Roasting Pumpkin Seeds: Pan-Baked Crunchy Delight (2025)

Pumpkin seeds are a delicious and nutritious snack that can be enjoyed by themselves or as a topping for salads, yogurt bowls, oatmeal, and even toast. They are also a good source of protein, fiber, iron, and magnesium. If you're looking for a simple way to make this tasty treat, baking pumpkin seeds in a pan is an excellent option. This method is straightforward and only requires a few basic ingredients, making it a fun activity to do with your family.

Clean and prepare the seeds

Cleaning and preparing your pumpkin seeds is a crucial step in the roasting process. Here is a step-by-step guide to ensure your seeds are ready for roasting:

Cleaning the Seeds:

Start by scooping the seeds out of your pumpkin and placing them in a bowl or colander. Use your hands to pinch and pull away any large chunks of pumpkin flesh, strings, or remaining pumpkin attached to the seeds. Rinse the seeds under cool running water to remove any stubborn bits of pumpkin and to separate the seeds from the strings easily.

Drying the Seeds:

After rinsing, drain the seeds and pat them dry with a clean kitchen towel or paper towel. You can also let the seeds air-dry overnight, or if you're in a hurry, place them in an oven at a low temperature (around 200 degrees Fahrenheit) for about an hour to speed up the drying process. It's important to ensure the seeds are as dry as possible before roasting, as this will help them roast better and become crispier.

Seasoning the Seeds:

Once your seeds are clean and dry, it's time to add your desired seasonings. Place the seeds in a bowl or plastic bag, and drizzle with oil. You can use olive oil, avocado oil, coconut oil, or any nut oil of your choice. Add a pinch of salt, and other seasonings like garlic powder, curry powder, chili powder, cumin, or even sweet spices like cinnamon and nutmeg. Toss the seeds until they are evenly coated with the oil and seasonings.

Preparing for Roasting:

Line a baking sheet or roasting pan with parchment paper or tin foil. Spread the seasoned seeds onto the prepared pan in a single layer, ensuring an even distribution. At this point, your seeds are ready for roasting!

Remember, the preparation process is an important part of ensuring your roasted pumpkin seeds turn out tasty and crispy. Taking the time to clean, dry, and season your seeds will make all the difference in the final product.

Seasoning and spices

Firstly, it is worth noting that the type of oil used to coat the seeds can make a difference to the flavour. Olive oil, coconut oil, vegetable oil, walnut oil, and canola oil are all recommended. The oil helps the seasonings stick to the seeds and also helps them roast properly.

For those who like a savoury snack, there are many herbs and spices to choose from. A few teaspoons of chili powder, curry powder, cumin, smoked paprika, or herbes de Provence will add a kick to the seeds. Alternatively, try adding some garlic powder, rosemary, dried oregano, or chili flakes.

If you are feeling less adventurous, a simple sprinkle of salt will do the trick. This can be added to the water when boiling the seeds, or to the outside of the shells before roasting.

For those with a sweet tooth, there are plenty of options, too. A dusting of cinnamon and sugar or pumpkin spice blend will create a sweet-and-salty flavour. For an even sweeter option, toss the seeds in brown sugar or maple syrup, or add a drizzle of honey.

Some people like to use a blend of spices, such as Cajun seasoning, or a specific spice mix like harissa or curry powder. For an extra crispy texture, some people even recommend an egg wash before seasoning.

Baking time and temperature

The baking time and temperature for pumpkin seeds depend on several factors, including the size of the seeds, the desired texture and colour, and the type of oven or pan used. Here are some detailed guidelines and tips for achieving the perfect bake:

Firstly, it is important to ensure your pumpkin seeds are dry before baking. The drier they are, the better they will roast. You can use a kitchen towel or paper towel to pat them dry, or even air dry them overnight. This step will help ensure even baking and reduce the risk of sogginess.

When it comes to baking time, smaller pumpkin seeds generally require less time in the oven than larger seeds. For smaller seeds, start checking for doneness after around 10 minutes, and expect the total baking time to be in the range of 10 to 15 minutes. For larger seeds, the baking time can range from 15 to 25 minutes or even up to 30 minutes for a crispier texture. Keep a close eye on your seeds during the baking process, as they can burn easily.

The desired colour and texture of your pumpkin seeds will also determine the baking time. For a light golden brown colour and a crispy texture, aim for a baking time of around 20 to 25 minutes at 325 degrees Fahrenheit. If you prefer a darker brown colour, you can bake them for a slightly longer period, but be cautious to avoid burning them.

Regarding oven temperature, various sources recommend settings between 300 and 400 degrees Fahrenheit. A lower temperature of 300 degrees Fahrenheit may be preferable if you are using herbs and spices that brown quickly, such as rosemary or smoked paprika. A higher temperature of 400 degrees Fahrenheit is often used, especially if you have pre-boiled your seeds, but be cautious as they can burn quickly at this temperature.

Remember, these guidelines may vary slightly depending on your oven's calibration and the accuracy of your temperature settings. It is always a good idea to keep a close eye on your pumpkin seeds during the baking process, stirring or tossing them occasionally to ensure even cooking.

Baking pan preparation

To prepare a baking pan for pumpkin seeds, start by lining a baking sheet or roasting pan with parchment paper. This will help keep your pan clean and make cleanup easier. You can also use a kitchen towel or air dry the seeds on a sheet pan before baking, but be aware that paper towels may stick to the seeds.

Next, coat the bottom of your pan with a small amount of oil. You can use olive oil, avocado oil, coconut oil, walnut oil, or any nut oil of your choice. The amount of oil will depend on the number of seeds you are using. As a general guideline, use about one teaspoon of oil for three-quarters of a cup of seeds. You can also put the seeds in a plastic bag, add the oil, and shake the bag until all the seeds are coated.

After coating the pan with oil, spread the seeds out in a single layer. Some overlapping is fine, but try to ensure an even coating of oil on the seeds. You can also add salt and any desired seasonings at this stage. Sprinkle the seeds with a generous amount of salt, or control the amount of salt by boiling the seeds in salted water before baking.

For savory pumpkin seeds, add herbs such as chopped rosemary, dried oregano, or spices like smoked paprika, chili powder, cumin, garlic powder, or curry powder. If you prefer sweeter seeds, omit or reduce the salt and add brown sugar, maple syrup, cinnamon, allspice, nutmeg, or other sweet spices after baking.

Storing and serving

Pumpkin seeds have a high oil content. When exposed to air and heat, this oil can go rancid, changing the taste of the seed. Therefore, it is important to store them in an airtight container and away from direct sunlight or a heat source.

You can eat pumpkin seeds with or without their shells. If you don't like the shells, you can hull them after roasting by biting into the seed and using your teeth to crack the shell.

Roasted pumpkin seeds can be seasoned simply with salt or with a combination of brown sugar, balsamic vinegar, vanilla extract, paprika, garlic powder, maple syrup, or black pepper.

Frequently asked questions