Pumpkin seeds are a crunchy, savory snack that’s too good to toss out with the pumpkin guts. Whether you’re carving jack-o’-lanterns or roasting winter squash, those little seeds hiding inside are gold. With just a few pantry staples and some expert tips, you can turn them into crispy, flavorful roasted pumpkin seeds that are perfect for snacking, topping salads, or gifting in jars.
This recipe is foolproof, beginner-friendly, and ready in about 30 minutes from scoop to snack. Don’t let those seeds go to waste—let’s roast them into something irresistible.
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 35 minutes, start to finish.
- Zero Waste – A sustainable way to use up the whole pumpkin.
- Custom Flavors – Go sweet, spicy, savory—or all three!
- Great for Gifting – Package them in jars for homemade holiday gifts.
- Nutritious – High in fiber, protein, and healthy fats.
Ingredients
Here’s everything you’ll need to roast the perfect pumpkin seeds:
- 1 ½ cups fresh pumpkin seeds
- 2 teaspoons fine sea salt (plus more to taste)
- 2 teaspoons olive oil (or coconut, avocado, or nut oil)
- 2 teaspoons spice blend of choice
- Suggested: pumpkin pie spice, harissa, chili powder, curry powder, garlic powder, cinnamon-sugar
Instructions
- Scoop and rinse seeds
Remove seeds from your pumpkin and place them in a large bowl of cold water. Swish around until pulp separates and seeds float to the top. Discard the stringy bits. - Boil in salted water
Bring 2 cups of water and 2 tsp salt to a boil in a saucepan. Add the seeds and simmer for 5 minutes. This seasons and softens them slightly. - Dry thoroughly
Drain seeds in a colander and pat very dry using a clean dish towel or paper towels. Moisture = soggy seeds. Get them as dry as possible! - Season the seeds
Preheat oven to 350°F (177°C). Place seeds on a parchment-lined baking sheet. Drizzle with oil and toss with your preferred spice blend until evenly coated. - Roast to perfection
Spread seeds in a single layer. Roast for 12–25 minutes (depending on size), stirring once or twice, until golden brown and crispy on the edges. - Cool and enjoy
Let them cool for 10 minutes before snacking—they crisp up as they cool. Taste and add more salt if desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1½ cups
- Skill Level: Easy
- Best For: Snacks, salads, baking, holiday gifts
Nutrition Facts (Per 2 Tbsp Serving)
- Calories: 105
- Protein: 5g
- Carbohydrates: 2g
- Dietary Fiber: 1g
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sugar: 0g
- Sodium: ~140mg (adjust to taste)
(Values are estimates and vary based on seasoning and oil used.)
Tips & Variations
- Dry thoroughly – Extra moisture prevents crisping. Let seeds air dry for 10–15 minutes before roasting if you can.
- Go sweet – Toss with coconut oil, cinnamon, and a pinch of sugar or maple syrup.
- Make them spicy – Use chili powder, cayenne, or smoked paprika for a kick.
- Try other squash seeds – Butternut, acorn, and delicata squash seeds all work with this same method.
- Storage tip – Store cooled seeds in an airtight jar at room temp for up to 2 weeks.
Roasted Pumpkin Seeds
Equipment
- – Medium saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- – Clean dish towel or paper towels
Ingredients
- – 1½ cups fresh pumpkin seeds
- – 2 teaspoons fine sea salt plus more for serving
- – 2 teaspoons olive oil or coconut oil
- – 2 teaspoons spice blend of choice pumpkin spice, harissa, garlic powder, etc.
Instructions
- Rinse seeds in cold water to remove pulp.
- Boil in salted water for 5 minutes.
- Drain and pat seeds very dry.
- Toss with oil and spices on parchment-lined baking sheet.
- Roast at 350°F for 12–25 minutes, stirring once or twice.
- Cool before eating. Store in an airtight container.
Notes
– Great with both sweet and savory spice blends
– Works with other squash seeds too!
FAQs
Can I eat the shells of pumpkin seeds?
Yes! These seeds are roasted with the shell on, and they’re completely edible. They add extra fiber and crunch.
Can I use store-bought seeds?
You can, but raw, shelled pumpkin seeds (pepitas) may require shorter roasting and won’t have the same hearty crunch as fresh seeds.
How do I know when they’re done?
Look for golden brown edges and a dry, crisp texture. They may still look slightly wet in the center when hot but will crisp as they cool.
Can I freeze roasted pumpkin seeds?
Yes! Store in an airtight container and freeze for up to 3 months. Re-crisp in the oven at 300°F for 5 minutes before serving.
Conclusion
Pumpkin seeds are a delicious, nutritious snack that’s easy to make and endlessly customizable. Once you’ve roasted your first batch, you’ll never toss them again. Whether you’re a savory purist or love a cinnamon-sugar crunch, there’s a roasted pumpkin seed version for everyone. Make a double batch—you’ll wish you had more!