Roasted pumpkin seeds are the ultimate crunchy, savory snack that’s as nutritious as it is delicious. With just 15 minutes of prep and 25 minutes in the oven, you’ll have a batch of golden, crispy seeds packed with protein and healthy fats. Their nutty flavor and satisfying texture make them perfect for munching straight from the bowl or sprinkling over salads for an extra crunch.
Seasoned with a hint of salt and a touch of warmth, these seeds are a guilt-free treat that’s rich in fiber and essential nutrients. Whether you’re carving pumpkins or simply craving a wholesome snack, this recipe delivers a flavorful, nutrient-dense bite in every handful. Plus, it’s a fantastic way to reduce food waste while indulging in something truly satisfying.
Ingredients for Roasted Pumpkin Seeds
- 1 ½ cups pumpkin seeds (180g)
- 1 ½ teaspoons salt (for boiling water)
- 1 teaspoon sea salt (for seasoning, plus more to taste)
- ¼ teaspoon seasoned salt (optional; substitute with additional sea salt if not using)
- ¼ teaspoon smoked paprika (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1 ½ Tablespoons olive oil or melted butter
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- Rinse pumpkin seeds in a colander under cold water, removing any pulp or pumpkin flesh.
- In a medium saucepan, combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil over medium-high heat.
- Add the pumpkin seeds and return to a boil. Cook for 10 minutes (the seeds may look gray). Drain and transfer to a paper towel-lined baking sheet. Pat dry with additional paper towels. For best results, let air dry for up to 24 hours, but you can proceed immediately if short on time.
- Transfer the seeds to a mixing bowl. Toss with olive oil or melted butter, 1 teaspoon sea salt, and any optional seasonings (seasoned salt, smoked paprika, Worcestershire sauce). Stir until evenly coated.
- Spread the seeds in an even layer on the prepared baking sheet.
- Bake at 375°F (190°C), turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes).
Flavor Boosters: Creative Seasoning Ideas
Take your roasted pumpkin seeds to the next level by experimenting with different seasonings. Try adding garlic powder and parmesan cheese for a savory twist, or mix in cinnamon and sugar for a sweet treat. For a spicy kick, toss in chili powder or cayenne pepper. The possibilities are endless!
Perfect Pairings: Serving Suggestions
Roasted pumpkin seeds make a great snack on their own, but they’re also a fantastic addition to other dishes. Sprinkle them over salads for extra crunch, mix them into trail mix, or use them as a topping for soups like butternut squash or pumpkin bisque. They’re also a fun garnish for autumn-themed charcuterie boards.
Keep It Fresh: Storage Tips
Store your roasted pumpkin seeds in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to a month or freeze them for up to 3 months. If they lose their crunch, simply reheat them in the oven at 350°F (175°C) for 5-10 minutes to revive their texture.
Quick Fixes: Time-Saving Tips
Short on time? Skip the air-drying step and pat the seeds extra dry with paper towels before tossing them with oil and seasonings. You can also boil the seeds the night before and let them dry overnight, so they’re ready to roast the next day. This recipe is flexible and forgiving!
Common Questions Answered
Wondering why the seeds turn gray after boiling?
Don’t worry—it’s normal! The boiling process helps remove the outer membrane, making the seeds crispier when roasted. Also, if you’re using fresh pumpkin, save the seeds from carving or cooking—they’re just as good as store-bought ones. Just make sure to clean them thoroughly!
Roasted Pumpkin Seeds
Ingredients
- 1 ½ cups pumpkin seeds (180g)
- 1 ½ teaspoon salt for boiling water
- 1 teaspoon salt (I like to use sea salt) for pumpkin seeds, plus more to taste
- ¼ teaspoon seasoned salt optional, if not using substitute with additional sea salt
- ¼ teaspoon smoked paprika optional
- 1 teaspoon Worcester sauce optional
- 1 ½ Tablespoons olive oil or melted butter
Instructions
- Preheat oven to 375F (190C) and line a cookie sheet with parchment paper. Set aside.
- Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.
- In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.
- Add your pumpkin seeds and return to a boil. Cook for 10 minutes (seeds may look gray) then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels. If you have the time, let your seeds air dry for up to 24 hours, but I never have the patience for this and proceed immediately after patting my seeds dry.
- Transfer seeds to a mixing bowl and toss with olive oil or melted butter. Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.
- Bake on 375F (190C), turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)