This roasted pumpkin seeds recipe is a simple and satisfying way to turn leftovers from your pumpkin carving into a crunchy, flavorful snack. With just a handful of ingredients and a little time, you’ll have a healthy homemade treat that’s perfect for fall.
Every autumn, I make roasted pumpkin seeds with my kids after we carve pumpkins. It’s become a tradition we all love, scooping out the seeds, seasoning them, and watching them transform into crispy little bites of joy.
They’re so versatile, too! We snack on them straight from the bowl or sprinkle them over salads for a nutty crunch.
What’s Inside This Recipe?
Ingredients for Roasted Pumpkin Seeds
Roasting pumpkin seeds at home is incredibly easy, and you probably already have most of the ingredients in your pantry. Here’s what you’ll need:
- ¾ cup (85 g) raw pumpkin seeds
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (optional, for a smoky kick)
- ⅛ teaspoon black pepper
Special Equipment:
- Colander for rinsing the seeds
How to Make Roasted Pumpkin Seeds
If this is your first time roasting pumpkin seeds, don’t worry—it’s as easy as can be. Follow these simple steps, and you’ll have a crunchy snack ready in no time.
1. Preheat the oven
Preheat your oven to 350°F (177°C). This ensures an even roasting environment for your seeds.
2. Clean the pumpkin seeds
Scoop out the seeds from your pumpkin and place them in a colander. Rinse them thoroughly under cool water to remove any pulp or stringy fibers. Pat the seeds dry with a clean kitchen towel—this step is key to getting that perfect crunch.
3. Season the seeds
In a small bowl, combine the cleaned pumpkin seeds with olive oil, kosher salt, garlic powder, paprika (if using), and black pepper. Mix everything well to coat the seeds evenly.
4. Spread and bake
Lightly grease a baking sheet with a little olive oil to prevent sticking. Spread the seasoned seeds in an even layer on the sheet. Bake for 12 to 15 minutes, stirring every 5 minutes to ensure even toasting. Keep an eye on them—they can go from perfectly roasted to overdone quickly!
5. Cool and enjoy
Once the seeds are golden and crunchy (taste one to check), remove them from the oven. Transfer the roasted seeds to a bowl and let them cool before snacking.
How to Serve Your Roasted Pumpkin Seeds
Roasted pumpkin seeds are a versatile snack that can be enjoyed in so many ways.
- Serve them warm right out of the oven for an irresistible treat, or let them cool and store them in an airtight container for later.
- They’re also fantastic sprinkled on salads, soups, or even yogurt for a bit of texture and flavor.
- Pair them with your favorite fall beverages, like apple cider or a pumpkin spice latte for the ultimate autumn snack.
Storing and Enjoying Leftovers
If you manage to have any leftovers (they’re pretty addictive!), store your roasted pumpkin seeds in an airtight container at room temperature.
They’ll stay fresh and crispy for up to a week. To extend their shelf life, you can refrigerate them for up to two weeks. When reheating, use a low oven or a dry skillet to bring back their crunch.
Top Tips for Customizing Your Roasted Pumpkin Seeds
- Sweet and Spicy: Add a pinch of cinnamon and a drizzle of honey for a sweet version with a touch of heat from cayenne pepper.
- Herby Delight: Mix in dried rosemary or thyme for a more savory herbaceous flavor.
- Cheese Lover’s Twist: Sprinkle grated Parmesan over the seeds before roasting for a cheesy, nutty coating.
- Diet-Friendly Swaps: Substitute olive oil with avocado oil or use your favorite salt-free spice blend for a low-sodium option.
Your Questions About Roasted Pumpkin Seeds Answered
Can I roast pumpkin seeds straight from the pumpkin?
Yes, but make sure to rinse them thoroughly to remove pulp and fibers. Drying them well is also crucial for getting them crispy.
Do I need to peel the seeds before roasting?
Nope! The shells are completely edible and add a satisfying crunch. Just season and roast them as-is.
Why do I need to stir the seeds while roasting?
Stirring ensures even toasting and prevents the seeds from burning. It also helps the seasoning distribute more evenly.
Can I freeze roasted pumpkin seeds?
Yes! Once cooled, you can freeze them in an airtight container for up to three months. Thaw and reheat before enjoying.
What are some other ways to use roasted pumpkin seeds?
They’re great as a salad topping, mixed into granola, or even added to trail mix for an extra crunch.
Let’s Get Roasting!
I hope this roasted pumpkin seeds recipe becomes a fall favorite in your home like it is in mine. There’s something so satisfying about turning pumpkin leftovers into a crunchy, flavorful snack.
If you try this recipe, let me know how it turns out in the comments below. I’d love to hear your thoughts and any creative variations you come up with. Don’t forget to share this recipe with friends and family, and tag me if you post your creations on social media!
Looking for more homemade snack ideas? Check out my other easy and delicious recipes on WandaRecipes.com.
Happy roasting!
Roasted Pumpkin Seeds
Ingredients
- ¾ cup 85 g raw pumpkin seeds
- 1 tablespoon 15 ml olive oil
- ½ teaspoon 3 g kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika optional, for a smoky kick
- ⅛ teaspoon black pepper
Instructions
Preheat the oven
- Preheat your oven to 350°F (177°C). This ensures an even roasting environment for your seeds.
Clean the pumpkin seeds
- Scoop out the seeds from your pumpkin and place them in a colander. Rinse them thoroughly under cool water to remove any pulp or stringy fibers. Pat the seeds dry with a clean kitchen towel—this step is key to getting that perfect crunch.
Season the seeds
- In a small bowl, combine the cleaned pumpkin seeds with olive oil, kosher salt, garlic powder, paprika (if using), and black pepper. Mix everything well to coat the seeds evenly.
Spread and bake
- Lightly grease a baking sheet with a little olive oil to prevent sticking. Spread the seasoned seeds in an even layer on the sheet. Bake for 12 to 15 minutes, stirring every 5 minutes to ensure even toasting. Keep an eye on them—they can go from perfectly roasted to overdone quickly!
Cool and enjoy
- Once the seeds are golden and crunchy (taste one to check), remove them from the oven. Transfer the roasted seeds to a bowl and let them cool before snacking.
