🎉 Introduction
Pumpkin season is here, and with it comes one of fall’s most underrated treats: roasted pumpkin seeds! Whether you’re carving jack-o’-lanterns or preparing pumpkin soup, don’t toss those seeds away. With just a few pantry ingredients and a little oven time, you can transform pumpkin seeds into a golden, crunchy, and flavorful snack the whole family will love.
This Easy Roasted Pumpkin Seeds Recipe is quick to prepare, endlessly customizable, and packed with nutrients. With only a handful of ingredients, it’s the perfect kitchen project that’s both fun and satisfying. Best of all, this recipe is pork-free, alcohol-free, and made using wholesome, everyday ingredients.
Let’s jump into the crunch!
🧰 Equipment Needed
You don’t need fancy tools to make the crispiest roasted pumpkin seeds. Here’s what to gather:
- Large bowl
- Fine-mesh strainer or colander
- Paper towels or clean kitchen towel
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring spoons
- Wooden spoon or spatula
- Oven
- Airtight container for storage
🛒 Ingredients
This simple roasted pumpkin seeds recipe uses minimal ingredients while delivering maximum flavor and crunch.
- 1½ cups raw pumpkin seeds (cleaned and rinsed)
- 2 tsp olive oil or avocado oil
- 1 tsp fine sea salt
Optional: Use any spice blend you like (suggestions below)
👩🍳 Directions
Follow these simple steps to make perfectly roasted pumpkin seeds every time:
Step 1: Clean the Seeds
- Scoop the seeds from your pumpkin.
- Rinse under cold water in a fine-mesh strainer, removing all pulp and stringy bits.
- Pat very dry using a paper towel. The drier, the better—they’ll roast up crispier!
Step 2: Optional Boiling (for Extra Crunch)
- Bring 3 cups of water and 1 tsp salt to a boil.
- Add seeds and simmer for 10 minutes.
- Drain and dry thoroughly.
Step 3: Preheat and Season
- Preheat your oven to 325°F (160°C).
- In a bowl, toss seeds with olive oil and sea salt.
- For flavored versions, add spice blends now and toss until coated evenly.
Step 4: Spread and Roast
- Line a baking sheet with parchment paper.
- Spread seeds in a single layer, making sure they don’t overlap.
- Roast for 25–30 minutes, stirring halfway through for even browning.
Step 5: Cool & Enjoy
- Let seeds cool completely on the tray.
- They will crisp up more as they cool.
- Store in an airtight container or enjoy immediately!
🍽️ Servings & Timing
- Yield: 1½ cups of roasted seeds
- Serves: 3–4 people
- Prep Time: 10 minutes
- Optional Boiling Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 45–50 minutes
A perfect quick snack to make after pumpkin carving or baking!
🧊 Storage & Reheating
Storage:
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.
Reheating:
- To revive the crunch, reheat in a 300°F (150°C) oven for 5–7 minutes before serving.
🥄 Variations
Pumpkin seeds are the perfect canvas for bold flavors! Try these tasty seasonings after tossing the seeds in oil:
Savory Variations
- Garlic Parmesan: Add ½ tsp garlic powder + 2 tbsp grated parmesan after roasting
- Smoky Paprika: ½ tsp smoked paprika + ¼ tsp black pepper
- Curry Spice: ½ tsp curry powder + ¼ tsp turmeric
- Lemon Zest & Thyme: Zest of 1 lemon + ¼ tsp dried thyme
Sweet Variations
- Cinnamon Sugar: 1 tbsp brown sugar + ½ tsp cinnamon
- Maple Vanilla: 1 tbsp maple syrup + ½ tsp vanilla extract
- Pumpkin Pie Spice: 1 tsp pumpkin spice blend + pinch of salt
❓ 10 FAQs
1. Do I have to peel the pumpkin seeds before eating?
Nope! The whole seed is edible once roasted. The outer shell crisps up beautifully and adds to the texture.
2. Can I use store-bought pumpkin seeds?
Yes, but make sure they’re raw and unsalted for best results.
3. Why boil the seeds before roasting?
Boiling softens the outer shell slightly and helps ensure crispier, evenly cooked seeds.
