Herby Pumpkin Seeds

herby pumpkin seeds
Photo: Peter Ardito
Prep Time:
10 mins
Total Time:
55 mins
2 cups

The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning, we kept this low-fuss by using simple but powerful pantry ingredients like fennel seed and dried oregano, while a sprinkle of nutty Parmesan added a big boost of cheesy flavor. Our favorite part? You don't even have to rinse off the squash pulp—it caramelizes in the oven, adding a touch of sweetness to each savory seed.


  • 2 cups fresh pumpkin seeds

  • 2 teaspoons fennel seeds

  • 1 teaspoon dried oregano

  • 2 tablespoons extra-virgin olive oil

  • Pinch of kosher salt

  • 2 tablespoons freshly grated Parmigiano-Reggiano


  1. Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer.

  2. Bake, stirring a few times, until crunchy and golden brown, 35 to 45 minutes. Stir in cheese and bake 5 minutes more.

  3. Let cool completely before using. Store in an airtight container at room temperature up to 1 week.

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