Intro
There’s something deeply satisfying about transforming pumpkin guts into golden, crisp roasted seeds. As a kid, I remember carving jack-o’-lanterns, hands sticky with stringy pulp, while my mom saved every last seed for roasting. She’d spice them up with whatever was on hand—sometimes just salt, other times smoky paprika or cinnamon sugar. Now, that same tradition lives on in my kitchen. This easy roasted pumpkin seeds recipe is my go-to: salty, flavorful, and endlessly customizable. Whether you’re after a savory snack or something with a hint of heat, these little gems never disappoint—and your whole house will smell amazing while they bake.
Easy Roasted Pumpkin Seeds Recipe With Step-by-Step Prep
Cleaning and Prepping Pumpkin Seeds
Before you can roast, you’ve got to dig. Start by scooping the seeds straight from your pumpkin. Place them in a bowl of cold water and swish—this helps loosen the pulp and makes the seeds float. Discard any remaining strings. Clean seeds roast better and develop that irresistible crunch. Boiling them in salted water for 5 minutes is key: it flavors them from the inside out and softens the shells, helping them crisp up later. Once boiled, drain and pat them very dry. Moisture is the enemy of crunch here, so don’t skip this step.
Choosing the Right Oil and Spices
The best part of making easy roasted pumpkin seeds? The flavor is totally up to you. For richness, drizzle on olive oil, melted coconut oil, or go gourmet with walnut oil. Then toss the seeds in your spice blend of choice—classic sea salt, warming pumpkin pie spice, bold curry powder, or smoky chili. You can even mix and match depending on your mood. Spices cling best to completely dry seeds, so don’t oil them until you’ve done a thorough pat-down. Spread everything in a single layer to ensure even baking and no soggy spots.
Easy Roasted Pumpkin Seeds
Ingredients
- 1 ½ cups pumpkin seeds
- 2 teaspoons fine sea salt plus more for serving
- 2 teaspoons olive oil melted coconut oil, or nut oil like walnut
- 2 teaspoons favorite spice blend such as pumpkin pie spice curry powder, harissa or chili powder
Instructions
- 1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- 2Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.
- 3Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.
- 4Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.
- 5Drain and pull away any remaining pumpkin attached to the seeds.
- 6Scatter the seeds onto clean dishcloths and pat them very dry.
- 7Mound the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.
- 8Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.
Notes
Can you eat pumpkin seed shells? We enjoy the shells and love that they add some extra fiber. If you don’t like the shells, you can always hull them after roasting. I usually do this by biting into the seed and using my teeth to crack the shell. The nutrition facts provided below are estimates.
NUTRITION PER SERVING: Serving Size 2 tablespoons / Calories 105 / Protein 5 g / Carbohydrate 2 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 9 g / Saturated Fat 2 g / Cholesterol 0 mg
Crispy Oven-Roasting Techniques for Pumpkin Seeds
Temperature and Time Tips
Getting that perfect crunch depends on two things: heat and patience. Preheat your oven to 350°F (177°C). This moderate temperature allows the seeds to dry out and roast evenly without burning. Once coated in oil and spices, spread them out in a single layer on a parchment-lined baking sheet. Crowding leads to steaming—not roasting. Stir once or twice during baking to prevent hot spots and help every seed brown evenly. Depending on your seed size, you’ll need anywhere from 10 to 25 minutes. Look for edges turning golden and a nutty aroma filling your kitchen—that’s your cue.
How to Tell When They’re Done
There’s a fine line between golden perfection and bitter over-baking. The moment your pumpkin seeds begin to take on a toasted tan and smell fragrant, check them every couple of minutes. Bite into one—if it’s crisp on the outside and nutty inside, they’re ready. Keep in mind: the seeds will continue to firm up slightly as they cool, so don’t wait until they’re hard in the oven. Once done, pull them out and let them cool right on the baking sheet. This helps preserve their crispness and lets the flavors settle.
Flavor Variations to Elevate Easy Roasted Pumpkin Seeds
Sweet and Spicy Combinations
Roasted pumpkin seeds don’t always have to be savory. If you love a contrast of sweet and heat, try tossing your seeds with a blend of maple syrup, cinnamon, and cayenne before roasting. You’ll get a caramelized crunch with a gentle burn at the end. Want something bold? Harissa or chipotle powder mixed with a bit of brown sugar gives an earthy kick. For a more festive twist, pumpkin pie spice with a sprinkle of raw sugar creates a warm, cozy flavor perfect for fall snacking—or topping oatmeal and salads.
Global-Inspired Seasoning Ideas
Pumpkin seeds are like a blank canvas for world flavors. Craving something exotic? Try a dusting of curry powder and turmeric for an Indian-inspired snack. Za’atar and olive oil add a Mediterranean flair, while garlic powder with smoked paprika brings Spanish vibes to the table. You can even go Asian-style with sesame oil, soy sauce (reduced-sodium), and a hint of wasabi powder for zing. Whatever you choose, just remember: roast first, then taste, then adjust. The flavor deepens as they cool, so don’t overdo it upfront.
Storing Roasted Pumpkin Seeds and Nutrition Tips
How to Store for Long-Lasting Freshness
After your seeds are cool, it’s time to stash them away—but only if you don’t eat them all first. For maximum crispness, store roasted pumpkin seeds in an airtight container at room temperature. They’ll stay fresh for about two weeks. For longer storage, toss them in the freezer in a zip-top bag. No need to thaw—just grab a handful when the craving hits. Want to re-crisp them after a few days? Simply pop them into a 300°F oven for 5 minutes. Avoid humid spots like above the stove, where moisture can sneak in and ruin the crunch.
Nutritional Benefits of Pumpkin Seeds
Pumpkin seeds aren’t just snack-worthy—they’re nutrient powerhouses. A two-tablespoon serving offers about 105 calories, 5 grams of protein, and 1 gram of fiber. They’re naturally low in sugar and high in healthy fats, including heart-friendly unsaturated fats. You’ll also get zinc, magnesium, and antioxidants, all packed into a tiny, crunchy shell. And yes, the shells are edible—full of added fiber and texture. If you prefer shelled seeds, you can crack them with your teeth after roasting. Either way, they’re a great alternative to chips or sugary snacks and make an energizing afternoon pick-me-up.
FAQs About Easy Roasted Pumpkin Seeds
Do pumpkin seeds need to be dried before roasting?
Yes. Drying the seeds thoroughly is crucial for crisp texture. Pat them dry with a towel after boiling to avoid steaming during roasting.
What is the best oil to use for roasting pumpkin seeds?
Olive oil is a favorite for its flavor and heart-healthy fats. Coconut oil or nut oils like walnut also work well and bring subtle richness.
How do you make roasted pumpkin seeds extra crispy?
Boil them in salted water, dry completely, roast at 350°F, and stir once or twice during baking. Let them cool on the sheet to finish crisping.
How long can you store roasted pumpkin seeds?
Stored in an airtight container, they last two weeks at room temp or a few months in the freezer. Reheat briefly in the oven to revive crunch.
Conclusion
Roasting pumpkin seeds is more than just a way to reduce food waste—it’s a delicious tradition worth savoring. With a few simple steps and some creative seasoning, you can turn scooped-out seeds into an irresistible snack. From salty to spicy to sweet, the flavor options are endless, and the crunch is always satisfying. Keep a batch on hand for fall snacking, or pack them into lunches for a healthy, homemade bite that never gets old. Whether it’s your first try or your fiftieth, easy roasted pumpkin seeds always deliver.
