Easy Roasted Pumpkin Seeds Recipe is your go‑to guide for turning simple pumpkin seeds into a crunchy, flavorful snack in just minutes. With only a handful of ingredients and a straightforward method, you’ll be amazed at how such a small effort yields big flavor. This recipe is beginner-friendly and invites you to get creative with your spice mix—be it sweet, savory, or spicy. Whether you’re roasting seeds from your Halloween pumpkin or stocking your pantry, this snack delivers satisfying crunch, subtle seasoning, and a fun DIY vibe. Let’s dive in and bring out the best in humble pumpkin seeds!
Why You’ll Love This Easy Roasted Pumpkin Seeds Recipe
Quick and simple – With just a few ingredients and minimal prep, this snack comes together in under half an hour.
Versatile flavor – You can tailor the seasoning to your taste—sweet, smoky, or spicy—making it perfect for any mood.
Nutritious crunch – Packed with healthy fats, protein, and fiber, pumpkin seeds are a wholesome alternative to chips or popcorn.
Budget‑friendly – Utilizing seeds you might otherwise discard, this recipe makes the most of your pumpkin and saves money.
Kid‑friendly fun – Roasting the seeds is a great family activity, and kids love munching on their crunchy creations.
Ingredients
Here’s what you’ll need to make about 1½ cups of roasted pumpkin seeds:
1½ cups raw pumpkin seeds – fresh from the pumpkin or pre‑shelled.
2 teaspoons fine sea salt – plus extra for sprinkling after roasting.
2 teaspoons oil – choose melted coconut oil, olive oil, or a nut oil like walnut for depth of flavor.
2 teaspoons preferred spice blend – pumpkin pie spice, curry powder, harissa, chili powder, or your favorite seasoning mix.
—Makes about 1½ cups of flavorful, crispy roasted pumpkin seeds.
Step‑by‑Step: How to Make Easy Roasted Pumpkin Seeds
Preheat your oven to 350 °F (177 °C). Prepare a baking sheet by lining it with parchment paper and keep it ready.
Bring 2 cups of water to a boil in a medium saucepan, and add 2 teaspoons of salt for flavor infusion.
While the water heats, clean the pumpkin seeds: place them in a bowl of cold water and swish gently to remove pulp. Floaters usually pop off easily.
When the salted water boils, add the cleaned seeds and simmer for 5 minutes to help them roast evenly and crisp up nicely.
Drain the seeds, checking for and removing any stringy pumpkin bits still clinging.
Transfer seeds to a clean dishcloth or paper towel and pat them completely dry—this is key to achieving crispy seeds.
Spread the dried seeds on the prepared baking sheet. Drizzle with oil and sprinkle on the spice blend; toss well until seeds are evenly coated.
Spread the seeds in a single layer on the baking sheet. Bake in the oven, stirring at least once mid‑way, until the seeds are fragrant and golden around the edges, about 10 to 25 minutes, depending on seed size and your oven. Keep an eye on them to avoid burning.
Helpful Tips
Dry thoroughly: any leftover moisture leads to soggy seeds. Ensure seeds are well dried before seasoning.
Even layer: Spread seeds flat to promote even roasting—crowded seeds steam instead of crisp.
Watch closely: Roasting times vary; start checking at 10 minutes and stir every 5 minutes. Seeds can go from perfect to burnt quickly.
Flavor boost: Right after roasting, add a final pinch of salt or sprinkle of sea salt to enhance flavor.
Test one: Remove a seed early to check doneness—crispy texture and golden edges are your signals.
Substitutions And Variations
Oil swaps: Try avocado or light vegetable oil instead of coconut or olive for a neutral taste.
Spice blends: Sweet—use cinnamon, nutmeg, and a dash of sugar or maple syrup; Savory—garlic powder, onion powder, smoked paprika, or cayenne; Exotic—ras el hanout, za’atar, or even taco seasoning.
Sweet version: After boiling and drying, toss seeds with melted butter, sugar, cinnamon, and a pinch of salt. Roast until golden for a candied finish.
Vegan glaze: Use maple syrup with a light dusting of cinnamon and sea salt. Stir midway to ensure even coating.
Dairy‑free cheesy: Use coconut oil and toss with nutritional yeast, salt, and smoked paprika for a cheesy, vegan twist.
For hull‑free fans: Roast as directed, then crack and pop out the seed from the shell after cooling—fun but messy!
Storage Instructions
After fully cooling, place the roasted seeds in an airtight container; they’ll remain crisp and delicious at room temperature for up to two weeks. For longer shelf life, refrigerate or freeze them in a tightly sealed bag or jar—just make sure no moisture gets in!
