How to Roast Pumpkin Seeds in a Pan


Pumpkin seeds are high in protein, iron, vitamins and fiber. Roasted or toasted, they make a nutritious snack. Scoop the seeds out of the center of a pumpkin, and separate the seeds from the attached fibers. Rinse the seeds in a colander or sieve, and dry them on a paper towel. After toasting, toss the seeds with your favorite seasoning mix. Store the toasted seeds at room temperature in a plastic bag or airtight container.

Step 1

Preheat a heavy skillet over medium-high heat. A cast iron skillet is ideal.

Step 2

Place the clean, dried pumpkin seeds in the hot pan. Stir constantly to prevent burning. The seeds will puff up as they cook.

Step 3

Remove from the heat when the seeds are puffed and beginning to brown.

Step 4

Drizzle with a small amount of olive oil, and season with salt and other desired seasonings. Toss to coat.

Tips and Warnings

  • Try the following seasonings alone or in combination to taste: garlic powder, curry powder, cayenne pepper, or a pre-mixed seasoning mix like Cajun seasoning or a favorite rub recipe. Add wet seasonings like Worcestershire sauce and hot sauce before removing from the heat.

Things You'll Need

  • Pumpkin seeds, cleaned and dried
  • Heavy skillet
  • Olive oil
  • Salt, optional
  • Seasonings, optional


  • Nutrition Data: Seeds, Pumpkin and Squash Seed Kernels, Roasted with Salt
  • Epicurious: Roasted Salted Pumpkin Seeds
Keywords: roast pumpkin seeds, pan roasted seeds, toasted pumpkin seeds

About this Author

Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and web content. She writes two electronic newsletters and content around the web. Watkins has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.