🎉 Introduction
When fall arrives and pumpkins fill every store, most people scoop out the seeds and toss them away. But here’s the secret: those little pumpkin seeds are actually a crunchy, nutritious snack just waiting to shine! Roasted pumpkin seeds are a classic fall treat — salty, savory, and packed with flavor.
Not only are they tasty, but they’re also full of nutrients like magnesium, zinc, and protein. This recipe for roasted pumpkin seeds is simple, versatile, and endlessly customizable. With just a few pantry ingredients, you can create a snack that’s crispy on the outside, tender inside, and flavored to your liking — whether savory, spicy, or even sweet.
Perfect for Halloween, Thanksgiving, or cozy fall evenings, roasted pumpkin seeds make an easy homemade snack that’s healthier than most store-bought chips. Plus, it’s a zero-waste recipe that helps you use every part of the pumpkin!
🧰 Equipment Needed
To roast pumpkin seeds at home, you’ll only need a few kitchen basics:
- Baking sheet
- Parchment paper (or foil)
- Large mixing bowl
- Colander or strainer
- Paper towels or clean dish towel
- Wooden spoon or spatula
- Measuring spoons
🛒 Ingredients
For this simple roasted pumpkin seeds recipe, you’ll need:
- 1 ½ cups raw pumpkin seeds (freshly scooped from a pumpkin or store-bought raw seeds)
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon smoked paprika (optional, for a smoky kick)
👩🍳 Directions
Step 1 – Clean the seeds
- Scoop seeds out of your pumpkin.
- Place them in a colander and rinse thoroughly to remove pumpkin flesh.
- Pat dry with a paper towel. The drier the seeds, the crispier they’ll be.
Step 2 – Preheat the oven
- Set your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
Step 3 – Season the seeds
- In a large bowl, toss the pumpkin seeds with olive oil, salt, and any additional spices you like.
- Make sure each seed is coated evenly.
Step 4 – Spread & bake
- Spread the seeds in a single layer on the baking sheet.
- Bake for 20–25 minutes, stirring halfway through, until golden and crispy.
Step 5 – Cool & serve
- Remove from the oven and allow the seeds to cool for 10 minutes.
- Enjoy immediately or store for later snacking!
🍽️ Servings & Timing
- Servings: About 4 snack portions
- Prep Time: 10 minutes
- Bake Time: 20–25 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
- Room Temperature: Store roasted pumpkin seeds in an airtight jar for up to 1 week.
- Refrigerator: Keeps fresh for 2–3 weeks in a sealed container.
- Freezer: Freeze for up to 2 months; thaw before eating.
- Reheating: Re-crisp in the oven at 300°F (150°C) for 5 minutes.
🥄 Variations
- Classic Salted: Keep it simple with just olive oil and sea salt.
- Sweet Cinnamon Sugar: Toss seeds with 1 tablespoon sugar, ½ teaspoon cinnamon, and a drizzle of honey.
- Spicy Kick: Add chili powder or cayenne pepper for heat.
- Garlic Parmesan: After roasting, toss with grated Parmesan and garlic powder.
- Smoky BBQ: Season with paprika, onion powder, and a pinch of brown sugar.
- Everything Bagel Style: Sprinkle with sesame seeds, dried garlic, dried onion, and poppy seeds.
❓ 10 FAQs
1. Do I need to peel pumpkin seeds before roasting?
No, the shells become crispy and edible when roasted.
2. Can I use store-bought raw pumpkin seeds?
Yes, this recipe works with both fresh and packaged raw seeds.
3. Should I boil pumpkin seeds before roasting?
Some recipes recommend boiling for extra tenderness, but it’s optional.
4. Why are my seeds chewy instead of crispy?
They likely weren’t dried enough before roasting.
5. Can I roast seeds from any type of pumpkin?
Yes, though sugar pumpkins and carving pumpkins have the best seeds for roasting.
6. How do I know when they’re done?
They’ll turn golden brown and give off a toasty aroma.
7. Can I use butter instead of olive oil?
Yes, melted butter works beautifully and gives a richer flavor.
8. Are roasted pumpkin seeds healthy?
Yes! They’re high in protein, fiber, and minerals like magnesium.
9. Can I season them after roasting?
Yes, but oil helps spices stick better before baking.
10. How do I keep them crunchy?
Store in an airtight container and avoid moisture.
🏁 Conclusion
Roasted pumpkin seeds are the ultimate fall snack — crunchy, flavorful, and incredibly easy to make. With endless seasoning options, you can create a batch that’s salty, spicy, smoky, or even sweet. Best of all, they’re healthy, budget-friendly, and a perfect way to make the most out of your pumpkins.
Once you try homemade roasted pumpkin seeds, you’ll never throw away pumpkin seeds again. Instead, you’ll look forward to scooping them out, seasoning them, and roasting a fresh batch every autumn!
Easy Roasted Pumpkin Seeds Recipe – Crunchy, Savory & Irresistible
Ingredients
Equipment
Method
- Scoop seeds out of your pumpkin.
- Place them in a colander and rinse thoroughly to remove pumpkin flesh.
- Pat dry with a paper towel. The drier the seeds, the crispier they’ll be.
- Set your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the pumpkin seeds with olive oil, salt, and any additional spices you like.
- Make sure each seed is coated evenly.
- Spread the seeds in a single layer on the baking sheet.
- Bake for 20–25 minutes, stirring halfway through, until golden and crispy.
- Remove from the oven and allow the seeds to cool for 10 minutes.
- Enjoy immediately or store for later snacking!
Notes
No, the shells become crispy and edible when roasted. 2. Can I use store-bought raw pumpkin seeds?
Yes, this recipe works with both fresh and packaged raw seeds. 3. Should I boil pumpkin seeds before roasting?
Some recipes recommend boiling for extra tenderness, but it’s optional. 4. Why are my seeds chewy instead of crispy?
They likely weren’t dried enough before roasting. 5. Can I roast seeds from any type of pumpkin?
Yes, though sugar pumpkins and carving pumpkins have the best seeds for roasting. 6. How do I know when they’re done?
They’ll turn golden brown and give off a toasty aroma. 7. Can I use butter instead of olive oil?
Yes, melted butter works beautifully and gives a richer flavor. 8. Are roasted pumpkin seeds healthy?
Yes! They’re high in protein, fiber, and minerals like magnesium. 9. Can I season them after roasting?
Yes, but oil helps spices stick better before baking. 10. How do I keep them crunchy?
Store in an airtight container and avoid moisture. 🏁 Conclusion Roasted pumpkin seeds are the ultimate fall snack — crunchy, flavorful, and incredibly easy to make. With endless seasoning options, you can create a batch that’s salty, spicy, smoky, or even sweet. Best of all, they’re healthy, budget-friendly, and a perfect way to make the most out of your pumpkins. Once you try homemade roasted pumpkin seeds, you’ll never throw away pumpkin seeds again. Instead, you’ll look forward to scooping them out, seasoning them, and roasting a fresh batch every autumn!
