Roasted Pumpkin Seeds Recipe (Crispy & Savory Snack)

When you’re done carving pumpkins, don’t throw away the seeds! Roasted pumpkin seeds are one of autumn’s most underrated snacks. With the perfect blend of crunch, flavor, and nutrition, this simple recipe transforms humble pumpkin seeds into a cozy seasonal treat that you’ll reach for again and again.

Whether you enjoy them lightly salted, smoky, spicy, or herby, roasted pumpkin seeds are a healthy, fiber-packed snack that’s easy to make at home with just a few ingredients.

Let’s get into everything you need to know to make the crispiest, tastiest roasted pumpkin seeds—plus variations, tips, storage advice, and more!

Why Roast Pumpkin Seeds?

Roasting pumpkin seeds is a fantastic way to make use of something you’d otherwise toss. Once cleaned and seasoned, they become an addictively crunchy snack or topping that:

• Reduces waste – Use every part of your pumpkin

• Adds nutrition – High in zinc, magnesium, iron, healthy fats, and fiber

• Satisfies cravings – Crunchy, salty, savory—without the guilt

• Is endlessly customizable – From simple salt to garlic, chili, cinnamon, or herb blends

• Works in recipes – Add to salads, soups, grain bowls, or trail mixes

Ingredients You’ll Need

The base recipe is simple and leaves room for creativity.

Basic Ingredients:

• 1 cup raw pumpkin seeds (cleaned and dried)

• 1 tablespoon olive oil or avocado oil

• ½ to 1 teaspoon sea salt

Optional Flavor Boosters:

• Garlic powder

• Smoked paprika

• Ground cumin

• Black pepper

• Cayenne pepper

• Nutritional yeast (for a cheesy flavor)

• Cinnamon + maple syrup (for a sweet version)

Step-by-Step Instructions

Follow these steps for crispy, golden, and flavorful pumpkin seeds every time.

Step 1: Scoop and Separate

After carving your pumpkin:

• Scoop out all the seeds with a spoon.

• Place them in a large bowl.

• Use your hands to separate seeds from the stringy pulp.

Tip: Don’t worry about getting every last bit off right now; you’ll clean them better in the next step.

Step 2: Clean Thoroughly

Place the seeds in a colander and rinse under cool water while rubbing them between your hands. The pulp will float or rinse away.

Once seeds are clean:

• Pat them dry with a clean towel.

• Lay them in a single layer on a towel or paper towel and allow them to dry for a few hours or overnight.

Why this matters: Dry seeds = extra crispy results. Don’t skip this step!

Step 3: Boil Seeds (Optional but Recommended)

Boiling seeds in salted water before roasting helps soften the shell and improves texture.

• Bring a pot of water to a boil.

• Add 1 tablespoon salt per 2 cups water.

• Boil seeds for 10 minutes.

• Drain well and pat dry.

Step 4: Season and Oil

Preheat your oven to 325°F (163°C).

In a bowl, toss the dried pumpkin seeds with:

• 1 tablespoon oil

• ½ to 1 teaspoon sea salt

• Optional: spices of your choice (see seasoning ideas below)

Stir until evenly coated.

Step 5: Bake Until Golden and Crispy

• Spread seeds in a single layer on a parchment-lined baking sheet.

• Roast for 25–35 minutes, stirring once or twice.

• Seeds should be golden brown and dry to the touch.

• Let cool before serving. They will crisp up further as they cool.

Best Seasoning Ideas for Roasted Pumpkin Seeds

You can flavor pumpkin seeds to match your mood or meal. Here are some delicious options to try:

Classic Sea Salt

• Olive oil + sea salt

• Simple, timeless, kid-friendly

Smoky Paprika

• Olive oil + smoked paprika + sea salt + black pepper

• Earthy, bold, amazing on soups

Garlic & Herb

• Olive oil + garlic powder + thyme + rosemary + sea salt

• Savory and aromatic

Spicy Chili Lime

• Olive oil + chili powder + cayenne + lime zest + sea salt

• Tangy and spicy

Sweet & Cinnamon

• Coconut oil + cinnamon + maple syrup + pinch of sea salt

• For a dessert‑like crunch (roast at lower temp: 300°F)

How to Store Roasted Pumpkin Seeds

Keep them fresh and crispy with these storage tips:

• Cool completely before storing.

• Store in an airtight container at room temperature for up to 2 weeks.

• For longer storage, refrigerate in a sealed jar for up to 1 month.

• To restore crispiness, reheat in oven at 300°F for 5–10 minutes.

