Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A white bowl filled with roasted pumpkin seeds sits on a light surface, with a few seasoned seeds scattered nearby.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are such a fun way to turn something you’d normally toss into a snack that actually feels special. They’re quick to prep, easy to season, and versatile enough for family nights, game days, or casual get-togethers. You can make them ahead and keep them stored for the week, and you’ll find they freeze well, too. It’s the kind of recipe that saves time while still giving you something crunchy and shareable.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Roasted Pumpkin Seeds
Servings: 1 cup
Calories: 610kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup raw pumpkin seeds
  • 2 tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • 1 teaspoon curry powder
  • ¼ teaspoon salt
US Customary - Metric

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

Calories: 610kcal | Carbohydrates: 9g | Protein: 20g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Sodium: 588mg | Potassium: 595mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1023IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 7mg
Tried this recipe?Let us know how it was!