Roasting Pumpkin Seeds

gray bowl of roasted pumpkin seeds on white table with mini pumpkins in the background from a top down view

Roasting pumpkin seeds is a tradition your kids will look forward to every fall. Savory, salty, buttery, with that crunch. You will find it hard to stop eating them. Buy an extra pumpkin this fall just for the seeds.ο»Ώ


Units Scale
  • 4 cups of pumpkin seeds. The seeds from one large pumpkin
  • 4 tablespoons of butter
  • 2 tablespoons of olive oil
  • Salt


  1. Heat the oven to 300Β°
  2. Remove the seeds from a large pumpkin. Rince and remove all of the pumpkin pulp that you can.
  3. Line a cookie sheet with foil spread the pumpkin seeds on the foil in a single layer.
  4. Melt the butter, and spread over the seeds.
  5. Drizzle the oil over the seeds, mix all the seeds to coat and then make sure they are in a single layer.
  6. Lightly salt
  7. Bake the pumpkin for about 15 minutes, every 5 minutes stir and make sure they do not overcook.


Depending on how moist your seeds will determine how long it will take to roast them. You may also like them a lighter or darker color so you determine how long it takes to cook the seed.

Have a fun time with your family carving pumpkins and making and eating roasted pumpkin seeds!


Keywords: roasted pumpkin seeds