If you are anything like me, I hate seeing things go to waste when I know they can be turned into something useful. After carving pumpkins on Halloween or after making a pumpkin pie you may have the same thought… “How do I roast pumpkin seeds?” Roasting these often-discarded seeds transforms them into a delicious and crunchy snack. One roast and you will be hooked.
Pumpkin seeds are truly one of my favorite snacks, I could eat them all day every day and never get tired of them. They are fantastic in salads, in trail mix, sprinkling on your pie, or just eating plain. When they are baked to crispy perfection you will know exactly what I’m talking about!
If you are new to roasting pumpkin seeds, that’s okay! It is very easy! If you have baked roasted pumpkin seeds before only to find that they are chewy and inedible, then stick with me! I will show you exactly how to get your pumpkin seeds to crispy golden-brown perfection in no time! Then, prepare to make them every year!
What You’ll Need
- Pumpkin seeds
- Water
- Salt
- Oil
- Other seasonings
- Baking Sheet
- Parchment paper
- Strainer
How to Roast Pumpkin Seeds
- Scoop and Remove Pulp and Seeds: The first step, and the messiest. Scoop out the seeds and pulp out of pumpkin. Don’t be shy, it’s okay to scrape the insides of your pumpkin to get some of the stubborn stuck pulp and seeds.
- Separate the Seeds From the Pulp: Another gooey and gross part of the process is cleaning the seeds, but it’s worth it! The best way to do this is to put your pulp and seeds into a bowl of water and start working the seeds out. The pulp tends to sink and your clean seeds will float.
3. Rinse the Seeds: Once your seeds are mostly clean, put them into a colander and rinse them under cold water to remove any remaining pulp. (A little remaining pulp bits will not hurt.)
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At This Point You Have Two Options:
Option One: Dry your seeds as much as possible with a tea towel or paper towel. They don’t have to be bone dry, but dry as you can otherwise, they will create steam and become chewy. (This method is absolutely possible, and you can achieve good results. This is a great method if you want Unsalted Pumpkin Seeds.)
Option Two: (The one I suggest) Add the seeds to a pot of boiling salt water for roughly 10 minutes. The inside of the pumpkin seed takes longer to cook than the outer shell, so this ensures even baking. Then, dry as mentioned above.
Prep Seeds: Preheat oven to 325 degrees and toss the seeds in a light coating of oil and season with salt and other seasonings of your choice.
Oven Ready: Place parchment paper on your baking sheet and place seeds in a single layer. This is an important step because if your seeds are too crowded this will result in your seeds steaming or having uneven cooking.
Bake: Bake the seeds for 25-30 minutes. Give them a sir about halfway through. (Time may vary depending on your oven so make sure you check on them.) They are ready when they are golden brown and crisp!
Time to Enjoy: Allow the roasted pumpkin seeds to cool down for about 15 minutes, then enjoy!
Tips For Perfect Pumpkin Seeds
Don’t over crowd the pan
You want crispy seeds not steamed chewy ones. Single layer as much as possible.
Pre-boil the seeds
Boiling in salt water ensures a more even cook lessening the likelihood of burning and gives them extra crunch.
Parchment paper is amazing!
Not only do I love parchment paper because it makes clean up very easy, but for pumpkin seeds you just lift each side and slide the seeds into your container. One-and-done!
Don’t over-do the oil
Go very light on the oil, less is more. too much oil will create the same effect as too much water and destroy the texture of the roasted seed.
Watch your seeds!!
They can go from golden to burnt very quickly, so make sure you check them frequently.
Seasonings and Other Variations:
Sweet: (Bake at 300 degrees to prevent sugars from burning.)
- Butter or coconut oil, cinnamon, and sugar for a slight caramelized flavor.
- Butter or coconut oil, cinnamon, brown sugar, and maple syrup.
- Butter or coconut oil, pumpkin pie spice, brown sugar.
Italian:
- Butter or olive oil, Parmesan cheese, and Italian seasoning.
Salt and Vinegar (Like the chips):
- Olive oil, salt, add just enough vinegar for a light coat.
Spicy:
- Olive oil, salt, pepper, cinnamon, cayenne, and honey.
Why Boil the Seeds in Water First
It seems like an extra step you want to skip, but taking just 10 minutes to boil your pumpkin seeds before they go into the oven is a game-changer. It is what really changed they way I roasted pumpkin seeds. This simple technique is the number one secret to achieving perfectly crispy roasted seeds every time. If you have ever been disappointed by bland or chewy homemade roasted seeds, this is the step you’ve been missing.