Nutritional Information
(Per 2 tablespoons serving—estimates based on recipe)
Calories: 105 kcal
Protein: 5 g
Carbohydrates: 2 g
Dietary Fiber: 1 g
Total Sugars: 0 g
Total Fat: 9 g (Saturated Fat: 2 g)
Cholesterol: 0 mg
These pumpkin seeds offer a gratifying balance of protein, healthy fats, and fiber—all while staying low on carbs and sugar.
Serving Suggestions
Snack alone: Crunchy, flavorful, and perfect for munching.
Salad topper: Sprinkle on greens, roasted veggies, or grain‑based salads for texture.
Baking: Fold into muffins, breads, or oatmeal cookies for subtle crunch.
Cereal or oats: Stir into yogurt, granola, or oatmeal for an extra bite.
Cheese boards: Add to charcuterie or cheese boards for savory contrast.
Trail mix: Mix with dried fruit, nuts, and chocolate bits for portable energy.
Frequently Asked Questions About Easy Roasted Pumpkin Seeds Recipe
Q: Is it okay to substitute fresh pumpkin seeds with canned ones?
A: Yes, if you have raw (unsalted) shelled seeds, you can skip the boiling step. Just coat with oil and seasoning, then roast. Expect a shorter baking time—start checking at 8–10 minutes.
Q: What if my seeds are already salted or pre‑seasoned?
A: Skip adding extra salt and proceed gently with your spice blend—taste a seed after drying and before roasting to gauge seasoning.
Q: Do I need to hull pumpkin seeds before roasting?
A: Not at all. The hulls add fiber and crunch; many people enjoy them. If you prefer hull‑free seeds, roast then crack and pop them out after cooling—it’s feasible but a bit messy.
Q: Can I roast mixed seeds, like pumpkin with sunflower?
A: Mix cleaned pumpkin and sunflower seeds, then follow the roasting process as usual—just keep a close eye, since sunflower seeds may brown more quickly.
Q: What if my seeds aren’t evenly crispy?
A: Make sure you dry thoroughly and stir once or twice during roasting. If one batch finishes early, remove them and continue baking the rest until uniformly golden.
Conclusion
Thank you for trying out this Easy Roasted Pumpkin Seeds Recipe! I’m so glad you’re here to turn simple pumpkin seeds into a delightfully crunchy, flavor-packed treat with me. I love how simple this recipe is—just a little boiling, drying, and roasting—and how endlessly customizable it becomes with your favorite spice blends. Whether you’re curling up with a movie, topping off a salad, or whimsically snacking in the kitchen, these roasted gems are here to brighten your day. Enjoy the ease, savor the flavor, and most importantly, have fun sharing and enjoying this treat. Here’s to many delicious, crunchy moments ahead in your kitchen—I’m grateful you’re part of our food‑loving community!
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Easy Roasted Pumpkin Seeds Recipe
- Total Time: 25–35 minutes
- Yield: 1½ cups 1x
Description
Make the most of your pumpkin with this Easy Roasted Pumpkin Seeds Recipe! It’s a simple, crunchy snack that’s full of flavor and ready in under 30 minutes. Perfect for customizing with sweet or savory spices—ideal for fall or anytime you need a healthy, satisfying bite.
Ingredients
1½ cups raw pumpkin seeds
2 teaspoons fine sea salt, plus extra for sprinkling
2 teaspoons olive oil, coconut oil, or walnut oil
2 teaspoons favorite spice blend (pumpkin pie spice, curry powder, chili powder, or harissa)
Instructions
Preheat your oven to 350 °F (177 °C). Prepare a baking sheet by lining it with parchment paper and keep it ready.
Bring 2 cups of water to a boil in a medium saucepan, and add 2 teaspoons of salt for flavor infusion.
While the water heats, clean the pumpkin seeds: place them in a bowl of cold water and swish gently to remove pulp. Floaters usually pop off easily.
When the salted water boils, add the cleaned seeds and simmer for 5 minutes to help them roast evenly and crisp up nicely.
Drain the seeds, checking for and removing any stringy pumpkin bits still clinging.
Transfer seeds to a clean dishcloth or paper towel and pat them completely dry—this is key to achieving crispy seeds.
Spread the dried seeds on the prepared baking sheet. Drizzle with oil and sprinkle on the spice blend; toss well until seeds are evenly coated.
Spread the seeds in a single layer on the baking sheet. Bake in the oven, stirring at least once mid‑way, until the seeds are fragrant and golden around the edges, about 10 to 25 minutes, depending on seed size and your oven. Keep an eye on them to avoid burning.
Notes
Dry seeds thoroughly before roasting for maximum crispiness.
Sweet variation: Use cinnamon and a touch of sugar.
Store cooled seeds in an airtight container at room temp for up to 2 weeks.
Add to salads, yogurt, or trail mix for a flavorful crunch.
- Prep Time: 10 minutes
- Cook Time: 15–25 minutes
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105
- Sugar: 0 g
- Carbohydrates: 2 g
- Protein: 5 g