Roast pumpkin seeds for about 12–20 minutes at a moderate oven temperature, stirring once or twice, until they’re dry, golden, and crunchy.

Ideal Time & Temperature

  • Many recipes use 350°F / 175°C for about 12–15 minutes , stirring every 5 minutes, until the seeds smell nutty and turn golden.
  • Others prefer a gentler 325°F / 160°C heat for around 18–20 minutes , checking and tasting near the end so they don’t burn.
  • A safe guideline: start checking at 10 minutes and keep roasting in 3–5 minute increments until crisp and lightly browned.

Quick Step‑By‑Step

  1. Rinse pumpkin seeds to remove stringy flesh, then pat them very dry with a towel so they crisp well in the oven.
  1. Toss with a little oil and salt (plus any spices you like) and spread in a single layer on a baking sheet.
  1. Roast at 325–350°F (160–175°C) for 12–20 minutes , stirring once or twice, until they are crunchy when you taste one.

Why Recipes Vary

  • Lower temp + longer time (300–325°F for 20–45 minutes) gives a bit drier, extra‑crunchy seeds.
  • Higher temp + shorter time (around 350°F for 10–20 minutes) is faster but requires closer watching to avoid burning.

Bottom line: focus less on the clock and more on texture; they’re done when they’re fully dry, crisp, and golden, not chewy in the center.