It wouldn’t be Halloween in our house without these delicious roasted pumpkin seeds. I have wonderful memories of carving out a pumpkin for Halloween and Mom roasting the seeds in the oven for us to snack on. Nature truly has a way of packing in a lot of goodness in tiny packages. Most people throw away the seeds but with a little extra effort, these seeds can be used for wonderful pop-in-the-mouth moments.

Clean the seeds and dry them in the sun, then toss them with your favourite seasoning and roast in the oven for a fabulous and nutritious snack.

Preparation Time

  • 20 minutes 

Cooking Time

  • 40 minutes


  • 1½ cups raw pumpkin seeds
  • 2 teaspoons olive oil
  • 1½ teaspoon sea salt or garlic salt
  • ⅓ teaspoon chili powder (optional)
  • Non-stick cooking spray


  • Remove seeds from your pumpkin and place in a colander.
  • Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.
  • Pour seeds on to a rimmed baking sheet and allow to dry overnight! The following day, pick out any remaining pieces of pumpkin.
  • Preheat oven to 300 degrees and spray a baking sheet with cooking spray.
  • Toss seeds in a bowl with the olive oil and salt or other seasoning and spread the seeds on the prepared baking sheet
  • Bake for about 30 to 40 minutes or until golden brown.
  • Taste and season with additional seasoning if desired.