Pumpkin Seeds (Crunchy, Savory & Addictive!)

There’s something so satisfying about turning pumpkin guts into golden salty little treasures. This easy pumpkin seeds recipe gives you the crispiest most snackable seeds ever perfect for munching while the fall breeze rolls in.

Why You’ll Love This Pumpkin Seeds Recipe

These roasted pumpkin seeds are nutty salty and endlessly snackable. They’re the best kind of fall kitchen project simple cozy and full of that warm roasted smell that makes you wanna hug a sweater. You get to use every bit of your pumpkin and the whole thing takes under 30 minutes. Once you try these you’ll never toss those seeds again. They’re just as comforting as a slice of chocolate pumpkin bread fresh out of the oven.

Ingredients You’ll Need

Pumpkin seeds (about ¾ cup from a medium pumpkin)
1 tablespoon olive oil (or avocado oil)
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon paprika (optional but yum)
A pinch of black pepper
Want to mix it up Keep reading for fun flavor twists and even try pairing these with hearty pumpkin chili for the ultimate cozy night.

Best Seasonings to Try

These seeds are your blank canvas and you can flavor them your way.
Savory vibes like Cajun spice chili lime garlic parmesan or rosemary and sea salt taste amazing.
Sweet ideas like cinnamon sugar pumpkin spice with maple drizzle or brown sugar and vanilla bring a dessert like crunch.
Tip If using sugar add it after roasting to keep them crisp.

How to Roast Pumpkin Seeds (Step by Step)

Step 1 Scoop and Separate

Grab a spoon and scoop out the pumpkin guts then pluck out the seeds. Don’t stress if some pulp sticks.

Step 2 Rinse and Dry Well

Toss the seeds into a colander and rinse under warm water rubbing them gently. Spread them on a towel and pat them as dry as possible. Drying is the secret to crunch.

Step 3 Season Them Up

In a bowl toss the clean seeds with oil salt garlic powder and your spices of choice. Coat them well.

Step 4 Roast to Perfection

Preheat the oven to 350°F. Spread the seeds on a greased or parchment lined sheet pan. Bake for 12 to 15 minutes stirring every 5. Watch closely at the end. When they turn golden and smell nutty they are ready. Let them cool before you dig in. These are perfect for topping salads or tucking into savory bakes like roasted autumn vegetable pot pies.

Tips for the Crunchiest Seeds

Dry the seeds completely
Spread them in a single layer
Stir during roasting
Let them cool before storing

Storage and Make Ahead Notes

These stay crisp in a jar for up to two weeks. You can also clean and dry raw seeds ahead and freeze them until you’re ready to roast. They’re just as handy to keep on hand as a jar of homemade pumpkin pie twists.

Fun Ways to Use Roasted Pumpkin Seeds

Sprinkle on salads or creamy soups
Add to granola or trail mix
Top yogurt or oatmeal for a crunch
Snack straight from the jar
Enjoy with a slice of chocolate pumpkin bread for a sweet and salty treat

FAQs

Try this recipe the next time you carve a pumpkin and share your snack success in the comments.
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