Halloween always leaves me with a counter full of pumpkins and a big bowl of scooped-out seeds. Instead of tossing them, I roast them until crisp and golden. This roasted pumpkin seeds recipe turns what feels like kitchen scraps into the kind of snack you keep reaching for—salty, toasty, and endlessly customizable.
Table of Contents
Why You’ll Love This Recipe
You’ll love this roasted pumpkin seeds recipe because it’s simple, affordable, and tasty. The seeds are crunchy, lightly salted, and packed with flavor. They’re also healthy, full of fiber, protein, and minerals like zinc and magnesium.
Another reason? You can season them in dozens of ways, from sweet cinnamon sugar to smoky Cajun spice. They’re a fun snack for movie nights, Halloween gatherings, or even just topping your salad for extra crunch.
Ingredients You’ll Need
- 1½ cups pumpkin seeds (from 1 large or 2–3 sugar pumpkins)
- 4 cups water
- 1 tbsp fine sea salt (plus more for sprinkling)
- 2 tsp extra virgin olive oil
Optional seasonings:
Chili powder, curry powder, ranch mix, Cajun spice, cinnamon sugar, pumpkin spice, garlic parmesan, wasabi powder, maple cinnamon.
Step-by-Step Instructions
Step 1 – Clean the Pumpkin Seeds
Cut your pumpkin and scrape out the seeds. Place them in a bowl of water and rinse well, removing all stringy pulp. Clean seeds roast better and taste crisper.
Step 2 – Boil in Salted Water
In a saucepan, boil 4 cups of water with 1 tablespoon salt. Add seeds and simmer for 10 minutes. This step adds flavor and helps the shells cook evenly.
Step 3 – Dry Thoroughly
Drain the seeds and spread them on towels. Pat them completely dry. This step is crucial, since wet seeds will steam instead of crisp.
Step 4 – Season and Bake
Preheat oven to 300°F. Drizzle olive oil on a rimmed baking sheet. Add seeds, toss to coat, and spread in a single layer. Sprinkle with salt or your chosen seasoning. Bake for 30–40 minutes, stirring every 15 minutes until golden and crisp.
Optional Broil Finish
If you want extra color, place under the broiler for a minute or two. Watch carefully to prevent burning.
Flavor Variations
- Sweet: Cinnamon sugar, maple with cinnamon, or pumpkin spice
- Savory: Garlic parmesan, ranch, Cajun seasoning
- Spicy: Chili powder, curry, or wasabi powder
Mix and match flavors or split the batch to try several at once.
Pro Tips for Perfectly Roasted Pumpkin Seeds
- Line your pan with parchment paper for easy cleanup.
- Remember that seeds crisp as they cool, so don’t judge too soon. If they’re soft, pop them back in the oven for 5–10 more minutes.
- Sugar pumpkin seeds roast faster and taste better than large carving pumpkin seeds.
FAQs
Should you let pumpkin seeds dry before roasting?
Yes, drying ensures a crisp texture. Damp seeds steam instead of roast.
Are roasted pumpkin seeds still healthy?
Absolutely. They’re full of fiber, protein, and minerals, and they’re a nut-free snack alternative.
What is the best way to toast pumpkin seeds?
Boil them in salted water first, then roast slowly at 300°F until crisp.
How long do pumpkin seeds take in the oven?
About 30–40 minutes at 300°F, stirred every 15 minutes.
How to Store Roasted Pumpkin Seeds
Cool seeds completely before storing. Place them in an airtight container. They keep at room temperature for a few weeks or in the fridge for up to 2 months.
Roasted Pumpkin Seeds Recipe Card
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Roasted Pumpkin Seeds Recipe | Crispy & Amazing Snack
- Total Time: 1 hour 15 minutes
- Yield: 6 servings (about 1½ cups) 1x
Description
This roasted pumpkin seeds recipe makes crispy, salty, and golden bites of fall goodness. Easy to prepare, customizable with spices, and perfect for snacking or topping soups and salads.
Ingredients
1½ cups pumpkin seeds (from 1 large or 2–3 small sugar pumpkins)
4 cups water
1 tbsp fine sea salt (plus more for sprinkling)
2 tsp extra virgin olive oil
Optional seasonings: chili powder, curry powder, ranch seasoning, Cajun seasoning, cinnamon & sugar, pumpkin spice, garlic powder & parmesan, wasabi powder, maple syrup & cinnamon
Instructions
1. Preheat oven to 300°F.
2. Cut open pumpkin and scoop out seeds with a spoon.
3. Rinse seeds well, removing stringy pulp.
4. In a saucepan, boil 4 cups water with 1 tbsp salt. Add seeds and simmer 10 minutes.
5. Drain and pat seeds very dry with towels.
6. Drizzle olive oil on a rimmed baking sheet.
7. Add seeds, toss to coat, and spread in a single layer.
8. Sprinkle with salt or chosen seasoning.
9. Bake 30–40 minutes, stirring every 15 minutes, until golden and crisp.
10. Optional: Broil briefly for extra color, watching closely.
Notes
Seeds crisp as they cool—don’t worry if they feel soft right out of the oven.
If still chewy after cooling, bake an additional 5–10 minutes.
Sugar pumpkin seeds roast faster than carving pumpkin seeds.
Line pan with parchment for easy cleanup.
Air fryer option: 350°F for 10–15 minutes, shaking halfway.
Eat shells or crack them open—it’s up to you!
Cool completely before storing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Halloween Recipes
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 101
- Sugar: 2
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 5
- Cholesterol: 0
More Such Recipes
If you liked this recipe, you’ll also enjoy:
- Air Fryer Pumpkin Seeds for a Faster Crunchy Snack
- Pumpkin Scones with Spiced Glaze
- Maple Roasted Pumpkin with Chili and Feta
- Frosted Pumpkin Bread with Cream Cheese Frosting
Final Thoughts
Roasting pumpkin seeds feels like a small kitchen tradition that makes the season special. Try different flavors, snack on them warm, or pack them into jars as gifts. And if you’re looking for more festive inspiration, check out my boards on Pinterest or join me on Facebook.