How to Roast Pumpkin Seeds in 5 Easy Steps

PS Photography | Nicole Perry

One of the highlights of Halloween is carving a pumpkin, both because it’s a perfectly festive fall activity, and because there’s a delicious snack hidden inside these gourds. Instead of tossing out the seeds as you carve, however, reserve and then roast them. It’s an incredibly easy process, and all you need are the seeds, an oven, a half-sheet pan, some olive oil, and salt.

But if you happen to be intimidated by the kitchen, no fear: below is a step-by-step guide on how to roast pumpkin seeds, featuring photos to make it even easier. Let’s get started, shall we?

How to Roast Pumpkin Seeds

Step 1: Scoop Out the Seeds

If you’re carving a jack-o’-lantern, cut out the lid and scoop out the seeds. If you’re roasting a pumpkin for culinary purposes, be sure to pick up a sugar pie or similar-type pumpkin. Next, cut it in half before scooping out the seeds. Either way, discard big, web-like pieces of membrane, but don’t stress about removing each and every bit just yet. (That’ll come soon enough.)

Step 2: Soak the Seeds

Put the seeds in a big bowl filled with cold water. Soaking the seeds will help loosen any remaining gunk and membrane. (Grossed out? It is spooky season, after all.)

Step 3: Dry the Seeds

Next, remove any stray pieces of membrane from the seeds, drain them in a colander, and then lay them out on a dish towel to dry. (This might be a good a time as any to try your hand at that fun pumpkin stencil.)

Step 4: Toss With Olive Oil and Salt

Once the seeds are completely dry, pour 1-2 tablespoons of olive oil onto a half-sheet pan. The amount of oil is dependent on the size of your pumpkin and how many seeds you have to roast. Use your best judgment here, but you want enough oil to lightly coat each seed.

Then, spread the pumpkin seeds on the pan in an even layer, tossing them in the oil. Generously sprinkle the seeds with salt, and any other spices, as desired.

Step 5: Roast the Seeds

Lastly, bake the pumpkin seeds at 350°F for about 15 minutes, or until golden and crisp. Enjoy now, or store in an airtight container for up to a week. And as an added bonus: the same steps can be followed to roast seeds from other types of squash like butternut, delicata, or acorn.