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+ servings
A spatula and baking sheet covered with roasted pumpkin seeds.
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4.95 from 17 votes

Perfect Roasted Pumpkin Seeds

My tried and true method that I've developed after years and years of roasting pumpkin seeds. It wouldn't be Halloween in our house without these Perfect Roasted Pumpkin Seeds.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Snack
Cuisine: American
Servings: 6
Calories: 42kcal


  • 1 ½ cups raw pumpkin seeds
  • 2 teaspoons olive oil
  • ½ teaspoon garlic salt plus additional if desired
  • nonstick cooking spray


  • Use a large metal spoon to scoop the seeds from your pumpkin and place them in a colander. Place the colander in your sink and rinse the seeds with cool water, removing as much of the stringy pumpkin guts as you can. Place some newspaper next to your sink for the stringy guts. This allows you to just roll it up and toss the mess when you're done. There will be some bits of pumpkin still mixed in with the seeds and this is okay. Just remove as much as you can. Drain the seeds well, pour them out on to a rimmed baking sheet, and allow them to dry overnight. The following day, pick out any remaining pieces of dried pumpkin.
  • Preheat oven to 325 F degrees.  Spray a clean rimmed baking sheet with nonstick cooking spray.
  • Toss the seeds in a large bowl with the olive oil and garlic salt. Spread the seeds on the prepared baking sheet and bake for 20 to 30 minutes or until golden brown, stirring about halfway through. 
  • Taste and season with additional garlic salt if desired.



Prep time does not include time to dry overnight.


    Calories: 42kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg