Craving a crunchy, salty snack after carving pumpkins? This Roasted Pumpkin Seeds Recipe gives you a golden, crispy treat that’s easy, healthy, and totally addictive. Each handful packs flavor, fiber, and festive Halloween fun!
Table of Contents
Why You’ll Love Roasted Pumpkin Seeds Recipe
You’ll love how simple and satisfying this Roasted Pumpkin Seeds Recipe is. It’s a quick, family-friendly way to turn leftover pumpkin seeds into a crispy, nutty, and lightly salted snack that everyone loves. They’re rich in nutrients like magnesium and zinc, making them a great choice for healthy snacking. Plus, they’re nut-free, gluten-free, and perfect for sharing. You can season them sweet, spicy, or savory depending on your mood. It’s a family-friendly snack that keeps everyone happy while reducing waste after pumpkin carving. They’re also great for lunch boxes, trail mixes, or movie nights. Once you make a batch, you’ll find endless ways to enjoy them.
Ingredients
You’ll need fresh pumpkin seeds, preferably from sugar pumpkins for their tender texture and mild flavor. Water helps loosen debris and pulp while boiling ensures even cooking. Fine sea salt adds flavor depth and enhances crunch. Olive oil lightly coats the seeds, helping seasonings stick while promoting a crisp finish. You can use seeds from other squash types like acorn, delicata, or butternut for variety. Every pumpkin has its own subtle flavor, so experiment to find your favorite!
How to Prepare Pumpkin Seeds (Step-by-Step)
Scoop and Clean the Seeds
Cut the top of your pumpkin at an angle to keep it from falling in. Then, scoop out the seeds using a sturdy spoon. Place them in a large bowl of water to separate pulp and strings easily. Rinse until the seeds look clean and glossy.
Boil for Best Texture
Next, bring four cups of water to a boil with a tablespoon of salt. Add the clean seeds and boil for about 10 minutes. This step softens the shells slightly, helping them crisp evenly later. It also infuses the seeds with light seasoning from the inside out.
Dry Thoroughly
After boiling, drain and pat the seeds completely dry using a clean towel. Moisture prevents them from roasting evenly. Taking time to dry ensures every seed turns golden and crunchy instead of chewy.
Roast to Perfection
Preheat your oven to 300°F. Spread the seeds on a rimmed baking sheet, drizzle with olive oil, and stir until coated. Sprinkle salt or your favorite spices. Bake for 30–40 minutes, stirring every 15 minutes until golden and fragrant. Cool completely before storing.
Flavor Variations
You can easily customize your Roasted Pumpkin Seeds Recipe to match your cravings and create sweet, savory, or spicy flavor blends. For a savory option, try garlic parmesan, Cajun spice, or ranch seasoning for a flavorful kick. If you love sweet snacks, toss seeds with cinnamon sugar or maple syrup and pumpkin spice for a cozy autumn taste. Prefer spicy? Add chili powder, curry powder, or even a sprinkle of wasabi powder for a bold flavor. Experiment with combinations—sweet heat with honey and chili or smoky paprika and sea salt. Every batch becomes a chance to create something new, delicious, and perfectly suited to your Halloween spirit.
Air Fryer Method
For a faster version, roast your pumpkin seeds in an air fryer. Preheat to 350°F, then air fry for 10–15 minutes. Stir halfway to ensure even toasting. They’ll turn crisp and golden quickly, so keep an eye on them. Once done, cool before serving. It’s a quicker way to enjoy that same irresistible crunch without heating the whole oven.
Tips for the Best Roasted Pumpkin Seeds
To get the crispiest texture, stir seeds often while roasting to prevent uneven browning. Lining your baking sheet with parchment makes cleanup a breeze. For deeper color, broil briefly at the end, but watch closely to avoid burning. Don’t peel the shells—their crunch adds texture and extra nutrients. Always cool seeds fully before storing to maintain crispness. And if you’re seasoning multiple batches, divide them and test new flavors each time. For festive ideas, try pairing them with Spiced Pumpkin Cookies for Halloween for a fun treat combo.
Storage Instructions
Once your seeds are cool, store them in an airtight container at room temperature. They’ll stay fresh for several weeks. For longer storage, refrigerate for up to two months. If they lose crispness, reheat them briefly in the oven to revive their crunch. Always ensure no moisture gets inside the container to prevent sogginess.
Other Recipes You May Enjoy
Conclusion
Roasting pumpkin seeds is one of the easiest and most satisfying Halloween traditions. This simple roasted pumpkin seeds recipe transforms what’s usually tossed out into a crunchy, flavorful, and nutrient-rich snack. Whether you love them salty, sweet, or spicy, they’re always delicious. Try different seasoning mixes, share your favorites with friends, and enjoy every crisp bite. For more festive snack ideas, visit Ellie’s Pinterest page and get inspired for your next homemade Halloween treat!
Roasted Pumpkin Seeds Recipe
Equipment
- Rimmed baking sheet For even roasting and easy stirring.
- Medium saucepan Used to boil seeds in salted water.
- Large mixing bowl For cleaning and mixing seeds.
- Towel or paper towels For drying seeds before roasting.
- Parchment paper Helps with non-stick roasting and cleanup.
Ingredients
- 1 ½ cups pumpkin seeds (from 1 large or 2–3 small sugar pumpkins)
- 4 cups water
- 1 tablespoon fine sea salt, plus more for sprinkling
- 2 teaspoons extra virgin olive oil
Instructions
- Preheat oven to 300°F. Cut the top of the pumpkin at an angle and scoop out the seeds. Separate from pulp and rinse well.
- In a saucepan, bring 4 cups of water and 1 tablespoon salt to a boil. Add seeds and simmer for 10 minutes. Drain and pat dry.
- Spread seeds on a towel and dry completely. Drizzle olive oil on a baking sheet and spread seeds in a single layer.
- Sprinkle with salt or seasoning. Bake for 30–40 minutes, stirring every 15 minutes, until golden and crisp. Let cool completely.
