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4.91 from 10 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


  • 1-1/2 cups raw pumpkin seeds
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic salt plus additional if desired
  • Non-stick cooking spray


  • Remove seeds from your pumpkin and place in a colander. Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can. Pour seeds on to a rimmed baking sheet and allow to dry overnight. The following day, pick out any remaining pieces of pumpkin.
  • Preheat oven to 325 F degrees.  Spray a clean rimmed baking sheet with cooking spray.
  • Toss seeds in a bowl with the olive oil and garlic salt. Spread the seeds on the prepared baking sheet and bake for about 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