Perfect Roasted Pumpkin Seeds: How Long In The Oven? (2025)

Roasting pumpkin seeds is a great way to create a tasty, crunchy, and healthy snack. The process is simple and can be done in a few easy steps. First, remove the seeds from the pumpkin and clean them. Then, dry the seeds thoroughly with a towel. Next, add oil, salt, and any desired seasonings. Finally, bake the seeds in the oven for 20-30 minutes at 325 degrees Fahrenheit, or until they are crisp and light golden brown.

Cleaning the seeds

Step 1: Remove the seeds from the pumpkin

Use a sharp knife to cut around the stem and take off the top of the pumpkin. With a large spoon, scrape the insides of the pumpkin to remove the seeds and flesh. Place everything into a large bowl.

Step 2: Separate the seeds from the pumpkin flesh

Use your hands or fingertips to pick the seeds out of the pumpkin and place them in a bowl of water. You can also use a pumpkin cleaning tool to scrape out the seeds and strings from the walls of the pumpkin. Soak the seeds briefly and work them back and forth to dislodge any remaining pumpkin flesh. The water will help to loosen the fibres and make it easier to pull them off. Most of the flesh and strings should come off, but it is not necessary to remove every last bit.

Step 3: Rinse the seeds

Place the seeds in a colander and rinse them with cold water. The running water will help to remove any remaining pumpkin flesh or strings. Shake the colander to remove as much water as possible. You can also fill a bowl with water and agitate it with your hands to help separate the seeds from the strings and pulp. The seeds will float to the top, while the strings and pulp will sink to the bottom. Pour the floating seeds into a colander and rinse them again.

Step 4: Dry the seeds

Transfer the seeds to a clean kitchen towel or paper towel and pat them dry. It is important to ensure that the seeds are as dry as possible before roasting them. The more dry the seeds are, the better they will roast.

Step 5: Season the seeds (optional)

At this point, you can choose to season the seeds with salt, olive oil, butter, or other spices. However, seasoning the seeds is optional, and you may choose to season them after roasting instead.

Once the seeds are clean and dry, they are ready to be roasted!

Boiling the seeds

Firstly, clean the seeds by placing them in a bowl of cold water. Swirl the seeds around the bowl, then remove them as they float to the top. Next, add the seeds to a pot of boiling salted water and simmer for about 10 minutes. Drain and pull away any remaining pumpkin attached to the seeds.

The boiling process helps to cook the insides of the seeds, ensuring they are crunchy and not chewy. It also removes phytic acid, helping you to get more nutrition out of the seeds.

Drying the seeds

Firstly, use a towel to dry the seeds as thoroughly as possible. This will help the seeds to crisp up in the oven. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time.

You can also place the seeds on a baking sheet or tray and leave them out to dry overnight. However, be careful not to dry them out too much, as this can affect the end result.

Once the seeds are dried, they are ready to be seasoned and roasted!

Seasoning the seeds

Next, toss the seeds in a bowl with oil. You can use olive oil, coconut oil, avocado oil, walnut oil, or melted butter.

Now it's time to add your seasonings. Salt is a popular choice, and you can control the amount by adding it to the water when boiling the seeds, or sprinkling it on before roasting. You can also experiment with other seasonings, such as:

• Garlic powder
• Smoked paprika
• Cumin
• Cayenne pepper
• Ranch dressing mix
• Tajin
• Curry powder
• Pumpkin pie spice
• Chili powder
• Cinnamon and sugar
• Worcestershire sauce
• Honey
• Maple syrup
• Brown sugar

Baking the seeds

Now that your seeds are prepped and ready to go, it's time to roast! Preheat your oven to somewhere between 300°F and 400°F. The exact temperature isn't too important, but do try to keep it below 400°F.

Line a baking sheet with parchment paper to reduce mess. Then, toss your seeds in a bowl with oil and seasonings. You can use olive oil, coconut oil, avocado oil, or another oil of your choice. For seasonings, salt is a classic, but you can also experiment with spices like garlic powder, paprika, curry powder, cumin, or even cinnamon and sugar for a sweet-and-salty twist.

Spread the seasoned seeds in a single layer on the lined baking sheet. Bake for 10 to 25 minutes, stirring occasionally, until the seeds are fragrant and golden around the edges. Small seeds will cook faster, so keep an eye on them and remove them from the oven when they're lightly browned.

Let the seeds cool completely before serving or storing. Roasted pumpkin seeds can be stored in an airtight container at room temperature for up to two weeks or in the fridge for up to two months. They can also be frozen for up to three months.

Frequently asked questions