This roasted pumpkin seeds recipe is your go-to for a perfectly crisp, savory, and healthy snack. After cleaning and boiling the seeds, toss them with olive oil and Tex-Mex spices like chili powder, cumin, coriander, and smoked paprika, then roast in the oven until golden and crunchy. A delicious way to reduce food waste and enjoy fall’s favorite ingredient! Great for snacking, salads, soups, or holiday gatherings.
Table of Contents
- A Cozy, Crunchy Fall Tradition — With a Tex-Mex Twist
- Why Trust This Recipe?
- Ingredients You’ll Need
- Optional Substitutions & Flavor Variations
- How to Roast Pumpkin Seeds
- How to Store & Make Ahead
- Other Easy Snack Recipes to Try
- Final Thoughts
- Connect With Me
A Cozy, Crunchy Fall Tradition — With a Tex-Mex Twist
Every fall, once pumpkin carving or roasting is done, I can’t help but look at those leftover seeds and feel like I’ve just discovered gold. This roasted pumpkin seeds recipe came about one afternoon when I was deep in my autumn baking zone, and was left with a few cups of pumpkin seeds. I then realized I could try and turn them into a savoury snack, perfect to balance out the sweet pumpkin pie.
Instead of tossing the seeds from our pie pumpkin, I cleaned them up, seasoned them with my favorite Tex-Mex spices (a little smoky, a little spicy), and gave them a good roast. What came out of the oven was better than expected: crispy, savory, and totally addictive — the kind of snack you want to make a double batch of.
Why Trust This Recipe?
As a lifestyle expert and food brand recipe developer, I’m constantly testing simple, elevated recipes that help people fall in love with cooking again. I take pride in creating approachable recipes with minimal ingredients that still feel special — and this one is no exception.
This method is tested and tweaked to deliver a foolproof crunch every time. Plus, I made it more flavorful with my signature spice blend.
Ingredients You’ll Need
- Seeds from 1 pumpkin – Any pumpkin will do, but pie pumpkins or sugar pumpkins yield the best flavor.
- Water + Salt – For boiling the seeds before roasting. This step seasons them from the inside out and helps with texture.
- Olive oil – Helps the spices stick and promotes crispiness in the oven.
- Chili powder, ground cumin, coriander, smoked paprika – This Tex-Mex blend is smoky, earthy, and flavorful without being overpowering.
- Salt – To taste, both for boiling and seasoning.
Recipe Tip
Always boil pumpkin seeds in salted water before roasting. It improves the texture and flavor. Crisp on the outside, tender on the inside.
Optional Substitutions & Flavor Variations
Want to make it your own? Here are a few fun variations:
- Sweet & Salty – Skip the Tex-Mex spices and toss with maple syrup, cinnamon, and sea salt.
- Garlic Parmesan – Add garlic powder and finely grated Parmesan just after roasting.
- Spicy Kick – Mix in cayenne pepper or crushed red pepper flakes for heat lovers.
- Lemon Herb – Toss with dried thyme, rosemary, and a bit of lemon zest after roasting.
- Coconut Curry – Use coconut oil instead of olive oil and toss with curry powder and sea salt.
And yes — you can make these with seeds from acorn, kabocha, or delicata squash too!
How to Roast Pumpkin Seeds
Ingredients
- Seeds from 1 pumpkin
- Water (about 4 cups)
- Salt (for boiling + seasoning)
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
Instructions
- Clean the seeds: Scoop seeds from your pumpkin and rinse thoroughly under cold water, removing pulp and strings.
- Boil: In a medium pot, boil seeds in salted water (4 cups water + 1 tsp salt) for 10 minutes. This softens the shells and seasons them.
- Dry thoroughly: Pat seeds completely dry using a clean kitchen towel or paper towel. Dry seeds = crispy seeds!
- Season: In a bowl, toss the seeds with olive oil and all the spices until evenly coated.
- Roast: Preheat oven to 375°F (190°C). Spread the seeds on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, flipping halfway, until golden and crunchy.
- Cool and enjoy! Let them sit for 5 minutes on the baking sheet before eating — they’ll crisp up even more as they cool.
Pro Tips for Perfect Roasted Pumpkin Seeds
Use parchment paper to avoid sticking and make cleanup easy.
Don’t overcrowd the pan — single layer is key to even roasting.
Keep seeds similar in size — different sizes cook at different rates.
Roast at 375°F for that golden color without burning.
Drying is non-negotiable. Wet seeds steam, dry seeds crisp.
How to Store & Make Ahead
- Storage: Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 1 month.
- Freezing: You can freeze them for up to 3 months. Reheat in a dry skillet to crisp up.
- Make ahead: Clean and boil your seeds in advance, dry thoroughly, and store in the fridge until ready to season and roast.
Other Easy Snack Recipes to Try
- Easy Candied Chickpeas (Sweet and Salty)
- Autumn Sweet Potato Chips
- Easy Air Fryer Pita Chips
- Chili Lime Air Fryer Pita Chips
FAQ
Final Thoughts
Roasting pumpkin seeds is a beautiful way to celebrate fall flavours while reducing food waste. Whether you just carved a jack-o’-lantern or roasted a pie pumpkin for Thanksgiving, don’t toss those seeds! This Tex-Mex roasted pumpkin seeds recipe is quick, healthy, and totally addictive.
I hope this post encourages you to pause, roast, and snack this season. If you make this recipe, tag me or leave a comment — I’d love to hear how you spiced yours up!
Connect With Me
Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Roast Pumpkin Seeds Recipe
Roasting pumpkin seeds is a beautiful way to celebrate fall flavors while reducing food waste. Whether you just carved a jack-o’-lantern or roasted a pie pumpkin for Thanksgiving, don’t toss those seeds! This Tex-Mex roasted pumpkin seeds recipe is quick, healthy, and totally addictive.
Ingredients
- Seeds from 1 pumpkin
- Water (about 4 cups)
- Salt (for boiling + seasoning)
- 1 tbsp olive oil
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
Instructions
- Clean the seeds: Scoop seeds from your pumpkin and rinse thoroughly under cold water, removing pulp and strings.
- Boil: In a medium pot, boil seeds in salted water (4 cups water + 1 tsp salt) for 10 minutes. This softens the shells and seasons them.
- Dry thoroughly: Pat seeds completely dry using a clean kitchen towel or paper towel. Dry seeds = crispy seeds!
- Season: In a bowl, toss the seeds with olive oil and all the spices until evenly coated.
- Roast: Preheat oven to 375°F (190°C). Spread the seeds on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, flipping halfway, until golden and crunchy.
- Cool and enjoy! Let them sit for 5 minutes on the baking sheet before eating — they’ll crisp up even more as they cool.
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
