If autumn puts you in the mood for cozy, crunchy snacks, these Roasted Pumpkin Seeds are about to become your new obsession. Beyond their classic nutty flavor and irresistible crunch, making your own roasted pumpkin seeds is a celebration of minimal ingredients transforming into something magical in your oven. Perfect for snacking, tossing into salads, or sprinkling on soups, these seeds deliver on flavor, texture, and that satisfying, can’t-stop-eating-them vibe. Get ready to rescue those seeds you usually toss away and turn them into a homemade treat you’ll look forward to all season long!
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can unlock so much rich flavor and appeal in roasted pumpkin seeds. Each ingredient is carefully chosen for a reason, bringing out the best in color, crunch, and taste. Here’s what you’ll need:
- Pumpkin seeds: Fresh from your pumpkin, these little gems are the star of the show and roast up perfectly crisp.
- Olive oil: A drizzle helps the seasonings stick and gives a gorgeous golden sheen.
- Sea salt: Enhances the natural nutty notes and brightens each bite.
- Smoked paprika (optional): Adds a hint of warmth and depth, making every handful more exciting.
- Black pepper (optional): For those who love a touch of extra spice and complexity.
How to Make Roasted Pumpkin Seeds
Step 1: Clean the Seeds
After scooping your seeds from that beautiful pumpkin, rinse them in a colander under cool water. Gently rub away any clinging pumpkin flesh. This extra step ensures your Roasted Pumpkin Seeds turn out crisp and not chewy!
Step 2: Dry the Seeds Thoroughly
Spread your rinsed seeds on a clean kitchen towel and pat dry. For the best crunch, let them air dry for 30 minutes or so. Removing excess moisture is key for evenly roasted, crispy seeds.
Step 3: Toss with Oil and Seasonings
Place your dry seeds in a bowl, drizzle with olive oil, sprinkle with sea salt, and add any extras like smoked paprika or black pepper. Use your hands or a spoon to ensure every seed gets a little love. That coating means loads of flavor once roasted.
Step 4: Spread Evenly and Roast
Arrange the seasoned seeds in a single layer on a parchment-lined baking sheet. Roast in a preheated 325°F (165°C) oven for 20 to 30 minutes, stirring once or twice, until golden and crisp. The kitchen will smell amazing!
Step 5: Cool and Enjoy
Once nicely browned, let your roasted pumpkin seeds cool on the tray. They’ll continue to crisp up as they cool. Taste, sprinkle with more salt if you like, and start snacking!
How to Serve Roasted Pumpkin Seeds
Garnishes
For that wow factor, try showering your roasted pumpkin seeds with a dusting of flaky sea salt or a touch of grated Parmesan right out of the oven. A sprinkle of chili flakes or a quick toss in fresh chopped herbs adds lovely color and flavor too.
Side Dishes
Roasted pumpkin seeds have such a versatile crunch! Toss a handful onto creamy soups, leafy green salads, or even roasted vegetables for instant texture and savory flair. You’ll love how they turn a simple dish into something special.
Creative Ways to Present
Serve your seeds in a rustic bowl as a centerpiece snack, or package them in mini jars for an adorable homemade gift. You can also layer them in mason jars with dried fruit and chocolate for a fun autumn trail mix. Presentation makes all the difference!
Make Ahead and Storage
Storing Leftovers
If you manage to resist eating them all at once, store your roasted pumpkin seeds in an airtight jar or container at room temperature. They’ll stay fresh and crunchy for up to a week, making them perfect for grab-and-go moments.
Freezing
Yes, you can freeze roasted pumpkin seeds! Place them in a freezer-safe bag or container, squeezing out as much air as possible. They’ll keep for up to three months and emerge just as crisp after a quick toast in the oven.
Reheating
To revive that fresh-roasted sensation, spread the seeds on a baking sheet and pop them in a 300°F (150°C) oven for 5 to 8 minutes. This restores their crunch and brings back that toasty aroma every time.
FAQs
Can I use seeds from any pumpkin?
Absolutely! While larger carving pumpkins yield bigger seeds, you can roast seeds from any variety, even those pretty sugar pumpkins. Just note that smaller seeds may roast a little quicker and be extra tender.
How do I get my pumpkin seeds extra crispy?
The secret is moisture control. Dry the seeds thoroughly before roasting and don’t overcrowd the baking sheet. A longer, lower roast also helps ensure consistent crunchiness every time!
What other spices are good on roasted pumpkin seeds?
The sky’s the limit! Try curry powder, garlic powder, cinnamon and sugar, or your favorite blend. Roasted pumpkin seeds are perfect for both sweet and savory flavor explorations.
Are roasted pumpkin seeds healthy?
They are! Pumpkin seeds are loaded with healthy fats, protein, fiber, magnesium, and zinc. Roasting at home allows you to control the amount of oil and salt, making them a wholesome snack choice.
Can I eat the shells?
Yes, the entire seed including its shell is edible and deliciously crunchy when properly roasted. If you prefer, you can also shell them after roasting, but most people love them just as they are!
Final Thoughts
I hope you feel inspired to give these Roasted Pumpkin Seeds a try the next time you carve a pumpkin or crave a crunchy, homemade snack. There’s something so satisfying about transforming a humble ingredient into an addictive treat. Happy roasting and snacking!
Print
Roasted Pumpkin Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These Roasted Pumpkin Seeds are a crispy, savory snack made with just a few pantry staples and bursting with toasty flavor—perfect for fall or anytime you crave a wholesome crunch.
Ingredients
- 1 cup fresh pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp black pepper (optional)
Instructions
- Rinse seeds in a colander under cool water to remove pumpkin flesh.
- Pat dry thoroughly and let air dry for 30 minutes.
- Toss seeds with olive oil, sea salt, and optional spices.
- Spread on a parchment-lined baking sheet in a single layer.
- Roast at 325°F (165°C) for 20–30 minutes, stirring once or twice, until golden and crisp.
- Cool completely before serving or storing.
Notes
- Try toppings like Parmesan, chili flakes, or fresh herbs for added flavor.
- Great as soup or salad toppings, or in trail mixes.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze for up to 3 months; reheat at 300°F for 5–8 minutes to restore crunch.
- Customize flavors with garlic powder, cinnamon sugar, curry powder, or spice blends.
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