Name: Tasty Roasted Pumpkin Seeds Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup raw pumpkin seeds (cleaned and rinsed); 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon smoked paprika; ¼ teaspoon garlic powder

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Tasty Roasted Pumpkin Seeds are the kind of snack I make on repeat every fall—and honestly, well beyond pumpkin season too. They’re crisp, salty, endlessly customizable, and incredibly easy to make. Whether I pull them straight off a baking tray or sprinkle them over soups and salads, they always hit the spot.

I’ve perfected this recipe over the years, learning how to dry the seeds thoroughly and roast them just right for a shatter-crisp finish. Whether I’m scooping seeds from a freshly carved pumpkin or starting with raw pepitas from the store, this method never fails.

Tasty Roasted Pumpkin Seeds Recipe

Why You’ll Love This Recipe

I love how simple and satisfying this snack is. It’s healthy, gluten-free, and totally adaptable depending on what I’m craving. Want something sweet? Add cinnamon and maple syrup. Feeling spicy? Cayenne and lime zest have me covered. Plus, they store beautifully, which means I can roast a big batch and snack on them for weeks. It’s one of those recipes that feels like a little win every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup raw pumpkin seeds (cleaned and rinsed)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder

Directions

I start by preheating the oven to 325°F (160°C).
Then I spread the cleaned pumpkin seeds out on a towel and pat them dry thoroughly. This is key for crispiness.
In a bowl, I toss the seeds with olive oil, salt, smoked paprika, and garlic powder until everything’s evenly coated.
I spread them in a single layer on a parchment-lined baking sheet.
I roast for 20–25 minutes, stirring once halfway through, until the seeds are golden and crisp.
I let them cool completely so they can fully crisp up before serving.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

When I’m in the mood to mix things up, I go for one of these:

Classic Salt + Pepper: Just sea salt and black pepper for a clean, savory snack.
Smoky BBQ: I use smoked paprika, garlic powder, onion powder, and a touch of brown sugar.
Chili-Lime: Chili powder, cumin, and lime zest add a bright and spicy twist.
Everything Bagel: Everything bagel seasoning before and after roasting gives a punchy flavor.
Maple-Cinnamon: I stir in maple syrup and cinnamon in the last 5 minutes for a sweet version.
Curry Crunch: Mild curry powder and turmeric give a warming, earthy taste.
Za’atar + Lemon: I sprinkle za’atar and lemon zest after roasting for a Mediterranean vibe.
Sweet-Heat: Brown sugar with a pinch of cayenne adds that sweet-spicy balance.

For oil, I sometimes swap olive oil for avocado oil or melted ghee if I want higher heat stability.

storage/reheating

I usually roast a big batch and store them in an airtight jar in my pantry for easy snacking.

Room Temp: I store cooled seeds in an airtight jar in a cool, dry place for up to 2 weeks.
Refrigerator: In an airtight container, they last up to 4 weeks. I sometimes add a food-safe silica packet if it’s humid.
Freezer: Fully cooled seeds freeze well for up to 3 months in a zip-top bag with the air pressed out.
To Re-Crisp: I warm them in a 300°F oven for 5–8 minutes or air fry for 2–3 minutes to bring back the crunch.

FAQs

How do I clean pumpkin seeds easily?

I scoop the seeds from the pumpkin and place them in a bowl of water. Swishing them around loosens the pulp, making it easier to separate the seeds. Then I rinse and drain them well before drying.

Can I use store-bought raw pepitas instead of pumpkin seeds?

Yes, I often use raw pepitas when I want to skip the cleaning step. They roast beautifully and take on flavor just as well.

Why aren’t my roasted seeds crispy?

If the seeds aren’t completely dry before roasting, they’ll end up chewy. I always make sure to pat them dry thoroughly and let them air-dry for 10–15 minutes.

Can I make these in an air fryer?

Absolutely. I air-fry them at 300°F for 12–18 minutes, shaking the basket every 5 minutes. They turn out just as crispy and golden as the oven version.

What’s the best way to season roasted pumpkin seeds?

I like seasoning before roasting for most spices, but if I’m using sugar or zest, I add it in the last 5 minutes or right after baking to avoid burning or bitterness.

Conclusion

Roasted pumpkin seeds are one of those small joys I look forward to every fall. They’re easy, delicious, and endlessly adaptable to whatever flavor I’m craving. Whether I’m prepping a healthy snack, a crunchy topping, or just making the most of pumpkin carving night, these seeds always deliver. Once I got the technique down, I never looked back—and honestly, I haven’t bought store-bought since.