Tasty Roasted Pumpkin Seeds Recipe fans, pull up a tray and warm the oven crunchy, salty goodness awaits. I snack on these straight off the sheet pan, then toss a handful over soups and salads as if I planned it that way all along. You can keep them classic with sea salt, or go sweet, spicy, smoky, or herby. I’ll walk you through the process so you get shatter-crisp seeds with bold flavor every time.
I’ve tweaked this method over many pumpkin seasons, from carving night chaos to calm weekend roasting. I remove every last string, dry the seeds like a pro, and roast at a moderate temperature for maximum crunch. You can use seeds from a pumpkin or a bag of raw pepitas. Either way, you’ll land a snack that tastes way better than store-bought.
Ingredients You’ll Need
- 2 cups raw pumpkin seeds (from 1–2 medium pumpkins) or raw pepitas (about 280–300 g)
- 1–2 tablespoons neutral oil or olive oil
- 1 teaspoon fine sea salt, plus more to taste
- Optional base seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
- Optional sweet route: 1 tablespoon maple syrup or brown sugar, 1/2 teaspoon cinnamon
- Optional heat: 1/4–1/2 teaspoon cayenne or chili powder
- Optional acid pop: 1 teaspoon fresh lime or lemon zest
How to Make Roasted Pumpkin Seeds
- Clean the seeds
- Scoop seeds from the pumpkin and separate the big clumps of pulp.
- Rinse in a bowl of water and swish to loosen the strings.
- Drain well and pick off any stragglers.
- Dry the seeds
- Spread seeds on a clean towel and pat dry thoroughly.
- Let them air-dry 10–15 minutes while you heat the oven to 325°F (165°C).
- Season
- Toss seeds with oil, salt, and your chosen spices.
- Use just enough oil to coat lightly without pooling.
- Roast
- Spread in a single layer on a parchment-lined sheet pan.
- Bake 22–32 minutes, stirring every 8–10 minutes, until golden and crisp.
- Taste for doneness; the seeds should crunch, not bend.
- Finish
- Sprinkle a pinch of extra salt or zest while hot.
- For sweet versions, toss with maple syrup or sugar in the last 5 minutes, then stir once more after baking.
Optional simmer for extra seasoning: Simmer seeds in well-salted water for 8–10 minutes, drain, dry very well, then proceed with oil and spices. This step seasons them deeper and helps the skins crisp.
Air Fryer Method
- Heat the air fryer to 300°F (150°C).
- Air-fry the oiled, seasoned seeds in a thin layer for 12–18 minutes, shaking the basket every 5 minutes, until crunchy and golden.
Substitutions & Variations
- Classic Salt + Pepper: 1 tsp fine sea salt, 1/2 tsp black pepper.
- Smoky BBQ: 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp brown sugar.
- Chili-Lime: 1 tsp chili powder, 1/2 tsp cumin, zest of 1 lime, squeeze lime juice after roasting.
- Everything Bagel: 1 tbsp everything bagel seasoning; add half before roasting and half after.
- Maple-Cinnamon: 1 tbsp maple syrup, 1/2 tsp cinnamon, pinch of salt; add syrup in the final 5 minutes.
- Curry Crunch: 1 tsp mild curry powder, 1/2 tsp turmeric, pinch of cayenne.
- Za’atar + Lemon: 1 tbsp za’atar and lemon zest after roasting.
- Sweet-Heat: 1 tbsp brown sugar, 1/4 tsp cayenne, pinch of flaky salt at the end.
Oil swaps: use avocado oil or melted ghee for high-heat stability. Butter browns fast, so add butter near the end if you want that flavor.
Pro Tips
- Dry like you mean it: moisture fights crispness, so pat and air-dry.
- Roast at 325°F for even browning and tender centers.
- Stir on schedule to toast all sides and avoid hot spots.
- Taste at the 20-minute mark and every few minutes after until you hit peak crunch.
- Add sugar late or after baking to prevent scorching.
- Finish with acid or zest to brighten savory versions.
What to Serve with Roasted Pumpkin Seeds
- Soup toppers: butternut squash, tomato, or carrot-ginger soup love that crunch.
- Salad upgrade: toss onto kale Caesar, spinach-apple, or grain bowls.
- Breakfast spin: sprinkle over yogurt, oatmeal, or smoothie bowls.
- Snack time: fold into trail mix with dried cherries and dark chocolate.
- Crunchy garnish: press into goat cheese logs, top hummus, or finish roasted veggies.
- Savory crust: crush and coat chicken tenders or tofu before baking.
Make-Ahead and Storage
I roast big batches on carving night and stash jars for weeks of easy snacking.
Make-Ahead: Clean and dry raw seeds up to 2 days in advance, then refrigerate in a paper-towel-lined container. Or roast the full batch and season a few different ways while the oven runs.
To Store at Room Temp: Keep cooled seeds in an airtight jar in a cool, dark spot for up to 2 weeks.
To Refrigerate: Store in an airtight container for up to 4 weeks. Add a silica gel packet (food-safe) if your kitchen runs humid.
Freezing: Freeze fully cooled seeds in a zip-top bag for up to 3 months. Press out air to protect the crunch.
To Re-Crisp: Warm on a sheet pan at 300°F for 5–8 minutes or air fry at 300°F for 2–3 minutes. Cool a minute before snacking so the crunch sets.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- Spread the cleaned pumpkin seeds out on a towel and pat them dry.
- In a bowl, toss the pumpkin seeds with olive oil, salt, smoked paprika, and garlic powder until evenly coated.
- Spread the seeds in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- Allow to cool before serving.