Learn how to make the BEST Roasted Pumpkin Seeds! This delicious fall snack is so easy to prepare, and you can flavor the crunchy seeds with all your favorite spices ... it's the perfect healthy (and totally crave-worthy) seasonal treat!
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Ginnie's Take
I have such fond memories of carving pumpkins with my mom and sister, and we always, always saved the seeds. Once we were done carving our jack-o'-lanterns, we'd roast the seeds. It was one of my favorite autumn traditions, and I looked forward to it every year! Crunchy Roasted Pumpkin Seeds are a quintessential fall treat, a tasty snack that both kids and adults love. They're so easy to make too, especially with my helpful tips and tricks.
Why You'll Love This Recipe
- Super Easy - I'll going to show you exactly how to roast raw pumpkin seeds to crispy, crunchy perfection. Best of all? It's super easy!
- So Tasty - These flavorful seeds are absolutely scrumptious. This is the best fall snack. You won't believe how fast they disappear!
- Incredibly Versatile - Season the seeds with basic salt and pepper or get creative! You'll find lots of fun seasoning ideas below to inspire you. Plus, they make a great snack, but you can use the seeds other ways, too (like in salads).
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Ingredients
My favorite thing about this recipe is that it requires so few ingredients. Here's what you'll need:
- Raw Pumpkin Seeds - You can use seeds from a large jack-o'-lantern or from a smaller sugar / pie pumpkin. I used a pie pumpkin to make this recipe, but both work.
- Extra Virgin Olive Oil - A little oil helps makes the finished snack extra flavorful and crunchy.
- Seasonings - Flavor-wise, this recipe is super versatile! You can use basic, but delicious salt and pepper, or you can get more creative. I used a combination of Smoked Paprika and Garlic Powder here (so delish), but the sky's the limit, and I'm sharing lots of tasty suggestions below.
- Salt + Pepper - I recommend using Kosher salt and fresh cracked pepper.
This recipe is naturally vegetarian, vegan, gluten free, low carb, nut free, dairy free ... all that good stuff. Which means the seeds are super healthy, and anyone can eat them!
Other Kinds of Squash Work, Too!
You can also roast winter squash seeds (from butternut squash, acorn squash, etc.), so don't be afraid to experiment the next time you make your favorite seasonal recipe. Try my Roasted Delicata Seeds and Roast Acorn Squash Seeds, too!
You'll Also Need
To cut open the pumpkin, you'll need a sharp knife. You'll also need a sheet pan to dry and roast the seeds. These sturdy baking sheets are my fave!
How to Roast Pumpkin Seeds
Okay, now that you've gathered the ingredients, let's get cooking! You'll find a detailed recipe card below, but here's an overview of the steps:
- Remove and clean to the seeds. The first thing you need to do is separate the seeds from the pulp. Start with the low hanging fruit ... grab a small handful of pulp and brush off any large clumps of seeds. Next, gently squeeze the pulp. More should pop out. Finally, remove any large clumps of pulp that remains on the seeds. If you're really having a hard time, try filling a large bowl with water. Add the pulp, then rub it with your hands. The seeds should float to the top.
- Dry the seeds. Once you've separated the seeds from the pulp, spread them on a large baking sheet. Then, let them dry for at least 30 minutes, or up to a couple hours (or even overnight). The drier they are, the less time they'll need to spend roasting. Plus, a dry exterior means that the oil and seasonings will cling better. As an impatient cook, I often wait about 30 minutes, or just until the outside isn't sticky anymore.
- Season the seeds. Next, you'll combine the seeds with olive oil, salt and pepper, plus whatever seasoning you choose to use. Check out my seasoning tips in the next section for creative ideas!
- Roast the seeds. After you've seasoned the seeds, spread them on the baking sheet in a single layer. If you're making an especially big batch, use two sheet pans. Then, bake the pumpkin seeds, stirring every 5 minutes, for about 20 to 25 minutes. Don't skip the stirring ... this helps them cook evenly, ensuring that they get crunchy! You'll know they're done when they're golden brown and crunchy ... tasting a few as they cook is the best way to check that they're crispy throughout and finished cooking.
And that's all there is to it ... your homemade Roasted Pumpkin Seeds are ready to eat! This really is the perfect fall snack, and if you're anything like me, you'll find yourself buying more pumpkin just so you can make more.
Seasoning Ideas
There are a million ways to season pumpkin seeds, ranging from super basic to totally creative! Try one of these tasty recipe next:
- Spicy Pumpkin Seeds - These irresistible hot and spicy seeds are flavored with a combo of chili powder, cayenne, and garlic.
- Sweet and Spicy Pumpkin Seeds - Like a little heat with your sweet? Then you'll love this recipe.
- Garlic Pumpkin Seeds - Love garlic? Then these garlic-flavored seeds are for you!
- Garlic Parmesan Pumpkin Seeds - These gourmet seeds are a grown up take on this classic childhood treat. Trust me, they won't last long.
- Old Bay Pumpkin Seeds - Savory Old Bay Seasoning gives this recipe a flavor you won't be able to resist.
