Roasted Pumpkin Seeds
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Roasted Pumpkin Seeds are proof that the best snacks sometimes come from what you’d usually throw away. I remember the first time I roasted them; I couldn’t believe how addictive they were once they came out golden and crunchy. You’ll see how easy it is, and I’ve found a little detail in the process that makes them even better.
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Whenever I bring Roasted Pumpkin Seeds to a gathering or simply share them with family or friends, I notice how quickly they disappear, and you’ll probably have the same experience too. I can make them days ahead, and you can freeze extras so there’s always a crunchy snack ready whenever your cravings hit.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Roasted Pumpkin Seeds with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll see how easy it is to roast pumpkin seeds once you follow my simple steps.
Clean and Dry the Seeds
Scoop the seeds from the pumpkin and place them in a bowl of cold water. The cold water helps loosen any bits of stringy pumpkin flesh so they float to the top, making it easier to separate the clean seeds.
I use a seed remover scoop to easily scrape the pumpkin core and get all the seeds inside, and this large glass mixing bowl so I have space to swish everything around the water without splashing.
Swish the seeds around with your hands to loosen any pulp, and repeat rinsing if needed. If you’re using a carving pumpkin, the seeds may be larger and need an extra rinse to get all the pulp off.
Drain off the water, then pat the seeds completely dry with a clean dish towel or paper towels, because any leftover moisture will prevent them from crisping up.
A fine mesh strainer makes it easy to drain the seeds without losing any down the sink. I also keep a few lint-free dishcloths on hand since they dry the seeds quickly without leaving fuzz behind.
Preheat the Oven
Set your oven to 350°F (180°C) so it’s hot and ready by the time your seeds are seasoned. Line a baking sheet with a parchment sheet to prevent sticking. I always use these precut parchment sheets because they lie flat and save time when you’re prepping.
If you don’t want to scrub stuck-on seeds later, make cleanup easier by using a rimmed baking sheet with raised edges to keep everything contained.
Season the Seeds
In another bowl, mix together the vegetable oil, paprika, parsley, curry powder, and salt, then toss in the seeds until evenly coated. This step makes sure they roast evenly and pack flavor in every bite.
A flexible silicone spatula really helps get all the oil and seasoning mixed thoroughly without mashing the seeds.
Roast Until Golden
Spread the seeds in a single layer on the parchment-lined baking sheet so they have space to crisp.
Bake for 20–25 minutes, stirring and moving them around halfway through to make sure they roast on all sides. I use a thin metal spatula like this one to gently flip and stir the seeds without tearing the parchment.
Once they’re golden and crispy, take them out of the oven and let them cool for a few minutes so they don’t go soggy. They’ll firm up as they rest, giving you that addictive crunch.
Serve and Enjoy
Transfer your now roasted pumpkin seeds to a bowl and serve them immediately, or in a mason jar for later. I like to store mine in this mason jar; it keeps the seeds fresh and is cute enough for gifting too.
Enjoy as a crunchy snack or sprinkle over soups and salads for extra flavor!
If you’re packing them up for a gathering or fall potluck, use a hard-sided plastic container to keep them from getting crushed. Then, pop the container inside an insulated casserole carrier to protect from temperature swings.
Equipment
Ingredients
- 1 cup raw pumpkin seeds
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon parsley
- 1 teaspoon curry powder
- ¼ teaspoon salt
Instructions
- Scoop the seeds from the pumpkin and place them in a bowl of cold water. Rinse well to remove any pulp, repeating if needed. Pat the seeds completely dry with a clean dish towel or paper towels. (Dry seeds = crispier results.)1 cup raw pumpkin seeds
- Preheat oven to 350°F (180°C).
- In a bowl, toss the vegetable oil, paprika, parsley, curry powder, and salt. Then toss in the seeds and mix until evenly coated.2 tablespoons vegetable oil, 1 teaspoon paprika, 1 teaspoon parsley, 1 teaspoon curry powder, ¼ teaspoon salt
- Spread the seeds in a single layer on a baking sheet. Bake for 20–25 minutes, stirring halfway through, until golden and crispy.
- Let cool slightly before serving.
