Looking for the perfect roasted pumpkin seeds recipe? Whether you’re carving jack-o’-lanterns or slicing winter squash, don’t let those seeds go to waste. Roasted pumpkin seeds are one of those humble snacks that deliver bold, satisfying crunch and flavor with minimal effort. With just a few pantry staples and the right method, you can transform raw seeds into a warm, savory bite that’s great for snacking, topping salads, or packing into lunchboxes. In this article, I’ll walk you through a simple and flavorful roasted pumpkin seeds recipe, share tips from my own kitchen, and answer common questions that pop up every fall.
My Story Behind the Perfect Roasted Pumpkin Seeds Recipe
The Fall Ritual of Roasting Seeds
Every October, just outside Asheville, we bring home a couple of big carving pumpkins and make a day of it. My son, covered in pulp up to his elbows, helps scoop the seeds while I set up for what’s become our favorite seasonal snack. Growing up in the Midwest, I remember my grandmother drying seeds on parchment overnight before roasting them slowly in her old oven. It wasn’t about perfection, it was about ritual. Today, I’ve adapted that same spirit into something crispier, bolder, and just a bit quicker.
The roasted pumpkin seeds recipe I use now keeps the soul of that tradition intact, but with a few upgrades. Garlic powder, black pepper, and a pinch of paprika give them warmth and depth, while a high-heat roast brings out a golden, nutty crunch. This isn’t just about using up scraps from a pumpkin it’s about making something real and rooted from what would otherwise be discarded.
You’ll find that this roasted pumpkin seeds recipe is not just easy, but rewarding. The texture is everything: crisp, not chewy, with just the right snap. Plus, they’re endlessly customizable. Once you’ve nailed the base, you can riff with spices or even sprinkle them over creamy soups for added crunch. It’s one of those recipes where the method matters just as much as the ingredients.
If you’re carving pumpkins this season, or cutting into butternut or kabocha squash, don’t toss the seeds. Trust me this recipe is your new go-to. And if you’re looking for more savory inspiration, you might also enjoy this spiced butternut squash soup or the wildly popular crispy roasted chickpeas snack, both seasonal staples in my kitchen.
Why This Recipe Works So Well
Unlike some roasted pumpkin seed recipes that end up too soft or unevenly cooked, this one ensures a golden, crunchy result. It starts with washing the seeds thoroughly in a colander to remove pulp and fibers a step that’s crucial for even roasting. Next, drying the seeds completely with a towel makes all the difference. Moisture is the enemy of crunch. A quick toss in olive oil and spices creates a coating that crisps up beautifully in the oven without overpowering the seeds’ natural nutty flavor.
Baking at 350°F for 12 to 15 minutes (with a stir every five minutes) gives them a perfectly toasted exterior. You’ll want to taste test a seed or two toward the end they should be crisp all the way through, not chewy. Once done, let them cool before serving. They’re perfect warm, but cooling lets them finish crisping up. Want to serve them with something? I often pair them with roasted red pepper hummus for a fall-themed appetizer platter that always disappears fast.
Roasted Pumpkin Seeds Recipe
Ingredients
- ¾ cup raw pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F (177ºC).
- Rinse pumpkin seeds in a colander to remove pulp and fibers. Pat dry thoroughly with a towel.
- In a bowl, toss pumpkin seeds with olive oil, salt, garlic powder, paprika (if using), and black pepper.
- Lightly grease a baking sheet and spread the seeds in a single layer.
- Roast for 12–15 minutes, stirring every 5 minutes to ensure even crisping.
- Taste a seed for doneness—remove when golden and crunchy.
- Transfer seeds to a bowl to cool completely before serving or storing.
