Name: Roasted Pumpkin Seeds
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 1 cup pumpkin seeds; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp pepper; 1 tsp paprika; 1 tsp kosher salt

Our no-fail method for how to make the perfect roasted pumpkin seeds. An easy, healthy and crunchy snack. Plus, five simple seasoning options you have to try.

Use the seeds from your pumpkins and make Roasted Pumpkin seeds for a healthy, crunchy snack, our favourite plus five super-simple seasonings you have to try.

Each and every year at this time I am so very excited to buy pumpkin. And, a lot of them.

Sure carving pumpkins is fun, a traditional event that myself and kids enjoy year after year. Yet when Halloween rolls around, I’m most excited about roasting pumpkin seeds!

It doesn’t matter if you have a large pumpkin or a small, what you need is the masses of whole seed that can be found inside. Even the smaller seeds are tasty. Use a sharp knife to cut off the top and see the goodness that way too many people throw out with waste. It really is the best part!

I get almost giddy when pumpkins go into my cart, and it’s the fresh pumpkin seeds that I’m after. Roasted pumpkin seeds really do make the perfect crunchy and delicious snack.

I always have a ton on hand, because I love making pumpkin recipes like my favourites: Pumpkin Bundt Cake and Maple Pumpkin Overnight Oats to name a couple.

When making roasted pumpkin seeds, it takes just a few steps. Since I’ve been making these for years, I have included steps on how to clean and roast pumpkin seeds that will be become your go-to reference.

As you know, they’re covered in all the pumpkin guts when they come out. Once you have removed all the inside pulp from a pumpkin, reserve the seeds in a separate bowl.

How to wash and dry pumpkin seeds

When placing seeds in a large bowl, I get out as much of the larger pulp as possible. Then I transfer the seeds into a colander and rinse well in a cool water to cold water stream.

Mix and swish with your hands and more pulp and stringy fibers will loosen from the seeds {some will even rise to the top of the seeds} and be easier to pick out.

You have two options when drying the seeds. I used to place them all on paper towels, yet when drying they tend to stick which seems to be more of a pain than a help.

Lately I’ve been leaving them in a colander for a full day, to let the excess water drain and dry. At first I wrap a paper towel around my hand and swish and toss seeds frequently, and a lot of the water comes right off.

Then for the rest of the day whenever I walked by the colander, I’d swish them around a little, and pick out more pump that is drying. This way they don’t stick together as they would with paper towel.

I have found that air drying this way is less work and overall the easiest way.

How to roast pumpkin seeds

Once the dry seeds are also clean seeds, it’s time to roast. To do this you simply lay the dry and clean seeds in a single layer on a rimmed baking sheet. There’s no need for parchment paper since you will first toss the raw pumpkin seeds in spices and oil.

Choosing the flavour is definitely the fun part, and there are a lot of seasonings and flavouring options for a great variety to please the masses. In the below recipe card, I’ve provided my favourite seasoning when making roasted pumpkin seeds.

Each method uses 1 cup of seeds, so if you have cups of seeds, alter the amounts as necessary. For each, mix contents in a bowl and spread them evenly on a parchment lined baking sheet and bake at 350 for 20 minutes. They are done when the seeds are a lovely golden brown color.

Some like less roasted and some like very crunchy, everyone has a preference for their best seeds. So I suggest checking on the cookie sheet every 2 minutes until they are baked the way you like. The time may be 18-26 minutes depending.

Classic:

1 cup seeds, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp pepper, 1 tsp paprika, 1 tsp kosher salt.

Spicy

1 cup seeds, 2 tbsp olive oil, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp cajun seasoning {optional}.

Italian:

1 cup seeds, 2 tbsp olive oil, ¼ cup grated Parmesan, ½ teaspoon Italian seasoning

Sweet:

1 cup seeds, 2 tbsp olive oil, 1 tablespoon brown sugar, ½ teaspoon cinnamon

Savory:

1 cup seeds, 2 tbsp olive oil, 1 teaspoon seasoned salt, 1 teaspoon white vinegar {Note: Add the vinegar after roasting.}

You can always mix and match spices and try different flavors to make it all your own. Sometimes I also use: black pepper, garlic salt, parmesean cheese, and chili powder.

How to store roasted pumpkin seeds

Once you have made this best roasted pumpkin seed recipe, it’s time to store them for when that healthy snack hits. I like to keep them at room temperature in an airtight container.

They will keep at room temperature for up to a week, or for 1–2 months in the refrigerator. The hardest part of this pumpkin seeds recipe is to stay out of this great snack!

Are Pumpkin Seeds Keto?

This delicious snack is high in beneficial nutrients, but are also a great choice for a keto diet, or a low-carb, high-fat diet.

For More Pumpkin Recipes:

If you’re a fan of pumpkin seeds like I am, I’d love to hear your favourite flavour combinations in the comments below!