When I was little, carving pumpkins wasn’t done until we had a bowl of salted, roasted pumpkin seeds cooling on the counter. The smell was cozy. The crunch was addictive. These roasted pumpkin seeds taste just like those childhood fall nights—only now, I add fun flavors and sneak a few into Crunchy Pumpkin Granola Clusters for a sweet-salty surprise.
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Why You’ll Love These Roasted Pumpkin Seeds
They’re golden, crunchy, and bursting with flavor. I love how you can make them spicy, sweet, or savory in minutes.
Last year, I filled mason jars with different flavors and gifted them to friends—they disappeared fast.
And when you toss them over a bowl of Creamy Pumpkin Smoothie, you get the best autumn breakfast crunch.
Roasted Pumpkin Seeds – Crispy, Savory Snack You’ll Crave All Fall
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Baked
- Cuisine: American
Description
Crispy roasted pumpkin seeds. Simple, salty, and wildly snackable. I roast a pan while the pumpkins cool. Then I toss a handful over soup or granola for crunch.
Ingredients
2 cups raw pumpkin seeds (from ~2 medium pumpkins or store-bought)
1 tbsp olive oil (or melted butter)
1 tsp fine sea salt
Optional – Chili-Lime: 1 tsp chili powder + 1/2 tsp lime zest
Optional – Garlic Herb: 1 tsp garlic powder + 1 tsp dried parsley
Optional – Cinnamon Sugar: 1 tbsp sugar + 1 tsp cinnamon
Optional – Parmesan Pepper: 1 tbsp finely grated parmesan + 1/4 tsp black pepper
Instructions
1. Preheat oven to 350°F. Line a sheet pan with parchment.
2. Rinse seeds in a colander. Pull off pulp. Pat very dry with towels.
3. Toss seeds with olive oil and salt in a bowl. Add your chosen seasoning.
4. Spread in a single layer on the pan.
5. Roast 20–30 minutes, stirring halfway, until golden and crisp.
6. Cool 10 minutes to finish crisping. Taste and adjust salt.
7. Store airtight up to 1 week; refrigerate 3 weeks; or freeze 3 months.
Notes
Dry seeds well. Moisture causes chewiness.
Don’t crowd the pan. Space helps even browning.
For soup toppers, roast plain, then season lightly so flavors don’t overpower.
Serving ideas: sprinkle over salads, blend into pumpkin seed butter, or fold into granola.
Nutrition
- Serving Size: 0.25 cup (about 30 g)
- Calories: 190
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Ingredients You’ll Need
I usually scoop seeds straight from the pumpkin after making my Roasted Garlic Sage Pesto Pumpkin Soup.
It’s a messy job, but worth it.
Here’s all you need:
- Fresh pumpkin seeds or store-bought raw seeds
- Olive oil or melted butter
- Salt
- Optional flavors: cinnamon sugar, garlic herb, chili-lime, parmesan
When I have extra seeds, I save them for Homemade Pumpkin Seed Butter—another fall favorite.
How to Roast Pumpkin Seeds (Step-by-Step)
Step 1 – Clean the Seeds
When I was 10, I used to race my sister to see who could separate the seeds fastest.
Rinse off all the pulp and dry them well with a towel.
Moist seeds will steam, not roast.
Step 2 – Season Your Seeds
Pour seeds into a bowl. Add olive oil and salt.
This is where you get creative—sometimes I go with garlic and rosemary, other times chili-lime.
If I’m making soup, I match the seasoning to my toppings.
Step 3 – Roast to Crunchy Perfection
Spread the seeds on a baking sheet.
Bake at 350°F for 20–30 minutes, stirring halfway.
When they’re golden and crisp, they’re ready.
Step 4 – Cool and Store
Let them cool fully—this locks in the crunch.
Store in a jar for easy snacking.
I keep mine near the coffee maker so I see them every morning.
Flavor Variations to Try
I once hosted a “seed bar” where everyone picked their own seasoning.
The top favorites:
- Sweet cinnamon-sugar
- Garlic parmesan
- Spicy chili-lime
- Everything bagel blend
It’s a fun way to get kids excited about trying something healthy—especially if they help mix the flavors.
Tips for Perfect Pumpkin Seeds
I’ve learned that drying is the secret to crunch.
Spread them in a single layer, don’t crowd the pan.
And taste one before pulling from the oven—if it’s chewy, roast longer.
How to Use Roasted Pumpkin Seeds
I snack on them while dinner cooks.
They’re also great sprinkled over soups like my Roasted Garlic Sage Pesto Pumpkin Soup.
Or tossed into Crunchy Pumpkin Granola Clusters for an unbeatable texture combo.
Storage and Shelf Life
I store mine in a mason jar on the counter for a week.
For longer storage, refrigerate for up to three weeks.
They also freeze well—perfect for winter soups and smoothies.
FAQs About Roasted Pumpkin Seeds
Q: Can I roast pumpkin seeds with the shell on?
Yes—most people do. The shell holds seasoning and adds crunch.
Q: How do I make them extra crispy?
Dry them well and roast at 350°F, stirring halfway.
Q: Are roasted pumpkin seeds healthy?
Yes—they’re packed with protein and minerals. Just watch the salt.