Roasted pumpkin seeds are a fun and easy snack to make with your kids, especially after carving a pumpkin. Season with just plain salt for a savory snack, toss them in cinnamon sugar for a sweet treat, or add any other flavors desired for a custom treat.
Easy Roasted Pumpkin Seeds Recipe
I have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We would help her make them, and help her eat them too.
As an adult, I still love snacking on these crunchy roasted seeds. Nothing fancy, just tossed with some kosher salt and lightly sprayed with a little olive oil. Some people peel the skin off, but I eat them skin and all!
Once roasted, enjoy your pumpkin seeds as a snack, or sprinkle them on salads, soups, and other dishes, like Pumpkin Overnight Oats.
For a more decadent version, I also have Smokey BBQ Spiced Roasted Pumpkin Seeds. To use the rest of our pumpkin, I also made homemade pumpkin puree to use in some pumpkin recipes.
Why You’ll Love Roasting Pumpkin Seeds
- It’s super easy. Roasting pumpkin seeds requires very minimal ingredients and is as simple as tossing the seeds with seasoning and popping them in the oven.
- Versatile. Though I love to eat these pumpkin seeds with just salt as the seasoning, you can make them in so many other flavors too. I’ve included a long list below.
- Perfect for after carving pumpkins. Unlike pumpkin puree, which is best made from pie pumpkins, you can roast the seeds of ANY pumpkins – including those that you’ve carved!
Ingredients
You’ll need just 3 ingredients for this recipe. See the recipe card below for measurements.
- Pumpkin seeds – Fresh from the pumpkin.
- Olive oil spray – Helps the seasoning stick.
- Salt – Adds flavor to the seeds.
Can I Roast Other Types of Seeds?
Yup! Instead of roasting pumpkin seeds, you can also roast the seeds from butternut, acorn, delicata and other types of winter squash.
How To Roast Pumpkin Seeds
This roasted pumpkin seeds recipe is super easy, though it does require some planning as the seeds need to dry out, ideally overnight. See the recipe box at the end of the post for more detailed instructions.
- Prepare The Pumpkin Seeds: After removing seeds from the insides of the pumpkin, pull away any pumpkin guts and strings. Place the seeds in a colander and rinse under cold water. Try to remove any remaining pumpkin residue.
- Dry: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
- Season: Spread the seeds out in a single layer on a sheet pan and spritz all over with olive oil, season all over with salt, to taste. If you wish, you can also use parchment paper.
- Roast: Bake the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
- Cool: Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Roasted Pumpkin Seeds Variations
One of the things I love about roasting pumpkin seeds is that there’s just truly unlimited ways to season and enjoy them. I’m partial to just plain salt but you can make the sweet if you want to or spicy or savory. Here are a few of my favorite flavor variations.
- Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
- Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
- Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. See recipe here.
- Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
- Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
- Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
- Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
Storage
Once they’ve cooled completely, roasted pumpkin seeds should be stored in an airtight container. A cool, dark place is ideal and will extend the shelf life, though the counter works as well. They will last for at least a week.
More Pumpkin Recipes:
- Pumpkin Butter
- Pumpkin Spice Cream Cheese
- Pumpkin Seed Encrusted Baked Tilapia
- Pumpkin Pecan Banana Bread
- Pumpkin Mac and Cheese with Roasted Veggies
Roasted Pumpkin Seeds
Equipment
- olive oil sprayer or use Bertolli
Ingredients
- fresh pumpkin seeds, from 1 pumpkin (about 1 1/2 cups)
- olive oil spray
- kosher salt, to taste
Instructions
- Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
- Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
- Preheat the oven to 300F.
- Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
- Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
- Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Last Step:
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- Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
- Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
- Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
- Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
- Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
- Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
- Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
