Roasted Pumpkin Seeds Recipe

If you’ve ever carved a pumpkin and stared at that messy pile of seeds wondering what to do with them, you’re going to love this. My Roasted Pumpkin Seeds Recipe is simple, cozy, and turns those humble seeds into a crunchy, flavorful snack that you’ll want to munch on long after Halloween is over. Seriously, I can’t get enough of how addictive and easy these are to make – plus, it’s a great way to avoid waste and enjoy every part of your pumpkin!

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Ingredients You’ll Need

This recipe relies on simple pantry staples but delivering big flavor and crunch. I love using fresh pumpkin seeds straight from the pumpkin—it tastes so much better than pre-packaged ones—and a mix of spices that bring warmth without overpowering.

• Pumpkin Seeds: Fresh is best – scoop them straight from your pumpkin, rinsed and dried for that fresh, nutty flavor.
• Olive Oil: Just enough to coat for crispness and help spices stick, plus it adds a bit of richness.
• Kosher Salt: Enhances the natural flavor – don’t skip this!
• Ground Paprika: Adds a gentle smoky sweetness that complements pumpkin perfectly.
• Onion Powder: For a subtle savory depth that you might not expect but definitely notice in a good way.
• Garlic Powder: Brings a warm, aromatic note that makes these seeds extra addictive.
• Ground Black Pepper: A little kick of spice to finish things off nicely.

Variations

I’m all about playing around with flavors here—this recipe is like a blank canvas. Feel free to spice it up or keep it classic, whatever suits your mood or pantry contents.

• Spicy Kick: Add a pinch of cayenne or chili powder if you’re craving some heat; my family can’t get enough of this version during game nights.
• Sweet Twist: Swap the savory spices for cinnamon and a sprinkle of brown sugar for a sweet snack that’s perfect for fall afternoons.
• Herbal Touch: Fresh rosemary or thyme mixed in after roasting gives the seeds a lovely herbal aroma and an elegant twist for guests.
• Vegan-Friendly: Olive oil keeps this naturally vegan, but you can also use avocado oil or coconut oil for a different flavor profile.

How to Make Roasted Pumpkin Seeds Recipe

Step 1: Scoop, Rinse, and Dry Those Seeds

When you carve your pumpkin, scoop out those seeds and place them in a colander. Rinse them under cool water, separating the seeds from the pumpkin flesh. I discovered that patting them gently with a clean kitchen towel afterward really removes the extra moisture – this is key because soggy seeds won’t roast properly or get that satisfying crunch.

Step 2: Low-Temperature Drying

Preheat your oven to 170°F and spread the seeds in a single layer on a parchment-lined baking sheet. Pop them in for 5-10 minutes to gently dry out without cooking. This step really helps prevent any steaming during roasting, which can make the seeds chewy instead of crisp.

Step 3: Toss With Oil and Spices

Transfer the seeds to a mixing bowl and drizzle with olive oil. Sprinkle on kosher salt, paprika, onion powder, garlic powder, and black pepper. Give everything a good toss so all the seeds get coated evenly—this spice blend is balanced and fills your kitchen with an irresistible aroma while roasting.

Step 4: Roasting to Perfection

Increase your oven heat to 300°F. Spread the seasoned seeds back on the baking sheet in one layer, making sure they aren’t crowded. Roast for about 25 minutes, stirring once halfway through so they brown evenly. You’ll know they’re done when they’re golden and toasty with a wonderful crunch. Watch carefully toward the end—it’s easy to burn the seeds if left too long.

How to Serve Roasted Pumpkin Seeds Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt or fresh herbs like chopped parsley over the seeds for an elevated look and taste—especially if I’m serving them as a party snack. A squeeze of lemon juice right before serving also brightens the flavors wonderfully.

Side Dishes

These seeds make a fantastic crunchy topping for autumn salads, soups (think butternut squash or pumpkin soup), or even mixed into trail mix for a salty-nutty bite. My kids like to toss them over roasted veggies, too, adding fun texture.

Creative Ways to Present

For holidays or gatherings, I like serving roasted pumpkin seeds in little individual paper cones or rustic bowls lined with stained parchment paper. It makes for an inviting snack station that guests keep returning to, especially when paired with a warm seasonal drink.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted pumpkin seeds in an airtight container at room temperature. They hold their crunch for about a month this way, which is fantastic for snackers who like to nibble throughout the week. Just keep them away from heat and moisture.

Freezing

If you want to keep them longer, I’ve frozen these seeds in zip-top bags with great results—just thaw at room temp before eating. Freezing can extend their shelf life up to six months without much loss in flavor or texture.

Reheating

If they lose a little crispness after sitting for a while, a few minutes in a low oven or a quick toast in a dry skillet brings them back to life beautifully. Just keep an eye so you don’t burn them!

FAQs

Final Thoughts

This Roasted Pumpkin Seeds Recipe is my go-to for turning a messy pumpkin moment into a crunchy, flavor-packed treat everyone loves. It’s easy, comforting, and the kind of snack that feels both nostalgic and fresh. Next time you carve that pumpkin, give this recipe a try—you won’t believe how addictive these little seeds can be. Trust me, once you nail this technique, you’ll be roasting pumpkin seeds year-round and sharing them with everyone you know!

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