I’m not very good at keeping secrets….
So today I am letting the cat out of the bag on how to make the BEST tasting pumpkin seeds EVER.
I have always roasted my pumpkin seeds this way and have had countless people ask me how I get them to taste so darn good- and not like cardboard. The secret ingredient is something everyone should have in their home and use every day. It is mine, Mountain Man’s, and the homestead kiddos favorite thing in the fridge. Seriously. We. Can. Eat. It. Off. The. Roll.
Period.
It’s creamy, salted, (usually) raw, and just so dang good I don’t know how people don’t eat it every dang day.
It’s…
SALTED BUTTER.
Booya. Now the cat’s out of the bag. Tell your baby mamma’s, baby daddy’s, sister’s cousin, neighbor, and even the stranger at the market. You will be performing a public service when you do this.
When you taste the pumpkin seeds that are roasted in salted butter it’s like the clouds opening up after a storm and the sun shining through- except instead of in the sky it’s in your mouth.
Not an exaggeration.
If you want to know what to do with the actual pumpkin read How to Make Pumpkin Puree.
How to Roast Pumpkin Seeds
It’s really so simple. For this recipe(s) I made three types: good ‘ol salted, spicy, and garlic pumpkin seeds.
And honestly there aren’t exact measurements to these recipes. We LOVE flavors in everything we eat so we use extra extra extra spices on everything. When roasting these pumpkin seeds if you like extra flavor add more spice. If you don’t, then don’t. We didn’t even measure the butter. The butter measurements below are just approximate. We just threw that butter on there, baby! We are REAL butter and salt people all the way… but healthy salt and butter- not refined.
Salted:
- Roughly 1/2 Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired) {affiliate link}
Spicy:
- Roughly 1/2 Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired) {affiliate link}
- Garlic Powder (as desired)
- 1/8-1/4 teaspoon Cayenne Pepper (more if you like it HOT)
- 1/2 teaspoon Paprika
Garlic:
- Roughly 1/2 Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired) {affiliate link}
- Garlic Powder
- Onion Powder
1. Mix spices in individual bowls.
2. Melt butter. Add seeds, butter, and spices in bowl for the flavors above. Mix.
3. Place on baking pan with silicone mat (affiliate link) or add foil to the pan.
4. Roast at 400 degrees for 20 minutes, flipping halfway through.
Tip: While they are cooking you may have to leave the house because the smell of roasted butter is to die for! Not to mention it makes the seeds a delicious golden brown color.
Good Luck Keeping Them Around an Hour After You Take Them Out of the Oven,
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- Salted:
- Roughly ½ Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired)
- Spicy:
- Roughly ½ Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired)
- Garlic Powder (as desired)
- ⅛-1/4 teaspoon Cayenne Pepper (more if you like it HOT)
- ½ teaspoon Paprika
- Garlic:
- Roughly ½ Cup Pumpkin Seeds
- 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
- Salt (as desired)
- Garlic Powder
- Onion Powder
- Mix spices in individual bowls.
- Melt butter. Add seeds, butter, and spices in bowl for the flavors above. Mix.
- Place on baking pan with silicone mat (affiliate link) or add foil to the pan.
- Roast at 400 degrees for 20 minutes, flipping halfway through.
Notes:
And honestly there aren't exact measurements to these recipes. We LOVE flavors in everything we eat so we use extra extra extra spices on everything. When roasting these pumpkin seeds if you like extra flavor add more spice. If you don't, then don't. We didn't even measure the butter. The butter measurements below are just approximate. We just threw that butter on there, baby! We are butter and salt people all the way... but healthy salt- not refined.
Shared On: Homemade Monday’s, Homestead Barn Hop, The Backyard Farming Connection, Tuesday’s With a Twist, Homeacre Hop
You are preaching to the choir here about salted butter – no other butter will do for me. 🙂 Thanks for the recipes, these sound delicious!
I could never live without salted butter! Thanks for stopping by!
Jen
So do you eat them shell n’ all? I always wish there was an easy way to get the shells off and have all the salt and flavoring on the seeds themselves! These sound delicious, and I have a big ‘ole pumpkin waiting to get it’s seeds roasted 🙂
Thanks Jen!
We eat them shell n’ all. I honestly have never even attempted to take them off. I don’t know anyone that takes them off. That’s new to me! I have a big ‘ol pumpkin to carve and we will be roasting those seeds too. I am totally going to attempt to take the shell off and see what happens!
We make them every year. We normally just do the plain salted but I might have to try some garlic seeds this year. We have 5 pumpkins full of seeds so there might be some experimenting going on. 🙂
Im not very good at keeping secrets either…i have never had pumpkin seeds… there i said it! But after your amazing post i may just have to try em! great stuff!
Ryan! You so have to try them!
Jen
I have never made these, thank you so much for sharing.
I love pumpkin seeds!!
Thank you for this! I actually struggle with seeds every year, so let’s hope this time it will work!
You are so welcome! Hope they come out good!
These look great!!! We don’t use salt in my house… I’m not so sure how my family would handle these!!!
We are salt lovers! You could always omit the salt and use unsalted butter ;).
Those spicy pumpkin seeds sounds delicious!
Those spicy pumpkin seeds sound delicious!
I love making roasted pumpkin seeds, but have NEVER thought of making garlic ones! So glad I have some pie pumpkins I planned on cooking up tomorrow.
I planned to do so much with my pumpkins from the pumpkin patch, but one exploded. Didn’t even know they could do that!
Ha! I had no idea either.
I love roasted pumpkin seeds but I have never thought to put garlic on them! I can’t wait to carve my pumpkin this year and make these!
Yum! I made some recently and totally burned them. 🙁 I will have to try the next batch with butter! And adding garlic sounds great too. Thanks for sharing!
Everything is better with garlic and butter!!
I havent eaten pumpkin seeds either but these look tasty 🙂
Thanks for linking up at the Talented Tuesday link party!
Thanks Jen, I am roasting seeds your way and wait to taste for myself the difference butter makes. Plus dehydrating the pumpkin the make flour
Dehydrating the pumpkin to make flour sounds amazing! Let me know how you like the seeds.
Jen
I made some cinnamon and sugar and garlic and onion last week. Kids loved them. But I made them with coconut oil, I’m going to try the butter! I am a believer that butter makes everything better 😉
Us too! Real butter makes everything better!
Jen
How do you roast pumpkin seeds in the shell in store bought bags to eat shells and seeds?
How do you roast pumpkin seeds with shells on them in store bought bags to eat shells and seeds?