Nutrition Benefits

Pumpkin seeds (also called pepitas when shelled) are surprisingly nutritious. Here’s what 1 oz (about 28g) delivers:

• High in protein (7g per serving)

• Rich in healthy fats (especially omega-6)

• Excellent source of magnesium and zinc

• Good source of antioxidants and fiber

They’re also naturally gluten-free, vegan, and paleo-friendly—making them ideal for nearly any diet.

Tips for the Best Roasted Pumpkin Seeds

• Dry thoroughly. This is the #1 trick to crispiness. Moisture = chewy seeds.

• Use moderate heat. Roasting at 325°F prevents burning and allows for even cooking.

• Stir during roasting. Helps every side get crisp.

• Add seasonings before or after roasting depending on type. Sweet toppings like syrup go on before roasting, but cheesy powders or herbs can be added right after roasting to avoid burning.

• Don’t crowd the pan. Seeds should be in a single layer with space in between.

Common Mistakes to Avoid

Avoid these issues for perfectly crisp results:

• Using wet seeds. Let them air dry well.

• Overcrowding the tray. Use two trays if needed.

• Too much oil. Makes seeds soggy. Stick to 1 tablespoon per cup.

• Over-roasting. Seeds burn easily. Keep an eye on color and smell.

Fun Ways to Use Roasted Pumpkin Seeds

Beyond snacking, try roasted seeds in:

• Salads – Sprinkle on for crunch

• Soups – A great garnish for squash or tomato soup

• Grain bowls – Add texture to quinoa, rice, or couscous bowls

• Baking – Mix into bread dough or top muffins

• Trail mix – Combine with nuts, dried fruit, and chocolate chips

• Smoothie bowls – A crunchy topping for your morning blend

How to Roast Seeds from Any Winter Squash

This recipe works not only for traditional orange pumpkins, but also for:

• Butternut squash

• Acorn squash

• Kabocha

• Spaghetti squash

Just clean and dry the seeds the same way. Some varieties have smaller seeds, so roasting time may be shorter.

Making Sweet vs. Savory Versions

Savory Roasted Pumpkin Seeds

• Best spices: cumin, smoked paprika, garlic, chili, sea salt

• Use: Snacks, salad toppings, savory soups

Sweet Roasted Pumpkin Seeds

• Best flavors: cinnamon, nutmeg, maple syrup, coconut sugar

• Use: Toppings for oatmeal, yogurt, or desserts

Pro tip: Roast savory and sweet batches separately to avoid flavor crossover.

Scaling Up or Down

Roasting seeds from just one pumpkin? Or prepping for a big batch? Here’s how to scale:

• 1 medium pumpkin yields about ¾ to 1 cup seeds.

• Recipe works in 1:1 ratio — for every cup of seeds, use 1 tablespoon oil + seasoning.

• Roast in batches if seeds don’t fit in one layer on the pan.

Eco-Friendly Bonus: Don’t Throw Out the Pulp!

While you’re roasting seeds, consider composting the stringy pulp or using it in your garden. It’s full of nutrients and breaks down quickly.

Frequently Asked Questions

Q: Can I roast seeds without boiling them first?
A: Yes. Boiling improves texture and makes shells more tender, but it’s optional. If you skip it, just clean and dry seeds very well before roasting.

Q: Do I need to shell the pumpkin seeds?
A: No. Roasted pumpkin seeds can be eaten whole, shell and all. If you want pepitas (shelled seeds), you’ll need to buy them or crack them open manually.

Q: Why are my seeds chewy instead of crunchy?
A: Likely due to too much moisture or not roasting long enough. Make sure seeds are thoroughly dried before roasting, and let them cool fully to crisp up.

Q: Can I make these oil-free?
A: Yes. You can roast without oil, but they may be drier and less golden. For an oil-free version, toss seeds with a little water and seasoning, then roast at 300°F and watch closely.

Q: Are roasted pumpkin seeds healthy?
A: Definitely. They are a nutrient-rich, fiber-packed, plant-based snack. Just keep portion sizes in mind, as they are calorie-dense.

Q: Can kids help with this recipe?
A: Absolutely! Kids can help separate the seeds, rinse, dry, season, and spread them on the tray. Just let adults handle the oven.

Q: Can I freeze roasted pumpkin seeds?
A: You can, but it’s not ideal. They may lose some crunch. Better to refrigerate in an airtight container or roast fresh.

Final Thoughts

Roasted pumpkin seeds are the kind of snack that hits all the marks: crunchy, satisfying, nutritious, and easy to make with what you already have. Whether you’re carving pumpkins with the family or just want a new seasonal snack to add to your autumn rotation, this recipe has you covered.

From savory spice blends to sweet cinnamon versions, there’s a roasted seed for every taste. Try different flavorings, add them to your meals, or just eat them by the handful while watching fall leaves dance outside your window.

Once you make your own, you’ll never toss those pumpkin seeds again!