Warm, cozy, and perfectly crunchy, these roasted pumpkin seeds are the little reward I look forward to after carving pumpkins. With a few simple tricks, you will get salty, toasty seeds that stay crisp for days.
Why You’ll Love This Roasted Pumpkin Seeds Recipe
- Consistently crisp, never chewy, thanks to a salted soak and thorough drying.
- Simple pantry spices, endless flavor options, and kid friendly.
- Ready in under an hour, mostly hands off.
- Zero waste way to use your pumpkin carving leftovers.
Roasted Pumpkin Seeds Recipe Ingredients & Substitutions
- 1.5 cups raw pumpkin seeds, rinsed and picked clean of pulp. From 1 medium pumpkin. Seeds from butternut, acorn, or delicata squash also work.
- 4 cups water + 1 tablespoon kosher salt for soaking. Sub sea salt. If using table salt, reduce to 2 teaspoons.
- 1 tablespoon olive oil. Sub avocado oil, melted butter, or ghee.
- 1 teaspoon kosher salt, plus more to taste. Adjust if your soak is very salty.
- 1/2 teaspoon smoked paprika. Sub sweet paprika or chili powder.
- 1/2 teaspoon garlic powder. Sub onion powder or granulated garlic.
- 1/4 teaspoon black pepper. Sub a pinch of cayenne for heat.
- Optional sweet twist: 1 teaspoon maple syrup after roasting for a glossy, lightly sweet finish.
Step-by-Step Instructions to Make Roasted Pumpkin Seeds Recipe
Step 1: Scoop and Separate
Cut your pumpkin, scoop out the seeds, and place them in a bowl of water. Swish to loosen strings, then pull away as much pulp as possible.
Step 2: Rinse and Quick Salt Soak
Rinse seeds in a colander. Soak in 4 cups water mixed with 1 tablespoon kosher salt for 20 to 30 minutes. This seasons the seeds and helps them crisp.
Step 3: Drain and Dry Thoroughly
Drain well and spread on a clean towel. Pat very dry. For extra crunch, air dry 15 to 30 minutes or place on a bare baking sheet in a 250 F 120 C oven for 8 to 10 minutes to drive off surface moisture.
Step 4: Season
Preheat oven to 325 F 165 C. Toss dried seeds with 1 tablespoon oil, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper until evenly coated.
Step 5: Roast to Golden Crunch
Spread in a single layer on a parchment lined sheet. Roast 20 to 28 minutes, stirring 2 to 3 times, until deep golden and fragrant. Smaller seeds finish faster. Taste for doneness, they should be crisp, not leathery.
Step 6: Cool and Finish
Cool on the sheet, they crisp further as they cool. Adjust salt. For a sweet gloss, toss with 1 teaspoon maple syrup while warm, then return to the oven for 2 minutes.
Tips for Success
- Drying is everything. Damp seeds steam and turn chewy. Aim for dry to the touch before seasoning.
- Use the right oil ratio, about 1 teaspoon oil per 1/2 cup seeds for even browning without greasiness.
- Keep the layer thin. Crowding slows crisping, use two sheets if needed.
- Stay at 325 F for even browning. Hotter ovens risk scorched spices and tough shells.
- Season sugar and cheese late. Add sugar or Parmesan in the last 5 minutes to prevent burning.
Variations of Roasted Pumpkin Seeds Recipe
- Cinnamon Sugar: After roasting, toss 1.5 cups hot seeds with 1 tablespoon sugar, 1/2 teaspoon cinnamon, and a pinch of salt.
- Chili Lime: Season with 1 teaspoon chili powder, 1/2 teaspoon cumin, pinch cayenne. After roasting, add lime zest and 1 teaspoon lime juice.
- Everything Bagel: Toss with 1 tablespoon everything seasoning and 1 teaspoon sesame oil plus 1 teaspoon neutral oil.
- Smoky BBQ: 1 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pinch cayenne.
- Za’atar Lemon: 2 teaspoons za’atar, 1/2 teaspoon lemon zest, pinch flaky salt after baking.
