Roasted Pumpkin Seeds

These Roasted Pumpkin Seeds are a crunchy, salty, and nutritious snack made from fresh pumpkin seeds. Perfect for fall or Halloween, this easy recipe transforms pumpkin guts into a delicious, protein-packed treat with just a few simple ingredients. Customize them with your favorite spices for a savory, spicy, or even sweet snack that’s perfect for munching any time of day!

Why You’ll Love This Recipe

• Crispy and flavorful – Lightly seasoned and perfectly roasted for a crunchy texture.
• Healthy snack – Naturally packed with protein, fiber, and healthy fats.
• Easy to make – Just clean, season, and roast!
• Customizable – Try different spice blends for unique flavors.
• Zero waste – A great way to use every part of the pumpkin.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup raw pumpkin seeds (cleaned and dried)
• 1 tablespoon olive oil (or melted butter)
• ½ teaspoon salt (or to taste)
• Optional seasonings:
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (for heat)
  • 1 teaspoon cinnamon and sugar (for a sweet version)

Directions

1. Clean the seeds:

• Scoop out the seeds from a fresh pumpkin and separate them from the pulp.
• Rinse the seeds thoroughly under cold water, removing any remaining pumpkin bits.
• Pat the seeds dry with a clean towel or paper towel. (Dry seeds roast better and become crispier.)

2. Season the seeds:

• Preheat your oven to 350°F (175°C).
• In a bowl, toss the seeds with olive oil, salt, and any additional seasonings you like.

3. Roast the seeds:

• Spread the seeds in a single layer on a baking sheet lined with parchment paper or foil.
• Roast for 20–30 minutes, stirring occasionally to ensure even cooking.
• The seeds are done when they’re golden brown and crispy.

4. Cool and serve:

• Let the seeds cool completely before serving—they’ll crisp up even more as they cool.
• Store in an airtight container for up to a week.

Servings and Timing

• Servings: 4 servings (about 1 cup)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Roasted Pumpkin Seeds: Add ½ teaspoon cayenne pepper or chili powder for heat.
• Sweet Cinnamon Sugar Seeds: Toss with 1 tablespoon sugar and 1 teaspoon cinnamon before roasting.
• Garlic Parmesan Seeds: Add 1 tablespoon grated Parmesan and ½ teaspoon garlic powder after roasting.
• Ranch-Flavored Seeds: Sprinkle with a packet of dry ranch seasoning before roasting.
• Smoky BBQ Seeds: Add ½ teaspoon smoked paprika and a pinch of brown sugar.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze in an airtight container for up to 3 months for longer storage.
• Reheating: Re-crisp the seeds by roasting them in the oven at 300°F (150°C) for 5 minutes.

FAQs

Do I need to remove the pumpkin seed shells?

No, the outer shell becomes crunchy when roasted and is completely edible. Just clean and dry the seeds thoroughly before roasting.

Can I roast seeds from any type of pumpkin?

Yes! All pumpkin seeds are edible, though larger pumpkins tend to have bigger, crunchier seeds.

Why aren’t my pumpkin seeds crispy?

Make sure the seeds are completely dry before roasting, and spread them out in a single layer to ensure even roasting.

Do I need to boil the seeds before roasting?

Boiling in salted water can enhance flavor and texture but isn’t necessary for a crispy, flavorful result.

Can I use butter instead of olive oil?

Yes, melted butter adds a rich flavor but may brown faster, so watch the seeds closely while roasting.

How do I prevent my pumpkin seeds from burning?

Roast at 350°F (175°C) and stir every 10 minutes to prevent burning.

Can I eat raw pumpkin seeds?

Yes, raw pumpkin seeds are safe to eat, but roasting enhances their flavor and makes them easier to digest.

How long do roasted pumpkin seeds last?

They’ll stay fresh for up to a week in an airtight container at room temperature.

Are roasted pumpkin seeds healthy?

Yes! They’re high in protein, fiber, healthy fats, magnesium, and zinc.

Can I roast seeds from other squashes?

Absolutely! Seeds from butternut squash, acorn squash, or spaghetti squash can be roasted the same way.

Conclusion

These Roasted Pumpkin Seeds are the perfect crunchy snack for fall—or any time you’re carving a pumpkin! Whether you like them salty, sweet, or spicy, they’re easy to customize and packed with nutrition. With simple ingredients and endless flavor possibilities, this recipe is a must-try for pumpkin lovers and snack enthusiasts alike!

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