Roasted Pumpkin Seeds

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Tell me those pumpkins aren’t awesome?!  They look pretty darn good in my opinion!  My artistic skills are shown on the pumpkin on the left while Dario’s is on the right.  His was supposed to be a “monster” with those little decorative gourds for the eyes.  Though you can’t really tell…but the teeth came out really good!  As usual, mine follows a typical Halloween theme…with Dario always tracing the design on my pumpkin.  Cause I suck at drawing. pumpkin seeds, roasted pumpkin seed recipes

pumpkin seeds, roasted pumpkin seed recipes As “payment” for use of his artistic skills, I have to clean out all the pumpkins and am in charge of roasting up a big batch of the pumpkin seeds.  Seems like a pretty good deal to me!  Artistic skills for cooking skills.  That’s definitely a deal I’m willing to make.  Plus, while he’s absorbed in his detailed carving, I get to be the first pumpkin seed sampler.  And I sample heavily!

pumpkin seeds, roasted pumpkin seed recipes

pumpkin seeds, roasted pumpkin seed recipes This year, I went with an Italian roasted seed theme.  A little oregano, dried basil, garlic powder, salt and pepper.  The perfect seasoning combination.  But you can really use a few teaspoons of your own favorite seasoning mix.  I bet a hot and spicy seasoning would be good.  Or even a nice smoky bbq!  Maybe that’s what I’ll do next year…a smoky bbq flavor?  Sound good?

pumpkin seeds, roasted pumpkin seed recipes

pumpkin seeds, roasted pumpkin seed recipes Now to make the perfectly roasted, super crunchy, flavorful pumpkin seeds, there are a few things you need to do.  Such as:

  • Thoroughly clean off all the pumpkin guts.  Yes…this is frustrating and takes time.  But it’s worth it!  Plus you don’t want dried up pumpkin guts mixed in with your seeds.  Not tasty.
  • Dry out the seeds.  Initially I cook the seeds for a few mins in the oven to dry them off (see recipe below).  Otherwise the seasoning and olive oil don’t stick all that well to the seeds.  And they can burn and stick together.
  • Season generously.  A light sprinkle of seasoning doesn’t really cut it with these tasty seeds.  You want each seed to be well coated in your favorite seasoning.  That way, each bite gives you a pop of flavor!
  • Go for a light golden color.  You may think that a nice dark golden brown would be good.  No.  Tried that last year and actually at that point, the seeds are burnt and they taste burnt.  Not good.  They have the best flavor when they are just beginning to turn a light golden brown.

Now…onto the recipe.  So save your seeds this year!  And make this tasty snack.  You’ll love it!

Italian Roasted Pumpkin Seeds:

  • 2 cups fresh, hull on pumpkin seeds
  • 1 -2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp freshly ground pepper


  1. Preheat your oven to 400F.
  2. Spread the wet, cleaned seeds evenly on a sheet pan.  Bake for 10 minutes, stirring half way through.  You want the seeds to be fairly dry at this point.
  3. Toss seeds with olive oil and seasonings.  Toss to coat thoroughly.  You may need more or less seasoning depending on how many seeds you start with.
  4. Roast for another 10 minutes or until seeds get to a light golden brown color.  Toss once during the roasting time.  Serve immediately.


  1. Julia

    October 30, 2013 at 4:00 pm

    I absolutely LOVE roasted pumpkin seeds! I have to admit, my historical track record with roasted pumpkin seed success is pretty grim – I always end up burning them! But with your instructions, I’m sure to do a complete 180 and have the best roasted pumpkin seeds ever! Delicious!

    • mewinebrenner

      October 30, 2013 at 4:02 pm

      I hope they turn out good! I was so bummed last year when I burned my whole batch! Tho…I decided to eat them anyways!

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