4. Are roasted pumpkin seeds good for you?
Absolutely! They’re packed with fiber, protein, healthy fats, magnesium, and zinc.
5. Can I use this method for other squash seeds?
Yes! This works for butternut, acorn, delicata, and spaghetti squash seeds too.
6. What oil is best to use?
Olive oil and avocado oil work well. Coconut oil is great for sweet versions.
7. How do I know when they’re done?
Seeds should be golden brown and make a light, crisp sound when stirred.
8. Can I make them without oil?
You can dry roast them, but they won’t be as crisp or flavorful.
9. Are these seeds safe for kids?
Yes, but for young children, monitor closely to prevent choking. You can lightly crush them after roasting for little ones.
10. Can I mix sweet and savory flavors?
Absolutely! Try sweet heat by combining cinnamon sugar with a pinch of chili powder or cayenne.
🏁 Conclusion
Roasted pumpkin seeds are more than just a snack—they’re a seasonal tradition, a fun way to reduce kitchen waste, and a delicious reward for anyone who takes the time to prepare them. With this Easy Roasted Pumpkin Seeds Recipe, you get all the crunch and flavor with none of the fuss.
Whip up a batch after carving pumpkins or prepping puree, and enjoy a nutritious, homemade treat you can flavor any way you like. Sweet, spicy, salty, or savory—the possibilities are endless. So go ahead, grab those seeds, and make snack magic in your oven!
Easy Roasted Pumpkin Seeds Recipe
Ingredients
Equipment
Method
- Follow these simple steps to make perfectly roasted pumpkin seeds every time:
- Scoop the seeds from your pumpkin.
- Rinse under cold water in a fine-mesh strainer, removing all pulp and stringy bits.
- Pat very dry using a paper towel. The drier, the better—they’ll roast up crispier!
- Bring 3 cups of water and 1 tsp salt to a boil.
- Add seeds and simmer for 10 minutes.
- Drain and dry thoroughly.
- Preheat your oven to 325°F (160°C).
- In a bowl, toss seeds with olive oil and sea salt.
- For flavored versions, add spice blends now and toss until coated evenly.
- Line a baking sheet with parchment paper.
- Spread seeds in a single layer, making sure they don’t overlap.
- Roast for 25–30 minutes, stirring halfway through for even browning.
- Let seeds cool completely on the tray.
- They will crisp up more as they cool.
- Store in an airtight container or enjoy immediately!
Notes
Nope! The whole seed is edible once roasted. The outer shell crisps up beautifully and adds to the texture. 2. Can I use store-bought pumpkin seeds?
Yes, but make sure they’re raw and unsalted for best results. 3. Why boil the seeds before roasting?
Boiling softens the outer shell slightly and helps ensure crispier, evenly cooked seeds. 4. Are roasted pumpkin seeds good for you?
Absolutely! They’re packed with fiber, protein, healthy fats, magnesium, and zinc. 5. Can I use this method for other squash seeds?
Yes! This works for butternut, acorn, delicata, and spaghetti squash seeds too. 6. What oil is best to use?
Olive oil and avocado oil work well. Coconut oil is great for sweet versions. 7. How do I know when they’re done?
Seeds should be golden brown and make a light, crisp sound when stirred. 8. Can I make them without oil?
You can dry roast them, but they won’t be as crisp or flavorful. 9. Are these seeds safe for kids?
Yes, but for young children, monitor closely to prevent choking. You can lightly crush them after roasting for little ones. 10. Can I mix sweet and savory flavors?
Absolutely! Try sweet heat by combining cinnamon sugar with a pinch of chili powder or cayenne. 🏁 Conclusion Roasted pumpkin seeds are more than just a snack—they’re a seasonal tradition, a fun way to reduce kitchen waste, and a delicious reward for anyone who takes the time to prepare them. With this Easy Roasted Pumpkin Seeds Recipe, you get all the crunch and flavor with none of the fuss. Whip up a batch after carving pumpkins or prepping puree, and enjoy a nutritious, homemade treat you can flavor any way you like. Sweet, spicy, salty, or savory—the possibilities are endless. So go ahead, grab those seeds, and make snack magic in your oven!
