How to make the Best Roasted Pumpkin Seeds

These perfectly spiced oven roasted pumpkin seeds are the only fall-time snack you'll ever need. The right blend of warming spices, a sprinkle of oil, and brown sugar guarantee a sweet and spicy crunch in every bite!

Pumpkin Seeds Roasted are the perfect snack

This recipe is the BEST way to use up leftover pumpkin seeds from carving pumpkins! Everyone looks forward to carving pumpkins in the fall, and now they'll have another reason to love it. 

I've tried so many different ways to cook pumpkin seeds over the years, but this one is by far my favorite. It's quick, use simple ingredients, and offers all the flavors of fall.

This will seriously become one of your go-to fall recipes year after year! Don't just take my word for it; make a batch yourself and see how quickly they disappear!

Ingredients for Brown Sugar Pumpkin Seeds

• Pumpkin seeds
• Oil
• Cinnamon
• Nutmeg
• Allspice
• Cloves
• Brown sugar

For specific quantities, please see the recipe card below.

How to make Roasted Pumpkin Seeds

1. Open your pumpkin up by removing the top and then scoop out the pumpkin guts and seeds into a bowl.
2. Remove the seeds from the stringy pulp and place them into a colander.
3. Rinse the pumpkin seeds well with warm water to remove as much of the “guts” and pulp as you can.
4. Lay the washed pumpkin seeds down onto a paper towel lined baking sheet in an even layer and dab dry with additional paper towels.
5. If desired, you can leave the pumpkin seeds to dry overnight or if you feel they’re dry enough, you can go ahead and roast them now.
6. Washed pumpkin seeds can also be kept stored in an airtight container in the fridge for up to two days before use if you would like to focus more on your actual pumpkin before returning to the pumpkin seed roasting recipe.
7. Preheat your oven to 400 degrees F.
8. In a mixing bowl, combine the pumpkin seeds and other ingredients together until well mixed and well coated.
9. Spread the mixture of pumpkin seeds out onto the baking sheet in a nice and even layer.
10. Bake in the oven for about 10-12 minutes or until lightly browned.

Roasted Pumpkin Seeds Recipe variations

Spices. If desired you can use other spices to flavor your pumpkin seeds. Some good options include sea salt, honey, and pumpkin pie spice.

Brown sugar. If you don’t have brown sugar or want to use something slightly healthier, honey or agave can work well too. You won’t need much (maybe a few tablespoons) to get enough to coat the seeds well.

Tips for making the Best Roasted Pumpkin Seeds

Oil. You can use canola oil, vegetable oil, butter, or even coconut oil depending on what you have on hand. Keep in mind that coconut oil may give your pumpkin seeds a slight flavor change, but it is a healthier option for oils.

Pan Roasted. Wondering how to roast pumpkin seeds in a pan? I’ve got you covered! Simply mix together the pumpkin seeds with the other ingredients as directed and then cook in a skillet over medium-high heat until the seeds become golden in color and start to make a “popping” noise. Then remove from heat and allow to cool before eating or storing.

Recipe for Roasted Pumpkin Seeds storage

After these seeds have cooled completely, keep them stored in an airtight container for up to a week. I like keeping them stored in a mason jar because it’s airtight and convenient. You can also store them in the fridge for longer storage (they’ll last up to two months in there!)

Oven Roasted Pumpkin Seeds FAQs

Check out this post on How to Toast Walnuts for another festive appetizer.