When you carve your pumpkin this fall, don’t toss the seeds! With this Roasted Pumpkin Seeds Recipe, you can transform those little gems into a golden, crunchy, and protein-packed snack you’ll make all season long.
Whether you love them salty, spicy, or sweet, roasted pumpkin seeds are simple to prepare and endlessly customizable. They’re a healthy alternative to chips and a great way to use every part of your pumpkin — nothing wasted, everything delicious!
At inasrecipes.com, we love turning seasonal staples into feel-good treats. This recipe shows exactly how to roast pumpkin seeds perfectly every time — crisp on the outside, tender on the inside, and full of flavor.
Table of Contents
Why You’ll Love This Recipe
Simple Ingredients, Big Flavor
You only need pumpkin seeds, oil, and salt — that’s it!
Quick and Easy
From fresh pumpkin to roasted snack in under 40 minutes.
Healthy & Crunchy
Naturally packed with magnesium, zinc, and plant protein.
Zero Waste
Roast the seeds from your carved pumpkins and enjoy guilt-free snacking!
🔗 Love fall snacks? Try our Pumpkin Pecan Cobbler for a cozy dessert idea!
Ingredients You’ll Need
- 1½ cups raw pumpkin seeds (scooped from 1 large pumpkin)
- 2 tsp olive oil or melted butter
- ½ tsp sea salt (plus more to taste)
- Optional: ½ tsp garlic powder, paprika, or cinnamon sugar for flavor variations
Step-by-Step Instructions
1 – Scoop and Clean
After carving your pumpkin, scoop out the seeds. Place them in a colander and rinse thoroughly under cold water, removing as much pulp as possible.
2 – Boil for Perfect Texture (Optional but Recommended)
Simmer the clean seeds in salted water for 10 minutes. This helps them roast evenly and enhances crunch. Drain and pat dry with paper towels.
3 – Preheat the Oven
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
4 – Season the Seeds
In a bowl, toss pumpkin seeds with olive oil and salt (plus any seasonings you like).
5 – Roast
Spread in a single layer on the baking sheet. Roast for 25–35 minutes, stirring halfway through, until golden and crisp.
6 – Cool and Enjoy
Let cool completely before serving — they’ll crisp up even more as they cool!
Flavor Variations
| Flavor | Additions |
|---|---|
| Classic Salted | Olive oil + sea salt |
| Savory Garlic | Garlic powder + paprika |
| Sweet Cinnamon Sugar | Melted butter + cinnamon + sugar |
| Spicy Chili Lime | Chili powder + lime zest |
| Maple Vanilla | Maple syrup + pinch of nutmeg |
🔗 For another cozy fall favorite, check our Cranberry Glazed Roasted Butternut Squash Salad.
Storage & Shelf Life
- Room Temperature: Store in an airtight jar up to 2 weeks.
- Refrigerator: Keeps fresh for up to 1 month.
- Freezer: Freeze roasted seeds up to 3 months — just thaw before eating.
💡 Tip: Keep moisture out by letting them cool fully before sealing the container.
Frequently Asked Questions
How long should I roast pumpkin seeds?
Roast at 325°F for 25–35 minutes, stirring once halfway through, until crisp and golden.
How long will roasted pumpkin seeds last?
Up to 2 weeks at room temperature or 1 month refrigerated in an airtight jar.
How to store pumpkin seeds after roasting?
Cool completely, then store in airtight glass jars or resealable containers to maintain crunch.
Do pumpkin seeds need to be roasted before eating?
No, you can eat them raw, but roasting enhances flavor, aroma, and texture — and makes them easier to digest.
Serving Ideas
- Sprinkle over soups or salads for crunch.
- Add to trail mix or granola.
- Use as topping for pumpkin pie or oatmeal.
- Enjoy plain for a satisfying afternoon snack.
🔗 Pair this snack with a hot cup of cocoa and our Cheddar Cheese Quick Bread for the ultimate fall combo.
Recipe Card
Yield: 1½ cups
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Ingredients
(see above)
Instructions
- Clean and rinse pumpkin seeds.
- Boil briefly in salted water (optional).
- Toss with oil and salt.
- Spread on baking sheet and roast 25–35 minutes.
- Cool before storing.
Calories per ¼ cup: ~180
Print
Roasted Pumpkin Seeds Recipe – Crunchy, Salty & Addictively Good
- Total Time: 45 minutes
- Yield: 1½ cups 1x
- Diet: Vegan
Description
Crispy, salty, and endlessly snackable — these Perfectly Roasted Pumpkin Seeds are a fall favorite! Enjoy them plain, savory, or sweet for a healthy homemade snack.
Ingredients
- 1½ cups raw pumpkin seeds (scooped from 1 large pumpkin)
- 2 tsp olive oil or melted butter
- ½ tsp sea salt (plus more to taste)
- Optional: ½ tsp garlic powder, paprika, or cinnamon sugar for flavor variations
Instructions
- Step 1 – Scoop and Clean: After carving your pumpkin, scoop out the seeds. Place them in a colander and rinse thoroughly under cold water, removing as much pulp as possible.
- Step 2 – Boil for Perfect Texture (Optional but Recommended): Simmer the clean seeds in salted water for 10 minutes. This helps them roast evenly and enhances crunch. Drain and pat dry with paper towels.
- Step 3 – Preheat the Oven: Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- Step 4 – Season the Seeds: In a bowl, toss pumpkin seeds with olive oil and salt (plus any seasonings you like).
- Step 5 – Roast: Spread in a single layer on the baking sheet. Roast for 25–35 minutes, stirring halfway through, until golden and crisp.
- Step 6 – Cool and Enjoy: Let cool completely before serving or storing. Sprinkle with extra salt or seasoning to taste.
Notes
Store roasted pumpkin seeds in an airtight container for up to 1 week. For a sweet twist, try tossing them in cinnamon sugar right after roasting!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg