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Marietta Daisies Garden Club

Updated: Nov 28, 2022

Roasted Pumpkin Seeds

This is such a great activity to do with your children.

It makes for a great tradition to pass on.

But of course any age is going to enjoy this wonderful fall treat.

Before you roast the seeds, you need to dry them:

  • If you’re scooping out a pumpkin, separate the seeds from the pumpkin flesh. (Tip: It’s easier to separate the seeds while the flesh is still moist.) Use running water to help detach the pulp.

  • Wash the seeds and spread them out on wax or parchment paper (no need to remove the outer shell) and let them dry overnight before roasting.

  • Don’t place them on paper towels, because they’ll bond to the towel fibers as they dry.


2 cups pumpkin seeds, rinsed 1 tablespoon olive oil (coconut or sunflower oil is fine, too) 1 teaspoon Kosher or sea salt

Additional Flavor Options

Old Bay seasoning,chili flakes, brown sugar & cinnamon, pumpkin spice, sea salt & vinegar, nutmeg, dill, or Herbs of Provence




Preheat oven to 350°F. In a medium-size bowl, toss seeds in oil to coat.

Spread across a rimmed baking sheet. Tip: Line the pan with parchment to help prevent sticking and burnt edges.

Sprinkle with salt and any additional seasonings that you desire.

Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Don’t burn! Transfer to a large shallow plate to cool before serving.


If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt.

Transfer to a large shallow plate to cool before serving.

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