Roasted Pumpkin Seeds Recipe

This roasted pumpkin seeds recipe is perfect for pumpkin carving season! After you have carved your pumpkins this year, save the seeds! Roasted pumpkin seeds make a delicious and nutritious snack, provided you are willing to put a little extra time and effort in to bake them.  I enjoy using 2-3 different spices and making a variety of roasted pumpkin seed flavors.

My three favorites are Garlic Salt Roasted Pumpkin Seeds, Honey Cinnamon Sugar Roasted Pumpkin seeds, and Rosemary and Olive Oil Roasted Pumpkin Seeds. To begin, remove all the pumpkin seeds from your pumpkin, wash and dry them to remove any excess of the pumpkin insides, and make sure they are really dry, I prefer to let them dry out overnight.

Did you know that Pumpkin Seeds are one of the world’s healthiest foods?

Roasted Pumpkin Seeds Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Roasted Pumpkin Seeds Recipe

Enjoy some Oven roasted pumpkin seeds this Halloween!


(Measurements below are estimated, you kind of have to eye how much you need, depending on how many seeds you want to make!)
For Garlic Salt Roasted Pumpkin Seeds:
2 Teaspoons garlic salt
1 teaspoon olive oil
For Honey-Cinnamon Sugar Roasted Pumpkin Seeds:
2 tablespoons cinnamon
1 tablespoon honey
1 teaspoon sugar
For Rosemary Olive Oil Roasted Pumpkin Seeds:
2 tablespoons rosemary seasoning (or you can grind your own rosemary leaves using a mortar and pestle)
1 teaspoon olive oil


  1. Preheat oven to 350 degrees.
  2. Line one or two baking sheets with parchment paper
  3. In three small bowls, combine the three sets of ingredients.
  4. For the honey-cinnamon sugar roasted pumpkin seeds, add the honey just before the cinnamon and sugar.
  5. Place the pumpkin seeds on the baking sheets and season them!
  6. Cook for 25 minutes or until the seeds are golden brown.
  7. Cool for 10 minutes before serving!


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