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How to Bake Pumpkin Seeds

Pumpkin seeds, also known as pepitas, are delicious and nutritious. Follow this recipe to bake your own pumpkin seeds and create a sweet, spicy, or salty treat at home.


  • Step 1: Preheat oven Preheat your oven to 250 degrees Fahrenheit. Spray the baking sheet with nonstick cooking spray and set it aside.
  • Step 2: Remove and dry seeds Remove the pumpkin seeds from the pumpkin, wash them, and pat them dry with paper towels. Spread evenly on the baking sheet, and bake for one hour at 250 degrees to dry them.
  • Step 3: Combine seeds, oil, and salt Combine the pumpkin seeds with the canola oil and salt in a large mixing bowl. Use more or less salt to achieve the taste you desire.
  • Step 4: Add spices Increase the oven heat to 350 degrees. Add spices to create your own flavor combinations. Toss the seeds, oil, and spices until the pumpkin seeds are evenly coated.
  • TIP: Use any spices in your pantry to create a personalized flavor combination. Use chili powder for spicy pumpkin seeds or combine sugar, cinnamon, cumin, and ginger for a sweet flavor.
  • Step 5: Bake seeds Spread the pumpkin seeds evenly on the baking sheet and bake in the preheated oven for four minutes.
  • Step 6: Redistribute Mix the pumpkin seeds on the baking sheet, and redistribute them evenly. Return the baking sheet to the oven and bake for four to five minutes more.
  • Step 7: Cool and store Remove the baked pumpkin seeds from the oven and let them cool completely. Store them in an airtight container -- if you can manage not to eat them all immediately.
  • FACT: Pumpkin seeds may help with a variety of health issues. Studies have suggested that they can help relieve arthritis pain, protect bones, and lower cholesterol.

You Will Need

  • Nonstick cooking spray
  • Pumpkin
  • 2 tbsp. canola oil
  • 1 tbsp. salt
  • Baking sheet
  • Paper towels
  • Large mixing bowl
  • 1/2 tbsp. chili powder (optional)
  • 5 tbsp. sugar (optional)
  • 1/4 tsp. ground cinnamon (optional)
  • 1/4 tsp. ground cumin (optional)
  • 1/4 tsp. ground ginger (optional)

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