I’m sharing How To Roast Homemade Pumpkin Seeds with an easy smoky sweet spice mix. It’s fall y’all! Let’s enjoy the pumpkins! [see VIDEO in recipe card!]
Save the Pumpkin Seeds!
Those pumpkin seeds are so delicious for snacking and worth the effort! Roasting pumpkin seeds in the oven couldn’t be simpler. I know, they can be such a stringy mess. But, I hope this method will take some of the frustration out of preparing homemade pumpkin seeds.
The pumpkin seeds you’re roasting still have a seed coat on them, so they are chewy. The pepitas are inside that white seed coat. I don’t recommend peeling each seed, rather, the entire seed is to be enjoyed!
RELATED: Whip up the most silky and flavorful Homemade Pumpkin Puree to use in all your homemade pumpkin recipes! See my Pumpkin Puree recipe to learn more!
How To Roast Pumpkin Seeds in the Oven
These seeds are chewy and such a delight to make. Scoop the pumpkin seeds from the pumpkin before you roast it, then whip these spiced seeds up in no time. In summary, here’s how to roast pumpkin seeds (see recipe card below for details):
- First, place the pumpkin seeds in a bowl of water and give them a good agitation. Swish them around!
- Second, skim the seeds off the top and transfer to a colander. Rinse the seeds under running water. Discard the water and solids.
- Third, transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you have time, allow the seeds to air dry further for about 30 minutes.
- Fourth, preheat to 300F. Place the dry seeds (they’ll still be a bit slippery) on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds. Use your hands to toss the seeds until they are all coated. I recommend about 1 Tbs of coconut oil per cup of seeds.
- Fifth, sprinkle the seeds with the smoky sweet spice blend (or create your own favorite blend!).
- Next, toss with hands to distribute the seasoning.
Last, roast seeds for about 30-35 minutes or until lightly golden.
Cool completely before storing at room temperature in a covered container. Homemade roasted pumpkin seeds are best enjoyed within a few days.
A Few Recipe Notes
- For this recipe, you’ll roast the seeds for about 30-35 minutes. I sometimes push this to upwards of 40 minutes because I like my seeds extra crunchy. Due to oven variations, keep an eye on them! Roast until golden to golden brown without burning the sugar. The transition from extra crispy to burned can happy quick!
- DIY SPICE BLENDS: Make your own spice blend and play with those flavors! Try a Cajun spice blend, pumpkin pie spice or BBQ. The possibilities are endless! If mixing and matching, mix the spices in a small bowl and taste before adding the seasoning blend to the oiled seeds.
- For one cup of seeds, you’ll need 1 tablespoon of oil and about 1 teaspoon of spices (this doesn’t include the salt and brown sugar).
Looking for my Pumpkin Puree’ Post? It’s been moved here with tons of tips and extras and so it shines on its own!
Watch a Video Below See How Simple This Recipe Is!
Homemade Pumpkin Seeds
- Add the scooped out pumpkin seeds, about 1 cup, to a large bowl of water. In the bowl of water with the pumpkin seeds, give them a good agitation. Swish them around! The seeds will float to the top. Place the seeds in a colander to drain. Transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you can let the seeds set on a new, dry towel for about 30 minutes, this will help them dry out further.
- Preheat or turn oven down to 300F. Place the dry seeds on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds and use your hands to toss the seeds until they are all coated. Sprinkle with all the remaining ingredients for a smoky sweet blend (or create your own favorite blend!)
- Toss with hands to distribute the seasoning. Roast seeds for about 30-35 minutes (or up to 40 minutes) or until fragrant and golden. Cool completely before storing them at room temperature in a covered container for up to two days.