After carving pumpkins in the fall, I love to make roasted pumpkin seeds. They turn out crisp, golden brown, and packed with a toasty, nutty flavor that makes them irresistible as a snack or salad topping. Whether I use classic pumpkin seeds or seeds from other winter squash like butternut or kabocha, this recipe never fails to bring that cozy autumn flavor to my kitchen.
Why You’ll Love This Recipe
I like how this recipe transforms something I might otherwise toss out—the seeds from a pumpkin—into a crunchy, savory treat. It’s simple, requiring just three ingredients, and comes together in only a few easy steps. I can also season the seeds however I want, making them sweet, spicy, or salty to suit my mood. Plus, it’s a fun activity to do with kids after pumpkin carving!
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup pumpkin seeds
½ teaspoon extra-virgin olive oil
¼ teaspoon sea salt
Chili powder, for sprinkling
Directions
I start by scooping the seeds from the pumpkin or winter squash and placing them in a bowl of water. The seeds float, which makes it easy to separate them from the stringy flesh.
Then I rinse the seeds in a colander to remove any leftover bits of pumpkin.
I spread them on a kitchen towel and dry them thoroughly. The drier the seeds, the crispier they’ll turn out.
Next, I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
I toss the seeds in a small bowl with olive oil and salt, then spread them in a single layer on the prepared baking sheet.
I roast them for 35 to 45 minutes, stirring halfway through, until they’re golden brown and crisp.
Finally, I toss them with a sprinkle of chili powder before serving.
Servings and Timing
This recipe makes about 4 servings. It takes roughly 30 minutes of prep time and 35 to 45 minutes of cook time, for a total of about 1 hour and 15 minutes.
Variations
I sometimes experiment with different seasonings to mix things up. A dash of smoked paprika gives a bold, smoky flavor, while cinnamon and a pinch of sugar make them a little sweet. For a spicy kick, I like adding cayenne pepper or curry powder. I’ve also tried garlic powder and rosemary for a savory twist.
Storage/Reheating
If I don’t eat them all right away, I let the roasted seeds cool completely and store them in an airtight container at room temperature for up to 5 days. To re-crisp them, I pop them back in a 300°F oven for about 5 minutes.
FAQs
How do I make sure my pumpkin seeds get crispy?
I always dry them thoroughly before roasting. Any moisture left on the seeds prevents them from crisping properly.
Can I use seeds from other types of squash?
Yes, I can use seeds from any winter squash, like butternut, kabocha, or delicata. Just remember that smaller seeds may roast faster.
Do I need to boil the seeds before roasting?
No, I skip boiling. Drying and roasting them directly gives a perfect crunchy texture.
Can I make sweet roasted pumpkin seeds?
Absolutely! I like to toss the seeds with a little melted coconut oil, cinnamon, and brown sugar before roasting for a sweet treat.
How long do roasted pumpkin seeds stay fresh?
They stay fresh for up to 5 days in an airtight container at room temperature, though I usually finish mine much sooner.
Conclusion
I love how easy and satisfying roasted pumpkin seeds are to make. They’re the perfect way to make use of every part of a pumpkin and enjoy a healthy, crunchy snack at the same time. Whether I keep them simple with salt or dress them up with spices, they always bring a taste of fall to my day.
Roasted Pumpkin Seeds are a crispy, savory snack made from pumpkin or squash seeds, seasoned and baked until golden. Perfect for fall, they’re easy to customize with your favorite spices and great as a snack or salad topper.
Ingredients
1 cup pumpkin seeds
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon sea salt
Chili powder, for sprinkling (optional)
Instructions
Scoop seeds from pumpkin or squash and place in a bowl of water to separate them from pulp.
Rinse seeds in a colander and remove any remaining pumpkin bits.
Spread seeds on a kitchen towel and dry thoroughly.
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
Toss dried seeds with olive oil and salt in a small bowl.
Spread seeds in a single layer on the baking sheet and roast for 35–45 minutes, stirring halfway through, until golden and crisp.
Sprinkle with chili powder (if using) before serving.
Notes
Dry seeds thoroughly before roasting to ensure crispiness.
Try flavor variations like cinnamon sugar, garlic rosemary, or smoked paprika.
Smaller seeds from other squash varieties may cook faster—check at 30 minutes.
Re-crisp leftover seeds by baking at 300°F for 5 minutes.
