Turn carving night into snack night with these crisp, golden roasted pumpkin seeds. They are salty, toasty, and endlessly customizable. I will show you how to get shatter-crunch shells with simple pantry spices and zero fuss.
Why You’ll Love This Pumpkin Seeds Recipe
- Ultra crispy results with an easy dry-and-roast method.
- Delicious by the handful or as a crunchy topper for soups and salads.
- Budget-friendly way to use every part of your pumpkin.
- Endless flavor options from sweet cinnamon to smoky chili.
- Ready in about 30 minutes with everyday ingredients.
Pumpkin Seeds Recipe Ingredients & Substitutions
- 2 cups raw pumpkin seeds, rinsed and drained. From 1 to 2 medium pumpkins. Sub: seeds from squash like butternut or acorn.
- 1 tablespoon olive oil. Sub: avocado oil, melted butter, or ghee.
- 1/2 to 1 teaspoon fine sea salt. Start lower if adding salty blends.
- 1/2 teaspoon garlic powder. Sub: onion powder.
- 1/2 teaspoon smoked paprika. Sub: sweet paprika or chili powder.
- Optional add-ins: 1/4 teaspoon black pepper, 1/4 teaspoon cayenne, 1 teaspoon maple syrup for lightly sweet, 1 teaspoon everything bagel seasoning, or 1 teaspoon ranch seasoning.
Sweet version: use 1 tablespoon melted butter, 1 tablespoon sugar, 1/2 teaspoon cinnamon, and a pinch of salt. For a savory-spicy kick, add cayenne or chipotle powder.
Step-by-Step Instructions to Make Pumpkin Seeds Recipe
Step 1: Clean the Seeds
Scoop seeds into a bowl of water. Swish to separate pulp, then rinse in a colander. Pick out any remaining strands for even roasting.
Step 2: Optional Parboil for Extra Crunch
Simmer seeds in lightly salted water for 10 minutes, then drain well. This seasons them within and helps shells crisp nicely.
Step 3: Dry Thoroughly
Pat seeds dry on a clean towel, then air-dry 10 to 20 minutes. The drier the seeds, the crispier they roast.
Step 4: Season
Toss seeds with olive oil, salt, garlic powder, and smoked paprika until evenly coated.
Step 5: Roast
Preheat oven to 325°F. Spread seeds in a single layer on a parchment-lined sheet pan. Bake 20 to 30 minutes, stirring every 10 minutes, until golden and audibly crisp. Larger seeds may need a few extra minutes.
Step 6: Finish and Cool
Taste and adjust salt. For sweet seeds, dust with a touch more cinnamon-sugar while warm. Cool completely on the pan for maximum crunch.
Tips for Success
- Dry is key. Moisture is the enemy of crunch. Pat and air-dry well.
- Single layer matters. Crowding steams seeds. Use 2 pans if needed.
- Lower heat, longer time yields even browning without burnt edges.
- Season smart. Salty blends stack fast, so start with less salt and add to taste.
- Convection fan on. If using, reduce time slightly and check early.
Variations of Pumpkin Seeds Recipe
| Flavor | Seasonings per 2 cups seeds |
|---|---|
| Chili Lime | 1/2 tsp chili powder, 1/4 tsp cumin, pinch cayenne, lime zest after baking |
| Everything Bagel | 1 to 2 tsp everything bagel seasoning, 1/4 tsp extra salt if needed |
| BBQ | 1 tsp brown sugar, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp chili powder |
| Cinnamon Sugar | 1 tbsp sugar, 1/2 tsp cinnamon, pinch salt. Add most in last 5 minutes to avoid burning |
| Herby Ranch | 1 to 2 tsp ranch seasoning or 1/2 tsp dried dill + 1/2 tsp onion powder |
Serving Suggestions: What to Pair with Pumpkin Seeds Recipe
- Sprinkle over creamy soups like tomato, butternut, or potato leek.
- Toss into green salads or grain bowls for texture.
- Stir into yogurt, oatmeal, or cottage cheese for a savory crunch.
- Mix with dried fruit and dark chocolate chips for trail mix.
- Finish roasted veggies or avocado toast with a handful.
Storage & Reheating Instructions
- Room temperature: Store cooled seeds in an airtight jar up to 1 week.
- Longer storage: Freeze in a zip-top bag up to 2 months. Thaw uncovered.
- Re-crisp: Bake on a sheet at 300°F for 5 to 8 minutes, then cool.
Memories Made Around the Table
As a kid, I learned that the best part of pumpkin carving was not the grin we cut but the pan of warm seeds my mom pulled from the oven. We would stand around the stove, pinching hot seeds between our fingers, debating cinnamon sugar versus salty. To this day, I make at least two flavors so everyone gets their favorite.
FAQs
Do I need to peel pumpkin seeds?
No. Roast them shell-on for the classic crunch. If you prefer softer seeds, parboil and roast a touch longer.
Why are my pumpkin seeds chewy?
They were likely still damp or slightly underbaked. Dry thoroughly and roast until deep golden, then cool fully on the pan.
Can I use squash seeds instead of pumpkin?
Yes. Butternut and acorn squash seeds roast beautifully. Adjust time based on size.
Are roasted pumpkin seeds healthy?
They are a good source of fiber, plant protein, and minerals like magnesium and zinc. Use heart-healthy oils and moderate salt.
How do I make sweet pumpkin seeds without burning the sugar?
Add most of the sugar in the last 5 minutes of baking and stir well. The residual heat will finish it without scorching.
Final Thoughts
Roasted pumpkin seeds are the cozy little reward for fall kitchen fun. Customize the seasoning, bake to a deep golden crunch, and enjoy by the handful or sprinkled on everything.
Roasted Pumpkin Seeds Recipe: Crispy, Savory, Easy
Equipment
- 1 Sheet pan
- 1 Parchment Paper for lining
- 1 Mixing Bowl
- 1 Colander
- 1 Clean kitchen towel
- 1 Saucepan optional, for parboiling
- 1 Oven
Ingredients
Savory Base
- 2 cup raw pumpkin seeds rinsed and drained; from 1 to 2 medium pumpkins
- 1 tbsp olive oil
- 0.5 tsp fine sea salt plus more to taste
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper optional
- 0.25 tsp cayenne optional, for heat
- 1 tsp everything bagel seasoning optional
- 1 tsp ranch seasoning optional
- 1 tsp maple syrup optional, for lightly sweet-savory
Sweet Version (alternative)
- 1 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 0.5 tsp ground cinnamon
- 1 pinch fine sea salt
Instructions
- Scoop seeds into a bowl of water. Swish to separate pulp, then rinse in a colander. Pick out any remaining strands for even roasting.
- Simmer seeds in lightly salted water for 10 minutes, then drain well. This seasons them within and helps shells crisp nicely.
- Pat seeds dry on a clean towel, then air-dry 10 to 20 minutes. The drier the seeds, the crispier they roast.
- Toss seeds with olive oil, salt, garlic powder, and smoked paprika until evenly coated. Add any optional spices to taste.
- Preheat oven to 325 b0F. Spread seeds in a single layer on a parchment-lined sheet pan. Bake 20 to 30 minutes, stirring every 10 minutes, until golden and audibly crisp. Larger seeds may need a few extra minutes.
- Taste and adjust salt. For sweet seeds, dust with a touch more cinnamon-sugar while warm. Cool completely on the pan for maximum crunch.