How to Roast Pumpkin Seeds Perfectly Every Time

ByChristopher Posted on

The best way to roast pumpkin seeds? It’s all in the prep! Rinse and dry your seeds, season well, and roast at 325°F until golden brown and crispy.

Table of Contents

If you’re anything like me, once you’ve scooped out the guts of your pumpkin for a cozy fall recipe (or a festive jack-o’-lantern), you pause mid-mess and think, “Wait… should I do something with these seeds?” Yes. The answer is absolutely yes! Especially when you know how to roast pumpkin seeds the right way.

This isn’t just another pumpkin seeds recipe. It’s the tested-until-perfect, crispy-every-time, no-burnt-bits method I swear by. I’ve made it so many times, tweaking and adjusting, until every batch came out crunchy, golden brown, and flavorful. It’s a simple snack—but when done right, it’s a true fall treasure. And this version? Extra snackable.

So if you’re new to roasting pumpkin seeds (or have tried and ended up with chewy, sad results), you’re in good hands.

A Little Note from Christopher

Every fall, like clockwork, I get a bit too excited about everything pumpkin. I’m talking pumpkin spice bread, creamy pumpkin pasta, and even my favorite pumpkin and lentil soup. But one of my all-time favorite cozy rituals? Roasting the pumpkin seeds left behind.

A few years ago, I remember cleaning out a pumpkin and almost tossing the seeds—until I gave them one last look and thought, “You deserve better.” That batch was meh. But then I tried again. And again. And finally—perfection. Crispy, savory, snackable. It became a fall tradition, and now I make big batches every October, because my whole family and friends devours them in minutes.

Why I Love This Recipe

This roasted pumpkin seed recipe isn’t just about tossing seeds with salt and hoping for the best. It’s about technique. A few extra steps (like boiling before roasting—yes, trust me!) and thoughtful seasoning make all the difference.

Plus, it’s:

  • Naturally gluten-free
  • A great zero-waste snack
  • High in fiber, protein, and healthy fats
  • Customizable with any flavor combo

Ingredients You’ll Need

  • Pumpkin seeds – Use seeds from a pie pumpkin, carving pumpkins, or even squash! Just make sure they’re clean and dry.
  • Olive oil – Helps with that golden crisp and enhances flavor.
  • Salt – The essential seasoning. Kosher or flaky salt is best.
  • Garlic powder (optional) – Adds a nice savory kick.
  • Other seasonings – Think smoked paprika, chili powder, cinnamon sugar, or everything bagel seasoning—whatever you’re craving!

Tip

Freshly scooped seeds can be used, but I recommend giving them a quick boil in salted water. It makes them extra crispy and easier to digest.

Substitutions & Variations

  • Oil: Swap olive oil with avocado oil or melted butter for a richer flavor.
  • Seasoning: Go sweet with cinnamon and sugar, or spicy with cayenne and paprika.
  • Seed options: This recipe also works with seeds from squash like butternut or acorn.

How to Roast Pumpkin Seeds (Step-by-Step)

Step 1: Clean the seeds

Rinse the seeds in a colander under running water to remove all pumpkin pulp. Don’t stress if some bits stick—it adds a bit of extra flavor.

Boil the cleaned seeds in salted water (1 tbsp salt per 2 cups water) for 10 minutes. This helps season them from the inside and ensures even cooking.

Step 3: Dry thoroughly

Pat the seeds dry using a clean kitchen towel or paper towel. Moisture = soggy seeds. Dry seeds = crispy magic.

Step 4: Preheat the oven

Preheat your oven to 325°F (163°C). This lower temp ensures the seeds cook evenly without burning.

Step 5: Season and spread

Toss the seeds with olive oil, salt, and your chosen spices. Spread them in a single layer on a baking sheet lined with parchment paper.

Step 6: Roast!

Roast pumpkin seeds for 25–30 minutes, stirring halfway through. They’re ready when golden brown and crisp. Let them cool before snacking (they’ll crisp up more as they cool).

Expert Tips for Perfect Pumpkin Seeds

Single layer only. Crowding the pan will steam the seeds, not roast them.

Don’t skip the boil. This step draws out natural moisture and improves texture.

Watch closely in the last 5 minutes. They go from golden to burnt fast.

Get creative with seasoning. Sweet, spicy, or savory—this is your chance to experiment.

Use parchment paper to avoid sticking and make cleanup easy.

How to Store Roasted Pumpkin Seeds

Once fully cooled, store your roasted pumpkin seeds in an airtight container at room temperature for up to 1 week. For longer freshness, pop them in the fridge and enjoy for up to 2 weeks. (Though let’s be honest—they probably won’t last that long.)

Want to make them ahead? Roast and freeze! Just re-crisp in a low oven for a few minutes before serving.

Craving more pumpkin recipes?

Don’t miss:

FAQ

Yes—but roasting them enhances flavor and texture. Plus, roasting helps make them easier to digest.

Nope! The shells are totally edible and get delightfully crunchy when roasted.

Pepitas are hull-less pumpkin seeds from specific varieties. What you scoop from a carving pumpkin includes the outer shell. Both are edible, but roasting methods differ slightly.

Absolutely! Whether it’s a pie pumpkin or your Halloween jack-o’-lantern, just clean, season, and roast.

Final Thoughts

Roasted pumpkin seeds are more than just a snack—they’re a fall ritual. They’re crunchy, flavorful, and the perfect way to make the most of every part of the pumpkin. Whether you’re carving, cooking, or just fall-ing for all things cozy, this simple recipe is one you’ll come back to year after year.

I hope this becomes one of your fall go-to’s too. Try it out, play with the seasonings, and don’t forget to snack proudly—because you just turned food scraps into something delicious.

Connect with Me

For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!

Similar Posts