- Cinnamon Sugar Pumpkin Seeds - You'll love these warm, cozy flavors.
- Ranch Pumpkin Seeds - Treat yourself to these ranch-flavored seeds. They are truly addictive!
- Pumpkin Spice Pumpkin Seeds - These pumpkin flavored seeds are super tasty!
- Dill Pickle Pumpkin Seeds - If you're a pickle lover, you have to try this recipe!
- Honey Pumpkin Seeds - These delicious seeds a truly addictive.
- Air Fryer Pumpkin Seeds - This recipe is even faster and easier to make in your air fryer!
More flavoring ideas to try: salt and pepper (a classic), smokey (toss with smoked paprika and garlic), truffle (sprinkle with Truffle Salt after baking), buffalo (season with Frank's Red Hot Seasoning Powder), sweet and spicy (sugar and cayenne), cajun (mix with Cajun Seasoning), herb (add your fave herbs halfway through cooking so they don't burn), or BBQ (mix with BBQ Rub before roasting).
How to Eat
Baked Pumpkin Seeds make a delightful seasonal snack, but there are many other delicious ways to eat them, too. Here are some ideas:
- Salad Topping - This easy recipe would add a tasty crunch to any fall salad. Try them on my Roasted Pumpkin Salad.
- Bowl Ingredient - Add a pop of flavor to your favorite grain or veggie bowl. They'd be delish in my Roasted Veggie Bowl.
- Soup Topper - Toasted Pumpkin Seeds are the perfect way to add textural contrast to a creamy soup. Sprinkle them over this Pumpkin Soup, Creamy Tomato Soup or this Roasted Carrot Soup.
- Granola / Trail Mix Add-In - Give your fave granola or trail mix recipe a scrumptious seasonal twist. Try stirring them into my easy Homemade Granola once it's finished baking.
- Baked Goods Finishing Touch - Top your favorite baked goods (like muffins or quick breads) with a sprinkle seeds before popping them in the oven.
- Sundae Sprinkle - Finish off your bowl of ice cream with a toasty crunch.
- Party Snack - Of course, this easy recipe would be welcome at any autumnal get together. Serve them at your next fall or Halloween party!
- Seasonal Flavor Boost - There are so many other ways to use up this yummy treat. Get creative the next time you make dinner!
Storage
The best thing about this recipe is that you can make a big batch, then enjoy it all fall long. Stored in an airtight container, the seeds will keep for weeks, but I doubt that you'll be able to resist them for that long! If they do happen to get a little stale, just pop them back in the oven for a few minutes, and they'll get crunchy again.
Related Recipes
Not carving any pumpkins this year, but still want to make this recipe? Make one of my savory pumpkin recipes, then save the seeds!
- This Pumpkin Pizza is a fall favorite with my readers.
- A simple Roasted Pumpkin Salad with feta. So delish!
- You'll quickly fall in love with this creamy Pumpkin Risotto, and it's much easier to make than you'd think.
- Get cozy with a bowl of this amazing Roasted Pumpkin Soup!
- This flavorful Pumpkin Curry is a must try if you like Thai food.
- Add this yummy Vegan Pumpkin Chili to your fall bucket list!
- This delicious Pumpkin Couscous Salad makes a great lunch or a lovely side dish for any autumnal dinner.
- You won't be able to resist this hearty Pumpkin Lentil Curry. It's simply packed with flavor!
Craving more seasonal recipes? You can find all my pumpkin recipes here!
Frequently Asked Questions (FAQs)
Still have questions about how to perfect this recipe? Leave me a comment below the recipe or check out this Q & A:
You do not need to soak pumpkin seeds before roasting. While some recipes say this makes them easier to digest, unless they upset your stomach it isn't necessary.
Pumpkin Seeds are one seasonal treat that's actually good for you. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from Health magazine for more details.
While pumpkin seeds can technically be eaten raw, they are much tastier (and easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake at 350 degrees. Stir them every 5 minutes, cooking until toasted and crunchy.
The fastest way to clean pumpkin seeds is to work with a small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.
If your pumpkin seeds are still chewy after roasting, you haven't cooked them for long enough. Return them to the oven, then continue cooking until they are crunchy.
Pumpkin seeds can sit out for a few hours before roasting. This will also dry the exterior of the seeds, which you need to do before baking them anyway. If you're not planning to cook the seeds within a couple hours, transfer them to an airtight container and refrigerate.
Pumpkin Seeds have mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever you season them with.
The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. While both are pumpkin seeds, pepitas come from specific types of pumpkins and they do not require hulling.
Roasted Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- pepper
- other seasonings (optional)
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, then sprinkle with salt, pepper, and other seasonings (if using) to taste. Mix well.
- Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- Let baked pumpkin seeds cool, then store in an airtight container until ready to eat. Enjoy!
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Notes
Nutrition
Thank you so much for sharing this recipe. So many great ways to fix the pumpkin seeds.
You're welcome, Rebecca! It's so fun to try out the different flavors!