Cooking with PumpkinNo. 2667 · The 2026 edition
How to Roast Pumpkin Seeds the Right Way
Transform pumpkin seeds into a crispy, golden snack with this foolproof roasting method.
Our own summary of the original by Heather Finn — the full post and photos live at goodhousekeeping.com.
Learn the proper technique for roasting pumpkin seeds: clean, dry, season, and bake to perfection. This step-by-step guide ensures crunchy, flavorful seeds every time.
Ingredients
Directions
- Using a chef's knife, slice off the top of the pumpkin if you plan to carve a jack-o'-lantern, or cut the pumpkin in half.
- Scoop out the seeds with a spoon (a medium pumpkin yields about 2 cups) and transfer them to a large bowl of water.
- Pick out the seeds that float, separating them from the pulp. Discard the pulp.
- Place the seeds in a colander and rinse them. Drain well, then pat dry with dishtowels.
- Spread the cleaned seeds on a baking sheet and bake at 250°F until dry, about 1 hour.
- Toss the dried seeds with olive oil and salt, then roast at 350°F, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Let the seeds cool completely, then store in an airtight container.
