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Horizontal image of four bowls filled with assorted spiced pumpkin seeds on a wooden surface.

Homemade Toasted and Seasoned Pumpkin Seeds

  • Author: Fanny Slater
  • Total Time: 45 minutes
  • Yield: About 1 cup (2-4 servings) 1x


Nothing screams “Happy autumn!” like the aroma of nutty pumpkin seeds toasting in the oven, simply seasoned with flaky sea salt and your choice of spices.


  • Seeds from 1 medium pumpkin (squash weight about 3 pounds)
  • 2 tablespoons plus 1/2 teaspoon coarse sea salt, divided
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons spice mix, or to taste (optional)


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Using your fingers, separate the seeds from the pulp and strings as best as you can. Place the seeds in a colander and rinse with cold water to clean them, and discard any remaining pulp. 
  3. Bring 4 cups of water to a boil over high heat in a medium saucepot. Add 2 tablespoons of salt. Add the pumpkin seeds, reduce the heat to medium, and simmer for 10 minutes.
  4. Remove from the heat, and drain in a colander. Pat the seeds dry with dish towels and transfer them to a medium mixing bowl. Toss with the olive oil and remaining salt, as well as 1 1/2 teaspoons of your preferred spice mix. 
  5. Spread the seeds in a single layer on the baking sheet, and toast until golden brown and crispy, about 20-25 minutes, stirring halfway through. Remove the seeds from the oven and allow them to cool on the pan.
  6. Store the toasted seeds in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Nuts and Seeds
  • Method: Toasting
  • Cuisine: Snacks

Keywords: pumpkin seeds