Learn how to make the BEST Salted Pumpkin Seeds! This tasty snack is super quick and easy to make, and the roasted seeds are so delicious: perfectly salted and so crunchy. You'll love this simple fall treat!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Ginnie's Take
In my family, we never carve a pumpkin without roasting the seeds. I can still picture my mom pulling a pan from the oven (a core Halloween memory, for sure), and to this day, I love this crispy fall snack! These Salted Pumpkin Seeds are so delicious, and best of all, they're super simple to make. I hope this recipe will become an autumn tradition in your home, too.
Why You'll Love This Recipe
- Easy - This recipe is quick and easy to prepare with just three ingredients. It's a fun treat to make with kids, too!
- Delicious - Most important? These seeds taste sooo good, and they're perfectly crunchy. You'll love their nutty, salty flavor.
- Customizable - It's up to you: make the seeds super salty or lightly salty. You can also add other spices to change up the basic recipe.
Jump to:
Ingredients
You only need three ingredients for this basic pumpkin seeds recipe:
- Seeds - Use the seeds from a small pie pumpkin, or a larger jack-o'-lantern style pumpkin (both work great). You can easily scale the recipe up (or down) depending on how many seeds you have, too.
- Olive Oil - Extra virgin olive oil crisps the seeds as they bake, adds a nice flavor, and helps the salt stick to the seeds.
- Salt - I recommend using kosher salt for the best flavor.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free. Perfect for serving everyone in your family!
You'll Also Need
You will need a sharp knife to cut the pumpkin and a large baking sheet to roast the seeds. For easier clean up, line your baking sheets with nonstick foil or parchment paper.
How to Make Salty Roasted Pumpkin Seeds
These homemade Salted and Baked Pumpkin Seeds couldn't be easier to make! You'll find a recipe card with measurements below, but here's a quick overview:
- Clean seeds. Begin by removing the seeds from the pulp. Start by brushing off any hanging seeds, then gently squeeze the pulp to remove the remaining seeds.
- Dry seeds. Spread the seeds on a baking sheet. Let sit for at least 30 minutes (or overnight), or until the outside is dry.
- Mix with oil and salt. Add the salt and olive oil to the seeds, then mix well.
- Bake. Spread the seeds in a single layer, then bake until crispy throughout, stirring every five minutes. Tip: Stirring the seeds as they cook, helps them roast evenly. It's also the perfect time to taste the seeds, so you know when they're done.
And that's all there is to it, time to enjoy your Salted Pumpkin Seeds! Wasn't that easy?
Variations
This basic Salty Pumpkin Seeds recipe is fun and easy to customize! Here are a few ideas to try:
- Salt - Experiment with flavored salts, such as smoked salt, spicy salt, or truffle salt.
- Oil - Replace the olive oil with any neutral flavored cooking oil, such as canola, vegetable, or avocado.
- Spices - Season the seeds with additional spices, such as cinnamon, cumin, garlic powder, chili powder, or smoked paprika. Spice blends (like pumpkin spice, Old Bay, and curry powder) also work great. The Related Recipes section below has even more ideas!
- Other Seeds - Save the seeds from winter squash (such as butternut, acorn, or delicata) so you can Roast Squash Seeds, too.
Storage
Have leftover Salted Roasted Pumpkin Seeds? Store them in an airtight container (at room temperature). They'll stay fresh for a couple weeks, although I doubt they'll last that long!
Related Recipes
If you enjoyed this recipe, make my Salt and Vinegar Pumpkin Seeds next! You'll love these other flavors, too:
- Check out my basic Roasted Pumpkin Seeds recipe for tons of helpful tips and seasoning ideas.
- If you're an air fryer fan, try my Air Fryer Pumpkin Seeds! They're so easy to make.
- These delicious Ranch Pumpkin Seeds taste just like your fave dressing.
- Craving a sweet treat? Then you'll love my Cinnamon Sugar Pumpkin Seeds and Honey Roasted Pumpkin Seeds.
- PSL lovers, my cozy Pumpkin Spice Roasted Pumpkin Seeds are for you!
- Are you a garlic fan? Try these Garlic Pumpkin Seeds and these Garlic Parmesan Pumpkin Seeds, then let me know which on is your fave.
- If you're a pickle aficionado, you gotta try these Dill Pickle Pumpkin Seeds. Yum!
- These Old Bay Pumpkin Seeds are one of the best ways to use the iconic seasoning.
- Like spicy snacks? Cure your craving with my Spicy Roasted Pumpkin Seeds, Cajun Pumpkin Seeds, or Spicy Sweet Pumpkin Seeds!
Frequently Asked Questions (FAQs)
You do not need to soak pumpkin seeds before roasting. Some recipes claim that soaking makes the seeds easier to digest. However, this isn't necessary for most people, and it just adds extra time to the process.
Roasted pumpkin seeds are a nutritious snack that contains antioxidants, minerals, protein, and healthy fats. They have other benefits, too. Read this article from the Cleveland Clinic for more information.
Pumpkin seeds are tastiest and have the best texture when roasted. Simply mix the seeds with olive oil, then season with salt and other spices to taste. Bake the seeds at 350 degrees (stirring every five minutes) until they're toasted and crunchy.
The fastest way to clean pumpkin seeds is to grab a small amount of pulp, then brush off hanging seeds. Squeeze the pulp gently to remove more seeds. Repeat this process with the remaining pulp (it goes quickly). Unless there's a lot of pulp clinging to the seeds, you do not need to wash them before baking.
If your roasted pumpkin seeds are chewy, they need to be baked longer. Return them to your oven, then continue cooking the seeds until they are crunchy throughout. Stir the seeds frequently, and taste them so you'll know when they're perfectly crunchy.
Clean pumpkin seeds can sit out for a few hours (or even overnight) before baking them. This helps dry their exterior, which you need to do before baking anyway. If you can't roast the seeds right away, or don't have time to clean them, refrigerate them in an airtight container.
Pumpkin Seeds have mildly nutty taste. They tend to take on the flavor of whatever spices you season them.
Pumpkin seeds (from jack-o'-lanterns or pie pumpkins) and pepitas come from different varieties of pumpkins. Pepitas are green, while pumpkin seeds have a creamy white color. And unlike chewy pumpkin seeds, pepitas have no hull, which makes them more tender. Check out my Roasted Pepitas recipe to learn how to roast pepitas!
Roasted Salted Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Separate pumpkin seeds from pulp, then spread on baking sheet in an even layer. Let dry for at least 30 minutes.
- Drizzle 1 cup pumpkin seeds with 1 tablespoon olive oil, then add salt to taste. Mix well. (I used ½ teaspoon Morton kosher salt. You can always add more salt after the seeds have baked.)
- Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- Let baked pumpkin seeds cool, then eat right away, or store in an airtight container. Enjoy!
Notes
Nutrition
