Snacks & Treats

Perfect Roasted Pumpkin Seeds

Oct 15, 2014

At this time of year when tasty treats abound, there’s something I crave even more than chocolate bars and sweets. My weakness is crunchy, salty, oven-roasted pumpkin seeds.

That’s right! I’d take a bowl of crispy, golden-brown pumpkin seeds, sizzling-hot from the oven, over a bucketful of candy any day! Oh, be still my Halloween heart!

Roasting pumpkin seeds is a great Halloween tradition to start with your family. If you’ve never toasted a batch of seeds after carving your jack-o-lantern, you don’t know what you’re missing. They’re delicious and they’re fun and easy to make too, so be sure to involve the kids in the process. They’ll love helping, and even more, they’ll love eating a snack that they’ve helped prepare with their own little hands.


  • pumpkin seeds
  • olive oil (or vegetable or canola oil)
  • sea salt (regular salt is fine too)
  • colander
  • wooden spoon
  • paper towel
  • baking sheet


Have a colander at your work station when you’re scooping out your pumpkin before carving it. Save as many seeds as you can by separating them from the fruit of the pumpkin and placing them in the colander.

When you finish cleaning out your pumpkin, place the colander of seeds in the sink and run cold water over them to rinse them clean. Have your child swish their hands around in the seeds, scrubbing off any bits of pumpkin pulp.

Give the colander a good shake to get rid of most of the water. Then grab a paper towel and and swish it through the seeds for a minute. This will be enough to absorb any excess moisture. The seeds will still be damp and slick. That’s OK. Let the your child feel them! They’re lovely and soft and slippery.

Pour your seeds into a mixing bowl drizzle them with a small amount of olive oil. I use about 1 tsp of oil for two cups of seeds. Have your child can give them a good stir until they’re all well-coated.

Add a liberal sprinkling of sea salt and stir ‘em around again.

Pour your seeds onto a baking sheet, spreading them out in a single layer.

Bake your seeds for 8 to 10 minutes in a 350°F oven.

Remove the baking sheet from the oven, and with your wooden spoon, carefully stir the seeds around, flipping them over and rearranging them again in a single layer.

Pop them back in the oven for another 8 to 10 minutes.

Keep an eye on your seeds, they can burn quickly. Remove them from the oven when they’re golden-brown all over.

The kids will love the sizzling, popping noises they make when you take them out of the oven. Be careful! They’re hot! Let your seeds cool for 10 minutes or so, and then pour them into a bowl, and enjoy!

If you’re like me, and you love a little “sweet” with your “salty”, toss a handful of candy corn in with your roasted pumpkin seeds for an extra treat!

Mmmm-mmm... delicious!

Article Author Jackie Currie
Jackie Currie

Read more from Jackie here.

Jackie Currie is a mother, daycare provider, and the creative spirit behind the blog Happy Hooligans. A self-proclaimed glitterphobe, she specializes in easy, affordable arts & crafts and good, old-fashioned play.

Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.