Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

A Halloween tradition.

Roasting pumpkin seeds is something my mom always did for us when we were kids. Dad would help us carve the pumpkins and mom would roast the seeds. As a grownup, I seldom did it… until recently. Now, after each annual pumpkin party at my MIL’s, I take home a huge bag of pulpy seeds. Apparently, I’m the only one who wants them. The next day (or two later), I clean them, roast them, and chow down. The Girl told me that I make the best pumpkin seeds ever (not sure what her benchmark comparison is), and Hubs has even been enjoying them. What do I do to make them so awesome? This:


  • Pumpkin seeds
  • Butter
  • Kosher salt


  1. Preheat oven to 300 degrees.
  2. Rinse the seeds in a colander, removing all strands and blobs of pulp. Let drain.
  3. Line a large (13×17) baking sheet with parchment paper. This serves as a non-stick surface as well as keeps your baking sheet shiny clean.
  4. First, dry out the seeds. Cover the parchment-lined baking sheet in a single layer of seeds. Do not pat them dry. Just put them on there as is, spreading them out with your hand or a spatula. It’s ok if they touch.
  5. Put them in the oven on the middle rack for 20 minutes. Give them a stir to check and see if they’re pretty well dried out. If not, spread out again and return to the oven for 3-5 minutes more.
  6. Melt 1/2 tablespoon butter. In a large bowl, combine dried pumpkin seeds with butter, stirring to coat evenly.
  7. Return the seeds to the baking sheet (again, in a single layer). Sprinkle with kosher salt.
  8. Bake for 30 minutes, or until crispy and golden. Stir a few times while cooking.
  9. Remove from oven and allow the seeds to cool. When they are cooled to room temperature, store in an airtight container (or, eat them all until you get a bellyache).

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