There’s something magical about scooping out a pumpkin, hearing the seeds clink in the bowl, and knowing a salty, toasty snack is just minutes away. These roasted pumpkin seeds are crisp on the outside, nutty inside, and perfect for nibbling while the autumn breeze drifts through your kitchen window.
Table of Contents
Why You’ll Love This Roasted Pumpkin Seeds Recipe
This recipe is quick enough to make while you’re still wearing your pumpkin-carving smile. It works beautifully for pumpkin seeds or seeds from any winter squash. Each crunchy bite is packed with protein, fiber, and just the right touch of seasoning. Plus, you can play with flavors sweet, savory, spicy so it never gets boring.
Ingredients You’ll Need
- 1½ cups fresh pumpkin seeds (from about 1 medium pumpkin)
- 2 teaspoons fine sea salt, plus more for sprinkling
- 2 teaspoons olive oil, coconut oil, or your favorite nut oil
- 2 teaspoons of your go-to spice blend (chili powder, garlic parmesan, cinnamon sugar, curry, etc.)
Tip: Go wild with seasonings cinnamon maple for sweet lovers, smoky paprika for a campfire feel.
Step-by-Step: How to Roast Pumpkin Seeds
Step 1 – Clean the Seeds
Scoop the seeds into a bowl of cold water. Swish them around so the pumpkin pulp floats away. Once clean, simmer them in salted water for five minutes. This not only seasons them from the inside out but also softens the shells.
Step 2 – Dry Thoroughly
Spread the seeds on a clean kitchen towel and pat them completely dry. This step is the secret to maximum crispiness any leftover moisture will make them steam instead of roast.
Step 3 – Season and Roast
Toss the dried seeds with oil and your chosen spice blend. Spread them in a single layer on a parchment-lined baking sheet. Roast at 350°F (177°C) for 10–25 minutes, stirring once, until they’re golden brown and irresistible.
Flavor Variations & Seasoning Ideas
- Sweet: Cinnamon sugar, maple spice, pumpkin pie blend
- Savory: Garlic parmesan, rosemary sea salt, smoky paprika
- Spicy: Chili lime, curry powder, harissa blend
Storage & Serving Tips
Let the seeds cool before storing them in an airtight container. They’ll stay fresh for up to two weeks at room temperature or months in the freezer. Sprinkle over salads, add to soups, or toss into your snack mix for extra crunch.
Frequently Asked Questions
Can I eat pumpkin seed shells?
Yes! The shells are full of fiber and perfectly edible after roasting. If you prefer just the kernel, crack them open after cooking.
Can I use seeds from other squash?
Absolutely. Butternut, acorn, and spaghetti squash seeds roast up just as tasty.
How do I make them extra crispy?
Dry them thoroughly before roasting, and don’t overcrowd the baking sheet.
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Roasted Pumpkin Seeds – Crispy, Flavor-Packed Snack in Minutes
- Total Time: 35 minutes
- Yield: 1½ cups 1x
- Diet: Vegan
Description
Crispy, nutty, and perfectly seasoned, these roasted pumpkin seeds are the ultimate fall snack. Quick to make, customizable with sweet or savory spices, and a healthy way to use pumpkin leftovers.
Ingredients
1½ cups pumpkin seeds (from 1 medium pumpkin)
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, coconut oil, or nut oil
2 teaspoons spice blend (pumpkin pie spice, curry, chili powder, etc.)
Instructions
1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Scoop seeds into a bowl of cold water, swish to clean, and remove pulp.
3. Simmer seeds in 2 cups salted water for 5 minutes.
4. Drain and pat seeds completely dry.
5. Toss with oil and spices, spread in a single layer on baking sheet.
6. Roast 10–25 minutes, stirring once, until golden brown.
Notes
Store cooled seeds in an airtight container for up to 2 weeks at room temperature or freeze for several months.
Shells are edible and add fiber; hull if desired after roasting.
Works with seeds from other winter squash varieties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105
- Sugar: 0
- Sodium: 140
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 5
- Cholesterol: 0