Roasted Pumpkin Seeds Recipe: Crunchy Oven-Baked Snack

Roasted pumpkin seeds are the salty, crunchy snack you get by cleaning, drying and baking the seeds scooped from a fresh pumpkin. They turn something you'd normally toss into one of the easiest snacks in your kitchen.

All you need are pumpkin seeds, olive oil and salt, about 45 minutes total, and a pumpkin you were carving or cooking anyway. Save it for later!

Why You'll Love This Recipe

• Zero food waste: you use the seeds you'd normally scrape into the trash.
• Pantry ingredients: olive oil, salt, maybe a spice you already own.
• One pan, one bowl: cleanup takes two minutes.
• Kid-friendly snack: a fun project for carving season that ends in something edible.
• Naturally high protein: a handful covers a solid snack-sized protein boost.

Roasted Pumpkin Seeds Ingredients

• Pumpkin seeds: fresh from a carving pumpkin or a pie pumpkin, pulp and strings removed.
• Olive oil: coats the seeds so salt sticks and they crisp instead of steam; melted butter works too.
• Fine sea salt: the classic finish; kosher salt is fine if you use a bit more.
• Garlic powder: adds a savory note without burning like fresh garlic would.
• Smoked paprika: brings color and a little warmth; swap in chili powder for more heat.
• Worcestershire-style seasoning: if a recipe calls for Worcestershire sauce, use soy sauce with a splash of rice vinegar instead, since many bottled versions contain anchovies and malt vinegar.
• Brown sugar: for a sweet-salty version that caramelizes slightly in the oven.

See the recipe card below for exact measurements.

Ways to Change It Up

• Sweet version: toss with brown sugar and cinnamon instead of savory spices for a dessert-table snack, similar in spirit to our Chewy Brown Butter Maple Pumpkin Cookies.
• Spicy kick: add cayenne or a few dashes of hot sauce to the oil before tossing.
• Ranch style: stir in a spoonful of dry ranch seasoning for a tangy coating.
• Air fryer method: roast at 320°F for 8-10 minutes, shaking the basket halfway.
• Pumpkin spice blend: use our Homemade Pumpkin Spice Recipes mix for a fall-forward flavor.

How to Make Roasted Pumpkin Seeds

1. Scoop and separate: pull the seeds from the pumpkin with your hands, picking out the orange strings as you go.
2. Rinse and dry: rinse seeds in a colander under cool water, then spread them on a towel to air dry for 20-30 minutes, or pat dry with paper towels.
3. Season: toss the dried seeds with olive oil and your seasonings in a bowl until every seed is coated and shiny.
4. Spread in a single layer: arrange seeds on a lined baking sheet with space between them so they crisp instead of steam.
5. Roast: bake at 325°F for 20-25 minutes, stirring once halfway, until the seeds turn golden brown and smell nutty and toasted.
6. Cool completely: let the seeds sit on the pan for 10 minutes; they crisp up further as they cool.

Pro Tips from Our Kitchen

• Dry the seeds well: wet seeds steam in the oven instead of roasting, so don't skip the air-drying step.
• Don't crowd the pan: a single layer with breathing room is what gives you an even, crunchy result.
• Watch the last five minutes: pumpkin seeds go from golden to burnt fast, so check them often near the end.
• Salt right after baking: seasoning while they're warm helps it stick better than adding it cold.
• Use a pie pumpkin for bigger seeds: sugar pumpkins and pie pumpkins often give you plumper, meatier seeds than large carving pumpkins.

What to Serve With It

Roasted pumpkin seeds work as a snack on their own, but they're also a great crunchy topping. Sprinkle them over a bowl of Maple Pecan Roasted Acorn Squash or scatter them on Pumpkin Whipped Feta Dip for crunch. They also make a nice addition to a fall snack board alongside Honey Garlic Butter Roasted Carrots.

Storage and Reheating

Store cooled seeds in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks if your kitchen is warm. For longer storage, freeze them in a freezer bag for up to 3 months and thaw at room temperature. To re-crisp seeds that have gone soft, spread them on a baking sheet and warm at 300°F for 5-7 minutes.

Roasted Pumpkin Seeds FAQ

Do I need to remove all the pulp before roasting?

Yes, pick off as much stringy pulp as you can; leftover pulp burns in the oven and tastes bitter.

Can I make roasted pumpkin seeds without oil?

You can dry-roast them, but a thin coat of oil helps the seasoning stick and gives a better crunch.

Why are my pumpkin seeds chewy instead of crunchy?

They likely weren't dried enough before roasting or were pulled from the oven too soon; bake a few extra minutes until they're visibly golden.

Roasted Pumpkin Seeds

Crunchy, oven-roasted pumpkin seeds seasoned with olive oil, salt and spices, made from the seeds scooped out of a fresh pumpkin.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: American

Calories: 180

Ingredients Method

Ingredients

  

• 2 cups fresh pumpkin seeds cleaned of pulp
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Method

 

1. Scoop out the seeds: Pull the pumpkin seeds from the center of the pumpkin with your hands, separating them from the stringy pulp as you go.
2. Rinse the seeds: Place the seeds in a colander and rinse under cool running water, rubbing them gently to remove remaining pulp and strings.
3. Dry thoroughly: Spread the rinsed seeds on a clean kitchen towel and let them air dry for 20 to 30 minutes, or pat dry with paper towels. Dry seeds are essential for crisping instead of steaming in the oven.
4. Preheat the oven: Preheat your oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
5. Season the seeds: In a mixing bowl, toss the dried seeds with olive oil, salt, garlic powder, smoked paprika and black pepper until every seed is evenly coated and glossy.
6. Spread in a single layer: Arrange the seasoned seeds in a single layer on the prepared baking sheet, leaving space between them so they roast rather than steam.
7. Roast until golden: Bake for 20 to 25 minutes, stirring once halfway through, until the seeds turn golden brown and smell toasted and nutty.
8. Cool before serving: Remove the pan from the oven and let the seeds cool on the baking sheet for about 10 minutes; they will crisp up further as they cool.
9. Store or serve: Serve the roasted pumpkin seeds warm or at room temperature, or transfer to an airtight container once fully cooled.

More Recipes You'll Love

• Pumpkin Pecan Cobbler: a warm dessert that uses up extra pumpkin from the same batch.
• Soft Pumpkin Chocolate Chip Cookies: another easy way to use canned or fresh pumpkin puree.
• Pumpkin Cinnamon Rolls: a cozy weekend baking project for fall mornings.
• Halloween Snack Pumpkins: No-Bake Rice Krispie Treats: a fun no-bake treat to pair with your roasted seeds for a Halloween snack table.