Roasted pumpkin seeds are one of those snacks that feel both nostalgic and genuinely good. Salty, savory, and very snackable, they’re easy to make… just a little time-intensive if you’re doing it properly. For best results, start with seeds harvested straight from freshly carved pumpkins. I usually make a big batch every year after carving pumpkins and either serve them at my annual Halloween party or stash them away for casual snacking over the next couple of weeks. They keep well and disappear quickly.
Fall is my season. Cool air, warm drinks, and a good pumpkin patch are all I need. I do tend to overdo it on pumpkins. I usually come home with around ten. Only a couple get carved, but I love having pumpkins lining the front yard all season long. The upside? Plenty of seeds to work with.
Harvesting Pumpkin Seeds
When carving your pumpkins, don’t toss the seeds. I keep a large bowl of water next to my carving station and squeeze the seeds directly into it. The pumpkin pulp sinks while the seeds float, making them easy to skim off the top. From there, give them a good rinse in a strainer to remove any remaining bits.
Drying Seeds
Drying is key for crunchy results. Line a sheet pan with a clean towel or paper towels and spread the seeds into a single layer. Let them air dry for 2–3 days, stirring them once a day so all sides are exposed to air. Rushing this step can lead to chewy or unevenly roasted seeds.
Roasted Pumpkin Seeds
Ingredients
- 1 tbsp Melted Butter
- 1 tbsp Worcestershire Sauce
- 1 Cup Pumpkin Seeds
- Sprinkle Garlic Salt
Instructions
- Harvest your seeds from your pumpkin, cleaning them thoroughly with clean water and letting dry for 2-3 days
- Prepare a baking sheet by lining it with parchment paper and setting aside.
- Mix together melted butter, Worcestershire, and seeds. Pour out onto prepared baking sheet and arrange into a single layer. Sprinkle lightly with garlic salt.
- Roast at 250 for 60 minutes. Mix and roast again for 30 minutes more.