Notes
Try seasoning variations like cumin, chili powder, or curry for a different twist. Nutrition (Per Serving):
- Calories: 180
- Protein: 7g
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Carbohydrates: 4g
- Fiber: 2g
- Sugar: 0g
- Sodium: 200mg
- Cholesterol: 0mg
- Trans Fat: 0g
How to Make Roasted Pumpkin Seeds Recipe at Home
Step-by-Step: Roasted Pumpkin Seeds Recipe
The key to a great roasted pumpkin seeds recipe is all in the prep. It’s not complicated, but a few thoughtful steps ensure flavor and crunch every time. Start by removing the seeds from your pumpkin or squash. Place them in a colander and rinse under cool water, separating as much pulp and string as possible. A little patience here makes all the difference. Once rinsed, dry the seeds thoroughly using a clean kitchen towel. This is crucial. Damp seeds tend to steam in the oven, which leads to soggy results instead of a crispy finish.
Next, transfer your seeds to a mixing bowl. For this recipe, use ¾ cup of raw pumpkin seeds. Add 1 tablespoon of olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika (optional but highly recommended), and ⅛ teaspoon black pepper. Toss everything together until each seed is evenly coated. I like to massage the mixture with my hands to make sure the oil and seasoning coat every crevice.
Now it’s time to bake. Preheat your oven to 350°F (177ºC). Lightly grease a sheet pan with olive oil to prevent sticking, then spread the seasoned seeds out in a single layer. Don’t crowd them. Airflow around each seed allows for even browning and crunch. Roast the seeds for 12 to 15 minutes, stirring every 5 minutes. Each stir gives you a chance to check for doneness—pull one out, let it cool for 30 seconds, and bite in. You’re looking for crisp, dry interiors with golden edges.
Once perfectly roasted, remove the pan from the oven and transfer the seeds to a bowl to cool. They’ll continue to crisp as they cool, so don’t worry if they feel just slightly soft out of the oven. Store in an airtight container once fully cooled to keep them fresh for up to 5 days, though they rarely last that long in my house.
Looking for more fall cooking techniques? Check out my how-to on roasting spaghetti squash and this ultimate guide to homemade seasoning blends. Both pair beautifully with roasted snacks like these.
Spice Tips and Flavor Variations
Once you’ve mastered the basic roasted pumpkin seeds recipe, it’s fun to experiment. The savory combo of garlic powder, black pepper, and paprika is my go-to, but don’t be afraid to change it up. For a smoky kick, swap paprika for a pinch of chili powder. Want something sweet-savory? Add a touch of cinnamon and a sprinkle of maple sugar. Just be sure any sugary mix is added after baking to avoid burning.
The oil you use also plays a role in flavor. While olive oil brings richness and depth, you could try avocado oil for a more neutral base or sesame oil for a nutty twist. Just stick to oils with high smoke points for best results.
This recipe also works wonderfully with seeds from other winter squash varieties. Delicata, kabocha, and acorn all yield smaller seeds that roast even faster closer to 8–10 minutes. Be sure to adjust cooking time and monitor closely. For those interested in expanding their seasonal pantry, you’ll love this fall vegetable roasting chart for more inspiration.
Health Benefits of Roasted Pumpkin Seeds Recipe
Why Roasted Pumpkin Seeds Recipe Are Worth Keeping
Beyond their addictive crunch, roasted pumpkin seeds recipe deliver some surprising nutritional wins. These little seeds pack a lot into a small handful. They’re rich in magnesium, zinc, and antioxidants, all of which support immune health, bone strength, and sleep quality. A one-ounce serving of roasted pumpkin seeds provides around 7 grams of protein and 1.7 grams of fiber, making them a smart, satisfying snack between meals or on the go.
Because this roasted pumpkin seeds recipe uses minimal oil and no added sugar, it’s a snack that aligns well with clean-eating goals. You get a salty, crunchy fix without reaching for processed chips or store-bought mixes. Even better, roasting at home means you control the salt and seasoning levels entirely. Adjust to your taste or dietary needs, and experiment without additives or preservatives.
I often recommend these seeds as a topper for soups or salads. Just a small sprinkle over roasted carrot soup or a bowl of warm grain salad adds crunch, texture, and lasting satisfaction. They also work well in school lunches, meal prep bowls, or packed into hiking bags for a natural energy boost.
