Roasted Pumpkin Seeds

A tasty family tradition.

Roasting pumpkin seeds is one of those simple fall traditions I’ve loved since I was little. I grew up making them with my parents, and now I get to carry on that same tradition with my own kids.

After we carve our pumpkins, we save the seeds for a homemade snack. It’s a little messy, but that’s part of the fun. I love that something so simple gives us another way to enjoy the season together.

My recipe is easy: pumpkin seeds, melted butter, a little salt, and about 25 minutes in a 350°F oven. Nothing fancy—just a favorite childhood tradition I love sharing with the next generation.

Butter-Roasted Pumpkin Seeds

Ingredients

• 1 cup fresh pumpkin seeds

• 1 tablespoon melted butter

• Salt, to taste

How To Make Them

1. Preheat The Oven: Heat your oven to 350°F.

2. Clean The Seeds: Separate the seeds from the pumpkin pulp, then rinse them in a colander.

3. Dry Them Well: Spread the seeds on a clean kitchen towel and pat them thoroughly dry. Removing excess moisture helps them roast evenly.

4. Add Butter And Salt: Toss the seeds with the melted butter and a sprinkle of salt.

5. Spread On A Baking Sheet: Line the baking sheet with parchment paper and arrange the seeds in a single layer so they have room to roast.

6. Bake: Roast for about 25 minutes, stirring halfway through. Start checking around 20 minutes and remove them when lightly golden. Smaller seeds may finish sooner.

7. Cool And Enjoy: Let the seeds cool on the baking sheet before eating. They’ll crisp up as they cool.

A Little Tip

Getting the seeds nice and dry before adding the butter makes a difference. If they still feel damp after towel-drying, let them air-dry a little longer.

Such a simple way to make the most of pumpkin-carving day—and a tradition I hope my kids will carry on someday, too!