If you’re looking for a savory, crunchy, and satisfying pumpkin seeds recipe, you’re in the right place. Garlic pumpkin seeds are the perfect way to turn your fall carving leftovers into a flavorful snack. Roasted until golden and crispy, these seeds are tossed with garlic powder, smoked paprika, and a hint of olive oil for a bold, crave-worthy bite.
Whether you’re baking a batch after pumpkin carving or just love a wholesome homemade snack, this recipe is easy, budget-friendly, and full of flavor. In less than 40 minutes, you’ll have a toasty bowl of garlic-roasted seeds — great for snacking, topping salads, or gifting during the holidays.
Table of Contents
🧄 Why You’ll Love This Recipe
- Zero waste: Use up every part of your pumpkin!
- Simple ingredients: Pantry staples you already have.
- Bold flavor: Garlic + paprika = unbeatable savory crunch.
- Versatile snack: Enjoy as-is or toss on soups, salads, and more.
- Customizable: Make it spicy, smoky, herby — your choice!
🛒 Ingredients
- 1 cup raw pumpkin seeds (cleaned and dried)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt (or to taste)
- Optional: pinch of black pepper or cayenne for heat
🔪 Instructions
- Clean your seeds
Rinse pumpkin seeds in a colander to remove pulp. Pat them dry thoroughly with a towel or paper towel. Dry seeds roast best! - Preheat and prep
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. - Season
In a bowl, toss the pumpkin seeds with olive oil, garlic powder, smoked paprika, salt, and any additional spices. - Spread and roast
Spread seeds in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring once halfway through, until golden and crisp. - Cool and enjoy
Let the seeds cool completely before eating or storing — they’ll get even crunchier as they cool!
⏱️ Recipe Details
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Total Time: 40 minutes
- Servings: About 1 cup
- Difficulty: Easy
- Storage: Airtight container, up to 1 week at room temp
🔢 Nutrition Facts (Per ¼ Cup)
- Calories: 140
- Fat: 11g
- Carbs: 5g
- Fiber: 2g
- Protein: 5g
- Sodium: 190mg
- Sugar: 0g
- Iron: 8% DV
- Magnesium: 20% DV
💡 Tips & Variations
- Dry thoroughly: Damp seeds = chewy texture. Pat them as dry as possible.
- Make it spicy: Add cayenne or chili powder for heat lovers.
- Add sweetness: Skip garlic and use cinnamon + brown sugar for a sweet twist.
- Try other oils: Use avocado oil or butter for a flavor change.
- Scale it up: Got lots of pumpkins? Double or triple the recipe.
Garlic Pumpkin Seeds
Ingredients
Equipment
Method
- Rinse and dry pumpkin seeds thoroughly.
- Preheat oven to 300°F (150°C). Line baking sheet with parchment.
- In a bowl, toss seeds with olive oil and seasonings.
- Spread seeds in a single layer on the sheet.
- Roast for 30–35 minutes, stirring halfway, until golden and crisp.
- Let cool completely before storing or serving.
Notes
– For spicy variation, add cayenne or chili powder.
– Store in airtight container for up to 1 week.
❓ FAQs
Do I need to boil the seeds before roasting?
Nope! Some do, but it’s optional. Drying them well is what really matters.
Can I eat the whole seed, shell and all?
Yes! Roasted pumpkin seeds are fully edible and packed with fiber.
Can I use seeds from any pumpkin?
Absolutely. Sugar pumpkins and carving pumpkins both work — just wash them well.
How long do they stay fresh?
Stored in an airtight container, they stay crispy for about a week. For longer shelf life, refrigerate them.
🎉 Conclusion
This pumpkin seeds recipe is proof that simple ingredients and a little oven time can transform fall scraps into a flavor-packed snack. Garlic pumpkin seeds are crunchy, savory, and completely addictive — the kind of snack you’ll want to make every October (and beyond). So don’t toss those seeds — roast them instead and enjoy the taste of fall in every bite.