutes, stirring occasionally. The pumpkin seeds are done when they’re golden brown.

7. Serve warm or at room temperature.

Storing Roasted Pumpkin Seeds

Store pumpkin seeds in an airtight container in the refrigerator for up to two months. They can get rancid if left at room temperature.

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