Roasted Pumpkin Seeds


  • 1 pumpkin
  • olive oil, grapeseed or coconut oil
  • mineral salt

Preheat oven to 375 degrees F.

If using a sugar pumpkin, cut in half, scoop seeds out using a good-sized spoon and discard any orange flesh. If using a large carving pumpkin, cut a circle about 2 – 3 inches away from and around the stem, remove top and scoop out.

Place seeds in a colander and rinse well removing any small pieces of pumpkin. Dry excess water from pumpkin seeds using a dish towel or laying the seeds between a few sheets of paper towels.

Place seeds on rimmed baking sheet, add a small glug of olive oil and toss the pumpkin seeds until well coated. Spread evenly in a single layer on the baking sheet and sprinkle with salt and any other desired spices or herbs. Place in oven on middle rack and bake for 20 – 30 minutes shuffling the seeds every 7 minutes or so. You may hear some crackling and popping, this is normal. I would tend to suggest going the extra time as long as seeds are not burnt, especially for larger seeds. Once done let cool 10 minutes and enjoy!


For savory sprinkle with any single or combo of these: garlic powder, onion powder, black/white pepper, chipotle, chili powder, cayenne, cumin, old bay, garam marsala, smoked paprika or curry. Use combos at your own discretion.

For sweet add cinnamon and sugar while omitting the salt.

This recipe works well all pumpkin and squash seeds like delicata, acorn, butternut, etc.

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