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:
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Soak the seeds to loosen pulp and improve texture.
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Boil them briefly to help soften the shell before roasting.
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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
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour
Ingredients
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Seeds from 2 large pumpkins
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½ tsp Lawry’s Seasoned Salt
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½ tbsp olive oil
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Dash of salt
Instructions
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Scrape seeds from pumpkins and wash thoroughly in a colander.
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Soak seeds in water for 30 minutes (or overnight in fridge). Drain.
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Boil seeds in salted water for 10 minutes. Drain and pat dry.
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Toss with olive oil and Lawry’s Seasoned Salt.
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Spread in a single layer on baking sheet.
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Roast at 350°F for 40 minutes, turning every 10 minutes.
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Let cool and store in an airtight container.
Tips
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Avoid dark spots — if they’re getting too brown, lower oven temp.
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Flavor variations: try ranch seasoning, taco spice, or cinnamon sugar.
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Storage: Keep in mason jars for up to 1 week.

Perfect Pumpkin Seeds
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.
Notes
- 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.