Why it works so well:
- It Seasons the Seed From the Inside Out:
When you boil the seeds in salted water, you are not only cleaning them-you’re brining them, The seeds absorb the salt water, allowing it to soak into the kernel itself. This means you get a more consistent, savory flavor in every bite, rather than just having salt sitting on the surface of the seeds that can easily fall off.
2. It Guarantees a Crispy Texture:
The enemy of a crunchy seed is moisture. Boiling surprisingly tackles this problem in two different ways. I know, you’re saying, “Uh, Lilly… you’re getting them wet, didn’t you just say moisture is the enemy?”
3. It Cleans Them Perfectly:
The simmering water removes any stuck on pulp and excess starch. This residue, if it was left on, would steam in the oven and create a tough, chewy texture.
4. It Creates a Crispy Shell:
Because of osmosis the saltwater helps to dry out the seeds by pulling water out of the pumpkin seed trying to balance the salt concentration. This gives them a head start on the roasting process, allowing them to roast more evenly and develop that irresistibly light, delicious crunch.
5. Jump Start on Cooking:
The boiling water starts to cook the starches and proteins within the seed. This changes the internal structure, “opening them up” essentially, making it easier for the remaining moisture to escape quickly once they are baking in the oven.
So, while it adds a few minutes to the prep time, boiling the pumpkin seeds is the best thing you can do to ensure the final result is flavorful, crispy and absolutely delicious.
Unsalted Pumpkin Seeds (no-boil)
Without boiling in salt water, cleaning and prepping the seeds becomes extra crucial. The seeds need to get as clean and as dry as possible before they enter the oven, any excess moisture can make your seeds chewy.
- Clean Them Well: After picking the seeds out and rinsing them in the strainer. Patiently pick off any remaining pumpkin pulp and string.
- Let Them Air-Dry: This step is very important. Pat the seeds dry until you have them as dry as possible. Lay them in a single layer on a baking sheet or clean dish towel and let them sit on the counter to air-dry for several hours or overnight. This allows all the moisture to evaporate, leaving your seeds dry and ready to roast.
Roasting:
Once the seeds are completely dried, the next step is to roast your seeds. Toss the seeds in a very light coating of oil and the seasoning of choice. Preheat your oven to 300-325 degrees and lay your seeds on parchment paper in a single layer making sure you don’t overcrowd. Bake for about 20-30 minutes, periodically siring them around and checking for doneness.
Time will vary depending on:
- The size of the seeds
- How much water is left in the seed
- How dry they were prior to going in the oven
Time to Get Roasting
There you have it! We have covered the science of osmosis, roasting temperatures, and boiling versus not boiling. It all comes down to controlling the moisture.
Whether you choose to boil or not, season to be spicy or to be sweet, the goal is the same. Make sure your seeds are as dry as possible before they go into the oven, so you are guaranteed a perfectly light and crunchy snack every single time.
Roasted Pumpkin Seeds
Ingredients
The Boil
- Pumpkin Seeds
- 1 TBS salt
- water
The Roast
- oil of choice
- light Salt
- other seasonings of choice
Instructions
The Boil
- Put your pulp and seeds into a bowl of water and start working the seeds out with your fingers. The pulp tends to sink, and your clean seeds will float. I have also seen this done in a stand mixer.
- Once your seeds are mostly clean, put them into a colander and rinse them under cold water to remove any remaining pulp. you can also pick some out with your fingers. (A little remaining pulp bits will not hurt.)
- Add the seeds to a pot of boiling salt water for roughly 10 minutes.
The Roast
- Remove the seeds from the water and dry them. Make sure that all of the water and moisture is off of the seed.
- Preheat oven to 325 degrees and toss the seeds in a light coating of oil and season with salt or other seasonings of your choice.
- Place parchment paper on your baking sheet and place seeds in a single layer. This is an important step because if your seeds are too crowded this will result in your seeds steaming or uneven cooking.
- Bake the seeds for 25-30 minutes. Give them a sir about halfway through. (Time may vary depending on your oven and the amount of seeds you are roasting, so make sure you check on them.) They are ready when they are golden brown and crisp!
- Wait about 15 minutes for them to cool off if you have the patience, then enjoy!
Now, I’d love to hear from you!
Which method are you going to try first? Do you have a favorite sweet or savory blend you use on your seeds that I didn’t mention? Share your thoughts and your fall roasting traditions in the comments below. Hop over to my Facebook page or my Instagram page and tag me in your latest roasted pumpkin seed snacks! I would love to check them out!
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