Every October, my kitchen fills with the irresistible aroma of roasting pumpkin seeds. It started when my daughter carved her first jack-o’-lantern and insisted we couldn’t waste the seeds. What began as a simple zero-waste effort has become one of our favorite autumn traditions. Now, I find myself buying extra pumpkins just so I have enough seeds to roast in big batches!
These golden, crunchy seeds deliver a savory punch with subtle smokiness from the paprika. Unlike store-bought versions that often taste stale or overly salty, homemade roasted pumpkin seeds are incredibly fresh and completely customizable to your taste preferences.
Why You’ll Love These Roasted Pumpkin Seeds
Wonderfully Nutritious – Pumpkin seeds pack impressive amounts of protein, healthy fats, and minerals like magnesium and zinc. They make a guilt-free snack that actually nourishes your body.
Budget-Friendly – Instead of tossing those pumpkin seeds in the trash, transform them into a delicious snack for practically no cost. It’s the ultimate example of getting more value from ingredients you already have.
Endlessly Customizable – The basic recipe serves as a perfect canvas for any flavor profile you crave. Whether you prefer sweet, spicy, or savory, these seeds adapt beautifully to your preferences.
Perfect Make-Ahead Snack – Once roasted and cooled, these seeds stay crispy for weeks when stored properly. Consequently, you can make multiple batches during pumpkin season and enjoy them well into winter.
Versatile Usage – Beyond snacking straight from the bowl, these seeds elevate soups, salads, grain bowls, and yogurt parfaits with delightful crunch and nutty flavor.
Ingredients You’ll Need
Main Components
Raw Pumpkin Seeds (2 cups) – You can harvest these from fresh pumpkins or purchase them raw from the store (often labeled as pepitas when they’re green and hulled). Make sure they’re thoroughly rinsed and completely dried before roasting—this step is crucial for achieving maximum crunch.
Olive Oil (2 tablespoons) – This helps the seasonings adhere while promoting even browning. Additionally, it prevents the seeds from drying out too much during roasting.
Fine Salt (1 teaspoon) – Sea salt or kosher salt works beautifully. Fine salt distributes more evenly than coarse varieties, ensuring every seed gets properly seasoned.
Freshly Ground Black Pepper (½ teaspoon) – Fresh grinding makes a noticeable difference in flavor compared to pre-ground pepper. The subtle heat complements the other seasonings without overwhelming them.
Garlic Powder (½ teaspoon) – Provides savory depth without the moisture that fresh garlic would introduce. The powder toasts along with the seeds, intensifying its flavor.
Paprika (½ teaspoon) – Adds both color and a gentle smokiness. For a more pronounced smoky flavor, substitute smoked paprika.
How to Make Roasted Pumpkin Seeds
Step 1: Prepare Your Oven and Seeds
Begin by preheating your oven to 350°F (175°C). Meanwhile, make sure your pumpkin seeds are completely dry—this is absolutely essential for crispy results. If you’ve just extracted them from a fresh pumpkin, rinse them thoroughly under cool water to remove all the stringy pulp, then spread them on a clean kitchen towel. Pat them dry and let them air-dry for at least 30 minutes, or even overnight if you have time.
Step 2: Season the Seeds
Place your dried pumpkin seeds in a medium mixing bowl. Drizzle the olive oil over them, then add the salt, black pepper, garlic powder, and paprika. Using your hands or a large spoon, toss everything together until every seed is evenly coated with oil and seasonings. The seeds should glisten slightly but not be swimming in oil.
Step 3: Prepare the Baking Sheet
Line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup incredibly easy. Alternatively, you can use a silicone baking mat if you prefer.
Step 4: Arrange and Roast
Spread the seasoned seeds across the prepared baking sheet in a single, even layer. Avoid overcrowding—the seeds should have space around them to ensure proper air circulation and even roasting. If necessary, use two baking sheets rather than cramming everything onto one.
Place the baking sheet in your preheated oven and roast for 20-25 minutes total. At the halfway point (around 10-12 minutes), remove the baking sheet and give the seeds a good stir with a spatula. This ensures they brown evenly on all sides. Return them to the oven to finish roasting.
