Easy step-by-step instructions on how to bake pumpkin seeds with garlic salt and butter. Includes my trick on how to clean the guts off and dry them for eating.
Roasted Pumpkin Seeds
Pumpkins are amazing. Not only do they give you delicious pumpkin puree for baking, but they also provide you pumpkin seeds for happy snacking!
If you grow your own pumpkins, or bought them at a local farm, here’s my favorite recipe for roasted pumpkin seeds. My family likes them simple with garlic salt, but see below for lots of seasoning suggestions – from sweet to savory.
How to clean pumpkin seeds
Cleaning pumpkin seeds can be time-consuming, so this is my trick to easily clean them!
Remove seeds from the pumpkin and run them under cold water in a strainer, trying to remove the majority of the pumpkin guts and pulp.
Place pumpkin seeds on baking sheet, in a single layer, and let sit over night.
The next day, the leftover pumpkin guts will be dried and you can easily just remove it from the seeds.
Time to move on to roasting them now!
How long to bake pumpkin seeds for?
Pumpkin seeds take approximately 40-50 minutes to fully roast and become crispy. Please be sure to keep them in a single layer to toast them quickly.
Spiced Pumpkin Seeds
Looking to up the flavor? Besides garlic salt, I love making spiced pumpkin seeds so I wanted to share it in this post too!
For spiced pumpkin seeds, add 1/2 teaspoon salt, 1/8 teaspoon salt and 2 teaspoons Worcestershire sauce, along with 2 tablespoons melted butter to 2 cups pumpkin seeds.
Seasonings for pumpkin seeds
In this recipe I use garlic salt as we love the extra flavor, but here’s other suggestions that are family favorites too:
- Sea salt. It doesn’t get any more classic than this.
- Cinnamon Sugar. Craving sweet? Try sprinkling cinnamon on them before baking, and then sugar on them when they come out of the oven. These are just like my Cinnamon Sugar Nuts.
- Cumin. I love cumin pumpkin seeds to snack on and to add to salads, especially arugula salad. Add cumin instead of garlic salt.
How to Store Baked Pumpkin Seeds
Store baked pumpkin seeds in a sealed container or plastic ziploc bag at room temperature. You can also place them in the refrigerator in a sealed container for longer storage.
I hope you enjoyed this easy recipe for baked pumpkin seeds! Happy pumpkin carving!
More pumpkin recipes
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Roasted Pumpkin SeedsPrint
- 2 cups raw pumpkin seeds
- 2 tablespoons melted butter
- 1 tablespoon garlic salt
- Preheat the oven to 300 degrees F.
- In a bowl add pumpkin seeds, melted butter and garlic salt, stirring to fully coat.
- Spread the seeds in single layer on a baking sheet.
- Bake for 40-50 minutes, or until golden brown and toasted, stirring every 10 minutes to prevent burning. If they still aren't crispy after 50 minutes, keep baking them for 5 more minutes at a time, until perfect.
Bonus: Check out my recipe web story!