About this recipe

A classic, foolproof method for turning fresh pumpkin seeds into a perfectly crispy, salty snack. Rinsed, dried, and tossed in butter and salt before roasting low and slow — this is the reliable home recipe that delivers satisfying crunch every time. Great for snacking, salad toppers, or holiday entertaining.

Instructions

1. 1

   Preheat your oven to ![325°F]. Line a baking sheet with parchment paper.

2. 2

   Scoop the seeds from your pumpkin and place them in a large mixing bowl of cold water. Use your fingers to separate the pumpkin seeds from the stringy pulp. The seeds will float; the pulp will sink. Skim the pumpkin seeds off the top.

3. 3

   Spread the cleaned pumpkin seeds on a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry — this is the most important step for achieving crunch. Let them air-dry for at least 5 minutes. The drier they are, the crispier they'll get.

4. 4

   Transfer the dry pumpkin seeds to a medium mixing bowl. Drizzle with the melted butter and sprinkle with kosher salt (and garlic powder and/or Worcestershire sauce if using). Toss well until every seed is evenly coated.

5. 5

   Spread the pumpkin seeds in a single, even layer on the prepared baking sheet. Make sure they're not piled on top of each other — crowding leads to steaming instead of roasting.

6. 6

   Roast in the preheated oven for 25–30 minutes, stirring every 10 minutes, until the pumpkin seeds are golden brown and crispy. They will continue to crisp up slightly as they cool, so pull them when they're just golden — not dark brown.

7. 7

   Remove from the oven and immediately taste one seed. Season with a pinch more salt if needed while they're still warm. Let the pumpkin seeds cool completely on the baking sheet before serving or storing — about 10 minutes.