How to Roast Perfect Pumpkin Seeds

Spicing up a fall favorite: the humble pumpkin seed. Hint: garlic. Do you have recipes to share?

This basic and yummy recipe can be customized for indivual taste. We like to saute minced garlic before roasting the seeds. (Can there be too much garlic? No, there cannot). Share your pumpkin seed recipe with us in comments.

Adapted from former Patch colleague Julianna from her childhood recipe:

Enjoy, and happy fall:


  • Pumpkin seeds
  • 3 tablespoons of butter
  • Salt (OPTIONAL)
  • Additional spices to the butter mixture. Seasoning salt, garlic pepper and red pepper flakes are some favorites. We use garlic salt if we lack fresh garlic).

Pre-heat oven to 375 degrees. Separate the seeds as you clean your pumpkin. Wash the seeds well and pat them dry with a paper towel. Leave the seeds to dry for about 10 minutes while you prepare your spread. Melt butter in saucepan or microwave. Add desired spices and salt.

Place aluminum foil over a cookie sheet and spread seeds in a single layer. Pour or brush butter/spice mixture over the seeds evenly. Place in the oven. The seeds will begin to brown after 20-30 minutes. Once they achieve a golden brown complexion they are done.

Do you have a favorite pumpkin seed recipe? Share it with Patch. And for other great features and breaking news subscribe to Patch, 'like' us on Facebook and follow us on Twitter.

Luis November 01, 2012 at 03:01 PM
I should have read the article before trying to roast them. I put them directly into a toaster over without sauteeing them first. I think that would have made them better.
Nancy Wride (Editor) November 01, 2012 at 11:57 PM
Luis, the first time I made pumpkin seeds, they were too chewy and bland. I hated them for a decade. But then I added garlic, and it turned me around. I still prefer pie for pumpkin use.....:D


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