After carving your pumpkin, don’t toss the seeds. Roasted pumpkin seeds transform into a crispy, addictive snack with a simple process. This recipe delivers perfectly golden-brown results every time.
Looking for Roasted Pumpkin Seeds inspiration? You'll love what we have! Explore more Snacks recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Roasted Pumpkin Seeds
- Zero Food Waste: Turn kitchen scraps into a wholesome snack.
- Endlessly Customizable: Try salt, paprika, cayenne, or sweet spices.
- Unbeatable Texture: They’re light, crispy, and incredibly moreish.
- The Easiest Snack: Just a few minutes of prep for a protein-packed treat.
Ingredients & Tools
- 2 cups fresh pumpkin seeds (from about one large pumpkin)
- 1 ½ tablespoons olive oil, avocado oil, or melted coconut oil
- 1 teaspoon fine sea salt, plus more to taste
- Optional seasonings: ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, a pinch of cayenne pepper, or everything bagel seasoning
Tools: A large bowl, a clean kitchen towel or paper towels, a rimmed baking sheet, and a spatula.
Notes: Clean seeds thoroughly for a non-slimy, crisp result. Don’t be shy with the salt.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 9 g |
| Fat: | 16 g |
| Carbs: | 4 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25-35 minutes | Total Time: 40-50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the cleaning step. I know it’s a bit tedious, but removing every bit of orange stringy pulp is non-negotiable. Any pulp left on will steam and burn in the oven, giving your seeds a bitter, unpleasant taste instead of that clean, nutty crunch we’re after.
- Why dry the seeds? This is the real game-changer. A thoroughly dried seed roasts and crisps up instead of steaming. If you’re in a hurry, you can pat them very dry with towels, but letting them air-dry for a few hours or even overnight gives you the absolute best, crunchiest texture.
- Oil is your friend. You don’t need a lot, but just enough to coat each seed lightly. This helps the seasonings stick and promotes even browning and crisping in the oven. A neutral oil like avocado or a light olive oil works perfectly.
- Seasoning timing matters. You can add your salt and spices with the oil before roasting, but if you’re using finer powders (like garlic powder), adding them halfway through roasting prevents them from burning and turning bitter.
How to Make Roasted Pumpkin Seeds
Step 1: Separate and clean your seeds. This is the messiest but most important part. Scoop the seeds from your pumpkin into a large bowl. Fill the bowl with cool water. Now, use your hands to swish the seeds around—the seeds will float, and the heavy, stringy pulp will tend to sink. You can also do this in a colander under running water, using your fingers to pick off the stubborn bits. Be patient; you want the seeds as clean as possible.
Step 2: Dry the seeds thoroughly. Spread the cleaned seeds out in a single layer on a clean kitchen towel or a stack of paper towels. Pat them dry, rolling them around to get all sides. For the ultimate crispiness, let them air-dry for a few hours or even overnight on the counter. If you’re short on time, patting them very, very diligently with towels will work, but the air-drying method is superior.
Step 3: Toss with oil and seasonings. Preheat your oven to 300°F (150°C). Place your dried seeds in a clean, dry bowl. Drizzle with the oil and toss well to coat every seed evenly. You’ll notice they’ll start to look a little glossy. Now, sprinkle with your salt and any other dry seasonings you’re using (except for very fine powders, which we’ll add later). Toss again until everything is well distributed.
Step 4: Spread and roast. Pour the seasoned seeds onto a rimmed baking sheet, spreading them out into a single, even layer. Crowding the pan will cause them to steam, so use two sheets if necessary. Pop them into the preheated oven and roast for 15 minutes. After 15 minutes, take the sheet out, give the seeds a good stir with a spatula to ensure even cooking, and if you’re using delicate spices like garlic powder, this is the time to sprinkle them on.
Step 5: Continue roasting to perfection. Return the baking sheet to the oven and continue roasting for another 10 to 20 minutes. Keep a close eye on them, as they can go from perfectly golden to burnt surprisingly fast. You’re looking for a light golden-brown color and you should hear them sizzling faintly. They will harden and become crispier as they cool.
Step 6: Cool completely. This is the final test of your patience! Remove the seeds from the oven and let them cool completely right on the baking sheet. They will continue to crisp up as they cool. Do not try one straight from the oven—they’ll be chewy and you’ll be disappointed. Wait until they are at room temperature for that signature, satisfying crunch.
Storage & Freshness Guide
- Fridge: Not needed; store at room temperature.
- Freezer: Up to 3 months in an airtight bag.
- Reviving: Re-toast at 300°F for 5 minutes if they soften.
