Seed processing plays an important role in the agricultural product industry. After the seeds are dried, not only the moisture content is controlled within an appropriate range, but the storability is enhanced, and the vitality and genetic integrity of the seeds are also preserved. In this paper, fresh pumpkin seeds are used as experimental materials to explore the germination rate and germination potential at eight different drying temperatures of 30, 35, 40, 45, 50, 55 and 60 ℃ (±1 ℃). At the same time, the seed aging degree, the root length of the obtained seedlings, the length of the seedlings and other parameters are compared. Finally, the drying temperature suitable for pumpkin seeds is determined to be 55 ℃. Under this condition, the pumpkin seeds have the highest germination rate of 71%, and the seed vitality is damaged, and the seedlings and roots are well developed. This research aims to provide scientific basis and operational reference for production activities, thereby providing reference for the sustainable development of pumpkin industry.