As pumpkin season rolls around, carving out those gourds isn’t just about the decor—it’s a golden opportunity to make one of fall’s tastiest (and healthiest) snacks: roasted pumpkin seeds! If you’re scooping out the seeds and tossing them, you’re missing out on a crunchy treat that’s easy to make, customizable, and packed with nutrients.
Here’s everything you need to know to make roasted pumpkin seeds that are just the right amount of crispy, with some unique flavor twists to spice things up.
What You’ll Need
Before we get into the process, let’s talk basics: to make the best roasted pumpkin seeds, all you need is:
- Fresh pumpkin seeds (usually about 1 cup from a medium pumpkin)
- Olive oil or melted butter
- Salt for a basic flavor foundation
- Plus, a few extra seasonings if you’re feeling adventurous!
The fun part of this recipe is how customizable it is. Roasted pumpkin seeds can be savory, spicy, herby, or even a little sweet!
Step-By-Step Guide to Roasting Pumpkin Seeds
- Scoop & Clean
Start by scooping out the seeds from your pumpkin. Rinse them under cold water in a colander, getting as much pumpkin pulp off as you can. Pro tip: the cleaner the seeds, the crispier the final result! Pat them dry thoroughly with a paper towel. - Boil for Extra Crunch (Optional but worth it!)
Boiling the seeds in salted water for about 10 minutes before roasting helps create a nice crispy texture on the outside while leaving the inside tender. Just drain and pat dry afterward. - Season to Your Taste
Toss the seeds in a bowl with 1 tablespoon of olive oil or melted butter and sprinkle on some salt. Here’s where you can get creative:
- Savory: Add garlic powder, smoked paprika, and black pepper.
- Sweet: A mix of cinnamon, sugar, and a pinch of nutmeg gives a cozy fall flavor.
- Spicy: Try a little chili powder or cayenne for some heat.
- Herby: Dried rosemary, thyme, and a touch of sea salt bring an aromatic touch.
- Spread & Roast
Preheat your oven to 325°F (165°C). Spread the seeds in a single layer on a baking sheet lined with parchment paper, which helps them cook evenly. Roast for 20-30 minutes, stirring halfway, until they turn a golden brown and smell amazing. Keep an eye on them so they don’t burn; the exact time will vary depending on your oven and the size of the seeds. - Cool & Enjoy
After roasting, let them cool before enjoying the crispy texture! They’re fantastic as a snack or a crunchy topping for salads, soups, or even yogurt.
Flavor Ideas to Try
Roasted pumpkin seeds are incredibly versatile, so don’t hesitate to experiment with different seasonings. Some favorites:
- Italian Herb: Parmesan, oregano, and basil for a pizza-inspired flavor.
- Zesty Lemon Pepper: Lemon zest, cracked black pepper, and a touch of sea salt.
- Maple & Sea Salt: Drizzle maple syrup over the seeds before roasting for a sweet-and-salty delight.
Storage Tips
Roasted pumpkin seeds keep well in an airtight container at room temperature for up to a week. If you want to make them last longer, freeze them! They’ll maintain their crunch and make a great snack to have on hand.
Crunchy Roasted Pumpkin Seeds Recipe
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 40 minutes
Yield: About 1 cup roasted seeds
Ingredients
- 1 cup fresh pumpkin seeds (about one medium pumpkin)
- 1 tablespoon olive oil or melted butter
- Salt, to taste
Optional Seasoning Ideas:
- Savory: ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon black pepper
- Sweet: ½ teaspoon cinnamon, 1 teaspoon sugar, and a pinch of nutmeg
- Spicy: ½ teaspoon chili powder or cayenne pepper
- Herby: ½ teaspoon dried rosemary or thyme, ¼ teaspoon sea salt
Instructions
- Prepare the Seeds
- Scoop seeds from your pumpkin, then place them in a colander. Rinse thoroughly under cold water, removing as much of the pulp as possible. Pat dry with a paper towel.
- Boil (Optional for Extra Crunchiness)
- For added crispiness, boil seeds in salted water for 10 minutes before roasting. This step helps soften the outer shell, making the seeds crispier in the oven. Drain and pat dry.
- Season the Seeds
- In a mixing bowl, toss the seeds with olive oil or melted butter and salt. For extra flavor, add any seasoning of choice, like garlic powder, paprika, or cinnamon.
- Roast the Seeds
- Preheat your oven to 325°F (165°C). Spread seeds in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-30 minutes, stirring halfway, until seeds are golden brown and crispy. Check frequently to avoid burning. Smaller seeds will roast faster.
- Cool and Serve
- Let the seeds cool for a few minutes before enjoying. They’re delicious eaten warm, or you can store them in an airtight container for up to a week.
Roasted pumpkin seeds are proof that delicious snacks don’t need to be complicated. If you’re scooping seeds from your Halloween pumpkin or any other winter squash, you can make a batch in under an hour. Enjoy a fall treat that’s full of flavor, nutrition, and that satisfying crunch! Happy roasting!
