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Spiced Roasted Pumpkin Seeds

Once you’ve finished carving your jack-o’-lantern, save those seeds to make this crunchy snack.
roasted pumpkin seeds

Pumpkin seeds are an excellent source of zinc, which supports gut health, immunity, and healthy skin.

  • Makes 6 servings
  • Prep Time 20 minutes
  • Cook Time 75 to 100 minutes


  • Seeds from one carving or pie pumpkin (about 1 cup)
  • 1 tbs. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. sea salt
  • ½ tsp. dried turmeric
  • 1–2 tbs. extra-virgin olive oil


Use your hands or a large spoon to remove the pulp and seeds from your pumpkin, separating as much of the pulp from the seeds as you can.
Place the seeds into a large bowl filled with tepid water. Use your fingers to separate the remaining pulp from the seeds. The pulp will sink to the bottom and the seeds will float to the top.
Remove the seeds from the bowl using a slotted spoon and place them on a kitchen towel.
Heat oven to 200 degrees F. Transfer the seeds to a parchment-lined baking sheet and spread them in a single layer. Cook for 45 minutes to an hour, stirring occasionally.
While the seeds cook, mix the brown sugar, cinnamon, ginger, salt, and turmeric in a small bowl.
Pull the seeds from the oven and increase heat to 325 degrees F. Drizzle the olive oil over the seeds and toss to coat, then add the spice mixture. Mix until evenly coated.
Roast in a single layer for 30 to 40 minutes, stirring occasionally.
Cool the seeds completely, then transfer them to an airtight container to store for up to one month.

Photography by: Terry Brennan; Food Styling by: Betsy Nelson

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This Post Has One Comment

  1. Sounds yummy! I made some with butternut squash seeds. Same method except after rinsing and separating, I just toss some EVOO oil with seeds and I sprinkle some crazy salt on them, spread them on cookie sheet and bake at 290 for about 15 min, or until they look toasty Flip while roasting. Take off with spatula onto paper towel; let cool. Store in airtight container. Good source of protein; just a fun snack 😊

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Alyssa Shultis

Alyssa Shultis is a Minneapolis-based writer and editor.


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