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Best Easy Oven Roasted Pumpkin Seeds Recipe for Kids

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A simple, kid-friendly recipe for perfectly crispy roasted pumpkin seeds with just three ingredients. Perfect for using up pumpkin seeds after carving, this snack is a crowd-pleaser at parties and lunchboxes alike.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds
  • 2 tablespoons olive oil (or avocado oil, melted coconut oil, or melted butter)
  • 1 teaspoon fine sea salt, plus more for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Separate the seeds from the pumpkin pulp. Let kids help squeeze the pumpkin guts over a bowl to pop out the seeds.
  3. Rinse the seeds in a colander under cool running water, rubbing gently to remove remaining pulp. Pick out any large stringy bits.
  4. Dry the seeds thoroughly by spreading them on a clean kitchen towel or paper towels. Pat dry and let sit for 5-10 minutes.
  5. In a mixing bowl, toss the dried seeds with 2 tablespoons olive oil and 1 teaspoon fine sea salt until every seed is coated.
  6. Spread the seeds in a single layer on a baking sheet (lined with parchment paper if desired). Make sure no seeds are overlapping.
  7. Bake for 10 minutes.
  8. Stir the seeds and rotate the pan front to back.
  9. Bake for another 10-15 minutes, until golden brown and toasty. Start checking at the 10-minute mark.
  10. Remove from the oven and let cool completely on the baking sheet (at least 15-20 minutes). Sprinkle with a tiny pinch more sea salt while still warm.

Notes

For extra-crunchy seeds, let them cool completely on the baking sheet before transferring. If seeds lose crunch over time, reheat at 300°F for 3-5 minutes. For air fryer: cook at 300°F for 10-12 minutes, shaking halfway. Variations include Sweet Cinnamon (skip salt, use 1 tbsp melted butter, 1 tbsp brown sugar, ½ tsp cinnamon; bake at 325°F for 15-18 min), Spicy Ranch (add 1 tsp ranch seasoning + ½ tsp cayenne), and Garlic & Herb (add ½ tsp garlic powder + ½ tsp dried rosemary or thyme).

Nutrition

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