Toasted Pumpkin Seeds

How to make Toasted Pumpkin Seeds

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Here’s a simple recipe to toast pumpkin seeds, perfect for a snack or adding to granolas, salads, or soups.


Units Scale
  • 1 cup pumpkin seeds from 1-2 baking pumpkins
  • 1/2 cup pepita seeds- optional (shelled pumpkin seeds, green in colour bought from the bulk food store)
  • 1/41/2 teaspoon sea salt
  • 12 teaspoons olive oil or butter (optional)


  1. Cut open your baking pumpkin and scrape out the seeds.
  2. Rinse seeds in warm water and remove any extra pumpkin pulp. Dry seeds with a paper towel or a clean cloth.
  3. Add seeds to a frying pan on medium-high heat, stirring often so the seeds don’t burn.
  4. Add your salt and olive oil/butter (if using) and stir until seeds are brown, fragrant and crisp.


If using pepita seeds be careful when adding them to the frying pan as they toast much faster than the raw seeds from your pumpkin. Add them halfway through your cooking time.

You can also add other spices such as paprika, chili powder and garlic powder.

If using sugar (for different toasted seed variations) add sugar halfway through cooking time.


Keywords: Toasted Pumpkin Seeds, Seeds, Fall Baking, Pumpkin, How To

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