- Parmesan Herb: 1 teaspoon Italian seasoning, then 2 tablespoons finely grated Parmesan in the last 5 minutes.
Serving Suggestions: What to Pair with Roasted Pumpkin Seeds Recipe
- Sprinkle on soups like butternut squash, tomato, or chicken noodle for crunch.
- Add to salads or grain bowls with kale, feta, and roasted veggies.
- Top yogurt, cottage cheese, or hummus for savory texture.
- Finish avocado toast or creamy dips for contrast.
- Pack in lunchboxes or add to cheese and charcuterie boards.
Storage & Reheating Instructions
- Cool completely, then store airtight at room temperature up to 2 weeks. For longer storage, refrigerate up to 1 month or freeze up to 3 months.
- To re-crisp, warm on a sheet at 300 F 150 C for 5 to 8 minutes, or air fry at 300 F 150 C for 2 to 4 minutes. Cool before sealing.
- Keep moisture out. Always cool before storing to prevent condensation.
Memories Made Around the Table
As a kid, I learned patience by waiting for the seeds to cool while jack-o-lanterns glowed in the window. That first salty crunch still tastes like fall to me.
FAQs
Do I need to peel the seeds? No. Pumpkin seed shells are edible and delicious when roasted. Pepitas are hulless seeds from specific pumpkin varieties, which is why they look different.
Why did my seeds turn out chewy? They were likely still damp or crowded on the pan. Dry thoroughly, spread in a single layer, and roast until deep golden, stirring a few times.
Should I boil the seeds first? A salted soak works beautifully and is simpler. Boiling is optional, but not necessary for great texture.
Can I use an air fryer? Yes. Air fry at 320 F 160 C for 12 to 16 minutes, shaking every 4 minutes until golden and crisp.
Can I roast other winter squash seeds? Absolutely. The same method works for butternut, acorn, and delicata seeds, just watch the timing since sizes vary.
Final Thoughts
Save those pumpkin seeds, give them a quick soak, dry them well, and roast until golden. A little care turns kitchen scraps into the most addictive fall snack.
Roasted Pumpkin Seeds
Equipment
- 1 Baking Sheet
- 1 Parchment Paper (optional)
- 1 Colander
- 1 Large bowl
- 1 Clean kitchen towel
- 1 Measuring spoons
- 1 Spatula
Ingredients
Seeds & Soak
- 1.5 cup raw pumpkin seeds rinsed and picked clean of pulp; from 1 medium pumpkin (seeds from butternut, acorn, or delicata also work)
- 4 cup water for soaking
- 1 tablespoon kosher salt for soaking; sub sea salt. If using table salt, use 2 teaspoons
Seasoning
- 1 tablespoon olive oil sub avocado oil, melted butter, or ghee
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon smoked paprika sub sweet paprika or chili powder
- 0.5 teaspoon garlic powder sub onion powder or granulated garlic
- 0.25 teaspoon black pepper or a pinch of cayenne for heat
Optional Finish
- 1 teaspoon maple syrup toss with roasted seeds for a glossy, lightly sweet finish
Instructions
Roasted Pumpkin Seeds
- Cut your pumpkin, scoop out the seeds, and place them in a bowl of water. Swish to loosen strings, then pull away as much pulp as possible.
- Rinse seeds in a colander. Soak in 4 cups water mixed with 1 tablespoon kosher salt for 20 to 30 minutes. This seasons the seeds and helps them crisp.
- Drain well and spread on a clean towel. Pat very dry. For extra crunch, air dry 15 to 30 minutes or place on a bare baking sheet in a 250 F / 120 C oven for 8 to 10 minutes to drive off surface moisture.
- Preheat oven to 325 F / 165 C. Toss dried seeds with 1 tablespoon oil, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper until evenly coated.
- Spread in a single layer on a parchment lined sheet. Roast 20 to 28 minutes, stirring 2 to 3 times, until deep golden and fragrant. Smaller seeds finish faster. Taste for doneness; they should be crisp, not leathery.
- Cool on the sheet; they crisp further as they cool. Adjust salt. For a sweet gloss, toss with 1 teaspoon maple syrup while warm, then return to the oven for 2 minutes.