The Gunny Sack

  • Home
  • Grilling
  • Dinner
  • Recipe Index
    • All Recipes
    • Air Fryer
    • Appetizer
      • Dip
    • Beverages
      • Coffee
      • Smoothie
    • Breakfast
    • Crock Pot
    • Dessert
      • Bars
      • Cake
      • Candy
      • Cheesecake
      • Chocolate
      • Cookies
      • Fruit Desserts
        • Apple
        • Banana
        • Pumpkin
        • Strawberry
      • Fudge
      • Ice Cream
      • No Bake
      • Peanut Butter
      • peppermint
      • Pie
      • Truffles
    • Dinner
      • Beef
      • Bread
      • Casserole
      • Chicken
      • Grilled
      • Pasta
      • Pizza
      • Pork
      • Salad
      • Sauces and Dressing
      • Side
        • Potatoes
        • Vegetables
      • Soup
    • Snack
    • Holiday
      • Easter
      • Christmas
      • Halloween
      • Thanksgiving
      • Valentine’s Day
  • About
    • About The Team
    • Contact
    • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Appetizers
  • Desserts
  • Dinners
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snack » Roasted Pumpkin Seeds

    Roasted Pumpkin Seeds

    Published: Oct 24, 2012 · Modified: Apr 30, 2020 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    roasted pumpkin seeds in bowls

    Our favorite part of carving pumpkins is being able to have roasted pumpkin seeds! There have been years where we bought the pumpkins but never carved them. Instead, we just cut them open for the seeds! We’ve tried many different spices on the seeds and this year we did three kinds: garlic, seasoned salt and ranch.

    seasoning on pumpkin seeds

    baked pumpkin seeds

    garlic pumpkin seeds

    Garlic Pumpkin Seeds

    2 1/2 cups pumpkin seeds
    1/4 cup canola oil
    1 teaspoon garlic powder

    sea salt pumpkin seeds

    Seasoned Salt Pumpkin Seeds

    2 cups pumpkin seeds
    About 3 tablespoons canola oil
    Sprinkle seasoned salt until lightly coated

    ranch pumpkin seeds

    Ranch Pumpkin Seeds

    2 cups pumpkin seeds
    About 3 tablespoons canola oil
    1 packet powdered ranch dressing mix (like Hidden Valley)

    Directions:

    {Optional: Soak seeds in salt water overnight before roasting.}

    Preheat oven to 375°F. Stir pumpkin seeds, oil and seasoning until the seeds are evenly coated. Pour seeds onto a greased baking sheet with sides. Roast seeds for 30 minutes, stirring every 10 minutes, or until golden and crunchy.

    Also, be sure to check out my recipe for Bacon Roasted Pumpkin Seeds:

    Roasted Pumpkin Seeds With Bacon

     Bacon Roasted Pumpkin Seeds

    More Snack

    • A pile of pizza sticks on a cutting board.
      Pizza Sticks
    • a hand dipping a chip into cheese.
      Cheese Dip
    • sliced pizza pockets on red and white parchment.
      Two Ingredient Dough Pizza Pockets
    • acai bowl with tropical fruit on top.
      Acai Bowl

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « {Big Help} Book Donation
    Dial Into Giving with Champions For Kids »

    Comments

    1. Joe H. says

      October 2, 2016 at 3:05 am

      I always roast the pumpkin seeds when I scoop out the guts to start carving. My favorite recipe is butter/Parmesan cheese. I line a couple of cookie sheets with parchment paper, spread out the seeds and drizzle melted butter on them, then sprinkle generously some dry Parmesan cheese (like Kraft) on them. Mix them up about half way thru baking time. They are delicious. I always take a mini shaker of Parmesan cheese to the movies, it’s great sprinkled on buttered popcorn.

      Reply
      • Tonia says

        October 2, 2016 at 10:17 pm

        That sounds awesome! My family loves Parmesan on popcorn so I’m sure they would love it on pumpkin seeds too. Thanks Joe!

        Reply
    2. David says

      October 16, 2015 at 1:11 am

      Have you tried nonstick aluminum foil? How do you separate the seeds from the strings? Does this work well with squash seeds too? How much sodium does the soaking add (for those of us on salt restricted diets)?

      Reply
      • Tonia says

        October 16, 2015 at 8:51 am

        Hi David,
        ~No, I have not tried nonstick aluminum foil. It would help with clean up though.
        ~I separate the seeds by hand and then put them in a colander to rinse and separate them more.
        ~I’ve never roasted squash seeds, but yes the method should be the same although the cooking time would probably be shorter due to the smaller size of the seeds.
        ~I’m not sure how much sodium the soaking adds. If there is a concern, I would suggest not soaking them and just roasting them instead.
        Best of luck!
        ~Tonia

        Reply
      • Nikki Auten says

        October 27, 2015 at 7:07 pm

        Love your tips. Super helpful this year. Suggestion to David, you could try non-salt spices such as garlic powder, cajun spice, curry spice perhaps like that. If you are on a restricted sodium eating plan you will likely know which ones are acceptable to you.