Step 5: Check for Doneness and Cool
The seeds are ready when they turn golden brown and smell wonderfully toasty. You should hear a satisfying crunch when you bite into one. Remove the baking sheet from the oven and taste a seed (carefully—they’re hot!). If needed, adjust the seasoning by sprinkling additional salt while the seeds are still warm.
Let the seeds cool on the baking sheet for about 5 minutes, then transfer them to a serving bowl or storage container. They’ll continue to crisp up slightly as they cool to room temperature.
Serving Suggestions
While these roasted pumpkin seeds are absolutely addictive eaten straight from the bowl, they shine in so many other applications. Sprinkle them generously over creamy butternut squash soup or hearty chili for textural contrast and visual appeal.
Toss a handful into your autumn salads alongside mixed greens, dried cranberries, and crumbled goat cheese. The seeds add satisfying crunch and protein that transforms a simple salad into a complete meal. Similarly, they work wonderfully scattered over roasted vegetables just before serving.
For breakfast, stir them into yogurt parfaits with granola and fresh berries. They also make an excellent addition to homemade trail mix—combine them with dried fruit, dark chocolate chips, and your favorite nuts for the ultimate portable snack.
When entertaining, serve these seeds in small bowls alongside cheese boards or as part of a fall-themed appetizer spread. Your guests will appreciate having a lighter, healthier snacking option alongside richer foods.
Recipe Variations to Try
Spicy Cajun Style
Replace the paprika and garlic powder with 1 teaspoon of Cajun seasoning and add ¼ teaspoon of cayenne pepper. This variation brings serious heat and complex, bold flavors that spice lovers will adore.
Sweet Cinnamon Sugar
For a dessert-like treat, toss the dried seeds with 2 tablespoons of melted butter, 2 tablespoons of sugar, and 1 teaspoon of cinnamon. Reduce the oven temperature to 325°F and roast for 20-22 minutes, stirring frequently to prevent the sugar from burning.
Everything Bagel Seasoning
Coat the seeds with olive oil and 2 tablespoons of everything bagel seasoning instead of the individual spices. This creates a savory, addictive snack that tastes like your favorite morning bagel.
Italian Herb Blend
Mix the seeds with olive oil, ½ teaspoon each of dried oregano, basil, and thyme, plus ¼ teaspoon of red pepper flakes. Finish with a squeeze of fresh lemon juice after roasting for bright, Mediterranean flavors.
Maple Curry
Combine 1 tablespoon of maple syrup with the olive oil, then add 1 teaspoon of curry powder and ½ teaspoon of salt. The sweet-savory-spicy combination is surprisingly delicious and unique.
Ranch Flavored
Toss the seeds with olive oil and 1½ tablespoons of ranch seasoning mix. This kid-friendly version disappears almost instantly at parties and after-school snack time.
Make-Ahead Tips
Roasted pumpkin seeds are naturally suited to advance preparation, making them perfect for busy schedules or holiday meal planning. Once completely cooled, transfer them to an airtight container or resealable plastic bag. Stored at room temperature in a cool, dry place, they maintain their crispness for up to 3 weeks.
For even longer storage, keep them in the refrigerator where they’ll stay fresh for up to 2 months. You can also freeze roasted pumpkin seeds for up to 6 months—just make sure they’re in a freezer-safe container or bag with all the air pressed out.
If your seeds lose some of their crunch over time (which can happen in humid climates), simply spread them on a baking sheet and warm them in a 300°F oven for 5-7 minutes. This refreshes their texture beautifully without burning them.
When preparing fresh pumpkins, you can rinse and dry the seeds up to 24 hours before roasting. Store the cleaned, dried seeds in the refrigerator until you’re ready to season and roast them. This strategy spreads out the work and makes the process feel less rushed.
Important Notes
Drying Is Essential – The single most important factor in achieving maximum crunch is ensuring your pumpkin seeds are thoroughly dried before roasting. Even a little moisture will result in chewy rather than crispy seeds. Take your time with this step—it makes all the difference.