Serving Suggestions
Complementary Dishes
- A vibrant autumn salad — Toss a handful over a salad of mixed greens, sliced apples, sharp cheddar, and a tangy vinaigrette. The seeds add a wonderful crunch and salty contrast that elevates the entire bowl.
- Creamy pumpkin soup — They are the perfect textural garnish for a smooth, velvety bowl of soup. The crunch against the silky soup is just divine.
- Roasted vegetable medley — Sprinkle them over a tray of roasted Brussels sprouts, sweet potatoes, and carrots. They add a nutty, salty element that makes the vegetables feel like a complete meal.
Drinks
- A crisp, dry hard cider — The effervescence and apple notes cut through the richness of the seeds beautifully, making for a quintessential fall pairing.
- A malty brown ale — The nutty, toasty flavors of the beer mirror the flavors in the roasted seeds, creating a really harmonious combination.
- Sparkling water with lemon — For a non-alcoholic option, the clean, sharp bubbles help cleanse the palate between handfuls of this salty snack.
Something Sweet
- Dark chocolate bark — Stir some seeds into melted dark chocolate, spread it thin, and sprinkle with sea salt. You get sweet, salty, and crunchy all in one bite.
- Spiced pear galette — The rustic, buttery pastry and soft, spiced pears are fantastic with the salty, crunchy texture of the seeds sprinkled on top.
- Vanilla bean ice cream — It sounds wild, but a sprinkle of salty roasted seeds over sweet, creamy ice cream is an unexpectedly amazing contrast.
Top Mistakes to Avoid
- Mistake: Not cleaning the seeds properly. Any leftover pumpkin pulp will burn in the oven, giving your seeds a bitter, acrid flavor instead of a clean, nutty one. Take the extra few minutes to do this right.
- Mistake: Skipping the drying step. Wet seeds will steam in the oven, resulting in a chewy, not crispy, texture. I’ve messed this up before too, thinking a quick pat-down was enough. Trust me, proper drying is half the battle.
- Mistake: Using too high of an oven temperature. A low and slow roast is
Roasted Pumpkin Seeds
Learn how to make perfectly crispy Roasted Pumpkin Seeds with this easy recipe. A delicious, healthy snack from your pumpkin carving leftovers. Get the recipe now!
Ingredients
For the Ingredients
-
2 cups fresh pumpkin seeds (from about one large pumpkin)
-
1 ½ tablespoons olive oil, avocado oil, or melted coconut oil
-
1 teaspoon fine sea salt (plus more to taste)
-
½ teaspoon garlic powder
-
¼ teaspoon smoked paprika
-
a pinch cayenne pepper
-
everything bagel seasoning
Instructions
-
Separate and clean your seeds. This is the messiest but most important part. Scoop the seeds from your pumpkin into a large bowl. Fill the bowl with cool water. Now, use your hands to swish the seeds around—the seeds will float, and the heavy, stringy pulp will tend to sink. You can also do this in a colander under running water, using your fingers to pick off the stubborn bits. Be patient; you want the seeds as clean as possible.01
-
Dry the seeds thoroughly. Spread the cleaned seeds out in a single layer on a clean kitchen towel or a stack of paper towels. Pat them dry, rolling them around to get all sides. For the ultimate crispiness, let them air-dry for a few hours or even overnight on the counter. If you’re short on time, patting them very, very diligently with towels will work, but the air-drying method is superior.02
-
Toss with oil and seasonings. Preheat your oven to 300°F (150°C). Place your dried seeds in a clean, dry bowl. Drizzle with the oil and toss well to coat every seed evenly. You’ll notice they’ll start to look a little glossy. Now, sprinkle with your salt and any other dry seasonings you’re using (except for very fine powders, which we’ll add later). Toss again until everything is well distributed.03
-
Spread and roast. Pour the seasoned seeds onto a rimmed baking sheet, spreading them out into a single, even layer. Crowding the pan will cause them to steam, so use two sheets if necessary. Pop them into the preheated oven and roast for 15 minutes. After 15 minutes, take the sheet out, give the seeds a good stir with a spatula to ensure even cooking, and if you’re using delicate spices like garlic powder, this is the time to sprinkle them on.04
-
Continue roasting to perfection. Return the baking sheet to the oven and continue roasting for another 10 to 20 minutes. Keep a close eye on them, as they can go from perfectly golden to burnt surprisingly fast. You’re looking for a light golden-brown color and you should hear them sizzling faintly. They will harden and become crispier as they cool.05
-
Cool completely. This is the final test of your patience! Remove the seeds from the oven and let them cool completely right on the baking sheet. They will continue to crisp up as they cool. Do not try one straight from the oven—they’ll be chewy and you’ll be disappointed. Wait until they are at room temperature for that signature, satisfying crunch.06
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