Real Kitchen Versatility from One Ingredient
One of the reasons I keep coming back to this roasted pumpkin seeds recipe is its incredible flexibility. It’s a rare kind of recipe seasonal, yes, but not limiting. While pumpkins are obvious in fall, you can use seeds from butternut, delicata, or acorn squash year-round. They roast up just as beautifully, and their slightly smaller size often means shorter bake times and even more crunch.
Once roasted, the seeds keep well in jars or containers and can be repurposed into trail mixes, grain bowls, or even ground into crusts for savory dishes. Try pulsing them in a food processor with breadcrumbs and herbs to make a crunchy topping for stuffed sweet potatoes. The nutty flavor enhances a variety of dishes and brings texture to meals that need a little lift.
Your Roasted Pumpkin Seeds Questions, Answered
How to Get the Slime Off Pumpkin Seeds?
One of the most common hurdles with any roasted pumpkin seeds recipe is removing that clingy, slick coating of pulp. The best trick? Place the seeds in a large bowl of water. The seeds will float, and the heavier pulp will sink, making it easier to scoop the seeds away from the mess. After separating, give them a good rinse in a colander under cold water. Gently rub them with your fingers to remove any leftover fibers, then pat dry with a clean kitchen towel. The drier they are before roasting, the crispier they’ll become.
Skipping this step can lead to uneven texture or bitter spots. Taking the time here pays off in flavor and crunch.
Do You Have to Dry Pumpkin Seeds Before Baking?
Absolutely. Drying your seeds thoroughly before baking is one of the most important steps in this roasted pumpkin seeds recipe. If they go into the oven even slightly wet, they’ll steam instead of roast, resulting in chewy or soggy seeds. After rinsing, spread the seeds in a single layer on a towel. Pat them dry and let them air out for at least 10–15 minutes if time allows.
Some people like to dry them overnight, but you don’t have to wait that long. Just make sure they feel dry to the touch before seasoning and roasting. It’s the difference between okay and amazing.
What Are the Benefits of Roasting Pumpkin Seeds?
Roasted pumpkin seeds recipe doesn’t just make them delicious it also preserves their nutritional value in a convenient, ready-to-eat form. The seeds are naturally high in magnesium, iron, zinc, and antioxidants. Roasting them brings out their natural oils and toasty flavor, making them more appealing as a snack or recipe topping.
This roasted pumpkin seeds recipe also avoids processed fats, artificial flavorings, or preservatives. When made fresh, they retain more texture, aroma, and crunch compared to packaged varieties. Plus, they store well and reduce food waste by turning a discarded ingredient into something both healthy and flavorful.
How to Roast Pumpkin Seeds Recipe?
If you’re wondering how to roast pumpkin seeds recipe-style, it’s easier than you might think. First, rinse the seeds well in a colander to remove any pulp, then dry them completely using a towel. In a bowl, combine them with olive oil, salt, garlic powder, paprika, and black pepper. Spread them in a single layer on a lightly greased baking sheet. Roast at 350°F for 12 to 15 minutes, stirring every 5 minutes for even crisping. Cool them completely before storing. This method delivers consistent crunch and flavor without extra steps or special equipment.
Conclusion
Roasted pumpkin seeds recipe is a timeless kitchen ritual that turns scraps into something golden, crunchy, and genuinely satisfying. This roasted pumpkin seeds recipe brings together simplicity and tradition with just enough spice to keep it interesting. Whether you’re carving jack-o’-lanterns or cooking your way through winter squash season, save those seeds you’ll be glad you did.
From my kitchen in the Blue Ridge to yours, I hope this roasted pumpkin seeds recipe becomes a part of your fall rotation. Pair it with cozy soups, crisp salads, or enjoy it straight from the jar. The beauty of this snack is that it’s rooted in the season, but always welcome on your table.