Make Your Own Roasted Pumpkin Seeds

By Amanda Roland
roasted pumpkin seeds

October 26 is National Pumpkin Day! To celebrate the day, make some easy, roasted pumpkin seeds to snack on until Halloween! Just carved a jack-o-lantern? Don’t toss the seeds! Use them to make the recipe below!

Roasted Pumpkin Seeds


  • 2 cups fresh/raw pumpkin seeds
  • 2 1/2 teaspoons butter, melted
  • Seasoning options:
    • Cajun: paprika, salt, pepper, onion powder, oregano, cayenne pepper
    • Pumpkin spice: brown sugar, cinnamon, nutmeg, ground ginger, ground cloves
    • Italian: rosemary, grated parmesan, fresh garlic, red pepper flakes
    • Honey sriracha: honey, sriracha, garlic powder


  1. Wash seeds off and dry completely. Set aside.
  2. Combine melted butter and seasonings of choice in a bowl; adjust seasoning amounts to your taste. Toss in pumpkin seeds and stir until fully coated.
  3. Spread on a parchment-lined baking sheet, in a single layer.
  4. 4. Bake at 350° F for 15-25 minutes or until edges are browned.

Refrigerate your roasted pumpkin seeds to keep them from spoiling over time. Store them in an airtight container.


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