Bake pumpkin seeds for about 20–45 minutes depending on oven temperature, stirring occasionally, until they’re dry, golden, and crunchy.

Ideal time and temperature

  • At 325°F (160°C), a common sweet spot, pumpkin seeds usually take 20–30 minutes to become crisp and light golden, especially when spread in a single layer.
  • Many traditional recipes use 300–350°F (150–175°C) for about 35–45 minutes, stirring once or twice so they brown evenly without burning.
  • Some faster, hotter methods go up to 400°F and finish in about 12–20 minutes, but they need close watching and frequent stirring to prevent scorching.

Simple step‑by‑step

  1. Scoop seeds from the pumpkin and separate from the stringy pulp in a bowl of water. The seeds float, so the fibers are easy to discard.
  1. Rinse in a colander, then dry very well on a towel; dry seeds crisp much better in the oven.
  1. Toss with a bit of oil and salt (plus any spices you like) and spread in a single, even layer on a lined baking sheet.
  1. Bake at 300–325°F for 20–45 minutes (time varies with temperature and seed size), stirring once halfway through.
  1. Start checking early; they are done when they look golden and taste crunchy, not chewy in the center.

Tips for perfect crunch

  • Dryness matters : The drier the seeds before baking, the crisper they get and the less time they need in the oven.
  • Go by look and taste, not just the clock; ovens vary, and even a few extra minutes can take seeds from toasty to burnt.
  • Let them cool completely on the tray; they crisp up a bit more as they cool and then can be stored in an airtight container.

Quick answer recap

  • 300–325°F: about 20–45 minutes, stir once or twice.
  • Higher heat (350–400°F): about 12–25 minutes, stirring every 10 minutes and watching closely near the end.

Information gathered from public forums or data available on the internet and portrayed here.