Winter Squash

Homemade Pumpkin Seeds

The pumpkin seeds you're roasting will 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!
Course Snack
Cuisine American
Keyword Roasted Pumpkin Seeds
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 132kcal
Author Traci York | Vanilla And Bean



  • 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. ┬áPlace 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.


Calories: 132kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg