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If you're me, you make your excuses, pretend that there's some sort of pressing business in the kitchen that only you can attend to, and find some rube to clean your pumpkin seeds for you so that you can roast them.
Whether you decide to follow this path or to take the high road and clean those seeds yourself, roasting pumpkin seeds is easy. I roasted my first pumpkin seeds when I was still a toddler, and I was not particularly gifted in the kitchen. I roasted seeds even before my dad taught me how to make a tuna melt (the only dish I could make from scratch for a good decade or so). Actually, I probably roasted pumpkin seeds before I even knew what a tuna melt was.
How to Roast Pumpkin Seeds: The Basics
Step 1: Wash the Fresh Pumpkin Seeds
There are two ways to go about this. If you are the kind of person who gets disgusted when you step into a lake and feel slime-covered pebbles slip between your toes, then I'd suggest using the water method: Scrape the seeds and guts out into a large bowl, cover them with water, then start picking the seeds out. The seeds will float, and the guts will mostly sink, making this relatively simple. A few extra changes of water, and you're good to go.
If, on the other hand, you have a high slime tolerance, then the best way to do it is to scrape your pumpkin's guts out into a large bowl, then just shove your hands right in there and aim for the guts. When you get a good chunk of guts in your hand, squeeze as tightly as you can. The seeds should pop out from between your fingers cleanly, and you'll be left with a tangle of goop in your fingers. Bonus points if you moan braaaaaaiiiiiiiinnnnnnsss as you do this.
Step 2: Dry the Pumpkin Seeds Before Roasting
Yes, as tedious as the process may seem, you can't effectively roast pumpkin seeds without drying them. It's tough to evenly coat damp seeds with oil, and it's tough to roast seeds evenly without an oil coat.
To dry your seeds the slow but easy way, start by giving them a preliminary pat-down with paper towels on a rimmed baking sheet, then spread them out and throw them in a 200°F (90°C) oven, stirring occasionally, until they're dried. This will take about an hour.
To dry your seeds the faster, more difficult, but far more fun way, give them the same paper-towel treatment, then go after them with a hair dryer or a heat gun. This works best with one of those fancy hair dryers my wife has that let you change both the speed of the fan and the heat.
You want high heat, low fan. I accidentally switched the hair dryer over to "high fan" once, and the result was like one of those game shows from the '80s where they put you in a glass box with money blowing around in it and you have to catch as much as you can. Except with pumpkin seeds, not cash.
Step 3: Coat the Pumpkin Seeds With Oil
See the second half of the second sentence of step 2: You're not going to produce good roasted pumpkin seeds without oil. Oil helps you toast evenly, and it gives your salt somewhere to stick.
Step 4: Season Well
Food is bland without salt. Snack-y foods that you eat with your fingers taste even more bland without salt, because you expect them to be salty. Plus, it's no fun licking your fingers after eating a handful of pumpkin seeds if there's no oily, salty residue left on them. Salt your seeds!
Step 5: Roast Pumpkin Seeds at a Moderate Temperature
Roasting pumpkin seeds is just as much about drying them out as it is about evenly coloring them. Roast at too high a temperature, and you'll see how hot spots in your oven or on your roasting pan will manifest themselves—some seeds will come out burnt, while others will still be tough and raw. I like to roast them at 325°F (160°C), making sure to stir the seeds every now and then so that they cook evenly. This takes about 25 minutes.
Step 6: Cool Pumpkin Seeds Before Storing Them
Even after your seeds come out of the oven, they aren't completely dry. They'll continue to give off moisture as they cool; pack them up hot, and this moisture will turn them tough and stale. So let them cool completely before storing them at room temperature in an airtight container—no need to refrigerate roasted pumpkin seeds.
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