Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are not only a tasty snack and easy to make, but they are a great way to use up the WHOLE pumpkin too.

Today, we’re diving into one of my all-time favorite treats—Roasted Pumpkin Seeds! Every year I look forward to pumpkin season. I always get excited when I start seeing them in the grocery store!

A good homemade pumpkin pie, with fresh pumpkin you’ve cooked yourself, is hard to beat.

But many people don’t know that you can use the seeds too. They even just throw them away! But I’m here to tell you that pumpkin seeds actually make a wonderful, crunchy snack. I have been using this simple recipe for years to be sure I use the whole pumpkin!

I love munching on these crunchy, golden brown beauties, seasoned to perfection. From a hint of garlic powder to a smoky paprika finish, every bite is an explosion of flavor.

If you’ve been tossing those pumpkin seeds, it’s time to stop and savor this crunchy, healthy snack. They’re easy to make, delicious to eat, and offer a nutritional punch.

So, the next time you’re carving pumpkins or making your own pumpkin puree, remember to save those seeds and turn them into something scrumptious!

Now, go on and get roasting! And don’t forget to share your pumpkin seed adventures with me. I’d love to hear what creative spice blends or seasoning options you come up with!

Common Questions About Roasted Pumpkin Seeds

What Kind of Pumpkin Should I Use?

Opt for a sugar pumpkin or a pie pumpkin. These have the best seeds for roasting and yield a nutty flavor. Don’t think the jack o’lanterns are out, though!

If you want, you can always cook up the seeds you get from carving Halloween pumpkins. There’s no sense in wasting them, right?

How Do I Clean the Seeds?

The easiest way to clean pumpkin seeds is to soak them in a large bowl of water. This helps separate the seeds from the stringy flesh. Once you’ve soaked them, pull out all the slimy pumpkin flesh you can, then rinse them off under running water. 

Do I Have to Boil the Seeds First?

Yes, boiling the seeds in salted water is a step you shouldn’t skip. It helps season the inner seeds and makes them easier to digest. Plus, it helps make sure you get all the pumpkin flesh off, leaving you with clean, crisp seeds to enjoy!

Storage

I like to keep these out on the counter as long as I can. That way, the kids will see them and remember to enjoy them! 

Refrigerator

Store in an airtight container and keep them in the fridge if you want them to last longer, up to a month.

Freezer

You can also store them in an airtight container in the freezer for up to three months.

Tips

Munching on these seeds has become a favorite part of fall for me. And guess what? If you’ve got other squash seeds you want to try this recipe on, you totally can!

• Use parchment paper on your baking sheet for easy clean-up.
• Make sure the seeds are in a single layer on the sheet pan for even roasting.
• Stir the seeds a couple of times while baking for a golden brown finish.

Ingredients

You can go super basic with these and just salt them. Or you can opt for more flavor. The possibilities are endless, really. Check out the variations section down below!

• Pumpkin seeds from 1 small sugar pumpkin
• Olive oil
• Salt
• Optional seasonings: garlic powder, black pepper, paprika, and cayenne pepper

How to Make Roasted Pumpkin Seeds

I know it’s tempting to skip the boiling step. Heck, the first time I made these I just slapped them onto a pan. However, you’ll like these much more when boiled in salt water. Trust me! You won’t regret the step.

1. Clean the pumpkin, remove all of the seeds, and thoroughly wash the seeds.
2. In a medium saucepan, add 2 cups water and 2 teaspoons salt.
3. Add the seeds to the saucepan and bring them to a boil.
4. Reduce the heat and simmer for 5 minutes.
5. Drain and remove any remaining pumpkin from the seeds.
6. Pat the seeds dry with a paper towel or clean dish cloth.
7. Preheat the oven to 350 degrees. 
8. Line a baking sheet with a silicone mat or parchment paper. Set aside.
9. Add the seeds to a small bowl and drizzle with olive oil, toss to coat. 
10. Sprinkle with any seasoning of your choice.
11. Spread them evenly onto the prepared baking sheet.
12. Bake for 12-15 minutes or until the seeds are toasted and crunchy, stirring a couple of times for even baking.
13. Transfer to a bowl and cool completely before storing.
14. Store in an airtight container for up to 2 weeks. 

Notes: Here are some other options for cooking these.

Smoking

If you own a smoker, you can smoke the seeds at 250 degrees for about an hour. Make sure to stir them every 20 minutes.

Air Frying

Air frying is another great way to roast pumpkin seeds. Set the air fryer to 350 degrees and roast them for 10 minutes. Check at the halfway point and give them a good toss.

Kitchen Supplies You’ll Need

Do kids count as kitchen supplies? Ha! I love having the kids help me with this recipe. Even if you’re not carving pumpkins, they always love scooping the seeds out. Get messy!

• Sharp knife
• Large bowl
• Rimmed baking sheet
• Parchment paper
• Saucepan
• Small bowl
• Measuring spoons

What to Serve With Roasted Pumpkin Seeds

Believe it or not, these go great on top of soups or as an addition to your homemade pumpkin puree. They make a great contrast next to a cup of hot cocoa. They can also stand alone as a healthy snack!

Why You Should Make Roasted Pumpkin Seeds

If you’re already making other things with pumpkins (which I always am in the fall) then this recipe is a no-brainer. You get a great homemade snack with just a little effort!

• Healthy Fats: Pumpkin seeds are packed with healthy fats.
• Easy to Make: All you need are some basic kitchen supplies and a little bit of time.
• Customizable: Choose your own spice blend or seasoning to suit your taste.
• Waste Not: It’s a great way to make good use of the rest of the pumpkin.

Variations and Add-Ins for Roasted Pumpkin Seeds

Try out any variation you like with these. Heck, you can even do several different options from the same pumpkin. Imagine having a few different candy dishes full, all with different flavors, on the counter!

• Add a sprinkle of nutritional yeast for a cheesy flavor.
• Brown sugar and cinnamon make for a deliciously sweet variation.
• Toss them in some Worcestershire sauce for a tangy kick.
• Maple syrup is another sweet option. You could even add the syrup before baking!
• Pumpkin pie spice: Because it’s pumpkin!
• Hot sauce: You’ll love the flavor and heat!

If you love this easy snack recipe, you’re going to love these other snack recipes too. Please click each link below to find the easy, printable recipe!

More Great Pumpkin Recipes

50+ Pumpkin Recipes

Pumpkin Zucchini Muffins

Creamy Roasted Pumpkin Soup

Easy Pumpkin Bread

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