Homemade Pumpkin Seeds (6 Flavors)
Just finished carving your jack-o-lantern and now you're ready to roast some homemade pumpkin seeds? I've got the exact steps for perfect roasted pumpkin seeds plus 6 seasoning ideas that have rave reviews from readers just like you.

🔍 Recipe At-A-Glance: Homemade Pumpkin Seeds
- ⏰ Prep Time: 5 minutes
- 🕰️ Bake Time: 30-60 minutes
- ⏲️ Total Time: 35-65 minutes
- 🎃 Flavor Options: Ranch, Pizza, Dill Pickle, Salt and Pepper, Cinnamon Sugar, Sweet and Spicy
- 🥘 Good For: Family funday projects, Halloween parties, healthy snacking
- 🧡 Difficulty: Easy enough for school-aged kids to make!

"I made the pizza, sweet and spicy, and the cinnamon brown sugar flavors, and man did these pumpkin seeds turn out good! I couldn't get enough! Will definitely make these again!"
- MELISSA -
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🧡 Why You'll Love This Recipe

Hey friend: In our house, my favorite Halloween tradition is carving pumpkins followed by roasting homemade pumpkin seeds! It's a cozy, fun, festive way to spend a fall day, and I can promise your kitchen will smell amazing.
Here's why you'll love this recipe:
- Quick & Easy: Just a few minutes to clean, season, and pop in the oven
- Extending the fun: Homemade pumpkin seeds are a great way to extend the family fun after carving pumpkins.
- Six Irresistible Flavors: From sweet cinnamon-sugar to tangy dill pickle, there's a blend for every snacker.
- Naturally Nutritious: Packed with plant-based protein and satisfying crunch, these pumpkin seeds are a nice balance to the candy tidal wave that comes with Halloween.
- A recipe you can trust: I've been roasting pumpkin seeds for decades, so you can trust my method and seasoning recipes.
🎃 The Ingredients You Need

- Cleaned pumpkin seeds: No worries, I've got the exact method for how to easily get your pumpkin seeds spic-and-span down below.
- Oil: I typically use avocado oil, but olive oil works great here, too.
- Salt, herbs, and spices: I've got six different pumpkin seed seasoning blends for you to try, so pick the ones that sound the best and grab those ingredients (you probably already have them on hand). These seasonings are also so good on homemade movie theater popcorn!
Make sure to check the recipe card below for the full ingredients list, along with quantities and my expert tips and tricks.
🔁 Pumpkin Seed Seasoning Variations

You can just roast your pumpkin seeds with oil and salt for a simple and delicious treat, but why not grab a few spices from your spice rack and get creative? You'll find these six fan-favorite seasoning mixes in the recipe card below (dill pickle is my fave):
- 🤠 Ranch: cool, herby seasoning with a tangy bite
- 🍕 Pizza: savory Italian herb and cheesy Parmesan vibes
- 🥒 Dill Pickle: bright dill and zesty vinegar tang (Pssst...if you're a fellow dill pickle fanatic, make sure to check out my dill pickle deviled eggs, dill pickle pasta salad recipe, and my tutorial for canning dill pickles.)
- 🧂 Salt & Pepper: classic crunch with a sharp pepper kick, just like your favorite kettle chips
- 🍨 Cinnamon Sugar: warm spice and sweet, toasty caramel notes
- 🌶️ Sweet & Spicy: brown sugar sweetness balanced by a smoky chili heat
📷 How to Make Homemade Pumpkin Seeds

Step 1: Scoop out the pumpkin seeds from the pumpkin. Remove any large chunks of pumpkin flesh and discard.

Step 2: Place seeds in a bowl of warm water and stir well to separate the pumpkin pieces from seeds. Let the bowl rest for 5-10 minutes. The seeds will float and the pumpkin parts will sink.

Step 3: Scoop out the seeds from the top of the bowl and dry well with a clean kitchen towel.

Step 4: Combine seeds in a bowl with the oil and seasoning of your choice, toss to combine.

Step 5: Spread seeds in one layer onto a parchment covered baking sheet.

Step 6: Roast in a 300°F, stirring every 10 minutes.

Step 7: Final roasting time will depend on a number of factors. Start checking the seeds for doneness at the 30 minute mark, but know it might take as much as 60+ minutes for the seeds to be golden brown and crisp.

