If you’re like me and love a good fall snack that’s both tasty and totally satisfying, you’re going to adore this Crunchy Roasted Pumpkin Seeds Recipe. It’s one of those simple treats that feels like a cozy hug from the season itself. Whether you scoop these up fresh from your Halloween pumpkin or grab some seeds from any winter squash, this recipe turns them into a delicious, crunchy snack you’ll want to make again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to create a crunchy, flavorful snack.
- Perfectly Crunchy Every Time: The low and slow roasting method ensures the seeds toast evenly without burning.
- Versatile Snack: You can customize the seasoning to suit your mood or who you’re sharing with.
- Great for Fall & Beyond: Use this recipe for any winter squash seeds, not just pumpkins!
Ingredients You’ll Need
These ingredients come together in the best way — simple, wholesome, and full of flavor. When shopping, look for fresh pumpkin seeds or scoop some straight from your pumpkin for extra freshness.
- Pumpkin seeds: Fresh seeds from your pumpkin or any winter squash work. Removing pulp properly helps achieve perfect crunch.
- Extra-virgin olive oil: Adds subtle richness and helps seasonings stick—feel free to substitute with another oil if needed.
- Sea salt: Just the right amount enhances flavor without overpowering the natural nuttiness of the seeds.
- Chili powder: A light sprinkle gives a gentle smoky kick that’s totally addictive—skip or swap for other spices to suit your taste.
Variations
I love how flexible this Crunchy Roasted Pumpkin Seeds Recipe is—you can tweak the seasoning or try different squash seeds to make it your own. It’s fun to experiment but always rewarding!
- Spicy Variation: I like to add a pinch of cayenne pepper or smoked paprika for a bit more heat, which my family absolutely craves.
- Sweet and Savory: Try tossing the seeds with a tiny drizzle of maple syrup and cinnamon before roasting for a sweet twist that’s amazing for an afternoon snack.
- Herbed Delight: Adding dried rosemary or thyme alongside salt and oil creates a savory, fragrant snack perfect with a cold drink.
- Seed Mix: Blend pumpkin seeds with sunflower or pepitas for extra texture and nutrition.
How to Make Crunchy Roasted Pumpkin Seeds Recipe
Step 1: Prep Your Seeds for Perfect Crunch
Start by scooping the seeds from your pumpkin or winter squash. I learned the best way to clean them is soaking them in a bowl of water—this helps separate the seeds from the stringy pumpkin flesh since the seeds float. After that, rinse them well in a colander to remove any remaining bits. Dry them thoroughly by laying them out in a single layer on a kitchen towel. Trust me, drying the seeds really helps them roast evenly and get nice and crunchy.
Step 2: Season and Get Ready to Roast
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper—this makes cleanup a breeze. Toss the seeds in a small bowl with olive oil and sea salt until they’re lightly coated. Spread them out in a single layer on the baking sheet to make sure they roast evenly. Overlapping can cause soggy spots, and no one wants that!
Step 3: Roast Low and Slow
Pop the seeds in the oven and roast for 35 to 45 minutes. Halfway through, give them a good stir or shake so they brown evenly. Keep an eye on them toward the end—they’ll turn a gorgeous golden color and smell nutty. That’s when you know they’re ready. If you have smaller seeds from a different squash, check around the 25-30 minute mark so they don’t burn.
Step 4: Add the Final Kick
Once roasted and cooled just a bit, sprinkle on your chili powder or any other seasoning you like. This step adds that extra flavor punch. I love this little finishing touch because it’s so simple but makes the seeds addictive—trust me, they disappear fast!
Pro Tips for Making Crunchy Roasted Pumpkin Seeds Recipe
- Thorough Drying: Make sure your seeds are completely dry before roasting to avoid steaming and to get that perfect crunch.
- Low-Temperature Roasting: Roasting at 300°F prevents burning and helps seeds toast evenly and slowly develop flavor.
- Stir Halfway Through: This simple step ensures all sides get that golden brown color and keeps the texture consistent.
- Don’t Rush Cooling: Let your seeds cool on the pan for a few minutes before eating to let them crisp up fully.
