Oven Roasted Pumpkin Seeds

These oven-roasted pumpkin seeds are lightly coated in oil, seasoned, and baked until golden and crispy. They are naturally gluten free, budget-friendly, and a fun way to reduce food waste in the kitchen! Whether you're carving pumpkins with the kids, making fall recipes, or looking for a crunchy snack to enjoy throughout the week, learning how to roast pumpkin seeds is an easy kitchen skill you'll use year after year!

Why You'll Love These Roasted Pumpkin Seeds

You might be tempted, but don't throw away your pumpkin seeds! Or any winter squash seeds for that matter! They can easily be roasted for a healthy snack that the whole family will love.

Every fall, when pumpkin season rolls around, one of my favorite ways to use fresh pumpkins is to make homemade roasted pumpkin seeds. Instead of tossing the seeds after carving a pumpkin or making homemade pumpkin puree, save them for a simple, crunchy snack that is easy to customize with your favorite seasonings.

It might get a little messy, but that's part of the fun! And if you have kids, put them to work because my kids love the job of picking out all the seeds!

This easy recipe for roasted pumpkin seeds is:

• Easy to make: You only need a few simple ingredients and a baking sheet.
• Naturally gluten-free: This homemade snack is a great option for a gluten-free living. Just double-check your seasonings for gluten-containing ingredients.
• Budget-friendly: Make use of the seeds from your Halloween pumpkins instead of throwing them away.
• Perfect for fall: Enjoy them as a snack, sprinkle them over salads, or use them to add crunch to soups.

This recipe is my mom's who has been making these pumpkin seeds since I was a kid. Now we carry on the tradition with our own family. Seriously, it's worth the extra step of picking out the seeds because it's basically free food!

Tips for the Best Crispy Roasted Pumpkin Seeds

Dry them well. This is one of the most important steps for achieving crunchy pumpkin seeds. Take extra time to remove as much moisture as possible.

Roast at a lower temperature. Baking at 275°F gives the seeds time to dry out and toast without browning too quickly. Keep an eye on them toward the end of cooking.

Stir occasionally. Turning the seeds during baking helps them cook more evenly and prevents some areas from browning faster than others.

Don't skip the cooling time. Let the seeds cool completely before storing them. This helps preserve their crunchy texture.

Looking for more pumpkin recipes? I think you'll love these too!

• Pumpkin Chocolate Chip Cookies
• Gluten Free Pumpkin Crisp with Cinnamon Crumb Topping
• Homemade Gluten Free Pumpkin Bread

Ingredients You'll Need

You only need a handful of ingredients to make crispy roasted pumpkin seeds.

• Fresh pumpkin seeds: Scoop these straight from a carving pumpkin or a pumpkin you're using to make homemade pumpkin puree.
• Olive oil: Helps the seeds roast evenly and develop a delicious crunch. You can also use avocado oil.
• Salt: Enhances the natural nutty flavor of the pumpkin seeds.
• Garlic Powder: Adds a savory flavor that complements the naturally nutty taste of roasted pumpkin seeds.
• Worcestershire Sauce: Be sure to choose a gluten free Worcestershire sauce if needed for your diet such as Lea & Perrins.

How to Roast Pumpkin Seeds in the Oven

Making homemade roasted pumpkin seeds is simple, but there is one important trick to getting them crispy: dry the seeds thoroughly before roasting.

Step 1: Clean the Pumpkin Seeds

Remove the seeds from your pumpkin and place them in a large bowl. Separate the seeds from the stringy pumpkin pulp as much as possible.

Rinse the seeds in a colander under cool running water to remove any remaining pulp. Don't worry if a few tiny pieces remain, but try to get most of the pumpkin strings off.

Step 2: Dry the Seeds

Spread the cleaned pumpkin seeds over a clean kitchen towel or paper towels. Pat them dry, removing as much moisture as possible.

For the crispiest oven-roasted pumpkin seeds, allow them to air-dry for a few hours or overnight if you have time. If you're short on time, simply pat them dry very well before seasoning.

Excess moisture can cause the seeds to steam instead of roast, making it harder to achieve that crispy texture.

Step 3: Season the Pumpkin Seeds

Preheat your oven to 275°F.

Place the dry pumpkin seeds in a bowl and toss them with olive oil and salt until evenly coated. Add any additional seasonings you'd like to use.

Make sure the seeds are lightly coated rather than swimming in oil. Too much oil can make them greasy instead of crispy.

Step 4: Spread on a Baking Sheet

Spread the seasoned pumpkin seeds in a single layer on a rimmed baking sheet. Try not to overcrowd the pan, as the seeds will roast more evenly when they have enough space.

Step 5: Bake Until Golden and Crispy

Bake for approximately 30-40 minutes, stirring every 10-15 minutes to help the seeds brown evenly.

The exact cooking time will depend on the size of your pumpkin seeds and how thoroughly they were dried. Start checking around the 25-minute mark, and continue baking as needed until the seeds are lightly golden and crisp.

Remove the baking sheet from the oven and allow the pumpkin seeds to cool. They will become a little crispier as they cool.

How to Store Roasted Pumpkin Seeds

Allow the roasted pumpkin seeds to cool completely before storing them in an airtight container.

Keep the container in a cool, dry place and enjoy the seeds within about one to two weeks for the best quality. If they begin to lose their crunch, you can spread them on a baking sheet and warm them in a 300°F oven for a few minutes, watching carefully so they don't burn.

Always make sure the seeds are thoroughly dried and cooled before storing them, as trapped moisture can affect their texture and shelf life.

Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!

Let's Cook!