Few snacks capture the essence of autumn quite like Roasted Pumpkin Seeds. There’s something wonderfully satisfying about turning an often-overlooked byproduct of pumpkin carving into a crunchy, savory treat that’s impossible to stop munching. This recipe transforms fresh pumpkin seeds into a golden, crisp snack with just a hint of smokiness and spice — making it the perfect way to celebrate the season and avoid waste. Whether you’re a seasoned snacker or looking for a fun kitchen project, roasted pumpkin seeds deliver on all fronts: crave-worthy flavor, rustic charm, and a healthy punch.
Ingredients You’ll Need
This recipe is amazingly simple and calls for just a few kitchen staples, each of which is key to creating the perfect textured, golden roasted pumpkin seeds. Every ingredient brings something special to the table — so gather them up, and you’ll be ready to whip up a batch in no time.
- Small sugar pumpkin: These pumpkins are sweeter and their seeds roast up beautifully with a tender crunch and mild flavor.
- Olive oil: Adds a touch of fruity richness and helps the spices cling to the seeds for even roasting.
- Salt: Both in boiling and seasoning, it brightens the natural nuttiness of the seeds.
- Garlic powder: A dash gives an irresistible savory depth that keeps you coming back for more.
- Paprika: Brings a warm, slightly smoky flavor and a pop of golden color.
How to Make Roasted Pumpkin Seeds
Step 1: Prepare and Clean the Seeds
Start by cutting your sugar pumpkin in half with a sturdy knife. Use a large spoon or ice cream scoop to scrape out the seeds, separating them from the stringy pulp. It can be a little messy, but it’s worth the effort! Once gathered, rinse the seeds thoroughly under cold water to remove any lingering pumpkin flesh. The cleaner the seeds, the crispier your roasted pumpkin seeds will be.
Step 2: Boil the Seeds
Transfer the rinsed seeds to a medium saucepan with about 2 cups of water and 2 teaspoons of salt. Bring the mix to a gentle boil, then reduce the heat and let it simmer for five minutes. This quick boil seasons the seeds inside and out and softens the shells just enough for even roasting. Drain them thoroughly and use a clean kitchen towel or paper towel to pat the seeds nice and dry — this step ensures they’ll crisp up in the oven.
Step 3: Prep the Oven and Baking Sheet
Move your oven rack to the middle position and preheat the oven to 350 degrees F. This helps the roasted pumpkin seeds cook evenly without scorching. Line a baking sheet with parchment paper or a silicone mat to keep cleanup easy and prevent sticking.
Step 4: Season the Seeds
Once your seeds are dry, place them in a mixing bowl and drizzle with olive oil. Toss them well so every seed gets a glossy coat. Sprinkle with ¼ teaspoon salt, garlic powder, and paprika. Use your hands or a spoon to stir them thoroughly and make sure each seed is spiced. This is the moment when all that subtle flavor magic happens.
Step 5: Bake to Perfection
Spread the seeds out in a single layer on your prepared baking sheet. Give them plenty of room — overcrowding leads to steaming, not crisping! Pop the tray into your preheated oven and bake for 12 to 15 minutes. Be sure to stir the seeds a couple of times throughout to help them toast evenly. Once they’re golden and crunchy, they’re done. Your kitchen will smell irresistible!
Step 6: Cool Completely
Transfer the roasted pumpkin seeds to a bowl and let them cool fully for about an hour. This helps them develop their final crunchy texture and also gives the flavors time to settle. Patience here pays off with snackable perfection!
How to Serve Roasted Pumpkin Seeds
Garnishes
Roasted pumpkin seeds are fabulous with just their seasoning, but you can take them to the next level with a sprinkle of flaky sea salt, a pinch of cayenne for heat, or some fresh chopped herbs like parsley for color and brightness. A drizzle of maple syrup or a dusting of cinnamon turns them into a sweet treat if you’re feeling adventurous!
Side Dishes
Set out a bowl of roasted pumpkin seeds as a crunchy topping for creamy soups (butternut squash is a favorite), sprinkle them over autumn salads for added texture, or serve alongside your favorite cheese board for a sophisticated touch. They’re also addictive as a simple, stand-alone snack at parties or packed into lunch boxes.
Creative Ways to Present
For a fun and rustic presentation, serve roasted pumpkin seeds in mini mason jars tied with twine for gifting, or fill decorative bowls for your next movie night. You can even toss them with dried cranberries and dark chocolate chips for a DIY snack mix that’s sure to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Roasted pumpkin seeds keep well in an airtight container at room temperature for up to two weeks. Make sure they’re completely cool before storing to prevent any residual steam from softening their crunch. A glass jar or zip-top bag works perfectly.
Freezing
If you want to enjoy your roasted pumpkin seeds for even longer, freeze them! Pop them into a freezer-safe bag or container, squeezing out any excess air. They’ll stay fresh and flavorful for up to three months — just let them thaw at room temperature before snacking.
Reheating
To bring back a just-roasted flavor and crispness, spread the seeds on a baking sheet and toast in a 300 degree F oven for 5-7 minutes. This quick refresh is perfect for reviving any seeds that may have softened in storage.
FAQs
Do I have to use a sugar pumpkin?
Sugar pumpkins are ideal because their seeds are tender and flavorful, but you can use seeds from just about any pumpkin or squash. Keep in mind that larger varieties might have thicker shells and a slightly different texture.
Why do I need to boil the seeds before roasting?
Boiling the seeds in salted water helps season them all the way through and softens the outer shell, which means crispier results after roasting. It’s a quick step that makes a noticeable difference!
Can I change up the seasonings?
Absolutely! Roasted pumpkin seeds are super versatile. Try adding chili powder, curry spices, or nutritional yeast for a cheesy flavor. Feel free to experiment with sweet options like cinnamon and sugar for a dessert-inspired snack.
How do I know when the seeds are done baking?
Watch for the seeds to turn light golden and give off a toasty aroma. Give them a quick taste test after 12 minutes — they should be crunchy and not chewy. Stirring during baking is key for even roasting.
Are roasted pumpkin seeds healthy?
Yes! They’re packed with plant-based protein, fiber, healthy fats, and a range of minerals like magnesium and iron. Roasted pumpkin seeds make for a wholesome, energy-packed snack you can feel good about eating.
Final Thoughts
If you’ve never tried making roasted pumpkin seeds at home, you’re in for a real treat. Not only are they wonderfully simple and satisfying, but they might just become your favorite way to celebrate fall. The next time you carve a pumpkin, don’t toss those seeds — roast them up and enjoy a batch of homemade magic!
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Roasted Pumpkin Seeds Recipe
- Total Time: 1 hr 45 mins
- Yield: 12 people
- Diet: Vegetarian
Description
Learn how to make delicious roasted pumpkin seeds with this easy recipe. Perfect as a healthy snack or topping for salads!
Ingredients
Pumpkin Seeds:
- Seeds from 1 small sugar pumpkin, cleaned
- 3 Tablespoons olive oil
- 2 teaspoons salt
Seasonings:
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Get Seeds: Cut the pumpkin in half. Scoop out the seeds and wash them thoroughly.
- Boil Seeds: Add seeds, water, and salt to a saucepan. Boil, then simmer. Drain and dry seeds.
- Prep Oven and Baking Sheet: Preheat oven, line a baking sheet.
- Bake Seeds: Toss seeds with oil, seasonings. Bake until toasted.
- Cool: Transfer seeds to a bowl and let cool.
Notes
- Store in an airtight container for up to 2 weeks.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 Tablespoons
- Calories: 61 kcal
- Sugar: 3g
- Sodium: 437mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
