Roasted Pumpkin Seeds
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These roasted pumpkin seeds are buttery, salty, and completely customizable with whatever spices you love. When you end up with a bowl full of pumpkin guts (and seeds) after Halloween night, rather than toss the seeds, roast them into a crunchy delicious snack in 25 minutes that you can munch on all week.
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Besides being an easy fall snack, roasted pumpkin seeds are so good for you. They’re packed with protein, fiber, and minerals, so you can feel good about munching on them. Roasting not only brings out that toasty, nutty flavor but also boosts their aroma and crunch. The trick is drying them well before baking and giving them a stir every few minutes to keep them crisp instead of chewy. There are also so many flavor options, so you can make them however you like!
Helpful Tips & Variations
- Dry them really well. Any leftover moisture keeps the seeds from crisping up. Pat them thoroughly with a towel before seasoning, and don’t skip this step if you want that perfect crunch.
- Spread them out. Overcrowding the pan traps steam and makes the seeds chewy. Keep them in a single layer so the heat circulates evenly.
- Go savory. Try smoked paprika with a pinch of cayenne for a little heat, or mix in garlic powder, onion powder, and dried herbs for a classic, all-purpose flavor. Curry powder with cumin adds a warm, earthy twist, and a sprinkle of nutritional yeast with sea salt gives a subtle cheesy note.
- Make them sweet. Toss the seeds with cinnamon and a touch of sugar or maple syrup before roasting for a cozy fall vibe. For something a little indulgent, add a dusting of cocoa powder and sea salt once they’ve cooled.
- Mix and match. Use your roasted pumpkin seeds as a crunchy topper for salads, yogurt, or soups, or stir them into homemade trail mix for an easy, protein-packed snack.
Roasted Pumpkin Seeds
Ingredients
- 1 & 1/2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon coarse kosher salt
Instructions
- Preheat oven to 350°F. Lightly grease a rimmed sheet pan with olive oil.
- Place pumpkin seeds in a colander and rinse under water to remove the pulp and fibers. Thoroughly dry with a towel.
- In a small bowl, combine pumpkin seeds, olive oil, and salt. Spread the seasoned pumpkin seeds on the prepared pan in a single layer.
- Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
- Transfer the roasted pumpkin seeds to a bowl to cool. Enjoy!
Notes
- Stick with olive oil (or watch butter closely). Olive oil gives the best golden, even roast. Butter works too, but it can burn faster, so keep an eye on it.
- Skip parchment for extra crispiness. Baking directly on a lightly greased pan helps the seeds toast better than lining it with parchment or foil.
- Feel free to add more seasonings to your taste. I often include a 1/4 teaspoon EACH garlic powder, onion powder, black pepper, and smoked paprika.
- The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
- To make separating the pulp from the seeds a bit easier, add them to a medium-sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.
- Storage. Proper storage instructions is included in the article below the step by step images.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Roasted Pumpkin Seeds Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F and lightly grease a rimmed baking sheet with a little olive oil.
Rinse the seeds: Place 1 ½ cups raw pumpkin seeds in a colander and rinse under cool water to remove any pulp or stringy fibers. Use a clean towel to pat them completely dry—this helps them roast up nice and crisp.
Coat the seeds: In a small bowl, toss the dried pumpkin seeds with 2 tbsp olive oil and 1 tsp coarse kosher salt (and any other desired seasonings) until evenly coated.
Add to a baking sheet: Spread the seasoned seeds in a single layer on the prepared baking sheet.
Bake the seeds: Bake for 12–15 minutes, stirring every 5 minutes to ensure even toasting. Taste a seed each time you stir to check for that perfect crunch.
Cool: When golden and crisp, remove the pan from the oven and transfer the roasted pumpkin seeds to a bowl to cool. Serve warm or once fully cooled. Enjoy!
Serving Suggestions
These roasted pumpkin seeds make the perfect crunchy snack all on their own, but they’re also great for adding texture and flavor to other dishes. Sprinkle them over creamy soups like carrot soup or tomato soup, toss them onto a spinach apple salad for a salty crunch, or mix them into trail mix, granola, or yogurt for an easy, protein-packed boost. I even like to keep a small jar on the counter for quick grab-and-go snacking.
How to Store Leftovers
Once the seeds have cooled completely, store them in an airtight container at room temperature for up to 2 weeks. I usually keep mine in a glass jar on the counter so they stay crisp and easy to grab whenever I want a quick snack. If they lose a bit of crunch over time, just pop them back in the oven at 300°F for about 5 minutes to re-crisp them.
More Easy Homemade Snack Recipes
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