Roasted Pumpkin Seeds

Don't toss those pumpkin seeds! Roast them to make a quick and crispy snack. Ask for a parent's help before you start this project.

Photo: Bowl of roasted pumpkin seeds


  • Pumpkin seeds from your jack-o'-lantern
  • Olive oil
  • Salt
  • Baking pan with raised edges


Preheat oven to 350º Fahrenheit (176º Celsius).

Separate the seeds from the pumpkin glop. Rinse and pat them dry with a paper towel. Put the seeds in the baking pan.

Drizzle the olive oil over the pumpkin seeds and then sprinkle them with salt. Stir the seeds to coat them with oil, then spread them out evenly over the bottom of the baking pan.

Cook for 10 minutes, then remove the pan from the oven and stir the seeds. Return to the oven for another 10 minutes until the seeds are golden brown.

Let the seeds cool, then transfer them to a plate lined with paper towels to soak up the extra oil.

Experiment by adding other spices to see what flavor you like best!

Text and photograph by NGS staff