Roasted Pumpkin Seeds

Name: Roasted Pumpkin Seeds
Total time: 40 min
Yield: 1 cup
Ingredients: 1 cup fresh pumpkin seeds; 1 tablespoon olive oil; Kosher salt

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(737)
Comments: Read comments

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

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Preparation

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.
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.
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.
Step 4
Let cool. Seeds will keep in an airtight container at room temperature for 1 week.

Tip

Ratings

4 out of 5

737 user ratings

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Comments

Sarah5 years ago

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!)

Julie2 years ago

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!

Bethany3 years ago

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.

Tara3 months ago

I just sort them with my fingers, removing most of the "slime". While not pretty, it tastes as good as the seeds.

Alex6 months ago

I roast my pumpkin seeds every year, even though I am the only one who eats them, and this year was the best! Did not put in water but did dry in oven before adding oil and salt which was a new technique for me.

Clare7 months ago

A neighbor recommended maple syrup, so just made mine with a splash of olive oil, maple syrup, chili powder, salt, and a sprinkle of cayenne and they were AMAZING! Best I’ve ever made.

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