Brined Roasted Pumpkin Seeds

Name: Brined Roasted Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups pumpkin seeds from 1-2 large jack-o-lanterns; 2 quarts water, plus more for removing pulp; 4 tablespoons salt, plus more for seasoning; 2 teaspoons olive or vegetable oil

Jump to Recipe

The secret to the BEST ever roasted pumpkin seeds is to brine them first. They come out perfectly seasoned and extra crispy, just the way they should be. This is the ultimate method for roasting pumpkin seeds for Halloween!

The best part about carving pumpkins for Halloween is the snack that always accompanies the activity: roasted pumpkin seeds!

small jar of roasted pumpkin seeds on wood table with seeds scattered around and tan cinderella pumpkins in the background

Why this recipe works

Brining the seeds before roasting draws out moisture and allows them to get seasoned from the inside out, resulting crunchier, tastier pumpkin seeds.
A helpful hack for removing all of the pesky pumpkin pulp.
A variety of seasoning ideas to take your pumpkin seeds to the next level!

Essential Ingredients

Pumpkin Seeds - Use the seeds from a Jack-O-Lantern or from any other hard winter squash such as acorn, butternut, kabocha or Hubbard.

Oil - I like to use olive oil but these can be made with whatever oil you prefer.

Seasoning - Keep it simple with salt or use one of my seasoning suggestions below. Pumpkin seeds are a blank canvas - experiment and have fun!

Step by Step Instructions

1. Use a big spoon to scrape out the pulp and seeds from the cavity of the pumpkin. Separate any big chunks of pulp, then place in a bowl of cold water and give them a swish. Let sit for 5-10 minutes. The pulp will settle to the bottom while the seeds will float on top. Use a strainer to scoop out the seeds and discard the rest.

2. Place the pumpkin seeds in a medium saucepan with 2 quarts water and salt. Bring up to a boil and cook for 10 minutes.

Top view of a small white bowl of jerk roasted pumpkin seeds.

3. Drain completely, then spread the seeds out on to towels to dry. Blot to remove as much moisture as possible. Let cool for a few minutes to dry out further.

4. Preheat the oven to 350 degrees. Toss the seeds with oil, a little more salt, and any seasoning you'd like to use. Roast in the oven for about 20 minutes, or until they become golden brown and crisp. Give them a shake and stir them around half way through to ensure even cooking.

5. Toss with any remaining seasonings, pour into a bowl, and start snacking. Leftover seeds can be stored in an airtight container at room temperature for up to a week.

close up sideview of small jar of roasted pumpkin seeds on wood table with seeds scattered in the foreground and assorted pumpkins in the background

Seasoning Ideas

When it comes to seasoning pumpkin seeds, just about anything goes! Dried spices and herbs work wonderfully. You can get really creative with the different flavor combinations! Use more or less spices to suit your preferences. Here are some of my favorite flavorings:

Equal parts smoked paprika, cumin and coriander
garlic powder, onion powder, black pepper, dried parsley dill and chives - tastes like ranch!
Jerk seasoning
Old Bay seasoning
Cajun seasoning
Garam masala

Close up of a small white bowl of brined and roasted pumpkin seeds.

Tips for Success

Make sure you remove as much pumpkin pulp as possible before roasting as it can interfere with the texture.
It's important to thoroughly dry the seeds after brining and before roasting to ensure they get nice and crisp in the oven.
Oven temperatures vary - be sure to keep an eye on the seeds to make sure they don't burn. Remember a convention oven will cook faster!
I like to save ¼ of the seasoning to sprinkle on after the seeds have roasted to give them an added punch of flavor.

fingers holding a few brined and roasted pumpkin seeds

faq

Why is the brining necessary?

By boiling the pumpkin seeds in salty water, it allows them to absorb the salt as they cook so they become seasoned not just on the outside, but all throughout. This step also starts the cooking process and draws out moisture from the inner seed, helping them to get crispier in the oven then if they were roasted without brining first.

How long can you leave pumpkin seeds out before roasting?

Not ready to roast your pumpkin seeds yet? No problem. Store the raw pumpkin seeds and their pulp in the refrigerator for up to 5 days before roasting.

Are pumpkin seeds nutritious?

Yes! Pumpkin seeds are high in healthy fats like omega-3 and omega-6 and contain protein, zinc, iron, magnesium, antioxidants and plenty of fiber, especially when consumed with the outer hull as they are in this recipe.

How can I use roasted pumpkin seeds aside from snacking?

Roasted pumpkin seeds make a great topping for salads and soups or yogurt and smoothie bowls. Try adding them to granola, trail mix or a loaf of bread before baking.

Here are some more fun fall recipes to try!

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!