How to Serve Crunchy Roasted Pumpkin Seeds Recipe
Garnishes
I often sprinkle a little extra sea salt or a dusting of smoked paprika right before serving—it elevates those kernels with a fantastic aroma and flavor. Fresh herbs like chopped parsley or cilantro can add a pop of color and freshness if you’re feeling fancy.
Side Dishes
These crunchy seeds go great alongside autumn soups like butternut squash or pumpkin soup, adding wonderful texture and flavor contrast. I also like to toss them over salads for a nutty crunch or serve them with cheese boards for a fun snack element.
Creative Ways to Present
For parties, I’ve served these seeds in cute little paper cones or small glass bowls scattered around the table. You can even mix them into homemade trail mix with dried cranberries and nuts for a festive fall treat.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted pumpkin seeds in an airtight container at room temperature. They usually last about a week, and I find that keeping them sealed well helps preserve their crunch for days.
Freezing
I haven’t frozen them often, but when I do, I use a freezer-safe bag and make sure to press out as much air as possible. When thawed, they might lose a bit of crunch, so I recommend roasting a fresh batch if you want that perfect texture.
Reheating
To revive any softened seeds, just spread them out on a baking sheet and pop them back in a 300°F oven for about 5 to 10 minutes. Keep an eye on them so they don’t burn, and you’ll get that freshly roasted crunch back in no time.
FAQs
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Can I use seeds from any type of pumpkin or squash?
Absolutely! This Crunchy Roasted Pumpkin Seeds Recipe works well with seeds from pumpkins, kabocha, butternut, delicata, acorn, and other winter squashes. Just note that smaller seeds may roast faster, so keep an eye on your oven.
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How do I make sure the pumpkin seeds get crunchy?
The key is drying your seeds completely before roasting and roasting them at a low temperature (around 300°F) for 35 to 45 minutes while stirring halfway through. This slow roast helps remove moisture and create that irresistible crunch.
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Can I add other spices besides chili powder?
Definitely! This recipe is a great base for all kinds of seasonings. Try garlic powder, smoked paprika, cinnamon and sugar, or even a curry blend. It’s all about what you like and what mood you’re in.
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What’s the best way to store leftover roasted pumpkin seeds?
Store them in an airtight container at room temperature for up to a week. If they lose crunch, just reheat them briefly in the oven to bring them back to life.
Final Thoughts
This Crunchy Roasted Pumpkin Seeds Recipe is one of my fall favorites because it’s approachable, versatile, and downright delicious. I love sharing it with friends and family, especially when they’re surprised by how easy it is to make something so satisfying from simple pumpkin seeds. Give it a try—you might just find yourself roasting a batch every time you carve a pumpkin!
Print
Crunchy Roasted Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple and delicious roasted pumpkin seeds recipe transforms your pumpkin or winter squash seeds into a crunchy, savory snack. Coated lightly with olive oil, sea salt, and a hint of chili powder, these golden-brown seeds are perfect for fall snacking or topping salads and soups.
Ingredients
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Clean the Seeds: Scoop the seeds from the pumpkin or winter squash into a bowl of water. The seeds will float while the flesh sinks, making it easier to separate them. Rinse the seeds in a colander under cold running water to remove any remaining pumpkin flesh. Spread them out in a single layer on a kitchen towel and dry thoroughly to ensure they roast properly.
- Prepare for Roasting: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup. Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil, and sprinkle with sea salt. Toss well to evenly coat all the seeds.
- Roast the Seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring once halfway through to ensure even cooking. Roast until the seeds are golden brown and crisp, which gives them a perfect crunch.
- Add Finishing Touches: Remove the seeds from the oven and immediately toss with a few sprinkles of chili powder to add a subtle spicy kick. Let them cool slightly before serving or storing.
Notes
- This recipe is versatile and works well with any winter squash seeds, including pumpkin, kabocha, butternut, delicata, or acorn squash. Adjust roasting time based on seed size: larger seeds like pumpkin or kabocha require 35-45 minutes, while smaller seeds may need less time.
- For a variation, try other seasonings such as smoked paprika, garlic powder, or cinnamon sugar for sweet versions.
- Store cooled roasted seeds in an airtight container for up to two weeks for a handy snack.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0.2g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.7g
- Protein: 6g
- Cholesterol: 0mg
