Pumpkin seeds are one of the most underrated snacks—crunchy, savory, and incredibly easy to make at home. After carving pumpkins or cooking squash, don’t toss those seeds! With just a few simple steps, you can transform them into a delicious, fiber-packed snack that’s ready in under 40 minutes. Roasting pumpkin seeds is not only a fun fall tradition but also a great way to reduce waste and enjoy a naturally gluten-free, plant-based treat.

Table of Contents

💫 Why You’ll Love This Recipe

Crispy & Addictive: Perfectly golden and satisfyingly crunchy
Customizable: Add your favorite spices like chili powder, curry, or cinnamon sugar
Healthy Snack: Full of fiber, protein, and healthy fats
Minimal Ingredients: Only a few pantry staples needed
Kid-Friendly Activity: Great way to get the whole family involved
Zero Waste: A perfect use for those leftover pumpkin seeds

🧂 Ingredients

1½ cups raw pumpkin seeds (rinsed and cleaned)
2 teaspoons fine sea salt (plus more to taste)
2 teaspoons olive oil (or melted coconut oil, walnut oil, etc.)
2 teaspoons spice blend of choice (chili powder, curry powder, pumpkin pie spice, harissa, etc.)

👩‍🍳 Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Clean the Seeds
Place pumpkin seeds in a bowl of cold water. Swirl to loosen the pulp. Skim off seeds and discard the remaining stringy bits.
Boil in Salted Water
Fill a medium saucepan with 2 cups water and 2 teaspoons salt. Add seeds and simmer for 5 minutes. This helps season them and improves texture.
Drain and Dry
Drain seeds in a colander, remove leftover pulp, then spread on a clean kitchen towel. Pat dry thoroughly — the drier, the crispier!
Season the Seeds
Transfer dry seeds to the baking sheet. Toss with olive oil and your favorite spice mix. Spread in a single layer.
Roast
Bake for 20–25 minutes, stirring once halfway through. Seeds should be golden brown and crisp on the edges.
Cool & Store
Let seeds cool completely before storing in an airtight container for up to 2 weeks at room temperature.

⏱️ Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1½ cups roasted seeds
Estimated Cost: $2–$3

🧮 Nutrition Facts (Per 2 tbsp Serving)

Calories: 105
Protein: 5g
Carbohydrates: 2g
Dietary Fiber: 1g
Total Fat: 9g
Saturated Fat: 2g
Sugars: 0g
Cholesterol: 0mg

💡 Tips & Variations

Spice It Up: Try za’atar, cajun seasoning, taco spice, or even cinnamon sugar
Make it Sweet: Add a touch of maple syrup and pumpkin spice for a sweet version
Double the Batch: These disappear fast—make extra!
Use Other Squash: Works with seeds from butternut, acorn, or spaghetti squash
Watch Closely: Smaller seeds roast faster—check after 15 minutes

Roasted Pumpkin Seeds

Crispy, golden roasted pumpkin seeds with endless seasoning options. A perfect fall snack that’s easy to make and even easier to enjoy.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 1 ½ cups

Course: Snack, Topping

Cuisine: American

Calories: 105

Ingredients Equipment Method Notes

Ingredients

– 1½ cups pumpkin seeds
– 2 tsp fine sea salt
– 2 tsp olive oil or other cooking oil
– 2 tsp spice blend pumpkin pie spice, curry, chili, harissa

Equipment

Mixing bowl
Saucepan
Baking sheet
Parchment paper
– Kitchen towel

Method

Preheat oven to 350°F. Line a baking sheet with parchment.
Place seeds in a bowl of water and swirl to clean.
Simmer seeds in 2 cups salted water for 5 minutes.
Drain and pat seeds completely dry.
Toss with oil and spices on baking sheet.
Roast for 20–25 mins, stirring halfway through.
Let cool and store in airtight container.

Notes

– Watch closely — seeds can burn quickly near the end.
– Try sweet or savory spice blends.
– Store cooled seeds for 2 weeks or freeze.

❓ FAQs

Can I eat the shell of the pumpkin seeds?

Yes! The shell is totally edible and adds extra fiber. Just roast and enjoy.

How do I store roasted pumpkin seeds?

Keep them in an airtight container at room temp for up to 2 weeks or freeze for longer.

Can I roast seeds without boiling them first?

You can, but boiling in salted water helps season and clean them for better taste and crunch.

What oils work best?

Olive oil, coconut oil, avocado oil, or walnut oil all work beautifully.

🏁 Conclusion

Don’t throw out those pumpkin seeds—roast them into a delicious, crunchy snack that’s healthy and satisfying! Whether you like them spicy, salty, or sweet, this easy method gives you flavorful results every time. Try them with different spices, get the kids involved, and enjoy the smell of roasted seeds filling your kitchen this season.

Easy Roasted Pumpkin Seeds