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