Should pumpkin seeds be soaked before roasting?

Soaking can help them roast more evenly and achieve extra crunch, but it’s not essential.

What’s the best temperature for roasting pumpkin seeds in the oven?

Around 300°F to 325°F works well for slow, even cooking without burning.

Yes — shelled seeds roast faster, so check for doneness a few minutes earlier (roasted shelled pumpkin seeds recipe).

Air fryers cook faster and produce slightly crispier seeds, while ovens allow for bigger batches.

Toss with melted butter, cinnamon, and sugar before baking for a caramelized coating (sweet roasted pumpkin seeds recipe).

Crispy roasted pumpkin seeds with sweet, savory, or spicy flavors. Perfect homemade snack for the whole family.

Scale

2 cups raw pumpkin seeds – fresh from your pumpkin or store-bought
2 tablespoons olive oil or melted butter
1 teaspoon salt
½ teaspoon black pepper
Sweet option: 1 teaspoon cinnamon + 2 tablespoons brown sugar or 1 tablespoon maple syrup
Savory option: 1 teaspoon garlic powder + 1 teaspoon paprika or a pinch of rosemary or cumin
Spicy option: ½ teaspoon cayenne pepper or 1 teaspoon Cajun seasoning
Optional: soak seeds in salted water for 4–8 hours

Clean & Rinse Seeds: Remove all pumpkin pulp, rinse under cold water, and pat completely dry.
Optional Soak or Boil: Soak in salted water overnight or boil for 10 minutes, then drain well.
Preheat Oven or Air Fryer: Oven: 300°F (150°C). Air fryer: 325°F (160°C).
Season Seeds: Toss with olive oil or butter, then add seasoning blend of choice.
Spread Evenly: Arrange in a single layer on a parchment-lined baking sheet.
Bake or Air Fry: Oven: 20–30 minutes, stirring halfway. Air fryer: 10–15 minutes, shaking occasionally.
Cool Completely: Let seeds cool before storing to maintain crispness.

Keywords: roasted pumpkin seeds