Roasted Pumpkin Seeds – A Crunchy, Flavorful Snack

Roasted pumpkin seeds are a delicious, crunchy, and nutritious snack that’s perfect for fall! Whether you’re carving pumpkins for Halloween or making homemade pumpkin puree, don’t toss the seeds—roast them instead. With just a little oil, salt, and your favorite seasonings, you can turn raw pumpkin seeds into a crispy, savory treat.

This recipe is easy, customizable, and perfect for snacking or sprinkling over salads, soups, or granola.

Why You’ll Love This Recipe

✅ Zero Waste – A great way to use up leftover pumpkin seeds.
✅ Super Crunchy & Flavorful – Roasting brings out a nutty, toasty taste.
✅ Healthy Snack – Packed with fiber, protein, and essential minerals.
✅ Easy to Customize – Choose from savory, spicy, or sweet flavors.
✅ Great for Meal Prep – Stays fresh for up to two weeks!

Ingredients for Roasted Pumpkin Seeds

Basic Ingredients

• 1 cup raw pumpkin seeds (cleaned and dried)
• 2 teaspoons olive oil
• ½ teaspoon coarse kosher salt

Optional Seasoning Ideas

🌶 Spicy – Chili powder + black pepper
🧂 Savory – Garlic powder + smoked paprika
🍯 Sweet – Cinnamon + granulated sugar
🎃 Pumpkin Spice – Pumpkin pie spice + a touch of maple syrup
🌿 Herbaceous – Italian seasoning + Parmesan cheese
🥣 Exotic – Curry powder or Cajun seasoning

How to Make Roasted Pumpkin Seeds

Step 1: Clean the Seeds

1. Scoop out the seeds from a pumpkin and place them in a large bowl of cool water.
2. Use your hands to separate the pulp from the seeds.
3. Let the seeds sit for a few minutes—pulp sinks, seeds float, making them easier to separate.
4. Transfer the cleaned seeds to a kitchen towel and pat them completely dry.
5. For the crispiest texture, let the seeds air dry for about an hour.

Step 2: Season the Seeds

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, toss the seeds with olive oil and salt (plus any optional seasonings).
3. Spread the seeds in a single layer on a parchment-lined baking sheet.

Step 3: Roast to Perfection

1. Bake for 20-28 minutes, stirring every 5 minutes to ensure even cooking.
2. The seeds are done when they are golden brown and crispy.
3. Remove from the oven and let them cool before enjoying!

Flavor Variations

🔥 Spicy Sriracha – Toss warm seeds with a drizzle of Sriracha and sea salt.
🧄 Garlic Herb – Add garlic powder, rosemary, and Parmesan cheese after roasting.
🍯 Honey Roasted – Mix warm seeds with honey and cinnamon for a sweet crunch.
🌶 Taco-Style – Coat with chili powder, cumin, and lime zest before baking.

How to Store Roasted Pumpkin Seeds

🥡 Room Temperature: Store in an airtight container for up to 2 weeks.
❄️ Freezer: Freeze in a sealed bag for up to 3 months (reheat in the oven before serving).

FAQs About Roasting Pumpkin Seeds

Q: Can I roast seeds from any pumpkin?
A: Yes! You can roast seeds from any winter squash, including butternut or acorn squash.

Q: Should I remove the seed shells?
A: No! The shells add extra crunch and fiber, but you can remove them if preferred.

Q: Can I roast wet seeds?
A: No—drying the seeds first ensures they get extra crispy.

Q: How do I make them extra crispy?
A: Let the seeds air dry for at least an hour before roasting.

Final Thoughts

Roasting pumpkin seeds is a simple, satisfying way to enjoy a crunchy, nutrient-packed snack. Whether you prefer salty, spicy, or sweet, this recipe is versatile and fun to experiment with.

Try a new flavor, store a batch for later, and enjoy this fall-inspired snack all season long!

Short version

Roasted Pumpkin Seeds

This simple Instant Pot pasta recipe is a go-to family favorite! Italian sausage adds rich flavor, but you can swap it for vegetables for a delicious meatless option. As it cooks directly in the sauce, the pasta absorbs incredible flavor for a satisfying dish!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine American

Servings 1 cup

Calories 107 kcal

Ingredients

  

Optional Seasoning Ideas (Choose one, if desired)

• 1 cup of raw pumpkin seeds
• 2 teaspoons of olive oil
• ½ teaspoon of coarse kosher salt or to taste

Clean the pumpkin seeds

• Chili powder
• Salt and black pepper
• Granulated sugar and ground cinnamon
• Pumpkin pie spice
• Curry powder
• Cajun seasoning

Instructions

 

• Remove any large pieces of pumpkin pulp from the seeds. Place them in a large bowl and fill it with cool water. Use your hands to separate any remaining pulp from the seeds.
• Let the seeds sit for a few minutes—the pulp will sink while the seeds float, making them easier to separate.
• Transfer the seeds to a clean kitchen towel or paper towels and pat them dry. If time allows, let them air dry for about an hour.

Clean the pumpkin seeds

• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Place the clean, dry pumpkin seeds in a bowl. Drizzle with olive oil and sprinkle with kosher salt. Stir to evenly coat the seeds.
• Lay the pumpkin seeds out in a single layer on the baking sheet.
• Bake for 20-28 minutes, stirring every 5 minutes to ensure even cooking. The seeds are done when they are lightly browned and crunchy.
• Optional: Toss the warm seeds with your desired seasonings. They are also delicious with just salt.

Notes

Keep roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
This method can also be used for butternut squash seeds. Since they are smaller, they roast faster—mine were ready in 17 minutes.

Keyword Roasted Pumpkin Seeds