Lemon Pepper Pumpkin Seeds

Last updated on February 7th, 2026

It’s that time of the year! Time to head out to the pumpkin patch with your family, take some cute pics, pick the perfect pumpkins and head home to carve them! When I was younger, we would always roast the pumpkin seeds with some salt and call it good. Which, those ARE good – but I wanted to do something a little bit different! I decided to make these Lemon Pepper Pumpkin Seeds because I felt like mixed with the dill, the garlic flavor, the salt – it would all just come together so beautifully and in such a unique way! And wow, these totally blew us away! My husband said they were the best he’s ever had! They were lemony, salty, garlicky, dilly and totally different from the norm! I think that’s why we loved them so much!

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When did people decide to start roasting the seeds after carving pumpkins?

Humans have been roasting pumpkin seeds for thousands of years! This practice dates all the way back to the Mayans and Aztecs! I mean, people have been doing this forever it seems like! Not only were the pumpkin seeds consumed, but they were often used in medicine, ceremonial offerings, and even in spiritual rituals! After Spanish explorers brought pumpkins and their seeds back to Europe, roasting them became extremely popular across most continents!

Today this yummy snack, which are also referred to as pepitas, are enjoyed all over the globe! It’s such a fun way to celebrate the pumpkin, the tradition, the season – and it’s a way for families to come together and enjoy the fruits of their labor! After all, carving pumpkins, scooping the guts, washing and roasting the seeds, everything that comes with it – it is a process! But that’s what makes it so special!

Did you know?

Pumpkin seeds are so nutrient dense, just one serving of them packs in a TON of protein, magnesium, iron, zinc, and omega-3’s! They also contain tryptophan, which is an amino acid that helps promote restful sleep! They are good for your heart and can help to lower blood pressure and cholesterol! These little seeds are a total powerhouse!

What ingredients do I need to make these?

Raw Pumpkin Seeds
Olive Oil
Lemon Pepper Seasoning
Salt
Dried Dill
Chili Powder

What equipment do I need?

• Mixing Bowl
• Measuring Cups and Spoons
• Large Baking Sheets
• Whisk
• Parchment Paper
• Strainer

How do I make lemon pepper pumpkin seeds?

To prep the pumpkin seeds:

To start, thoroughly wash your pumpkin seeds with your hands and water, making sure to get all of the pulp off of them. This does take time and whatever you can’t get off, you can easily pluck from the seeds when you lay them out to dry.

Next, lay them out on some paper towel to dry, covering the top of them with more paper towel and pushing down gently with your hands to absorb that extra moisture. Preheat the oven to 325 F.

In a large bowl, whisk some of the seasonings and oil until a paste is formed.

Using your hands, toss the pumpkin seeds in the mixture until covered.

To bake and serve:

Line some baking sheets with parchment paper and scatter the seeds on the prepared pans. Sprinkle with remaining seasoning and bake.

Stir the seeds on the pan halfway through to ensure even cooking. Pumpkin seeds are done when they are toasty and golden brown.

Enjoy pumpkin seeds warm!

Tips:

• Use whatever spices you want if you feel like switching it up! You could also swap out the olive oil for coconut oil or melted butter!
• These roasted pumpkin seeds will keep for a week if stored at room temperature in an airtight container. It’s best to store them in a cool, dry, dark place like in the kitchen cabinet. If you want them to last longer, you can refrigerate them for up to a month and they can also be frozen for 6-12 months! Just keep in mind that by exposing them to cold, they can lose some of their texture.
• You can roast them at a lower temp for longer or at a higher temp for less time. Just keep in mind if you up the temp, they could burn! So, you should stir them every 10 minutes or so throughout the baking process.
• If you want them to be EXTRA crispy, consider allowing the seeds to air dry for an hour or two before baking. You could also gently boil them in some salted water for about 10 minutes prior to baking.

Check out some more of my seasonal recipes!

• Pumpkin Brownies
• Pumpkin Chocolate Chip Muffins
• Cranberry Sangria