Step 8: Seeds will continue to crisp up as the cool. Allow to cool completely before enjoying.
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🙋🏻♀️ Homemade Pumpkin Seeds FAQs
Definitely. Not only does it help the pumpkin seeds roast faster, but it also helps the oil and seasoning stick to the seeds better. Just pat them dry quickly with a clean kitchen towel-no need to wait until they air dry (who has time for that?).
Start checking your pumpkin seeds at the 30 minute mark, but it could take as much as 60 minutes if there was a lot of moisture on your seeds before they went in the oven.
👩🏻🍳 My Expert Tips & Tricks
- Dry your seeds first: pat them dry with a clean kitchen towel to reduce baking time and make sure your oil and seasoning stick well.
- Seeds will crisp as they cool: Just like with my recipe for roasted nuts, don't stress if they are a little chewy right out of the oven.
- Split your batch: want to try different flavors? Cool! Just split your batch of seeds and mix the different flavors in different bowls.
- Not just for pumpkin seeds: these seasonings are crazy good on popcorn! 🍿Learn how to make movie theater popcorn and then add one of these seasonings on at the end-you won't be disappointed!
- Keep a close eye on your oven: If your oven has hot spots, make sure to keep a close eye as the seeds roast to prevent burning. Rotate the pan if you see some seeds getting darker, and make sure to stir every 10 minutes during baking
- Parchment paper is going to give you the best roast: I love using reusable kitchen items wherever possible, but this is a job for parchment paper instead of your silicone baking mat. Just like with my crispy baked sweet potato fries, I've tested it both ways, and the parchment seems to wick away moisture better than the silicone.

👻More Fun Halloween Recipes
If you tried these Homemade Pumpkin Seeds or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe

