Toasted Pumpkin Seeds

Nothing welcomes the fall season like bringing pumpkins into your home. I took my daughter to the store to pick out a few pumpkins in different sizes, so we could explore and create with these seasonal fruits. First project...toasted pumpkin seeds!

Step-by-step tutorial

  • Step 1

    First slice a fresh pumpkin in half. Make sure an adult cuts the pumpkin. Since pumpkins are tough, there will be some sawing action. My daughter had a ball watching me cut the pumpkin with all of my strength.

    Photo reference of how to complete step 1

  • Step 2

    Next, you want to scoop out the pumpkin guts and seeds with a spoon. Giving your child a spoon provides a great opportunity to work on those fine motor skills.

    Photo reference of how to complete step 2

  • Step 3

    Or if your child wants, they can scoop the seeds out with their hands-- this is the method my daughter enjoyed the most. She loved feeling the "slimy" seeds. Allowing your child to get a little messy is half the fun!

    Photo reference of how to complete step 3

  • Step 4

    Next, separate the pumpkin guts from the pumpkin seeds. I gave my daughter a special bowl to put the seeds into.

    Photo reference of how to complete step 4

  • Step 5

    Have your child pour the pumpkin seeds into a colander.

    Photo reference of how to complete step 5

  • Step 6

    If you feel comfortable you can let your child rinse the seeds. My daughter happily grabbed a stool to do the important task of rinsing in the kitchen sink.

    Photo reference of how to complete step 6

  • Step 7

    After your child rinses the pumpkin seeds, dry the pumpkin seeds on a linen towel to dry for a few hours.

    Photo reference of how to complete step 7

  • Done!

    Once the pumpkins seeds are dry, place the seeds on a baking sheet and mix with coconut oil, cinnamon and sea salt. Spread the seeds out and bake in the oven for 35-45 minutes at 350 degrees. Enjoy this light and crispy snack!

    Photo reference of how to complete step 8

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