Pumpkin Seeds On a Pan

Sweet and Smoky Roasted Pumpkin Seeds

  • Author: Kelly Brisson
  • Prep Time: 24 hours
  • Cook Time: 20
  • Total Time: 24 hours 20 minutes
  • Yield: 1/2 cup 1x
  • Category: snacks
  • Method: easy
  • Cuisine: american


Don’t let those nutritious pumpkin seeds go to waste. Make these sweet and smoky treats at home this fall.



Flesh and seeds from 1 sugar pumpkin (approx 1/2-3/4 cup seeds)
1/4 tsp sea salt
1/4 tsp hot smoked paprika
1 tsp brown sugar
1 tsp neutral flavoured oil (avocado, vegetable, etc)


Preparing the Seeds
Removing the seeds from the flesh is pretty simple once you get going. I first remove the big chunks of pumpkin flesh and then I use my fingers to sort of “comb” the seeds out. This is a fun job for kids if you have any that are interest in helping.

Once you’ve got all the seeds out, place them in a sieve and run them under lukewarm water to clean all the goo off them. Shake as much water out as you can and pour them onto a towel-lined plate to dry overnight.

To Roast
Preheat oven to 350’F.
Line a baking sheet with foil or parchment.
Pour dried seeds onto the baking sheet and toss with the rest of the ingredients.
Bake, stirring occasionally, until just starting to brown. 15-20 minutes.
If you’re not sure if they’re done, let one cool for a minute and give it a taste. It should be crunchy with a slight chew. If they aren’t crunchy, cook for another few minutes.
Let the seeds cool and store in an air-tight container for up to 4 days (though I’m fairly certain they won’t last that long)


One roasted sugar pumpkin yeilds between 1/2 – 3/4 cups of seeds depending on size. Mine yielded just over a half cup, so these measurements are base on that.

Keywords: pumpkin seeds