        Reply
        • Rosemary says

          October 8, 2018 at 8:34 pm

          Mrs. Dash, among others makes very tasty spice combos without salt that are very tasty! My favorite is a Garlic & Herb Salt Free Seasoning that I use often. It’s incredible! I don’t miss the salt at all!

          Reply
    3. Deb says

      October 14, 2015 at 6:35 am

      I soaked the seeds overnight! Now do they have to dry before I roast them?

      Reply
      • Tonia says

        October 14, 2015 at 8:06 am

        No, just drain them well and bake them! Enjoy!

        Reply
    4. Shannon says

      October 13, 2014 at 4:12 pm

      What’s the best way to store these….assuming you don’t eat them all right off the pan (which I’m well on my way to doing with the ranch flavored).

      So yummy! Thanks for the tips!

      Reply
      • Tonia says

        October 13, 2014 at 4:20 pm

        We store them in a plastic storage container or even a plastic ziptop bag. Enjoy! ~Tonia

        Reply
    5. LeAnn says

      September 29, 2014 at 10:17 am

      what is the water salt seed ratio for soaking them in?

      Reply
      • Tonia says

        September 29, 2014 at 10:48 pm

        Hi LeAnn! I don’t think my mom ever measured, but it is about 1/4 cup of salt to 2 cups of water. Good luck! ~Tonia

        Reply
    6. Wanda Diakow says

      September 27, 2014 at 2:42 pm

      These look great! Does soaking them in salt water make much of a difference? Have you ever boiled them?
      Thanks for the recipes!

      Reply
      • Tonia says

        September 27, 2014 at 4:37 pm

        Hi Wanda, I’ve never tried boiling them but my mom always soaked them in salt water. I think it is supposed to make them more crispy when you roast them but I’m not sure! Thanks! ~Tonia

        Reply
    7. tiffany says

      November 21, 2013 at 8:41 pm

      can you use store bought seeds? thanks!

      Reply
      • Tonia says

        November 21, 2013 at 10:50 pm

        Hi Tiffany,
        As far as I know, the store bought seeds are already roasted. I think that you could still add the flavoring in the same way but you would cook them for only a short period of time. Thanks for stopping by!
        ~Tonia

        Reply
    8. Jennifer says

      October 28, 2013 at 10:37 am

      Mmm….I LOVE pumpkin seeds and always want to try something new with them. This sounds tasty!

      Reply
    9. Melanie says

      October 28, 2013 at 9:38 am

      I have never made roasted pumpkin seeds before, but you make it look so easy!

      Reply
    10. Michelle says

      October 19, 2013 at 6:42 pm

      For the Ranch ones. Have you ever used Olive oil instead of canola oil? And did they still one out good?

      Reply
      • Tonia says

        October 19, 2013 at 9:54 pm

        I have not but I think they would turn out great with olive oil! Best of luck!

        Reply
    11. Lindsay @ Delighted Momma says

      October 25, 2012 at 4:26 am

      Roasted pumpkin seeds are so good! The ranch recipe sounds like something I need to try ASAP

      Reply
      • Tonia L says

        October 26, 2012 at 4:05 am

        They are so good! When you carve your pumpkins you will have to try it!

        Reply
    12. mcamcal91 says

      October 24, 2012 at 8:50 pm

      This comment has been removed by a blog administrator.

      Reply
    13. mcamcal91 says

      October 24, 2012 at 8:49 pm

      This comment has been removed by the author.

      Reply
    14. Jessica@AKitchenAddiction says

      October 24, 2012 at 5:32 pm

      Roasted pumpkin seeds are a great snack! I love all of these variations!

      Reply
      • Tonia L says

        October 26, 2012 at 4:08 am

        Thanks Jessica! They are a great snack. We just need to figure out how to make them year found!

        Reply
      • Tonia L says

        October 26, 2012 at 4:09 am

        *I mean…make them year round!

        Reply
    15. Jodi S says

      October 24, 2012 at 4:42 pm

      mmm I havent carved a pumpkin this year, but I think I will scoop out the seeds anyway to make some of these. nothing like pumpkin seeds 🙂 I think my favorites are the ranch~

      Reply
      • Tonia L says

        October 26, 2012 at 4:23 am

        Thanks Jodi! Hopefully you will get a chance to make some!

        Reply
    16. Vanessa says

      October 24, 2012 at 4:31 pm

      Those look good! I love roasted pumpkin seeds.

      Reply
      • Tonia L says

        October 26, 2012 at 4:26 am

        Thanks Vanessa! They are such a great snack!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    sign up for emails button
    Disclosure | Privacy Policy | Nutrition Disclaimer

    Copyright © 2023 · Genesis Framework by StudioPress · WordPress · Log in