Watch Closely Near the End – Pumpkin seeds can go from perfectly golden to burnt quite quickly in the final minutes of roasting. Check them at the 20-minute mark and watch carefully from there, especially if your oven runs hot.
Oven Temperature Variations – Every oven is slightly different, so yours might need a few minutes more or less than the stated time. Use the visual cues (golden brown color) and the aroma (toasty, nutty smell) as your primary indicators of doneness rather than relying solely on timing.
Extra Crispness Option – If you prefer your seeds exceptionally crunchy, roast them for an additional 2-3 minutes beyond the standard time. However, watch them closely during this extra time to prevent scorching, which creates a bitter taste.
Sweet Version Adjustments – When making sweet cinnamon sugar seeds, reduce the oven temperature to 325°F to prevent the sugar from burning. Additionally, check them more frequently since sugar caramelizes quickly at high temperatures.
Re-Crisping Method – Lost some crunch after storage? Simply warm the seeds on a baking sheet at 300°F for 5-7 minutes. This gentle reheating evaporates any moisture they’ve absorbed and restores their satisfying crackle.
Size Matters – Seeds from larger pumpkins tend to be bigger and take slightly longer to roast than seeds from smaller pumpkins. Adjust your roasting time accordingly based on the size of your seeds.
Frequently Asked Questions
Can I use seeds from any type of pumpkin?
Absolutely! Seeds from carving pumpkins, pie pumpkins, or even winter squashes like butternut or acorn all work beautifully. Larger seeds from carving pumpkins are often easier to eat, while smaller seeds from pie pumpkins have a more delicate texture.
Do I need to remove the shells?
No, you can eat the entire seed, shell and all. The shells become crispy when roasted and add to the overall texture. However, if you prefer, you can buy pre-hulled pepitas (green pumpkin seeds without shells) and roast those instead.
How do I know when the seeds are completely dry?
The seeds should feel completely dry to the touch with no tackiness or moisture. When you press a paper towel against them, it shouldn’t pick up any dampness. If you’re unsure, err on the side of drying them longer—you can’t over-dry them!
Why did my seeds turn out chewy instead of crispy?
Chewy seeds usually result from insufficient drying before roasting or not roasting them long enough. Make sure the seeds are bone-dry before you begin, and don’t be afraid to roast them for the full 25 minutes or even a bit longer if needed.
Can I roast pumpkin seeds without oil?
While you can technically roast them without oil, the results won’t be as flavorful or crispy. The oil helps the seasonings stick and promotes even browning. If you’re avoiding oil, try using a light coating of cooking spray instead.
What’s the white foam that appears on seeds during roasting?
Sometimes moisture within the seeds creates a foamy residue as they roast. This is completely normal and harmless. It usually disappears as the seeds continue cooking, but you can wipe it away with a paper towel during your halfway-point stir.
How many seeds does one pumpkin yield?
A medium-sized carving pumpkin typically produces 1-2 cups of seeds, while smaller pie pumpkins yield about ½-1 cup. Larger pumpkins can provide 2-3 cups or more. The yield varies significantly based on pumpkin variety and size.
Can I roast seeds that have been sitting out for a while?
Fresh seeds roast best, but you can roast seeds that have been sitting for a day or two. However, if they’ve dried out too much or started to smell off, it’s better to discard them and start with fresh ones.
Are roasted pumpkin seeds healthy?
Yes! Pumpkin seeds are nutrient-dense, providing protein, healthy fats, magnesium, zinc, and iron. They make an excellent healthy snack option, though they are calorie-dense, so enjoy them in reasonable portions.
Why do some seeds stay flat while others puff up?
This is normal and depends on the individual seed’s structure and moisture content. Both flat and puffed seeds are perfectly fine to eat—they just have slightly different textures.
Nutrition Information (per ¼ cup serving): Calories: 150kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Unsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 280mg | Fiber: 2g | Sugar: 0g
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings (about ¼ cup each)
- Category: Snack
- Method: Oven Roasting
- Cuisine: American
- Diet: Vegan
