How to Make Pumpkin Seeds

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Which method produces the best pumpkin seeds? The oven? The stove top? Or the microwave? We investigate all three ways to achieve pumpkin seed perfection.

Roasted pumpkin seeds are one of the best parts of making jack-o’-lantern, but waiting for them to come out of the oven can seem like it takes an eternity. We wondered if there was a better way to make our favorite salty fall snack, so we tested out three different methods to see which reigned supreme.

Collage of roasted pumpkin seeds, text reads Three Methods for Making Pumpkin Seeds, with comparison.

What’s The Best Way To Roast Pumpkin Seeds?

We tested out the traditional oven-roasting and compared it with seeds toasted in a skillet and pumpkin seeds from the microwave. The microwave? Yes. You might remember that we loved the discovery that you can do DIY microwave popcorn with a regular paper bag. That fabulous microwave result made us want to try it out again.

For each method, we used:

  • ¾ cup clean, dry pumpkin seeds
  • 1 and ½ tsp. oil (we used canola)
  • ¼ tsp. salt

Of course, you can add spices to your pumpkin seeds to jazz things up, but to keep things scientific here, we stuck with the basics.

Method 1: Traditional Oven Roasted Pumpkin Seeds

Salted pumpkin seeds on a baking sheet.

Preheat the oven to 300°F. Toss the pumpkin seeds with oil and salt, and spread evenly on a baking sheet.

Roast in the oven for 35-45 minutes, until golden brown. Place the pan on a wire rack to cool the seeds.

Method 2: Stovetop Pumpkin Seeds

Stove-top toasted pumpkin seeds in a skillet with salt.

Heat the oil in a large, nonstick skillet over medium heat on the stove. Add the pumpkin seeds and toast, stirring frequently, until golden brown and fragrant, 10-15 minutes.

Remove the pan from the heat and sprinkle with salt. Cool the seeds in the pan.

Method 3: Microwave Pumpkin Seeds

Salted pumpkin seeds on a white plate with a spoon.

Place the pumpkin seeds on a microwave-safe plate or in a microwave-safe baking dish. Drizzle them with oil and toss to coat. Spread the seeds out evenly.

Microwave, uncovered, on high for 2 minutes, then stir. Repeat this process for 6-8 total minutes, until the seeds are golden brown and fragrant. Sprinkle with salt and cool the seeds on the plate.

The Verdict: The Best Roasted Pumpkin Seeds

As much as we wanted lightning fast roasted pumpkin seeds, slow and steady won the race here. While the stovetop seeds came in as a close second, the oven-roasted seeds had the deepest, most nuanced flavor. Plus, the stovetop seeds had the disadvantage of needing constant monitoring.

The microwaved seeds had the weakest flavor, and they required lots of stirring. They also felt drier than both the oven-roasted and stovetop seeds. Sometimes traditions are traditions for a reason!

Play With Flavors

While we kept it simple for our testing, you can absolutely add more seasoning to your roasted pumpkin seeds. Try one of our homemade seasoning blends!

Print

How to Roast Pumpkin Seeds Recipe

  • Author: Maria Siriano
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

DESCRIPTION

Oven roasted seeds won! Here’s how to make them.


Ingredients

  • 3/4 cup clean, dry pumpkin seeds
  • 1 and 1/2 tsp. oil (we used canola)
  • 1/4 tsp. salt

Instructions

  1. Preheat the oven to 300°F.
  2. Toss the pumpkin seeds with oil and salt, and spread evenly on a baking sheet.
  3. Roast in the oven for 35-45 minutes, until golden brown.
  4. Place the pan on a wire rack to cool the seeds.

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This post originally appeared in October 2016 and was revised and republished in November 2023.

How to Make Pumpkin Seeds

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About Christine

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.

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8 Comments

  1. Tried frying and microwaving. Boiled first for 20 minutes. Then fried in peanut oil, and also microwaved, 2 minutes at a time for 10 minutes. A good alternative to baking. Will do again.

  2. We boil in salted water for 10 minutes and then drain, toss with oil and roast for 10-20 min. It’s by far the best method I’ve tried. 

    1. Christine, I’ve never heard of boiling them first. How interesting. I’m definitely going to give it a try!

  3. I would do the seeds in the microwave for at least double that time. I’ve been roasting pumpkin seeds for my kids for years. The last few years, I’ve done them in the microwave. We love them this way and so much easier. No worries about burning them. It just takes awhile.

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