Spiced Roasted Pumpkin Seeds

It’s pumpkin season! While you’re carving your pumpkins this Halloween, save the seeds and make your own roasted pumpkin seeds! It’s a fun and delicious way to utilize the nutrient-rich seeds of your pumpkins that might otherwise go to waste. There are an infinite number of spice combinations that can be used, and pictured here is coriander, cumin, and allspice pumpkin seeds. These are a fun snack to serve at your Halloween party, and are a great appetizer for Thanksgiving dinner as well!

If you enjoyed this Spiced Roasted Pumpkin Seeds recipe, try our Fruit and Nut Clusters recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

Spiced Roasted Pumpkin Seeds
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Spiced Roasted Pumpkin Seeds

Servings 4

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes


  • 11/2 cup(s) pumpkin seeds, raw from your Halloween pumpkin, this will vary
  • 2 tablespoon(s) olive oil adjust as needed
  • 1 tablespoon(s) herbs of choice for pumpkin seeds to taste
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper freshly ground, to taste


  1. Preheat oven to 350 F.
  2. On the stove, boil a medium or large pot of salt water (1-2 teaspoons of salt added to water).
  3. While you are waiting for the water to boil, remove the seeds from your pumpkin using your hands, discarding the pumpkin guts and all of the stringy bits.
  4. Place seeds into a colander/strainer, and rinse under cold water until the seeds are cleaned and completely separated from the pumpkin meat. You should be left with only the white seeds.
  5. Boil the seeds in the salt water for ten minutes then rinse, drain, and pat them dry.
  6. Put a small amount of olive oil (1/2-1 teaspoon) into a large bowl and toss pumpkin seeds in the oil to lightly coat them with oil. Add desired spices, and continuing tossing the seeds by hand until they are covered in the desired amount of spice.
  7. Lay pumpkin seeds in one flat layer on a baking sheet with minimal overlapping. Place baking sheet into pre-heated oven.
  8. After 10 minutes of roasting, pull out the baking sheet and stir the seeds around. Bake for an additional 5-10 minutes, or until they are a light toasty brown color.
  9. During the final 5 minutes of roasting, remove a few seeds from the oven and being careful to not burn yourself, crack them open to ensure that the inner seeds are not burning. The inside of the seed will burn before the outer shell, so this is an important step! The inner seed should be green or light golden in color, but not brown (brown means burnt).
  10. The seeds are finished when the outer shell is slightly crispy and easy to bite through.
  11. Let them cool on the baking sheet, then transfer to an airtight container to store. Enjoy them whole, or like a sunflower seed and spit out the husk.