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How to Make Easy Roasted Pumpkin Seeds at Home

Adobe Stock / Brent Hofacker

Follow this simple recipe for a classic fall treat that is super easy to make (and even easier to eat!). P.S. It tastes best with Hudson Valley pumpkins.


1½ cups pumpkin seeds
2 Tbsp olive oil or non-stick cooking spray
1 tsp salt


Separate seeds from pulp and strings. Rinse in water and pat dry.

Toss dried seeds in olive oil and place in a single layer on baking sheet lined with parchment paper. (Or lay flat on baking sheet and spritz with cooking spray.) Season with salt.

Place in 325º F oven, stirring often to ensure even browning until a pleasant aroma is apparent (approx. 25 min.).

Remove immediately and transfer to pan or plate to cool. May be stored in air-tight container for a few days.

Nutrition facts (per 1 oz. serving): 180 calories, 6g protein, 3g carbohydrates, 16g fat, 240mg sodium, 0mg cholesterol, less than 1g fiber.


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