Crunchy, salty, and roasted to golden perfection, these Perfect Pumpkin Seeds are the ultimate fall snack. Simple ingredients, easy method, and a satisfying way to use every part of the pumpkin.

Why You Will Love This Recipe

These aren’t chewy or bland — they’re crispy, well-seasoned, and lightly golden, with just the right amount of salt. No waste, no fuss, just pure snacking gold.

Perfect Pumpkin Seeds

Roasting pumpkin seeds is a fall tradition that’s easy to love. They’re healthy-ish, crunchy, and give you something to do with all those seeds after carving or cooking. But let’s be honest — not all pumpkin seeds turn out great. Some are chewy, some are bland. This version avoids all that.

Here’s how:

Soak the seeds to loosen pulp and improve texture.
Boil them briefly to help soften the shell before roasting.
Dry thoroughly and toss with oil and seasoning for even roasting.

We keep it simple with Lawry’s Seasoned Salt and olive oil, but you can add any spices you like — garlic powder, smoked paprika, cayenne, or cinnamon sugar if you’re going sweet.

Servings & Time

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

Seeds from 2 large pumpkins
½ tsp Lawry’s Seasoned Salt
½ tbsp olive oil
Dash of salt

Instructions

Scrape seeds from pumpkins and wash thoroughly in a colander.
Soak seeds in water for 30 minutes (or overnight in fridge). Drain.
Boil seeds in salted water for 10 minutes. Drain and pat dry.
Toss with olive oil and Lawry’s Seasoned Salt.
Spread in a single layer on baking sheet.
Roast at 350°F for 40 minutes, turning every 10 minutes.
Let cool and store in an airtight container.

Tips

Avoid dark spots — if they’re getting too brown, lower oven temp.
Flavor variations: try ranch seasoning, taco spice, or cinnamon sugar.
Storage: Keep in mason jars for up to 1 week.

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