Name: Roasted Pumpkin Seeds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups raw pumpkin seeds; 1 tbsp olive oil or melted butter; 1/2 tsp salt; Optional spices: paprika, garlic powder, cinnamon, chili powder, cayenne, black pepper

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Roasted pumpkin seeds are one of my favorite snacks to make in the fall. I love how they turn out light, crunchy, and flavorful with just a few simple ingredients. They’re perfect for munching on their own, tossing into salads, or even sprinkling over soups for a little crunch.

Why You’ll Love This Recipe

I like that roasted pumpkin seeds are easy to make and totally customizable. I can go simple with just salt, or I can season them with spices to match whatever flavor I’m craving. I also love that they’re naturally nutritious, packed with fiber and protein, making them a healthy snack I feel good about eating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw pumpkin seeds (scooped from a pumpkin or store-bought)
Olive oil (or melted butter)
Salt
Optional spices (paprika, garlic powder, cinnamon, chili powder, or any seasoning I like)

Directions

I preheat the oven to 300°F (150°C).
I rinse the pumpkin seeds in a colander to remove any pulp, then pat them dry thoroughly with a towel.
I toss the seeds in olive oil (or butter) and season with salt and any spices I want to use.
I spread them out evenly on a baking sheet lined with parchment paper.
I roast for 30–40 minutes, stirring every 10 minutes, until golden brown and crispy.
I let them cool before eating—they get crunchier as they sit.

Servings and timing

This recipe makes about 2 cups of roasted pumpkin seeds, depending on the size of the pumpkin. It takes around 10 minutes to prepare and 30–40 minutes to bake, so I plan for about 45–50 minutes total.

Variations

I sometimes make them sweet by tossing with cinnamon and a little sugar before roasting.
For a smoky flavor, I use smoked paprika or chipotle powder.
I like to make them savory with garlic powder, onion powder, and black pepper.
If I want a spicy kick, I add cayenne or chili powder.

Storage/Reheating

I store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week. For longer storage, I refrigerate them for up to 3 weeks. To re-crisp, I warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Do I need to boil the seeds before roasting?

I sometimes simmer them in salted water for 10 minutes before roasting. It helps the seasoning stick better, but it’s not required.

Can I eat pumpkin seed shells?

Yes, I eat the whole roasted seeds, shells and all. They’re crunchy and full of fiber.

Why aren’t my pumpkin seeds crunchy?

If they aren’t crunchy, I probably didn’t dry them enough before roasting or need to roast them a little longer.

Can I roast seeds from any type of pumpkin?

Yes, but sugar pumpkins and carving pumpkins have the best seeds for roasting.

How do I make them less salty?

I just use less salt in the seasoning mix or rinse them lightly after boiling if I salted the water.

Conclusion

Roasted pumpkin seeds are a simple and tasty way to use up every part of a pumpkin. I love how they can be sweet, savory, or spicy depending on my mood, and they always turn into a crunchy snack I can’t stop eating. Whether I make them for myself or share them at a fall gathering, they’re always a hit.