Notes
- Soak or boil in salted water: After rinsing and before roasting, let the seeds sit in salted water for about 20 minutes or boil them for 10 minutes. Both methods help the salt soak in so the flavor runs through instead of just on the surface.
- Dry the seeds well: Take your time blotting them with a dish towel or paper towels so no water lingers. Damp seeds will steam instead of crisp.
- Swap in olive oil or pumpkin seed oil: Use olive oil for a slightly fruity flavor or pumpkin seed oil for a deeper, nuttier taste. Either one adds more character compared to the neutral flavor of vegetable oil.
- Boost nuttiness: Add a few drops of pumpkin seed extract to the spice mix to enhance the natural flavor of the seeds. It makes the nuttiness more pronounced without changing the texture.
- Season generously: Don’t be shy with the spices; coating every seed makes a big difference in flavor. Stick with paprika and curry powder, or switch it up with chili powder for smoke, cayenne for heat, or cinnamon for sweet warmth.
- Try sweet-and-savory taste: Add ground cinnamon to the seasoning blend for a sweet contrast to the salty spices. This creates a noticeable shift, making the seeds work as both a snack and a treat for sweet cravings.
- Spread them out: Give the seeds some space on the baking sheet so hot air can circulate and crisp them evenly.
- Keep an eye on them: Start checking at the 20-minute mark since ovens can run differently and seeds burn quickly.
Nutrition
Recipe Notes and Expert Tips
I’ve picked up some helpful tricks to make sure roasted pumpkin seeds always come out crispy and full of flavor.
- Soak or boil in salted water: After rinsing and before roasting, let the seeds sit in salted water for about 20 minutes or boil them for 10 minutes. Both methods help the salt soak in so the flavor runs through instead of just on the surface.
- Dry the seeds well: Take your time blotting them with a dish towel or paper towels so no water lingers. Damp seeds will steam instead of crisp.
- Swap in olive oil or pumpkin seed oil: Use olive oil for a slightly fruity flavor or pumpkin seed oil for a deeper, nuttier taste. Either one adds more character compared to the neutral flavor of vegetable oil.
- Boost nuttiness: Add a few drops of pumpkin seed extract to the spice mix to enhance the natural flavor of the seeds. It makes the nuttiness more pronounced without changing the texture.
- Season generously: Don’t be shy with the spices; coating every seed makes a big difference in flavor. Stick with paprika and curry powder, or switch it up with chili powder for smoke, cayenne for heat, or cinnamon for sweet warmth.
- Try sweet-and-savory taste: Add ground cinnamon to the seasoning blend for a sweet contrast to the salty spices. This creates a noticeable shift, making the seeds work as both a snack and a treat for sweet cravings.
- Spread them out: Give the seeds some space on the baking sheet so hot air can circulate and crisp them evenly.
- Keep an eye on them: Start checking at the 20-minute mark since ovens can run differently and seeds burn quickly.
How to Store Leftovers
Keep roasted pumpkin seeds in an airtight container at room temperature for up to 7 days; they’ll stay nice and crunchy that way. I use my locking-lid food container, which keeps moisture out and the seeds perfectly crisp.
If you’d like them to last longer, store them in the fridge for up to 2 weeks. They also freeze well in a freezer-safe bag or container for up to 3 months. Just let them thaw overnight in the fridge on the counter before snacking.
I usually go with these reusable freezer bags when I want to portion out small batches to grab and go. If I’m freezing a full batch for later, I prefer this stackable freezer-safe container that keeps the seeds from freezer burn.
What to Serve With Roasted Pumpkin Seeds
Roasted pumpkin seeds are a satisfying snack on their own, but they’re also great sprinkled on top of salads for crunch. I like adding them to a trail mix for a homemade snack blend.
They’re perfect as a garnish for creamy soups like pumpkin or butternut squash, too. You can even stir them into homemade granola or blend them into smoothies for extra nuttiness.
If you’re looking to serve them with a good source of protein, pair them with cottage cheese or Greek yogurt for dipping. They add a salty, nutty bite that works in more dishes than you’d think.
More Easy Recipes for You to Try at Home
Nothing says fall quite like pumpkin, so I’ve got a few more recipes to cozy up with this season.
