If you’re hunting for the ultimate pumpkin seeds recipe roasted to crunchy perfection, this one’s it. These savory roasted pumpkin seeds are the definition of addictive: crispy, golden, lightly sweet, and spicy with a kick of garlic and chili powder. Whether you’re carving pumpkins or just craving a nutrient-dense snack, this recipe is your go-to.
Roasted in the oven until perfectly crisp, these seeds make a protein-packed, gluten-free snack that’s great on their own or tossed into salads, soups, and even grain bowls. Best of all? You can flavor them a thousand ways — this version is bold, balanced, and totally snack-worthy.
Table of Contents
💥 Why You’ll Love This Recipe
- Zero waste: Use every part of your pumpkin!
- Crispy & crunchy: No soggy seeds here.
- Endlessly customizable: Swap in your favorite spice blends.
- Healthy & homemade: Gluten-free, dairy-free, and protein-packed.
- Perfect fall snack: Seasonal, simple, and satisfying.
🛒 Ingredients
- 1 cup fresh pumpkin seeds, cleaned and dried
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 teaspoon honey (optional, for a hint of sweetness)
🔪 Instructions
- Clean the seeds
Scoop out the pumpkin seeds, then rinse thoroughly in a colander to remove all pulp. Pat dry completely with a clean towel or paper towels. - Preheat oven
Set your oven to 300°F (150°C) and line a baking sheet with parchment paper. - Season the seeds
In a mixing bowl, toss the dry seeds with olive oil, garlic powder, chili powder, paprika, salt, and honey if using. - Spread and bake
Spread seeds in a single layer on the prepared baking sheet. Bake for 35–40 minutes, stirring halfway, until golden brown and crispy. - Cool & store
Let the seeds cool completely on the tray before transferring to an airtight container.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Yield: 1 cup roasted seeds
- Skill Level: Easy
- Shelf Life: Up to 1 week at room temperature
🔢 Nutrition Facts (Per ¼ cup serving)
- Calories: 160
- Fat: 13g
- Protein: 7g
- Carbs: 5g
- Sugar: 1g
- Fiber: 2g
- Sodium: 150mg
- Iron: 10% DV
- Magnesium: 20% DV
Note: Nutrition will vary slightly depending on added sweeteners and oil type.
💡 Tips & Variations
- Sweet & salty: Add cinnamon and brown sugar for a dessert-style version.
- Extra crispy tip: Let the seeds dry overnight for ultimate crunch.
- Add heat: Sprinkle in cayenne for a spicy finish.
- Change the oil: Use avocado oil for a slightly nuttier flavor.
- Batch prep: Roast multiple batches and store for snacking all week.
Savory Roasted Pumpkin Seeds for a Crunchy Snack Attack
Ingredients
Equipment
Method
- Rinse pumpkin seeds to remove pulp and pat dry.
- Preheat oven to 300°F. Line a baking sheet with parchment.
- Toss seeds with oil, spices, and honey in a bowl.
- Spread in a single layer and roast 35–40 minutes, stirring halfway.
- Cool completely before serving or storing.
Notes
– Store in an airtight container for up to 1 week.
– Adjust spices to taste.
❓ FAQs
Can I use store-bought pumpkin seeds?
Yes, but make sure they’re raw and unsalted for best flavor control.
How do I clean seeds easily?
Soak them in a bowl of warm water and agitate with your hands — the pulp floats and separates quickly.
Can I make these in the air fryer?
Absolutely! Roast at 300°F for 12–15 minutes, shaking the basket halfway through.
How long do roasted seeds last?
They stay crispy in an airtight container at room temp for up to 7 days.
🎉 Conclusion
This pumpkin seeds recipe roasted with garlic, paprika, and a touch of honey is your new fall snack addiction. It’s crunchy, crave-worthy, and so simple to make at home. Plus, you’ll never waste a single pumpkin seed again! Try it your way — sweet, spicy, cheesy — and make every batch your own.