Roasted Pumpkin Seeds
Ingredients
- ½ cup pumpkin seeds clean and towel-dried
- 1 teaspoon olive oil or avocado oil
For the Ranch Roasted Pumpkin Seeds
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dill
- ⅛ teaspoon dry mustard
- ⅛ teaspoon celery seed
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
For the Pizza Roasted Pumpkin Seeds
- 1 tablespoon grated Parmesan cheese or nutritional yeast
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon garlic powder
For the Dill Pickle Roasted Pumpkin Seeds
- 1 teaspoon white vinegar
- 1 teaspoon dill
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
For the Salt and Pepper Roasted Pumpkin Seeds
- ½ teaspoon sea salt
- ⅛-½ teaspoon black pepper
For the Cinnamon Sugar Roasted Pumpkin Seeds
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
For the Sweet and Spicy Roasted Pumpkin Seeds
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper, and set aside.
- Clean the pumpkin seeds by removing them from the pumpkin, and then picking any large chunks out.
- Fill a medium-size mixing bowl with warm water. Add in the pumpkin seeds, and then swirl around with your hand or a spoon to dislodge any of the pumpkin "gunk." Let rest for five minutes. The pumpkin seeds will float to the top, and the pumpkin guts will sink to the bottom.
- Use a slotted spoon to remove the clean pumpkin seeds to a kitchen towel and pat dry.
- In a small bowl, mix together your seasoning mixture of choice, if using.
- Toss the clean and towel-dried pumpkin seeds with the olive oil. Then, add in the seasoning mixture, if using, or just salt to taste, tossing to make sure each pumpkin seed is well-coated.
- Spread pumpkin seeds onto the prepared baking sheet, making sure they are in one even layer. If you need to move to a second baking sheet, do so.
- Roast in preheated oven, stirring every 10 minutes, or until the pumpkin seeds are golden brown. Your final roasting time will depend on a number of factors (amount of seeds, size of seeds, humidity, dampness of seeds). Start checking the seeds for doneness at the 30 minute mark, but know it might take as much as 60+ minutes for the seeds to be golden brown and crisp.
- Remove from heat and let cool completely (pumpkin seeds will crisp up more as they cool).
Video
Notes
- Make sure to use parchment paper here instead of a silicone baking mat. The parchment helps pull moisture away from the seeds making them crisp up faster and more evenly.
- Don't skip the drying step! Patting your seeds dry with a clean kitchen towel decreases roasting time and makes sure the oil and seasonings stick.
- Store cooled roasted pumpkin seeds in an airtight container in the pantry for up to three months. No need to refrigerate roasted pumpkin seeds.
Great seasoning ideas. I skip the oil and just allow the water from the rinse to help keep the seasoning on the seeds. They still turn out crispy. Other recipe options that my family loves are Curry and Chile flavor. I'm a season by feel kind of cook. For the curry I use salt, pepper, curry powder (or the red paste), garlic (minced or powder) and cumin. For Chili flavor I use chili powder, garlic powder, cumin, salt pepper and sometimes some tabasco. Oh, one other....Everything bagel seasoning. No need to add extra stuff because it has everything already!
Thanks so much for sharing, Steve! We love hearing about more delicious options for seasoning!
How can you do these when it isn't pumpkin season? Would love to do these for my husband for Christmas.
Thank you.
Hi Kim! You can also use this recipe for your butternut squash seeds! I have those way more often than pumpkins, and the roasted seeds are always a hit. If you give butternut squash seeds a go, you can follow the recipe as written, still stirring every 10 minutes and pulling them when they're golden brown. They take about the same amount of time, but depending on your oven they could take less. Also, whether you're making pumpkin seeds or butternut squash seeds, I highly recommend the soak or boil if you have time. It not only makes the finished seeds easier to digest, but it makes them extra crunchy, too! Let us know how they turn out for you and what your hubby thinks!
Great flavour but massively too salty. If you’re making this, dial the salt back at least 50%. Going to have to find more seeds to dilute the batches.
Can you substitute vegetable oil for the olive oil? That's all I have right now and want to make these today as it is our family pumpkin carving get together.
Hi Nikki! You can definitely swap the oils. The things you want to watch out for are the flavor and the smoke point of the oil. Vegetable oil is neutral and does well at this temp, so it should be fine!
We made the ranch and while the seasoning flavor was excellent, the salt was WAY excessive and ruined an entire cup of organic pumpkin seeds that I carefully prepared with my little girls, as a side to a pumpkin pie we're making. Nobody in our family could eat them, and we SO wanted to. I rinsed off the salt and will grind them up to feed them to my ducks.
For the record, we're NOT a family who believes salt is bad. I believe salt is good, and use it liberally in my cooking, so it's not that we don't like salt. Yes, I used sea salt. Oh my god, but the amount of salt in the recipe was excessive and we're VERY DISAPPOINTED. You could halve it or, at most, use 3/4 the amount recommended. I used measuring spoons and was precise. The rest of the seasonings were perfect, but it was just WAY TOO SALTY. Gross. Ruined my pumpkin seeds, lets hope the ducks will eat them so it's not a total loss.
Sorry this didn't turn out for you, Eve! The recipe has been tested lots (we make these every year!), but we've never had that issue. We'll double-check the recipe amounts to see if any adjustments are needed. Thanks for taking the time to tell us about it so we can keep improving!
Thanks for tips and recipe ideas.. I'm now going to try a few.
You're very welcome, Sharon! Let us know which ones are your favorites =)
Thanks for the great recipes, I’ve done 4 flavors so far and my family has enjoyed them all.
Love these How to Roast Pumpkin Seeds , unique one . Never tried this one before . Thanks fro sharing this stuff with us .
i am going to try Ranch Roasted Pumpkin Seeds its look so good.thanks to your hard work to create this blog,i love it.
I made the salt and pepper and the brown sugar and cinnamon. They came out really well but my brown sugar and cinnamon did not have that nice glaze that you have in your picture. They did take longer to bake. Super yummy 🧡🎃
Yay! We're so glad they turned out well for you! Thanks for sharing your feedback.
Thanks for the great recipes, I’ve done 4 flavors so far and my family has enjoyed them all.
Thank you for sharing this recipe and all the helpful tips! I’ve always been disappointed in my pumpkin seeds but used your advice and they came out great this year! We made the ranch and sweet and spicy and couldn’t decide which we liked better!
So glad to hear it!!
I used the sweet and spicy recipe and this was my first time roasting pumpkin seeds or even eating them ever so I was putting all my eggs in one basket! Once I got them all made and roasted I shared with my parents and they loved them!! they’re great! The slight spice hits you after the sweet and makes for a great snack!!
I love these recipes: I am remaking some from last year and making others I did not yet try now with this year's halloween pumpkins. But, FYI, I am having significant difficulties with the website on my phone to the point that it is almost unusable since the website was most recently update, which is unfortunate since I typically only use my phone for your site. The biggest issue is that the page frequently reloads and pulls me back up to the top of the page - sometimes it seems to be when ads load and other times it just happens almost anytime I try to scroll down. More minor concerns include the hamburger menu and "Join the Conversation" buttons no longer work on the phone (I got on my computer to post this).
Thank you for giving us your feedback! You are the second person to come to us with this issue, and we're, honestly, having a hard time replicating it, but it's definitely there, and we'll keep working on it!
Made the dill flavored seeds yesterday. Making another batch today.
Absolutely yummy! Even my daughter who doesn't like dill flavored food (other than pickles) loved them & wanted some to take to work this morning. ?
My kids can't wait for me to make the other flavors. 5☄
I absolutely love these!
I'm featuring you on my blog post next week- what a great group of recipes!
Love the variety! Thank you!
I tried the Sweet & Spicy, Oh my goodness they were so good! Thank you for sharing!