Roasted pumpkin seeds is a fun and tasty way to make use of every part of the pumpkin. The Fall season is here, and if you love carving pumpkins or cooking with fresh pumpkin, don’t let those seeds go to waste.

They’re a delicious snack and easy to make at home. In this guide, we’ll show you six different ways to roast pumpkin seeds. Find the method that best suits your kitchen style, whether you’re using an oven, air fryer, stovetop, or even a microwave!

No matter which way you choose, it just takes a few simple steps.

Each method brings out the natural nutty flavor of pumpkin seeds with a unique twist on texture and taste. Let’s dive into the best ways to make roasted pumpkin seeds, including tips for cleaning, drying, and seasoning them to perfection.

How to Make Roasted Pumpkin Seeds 6 Different Ways

The Basics: Preparing Pumpkin Seeds for Roasting

Before diving into the different roasting methods, make sure to properly clean and dry your seeds:

Scoop and Clean. Use a large spoon to scoop out the pumpkin seeds from your carving pumpkin, sugar pumpkin, or pie pumpkin. Separate the seeds from the slimy pumpkin flesh and large pieces of pulp.

Rinse and Drain. Place the seeds in a bowl of water, swishing them around to remove any remaining stringy pumpkin flesh. Drain using a fine mesh strainer.

Dry the Seeds. Pat the seeds dry with paper towels or a kitchen towel to remove excess water. For best results, let them air dry for about 15–20 minutes, as this helps them roast more evenly.

Make Roasted Pumpkin Seeds 6 Different Ways

Once the seeds are clean and dry, you’re ready to try one (or more) of these roasting methods.

1. Oven Method

This classic roasting method gives pumpkin seeds a deliciously nutty flavor and a crispy texture.

Preheat the oven to 350°F.

Season the Seeds. Toss the seeds with a little bit of oil (olive oil, coconut oil, or avocado oil) and seasonings like sea salt, garlic powder, or chili powder.

Roast. Spread the seeds in a single layer on a prepared baking sheet lined with parchment paper and sprayed with cooking oil spray. Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy.

Let the seeds cool on the baking sheet before storing in an airtight container at room temperature.

2. Air Fryer Method

The air fryer is a quick and convenient way to roast pumpkin seeds, giving them an extra-crispy texture.

Preheat the air fryer to 350°F.

Toss the seeds with oil and your favorite spices. Arrange them in a single layer in the air fryer basket.

Cook. Air fry the seeds for 10–15 minutes, shaking the basket every 5 minutes to ensure even cooking.

Once golden brown and crispy, let the seeds cool to room temperature before storing.

3. Stovetop Method

For a quick, no-bake option, try roasting pumpkin seeds on the stovetop. This method yields a slightly different flavor and texture, but it’s super simple.

Place a skillet over medium heat and add a small amount of oil.

Once the skillet is hot, add the seeds in a single layer. Sprinkle with sea salt and any additional spices.

Toasting the Seeds. Stir the seeds frequently to avoid burning, toasting them for 10–15 minutes until they turn golden and smell nutty.

Allow the seeds to cool on a paper towel before enjoying.

4. Microwave Method

The microwave method is a surprisingly easy way to make roasted pumpkin seeds in just a few minutes.

Toss the cleaned seeds with a little oil and salt, or try a sprinkle of brown sugar and cinnamon for a sweet treat.

Microwave. Spread the seeds on a microwave-safe plate in a single layer. Microwave on high in 1-minute intervals, stirring between each, until the seeds are golden and crisp. This usually takes about 3–4 minutes.

Let the seeds cool for a minute or two, then enjoy.

5. Dehydrator Method

If you prefer a less “roasted” flavor and want to retain more nutrients, the dehydrator method is perfect.

Season Lightly. Toss the seeds with oil and any preferred seasonings.

Arrange on Trays. Spread the seeds out in a single layer on the dehydrator trays.

Set the dehydrator to 150°F and let the seeds dry for 3–4 hours, or until they’re crunchy.

Once fully dehydrated, store the seeds in an airtight container.

6. Slow Cooker or Crockpot Method

This method is hands-off, making it the easiest way to prepare while you go about your day.

Toss the seeds in oil and seasonings, then place them in the slow cooker or crockpot.

Set the slow cooker to high heat, and leave the lid slightly open to let moisture escape.

Cook for 1–2 hours, stirring every 30 minutes. The seeds are done when they’re golden brown and crispy.

Allow the seeds to cool before transferring to an airtight container.

Tips for the Best Roasted Pumpkin Seeds

Seasoning Ideas. Try sea salt, garlic powder, chili powder, curry powder, or cinnamon sugar for deliciously different flavors.

Single Layer. For the best results, always roast seeds in a single layer to ensure even crisping.

How to Store Pumpkin Seeds Before Roasting

If you’re not ready to roast your pumpkin seeds right after carving, you can store them for later without losing their freshness.

Cleaning the Seeds. After scooping the seeds from your pumpkin, rinse them thoroughly to remove any slimy pumpkin flesh or stringy bits. Place them in a large bowl of cool water and gently swish to help separate the seeds from the pulp.

Use a fine mesh strainer to drain the seeds, then pat them dry with a paper towel or kitchen towel. Properly cleaned and dried seeds store better and stay fresh longer.

Refrigerator Storage. For short-term storage, place the clean, dry seeds in an airtight container or a resealable bag, then refrigerate.

They can last up to a week in the fridge before roasting. If you need to keep them longer than that, consider freezing.

Freezer Storage. If you’re not planning to roast the seeds for more than a week, freezing is the best option. Spread the seeds out on a baking sheet and freeze them for about an hour (this prevents them from clumping together). Once frozen, transfer the seeds to a freezer-safe bag or airtight container.

