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Homemade Roasted Pumpkin Seeds in a Bowl.

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! [VIDEO below]
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