I’m so excited to share my Roasted Pumpkin Seeds Recipe with you! This isn’t just a snack — it’s a crunchy, salty, perfectly spiced treat that makes pumpkin carving even more fun. Imagine scooping out seeds, giving them a quick boil in salted water, tossing them with oil and your favorite spices, then roasting until golden and crisp. It’s easy, wholesome, and the smell alone will fill your kitchen with cozy fall vibes.
Level: Easy
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: About 1 ½ cups
Cuisine: American
Every time we carve pumpkins at home, I look forward to roasting the seeds just as much as making the jack-o’-lanterns. It’s a simple tradition, but it instantly turns a messy pumpkin job into a delicious snack.
This recipe works not only for pumpkin seeds but also for other winter squash seeds like butternut or delicata. The secret? Cleaning the seeds well, simmering them briefly in salted water for extra flavor, and drying them thoroughly before roasting. This way they come out perfectly crunchy and never chewy.
Whether you’re making them for a Halloween party, a game-night snack, or just because you love crunchy bites, these roasted pumpkin seeds will quickly become a seasonal favorite.
Description
This snack is simple but so satisfying. Here’s how it all comes together:
- Fresh pumpkin seeds cleaned of stringy bits
- Quick simmer in salted water for flavor and extra cleaning
- Patting dry thoroughly to help them roast evenly
- A drizzle of oil to make them crisp up
- A sprinkle of spices to match your taste — from pumpkin pie spice to chili powder
- Roasting until golden brown for the perfect crunch
You’ll get a tray of fragrant, crunchy seeds that taste like fall and can be eaten warm or stored for later.
Ingredients
- 1 ½ cups fresh pumpkin seeds (from one medium pumpkin)
- 2 teaspoons fine sea salt, plus more for sprinkling after roasting
- 2 teaspoons olive oil (or melted coconut oil, or a nut oil like walnut)
- 2 teaspoons of your favorite spice blend (pumpkin pie spice, curry powder, harissa, or chili powder all work well)
Directions
- Preheat the Oven
- Preheat your oven to 350°F (177°C).
- Line a baking sheet with parchment paper and set aside.
- Clean the Seeds
- Scoop the seeds from your pumpkin.
- Place them in a bowl of cold water and swish them around. The seeds will float as the pulp sinks.
- Skim the clean seeds off the top and transfer to a sieve or colander.
- Simmer in Salted Water
- Fill a medium saucepan with 2 cups of water and add 2 teaspoons salt.
- Bring to a boil, then add the cleaned seeds.
- Simmer for 5 minutes to season and clean them further.
- Drain and Dry
- Drain the seeds and pull away any leftover bits of pumpkin.
- Spread them out on a clean dish towel and pat them very dry. (This step is key for crisp seeds!)
- Season and Coat
- Mound the dried seeds onto your prepared baking sheet.
- Drizzle with olive oil and sprinkle with your chosen spices.
- Toss until all seeds are evenly coated.
- Roast
- Spread the seeds out into one even layer.
- Bake for 10–25 minutes (time varies by seed size), stirring at least once during baking.
- They’re done when they’re golden around the edges and smell toasty.
- Cool and Serve
- Allow seeds to cool slightly before eating.
- Sprinkle with extra salt if desired and enjoy!
Process Details
- Simmering First: Boiling in salted water seasons the seeds and helps them roast up crisper.
- Drying Well: The drier the seeds, the more evenly they’ll brown. Damp seeds steam instead of roast.
- Even Layer: Keeping them spread out prevents burning and ensures every seed gets crispy.
- Versatile Flavoring: The basic method works with sweet or savory spices, so you can make them your own.
Tips for Success
- Don’t skip the simmer — it’s the secret to flavorful seeds.
- Watch closely toward the end of roasting; they can go from golden to burnt quickly.
- Try different spice blends to keep things interesting.
- Store fully cooled seeds in an airtight container at room temperature for up to two weeks, or freeze for a few months.
Serving Ideas
- Snack Bowl: Serve warm as a crunchy treat right out of the oven.
- Salad Topping: Sprinkle over salads for added crunch.
- Soup Garnish: Add to pumpkin or butternut squash soup for texture.
- Trail Mix: Mix with dried fruit and chocolate chips for a homemade snack mix.
Nutrition Info (Approximate per 2-Tablespoon Serving)
- Calories: 105
- Protein: 5 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Total Sugars: 0 g
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
My Roasted Pumpkin Seeds Recipe is the perfect way to turn pumpkin-carving leftovers into something delicious. With just a few easy steps — cleaning, simmering, drying, seasoning, and roasting — you’ll have a crunchy, flavorful snack that tastes like fall in every bite.
I hope you enjoy making (and eating!) these seeds as much as I do. They’re simple, versatile, and a great reminder that sometimes the best treats come from what we almost throw away.
