Roasted Pumpkin Seeds

Why You’ll Love This Recipe

Roasted Pumpkin Seeds are a crunchy, savory snack that makes perfect use of leftover pumpkin guts during the fall season. They’re simple to make, highly customizable with various seasonings, and packed with nutrients like magnesium, zinc, and healthy fats. Whether you prefer them salty, spicy, or sweet, roasted pumpkin seeds offer a delicious and satisfying bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw pumpkin seedsolive oilsaltoptional seasonings (such as garlic powder, smoked paprika, cinnamon sugar, or chili powder)

directions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Scoop seeds from the pumpkin and separate them from the pulp.

Rinse the seeds under cold water and pat them dry thoroughly with a towel.

In a bowl, toss the seeds with olive oil and salt, along with any additional seasonings you prefer.

Spread the seeds in a single layer on the prepared baking sheet.

Bake for 25-35 minutes, stirring occasionally, until golden and crispy.

Allow the seeds to cool before serving.

Servings and timing

This recipe yields approximately 1½ cups of roasted seeds.
Preparation time: 10 minutes
Baking time: 25-35 minutes
Total time: 35-45 minutes

Variations

Toss with cinnamon and sugar for a sweet version.
Add cayenne pepper or chili powder for a spicy kick.
Try soy sauce and sesame oil for an Asian-inspired flavor.
Use ranch or taco seasoning for a bold, savory taste.

storage/reheating

Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week.
To maintain crispness, keep them in a dry area and avoid refrigeration.
Reheat in the oven at 300°F (150°C) for 5-7 minutes if they lose their crunch.

FAQs

Can I use seeds from any pumpkin?

Yes, any type of pumpkin seeds can be roasted, though larger seeds may take slightly longer to crisp.

Do I need to boil the seeds first?

Boiling is optional—it can help soften the shell for a crunchier result, but it’s not necessary.

Why are my seeds chewy?

They may not have baked long enough or weren’t dried properly before roasting.

Can I eat the shells?

Yes, pumpkin seed shells are edible and contain fiber.

What oil works best?

Olive oil, avocado oil, or any neutral oil like canola works well for roasting.

Can I roast flavored seeds?

Yes, just make sure any sugary coatings are monitored closely to avoid burning.

How do I make them extra crispy?

Ensure seeds are dry, spread evenly, and don’t overcrowd the baking sheet.

Are pumpkin seeds healthy?

Yes, they are rich in protein, fiber, magnesium, and antioxidants.

Can I roast squash seeds the same way?

Absolutely! The same method works for butternut, acorn, and other squash seeds.

Do roasted seeds go bad?

They can become stale or rancid over time, so store properly and enjoy within a week.

Conclusion

Roasted Pumpkin Seeds are an easy, nutritious, and delicious snack that lets you make the most of pumpkin season. With endless flavor possibilities and minimal prep, they’re a fun kitchen project and a healthy treat for all ages. Whether enjoyed fresh out of the oven or packed for a quick snack, they’re bound to become a seasonal favorite.

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