They’ll keep in the freezer for up to 3 months. When you’re ready to roast, let the seeds thaw briefly at room temperature, pat them dry, and proceed with your favorite roasting method.

How to Store Roasted Pumpkin Seeds

Proper storage after roasting is essential for keeping your pumpkin seeds crispy and delicious. Here’s how to store roasted pumpkin seeds for the best taste and texture:

After roasting, let the seeds cool completely on a sheet pan or parchment paper. Storing warm seeds can cause condensation, leading to sogginess.

Room Temperature Storage. For short-term storage, place the cooled roasted seeds in an airtight container or a resealable bag and store them at room temperature. They should stay fresh and crunchy for 1–2 weeks. To maintain their crispiness, keep them in a cool, dry place, away from moisture and direct sunlight.

Refrigerator Storage. If you’d like to keep your roasted seeds for a longer period, store them in an airtight container in the refrigerator. They’ll stay fresh and crispy for about a month this way.

Freezer Storage. For even longer storage, freeze roasted pumpkin seeds. Place the cooled seeds in a freezer-safe bag or container, then freeze for up to 3 months. Frozen roasted pumpkin seeds are easy to snack on right from the freezer, but if you prefer them at room temperature, allow them to sit out briefly before eating.

Tips for Storing Pumpkin Seeds (Both Raw and Roasted)

Use Airtight Containers. Whether raw or roasted, airtight containers help keep out moisture, preventing sogginess and maintaining the seeds’ natural flavor.

Dry Them Well. Always dry raw pumpkin seeds thoroughly before storing and allow roasted seeds to cool completely before sealing.

Label and Date. Especially if you’re storing seeds in the fridge or freezer, it’s a good idea to label containers with the date, so you know when they’re at their freshest.

With these storage methods, you’ll be able to enjoy fresh, crunchy pumpkin seeds well past pumpkin season.

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How to Make Roasted Pumpkin Seeds 6 Different Ways

Kitchen Essentials

oven, air fryer, dehydrator, or slow cooker depending on the method you choose
baking pan
skillet

Materials

1 cup raw pumpkin seeds from a fresh carving pumpkin, sugar pumpkin, or pie pumpkin
2 cups cold water for cleaning the seeds
1 tablespoon sea salt or kosher salt
1 tablespoon olive oil or coconut, avocado, or vegetable oil
Optional seasonings: garlic powder curry powder, chili powder, cinnamon sugar, brown sugar

Instructions

Oven Method

This classic roasting method gives pumpkin seeds a deliciously nutty flavor and a crispy texture.
Preheat the oven to 350°F.
Season the Seeds. Toss the seeds with a little bit of oil (olive oil, coconut oil, or avocado oil) and seasonings like sea salt, garlic powder, or chili powder.
Roast. Spread the seeds in a single layer on a prepared baking sheet lined with parchment paper and sprayed with cooking oil spray. Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy.
Let the seeds cool on the baking sheet before storing in an airtight container at room temperature.

Air Fryer Method

The air fryer is a quick and convenient way to roast pumpkin seeds, giving them an extra-crispy texture.
Preheat the air fryer to 350°F.
Toss the seeds with oil and your favorite spices. Arrange them in a single layer in the air fryer basket.
Cook. Air fry the seeds for 10–15 minutes, shaking the basket every 5 minutes to ensure even cooking.
Once golden brown and crispy, let the seeds cool to room temperature before storing.

Stovetop Method

For a quick, no-bake option, try roasting pumpkin seeds on the stovetop. This method yields a slightly different flavor and texture, but it’s super simple.
Place a skillet over medium heat and add a small amount of oil.
Once the skillet is hot, add the seeds in a single layer. Sprinkle with sea salt and any additional spices.
Toasting the Seeds. Stir the seeds frequently to avoid burning, toasting them for 10–15 minutes until they turn golden and smell nutty.
Allow the seeds to cool on a paper towel before enjoying.

Microwave Method

The microwave method is a surprisingly easy way to make roasted pumpkin seeds in just a few minutes.
Toss the cleaned seeds with a little oil and salt, or try a sprinkle of brown sugar and cinnamon for a sweet treat.
Microwave. Spread the seeds on a microwave-safe plate in a single layer. Microwave on high in 1-minute intervals, stirring between each, until the seeds are golden and crisp. This usually takes about 3–4 minutes.
Let the seeds cool for a minute or two, then enjoy!

Dehydrator Method

If you prefer a less “roasted” flavor and want to retain more nutrients, the dehydrator method is perfect.
Season Lightly. Toss the seeds with oil and any preferred seasonings.
Arrange on Trays. Spread the seeds out in a single layer on the dehydrator trays.
Set the dehydrator to 150°F and let the seeds dry for 3–4 hours, or until they’re crunchy.
Once fully dehydrated, store the seeds in an airtight container.

Slow Cooker Method

This method is hands-off, making it the easiest way to prepare while you go about your day.
Toss the seeds in oil and seasonings, then place them in the slow cooker or crockpot.
Set the slow cooker to high heat, and leave the lid slightly open to let moisture escape.
Cook for 1–2 hours, stirring every 30 minutes. The seeds are done when they’re golden brown and crispy.
Allow the seeds to cool before transferring to an airtight container.

Roasting pumpkin seeds is a fun, easy, and versatile way to enjoy the fall season’s bounty. Experiment with these six different methods to find the one you love most. Enjoy your homemade crunchy snack.

How to Make Roasted Pumpkin Seeds 6 Different Ways

The Basics: Preparing Pumpkin Seeds for Roasting