How to Make Roasted Pumpkin Seeds

There are several recipes and strategies for making this autumn favorite. Here are a couple of recipes that may tickle your taste buds.

1. The first recipe for roasted pumpkin seeds came from from a contributor by the name of Cheri.
• 1 ½ cups pumpkin seeds
• 2 tsp. melted butter or oil (olive oil or vegetable oil work well)
• Salt to taste
Options To Taste:
• Garlic powder
• Cayenne pepper
• Seasoning salt
• Cajun seasoning blend
Preheat oven to 300° F.
While it’s O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasoning of your choice. Spread the pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

2. The following recipe was found at and has some variation from the first recipe.
• Wash the seeds and pat them dry.
• Soak for about an hour in soy sauce or Worcestershire sauce (you might want to try a batch of each just to see which you like better).
• Sprinkle w/ garlic powder if desired
• roast on cookie sheet @ low heat 225-250°. After 1/2 hr, turn the seeds over and continue roasting for another 1/2 – 1 hr. Test by biting into one – they’re done when they’re crunchy.
Some variations, soak in butter instead of the soy or wooster sauce. Sprinkle with a few Italian spices – oregano for instance. Experiment until you find a flavor you like!

The key to preparing wonderful roasted pumpkin seeds is to clean them and add what ever kinds of spices that you enjoy. Be inventive and include your children. They love to get their hands gooey from the innards of a pumpkin. Have them help clean the seeds and dry them in preparation to cook them. They may have other interesting ideas for your pumpkin seeds. The important part is to have fun and enjoy this traditional fall snack.