Roasted Pumpkin Seeds (Perfectly Spiced!)
Before you toss those pumpkin guts in the trash, hold on. You’re about to throw away the best part of your pumpkin. Roasted pumpkin seeds are crunchy, a little salty, and just the right amount of spiced—perfect for a snack that’ll keep you coming back. Plus, turning something you’d normally toss into a fall treat? Feels pretty good.
Even better, these roasted seeds are a breeze to make. No complicated steps, no fancy ingredients—just toss them in the oven and you’re set. Whether you’re sharing them with the family or keeping them all to yourself, they’re bound to be the snack that everyone reaches for first.
Why You’ll Love This Recipe
This isn’t just a snack—it’s a crunchy, salty victory lap after carving your pumpkin masterpiece. Whether you’re into sweet, savory, or something in between, this recipe has plenty of reasons to make you fall for it:
- Zero Waste, All Win: Who knew those pumpkin seeds were hiding the best part of the whole carving process?
- Flavor Playground: Whether you’re into sweet, spicy, or a little of both, you can season these however you like.
- An Irresistible Crunch: Crispy, salty, and just the right amount of crunch to keep you reaching for more.
- Simple Enough for Lazy Days: No overcomplicated steps here. You can practically roast these with your eyes closed.
- Kid-Friendly and Fun to Make: Perfect for little hands to help scoop, season, and snack their way through fall.
Key Ingredients
Think of these ingredients as the simple staples that turn basic pumpkin seeds into the snack of the season. A little sweet, a little spice, and a whole lot of crunch—here’s what you’ll need to make these roasted pumpkin seeds happen:
- Pumpkin Seeds: Fresh from your pumpkin, these are the main event. Once roasted, they turn into crispy, golden bites that make fall snacking a whole lot more exciting.
- Sugar: A little sweetness goes a long way. The sugar caramelizes in the oven, giving the seeds that irresistible, slightly crunchy coating.
- Salt: Because even sweet treats need a little balance. The salt brings out the flavor of the seeds and pairs perfectly with the sugar for that sweet-and-salty magic.
- Cinnamon, Apple, or Pumpkin Pie Spice: These classic fall spices bring all the cozy vibes. Whether you go with cinnamon or mix things up with pumpkin pie spice, they’re what make your spiced pumpkin seeds taste like fall.
- Cumin: Looking to switch things up? Cumin adds a savory, earthy twist that keeps things interesting, balancing the sweetness with a subtle spice.
How To Make
Making roasted pumpkin seeds couldn’t be easier. You’ll scoop, season, and roast your way to crispy perfection. Here’s a quick rundown of how it all comes together:
Step 1: Prep the Pumpkin – Give your pumpkin a good wash, slice off the top, and scoop out all the seeds. Set the pumpkin aside for another recipe, and focus on those seeds.
Step 2: Clean and Boil – Rinse the seeds and separate them from the stringy bits. Boil them for a few minutes to get them ready for roasting.
Step 3: Dry and Season – Pat the seeds dry (the drier, the crispier!), then toss them with oil and your choice of seasonings. Spread them out in a single layer on a baking sheet.
Step 4: Roast Until Golden – Roast the seeds in the oven, giving them a turn halfway through. Keep an eye on them—they’re done when they’re golden and crunchy.
Step 5: Serve and Enjoy! There you have it. Crispy, perfectly roasted and spiced pumpkin seeds that are simple yet extraordinary. You’ll never toss those pumpkin seeds again!
How To Serve
These roasted pumpkin seeds are savory with a touch of spice, making them perfect for fall snacking. Whether you’re gathering with friends or looking to elevate your everyday meals, here are some creative ways to enjoy them:
- Sprinkle on Salads: Add a crunchy, savory kick to your fall salads. These spiced pumpkin seeds pair perfectly with leafy greens, roasted vegetables, and a tangy vinaigrette. Toss them onto our acorn squash with wild rice or this festive version of stuffed squash.
- Serve at Fall Gatherings: Put out a bowl of these seeds at your next autumn get-together. They make for a great snack to munch on during pumpkin carving parties or cozy nights by the fire.
- Halloween Party Treats: Looking for a fun way to snack during your Halloween bash? Serve these in small bowls or mix them into a savory party mix with pretzels, nuts, and dried fruits for a crunchy, spicy blend.
- Top Your Soup: Add a sprinkle of spiced pumpkin seeds to your favorite creamy soups like butternut squash or pumpkin soup. The cumin and spices will bring an extra layer of warmth and texture.
- Trail Mix Upgrade: Mix these seeds with dried cranberries, nuts, and even some dark chocolate chunks for a sweet and savory trail mix that’s perfect for fall hikes or road trips.
FAQs
Soaking pumpkin seeds before roasting isn’t required, but it can help make them crispier and easier to digest. A quick boil in salted water, as in this recipe, also helps achieve that crispy texture without a long soak.
Yes! Roasted pumpkin seeds are packed with nutrients like magnesium, zinc, and healthy fats. They’re a great source of plant-based protein, making them a satisfying and nutritious snack.
Absolutely! The shells of pumpkin seeds are edible and add extra fiber and crunch. Just make sure they’re roasted until crispy for the best texture.
More Pumpkin Recipes
If you make this roasted pumpkin seeds recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Roasted Pumpkin Seeds Recipe
Ingredients
To Prepare The Pumpkin Seeds:
- 2 cups fresh pumpkin seeds
- 8 cups water
- 8 tablespoons salt
For The Seasoning:
- 2 tablespoons oil, works well with vegetable oil, avocado, safflower, coconut, or sesame oil
- ½ cup +2 tablespoons of granulated sugar
- ½ teaspoon coarse salt
- 1 teaspoon ground cinnamon, apple, or pumpkin pie spice
- ½ teaspoon ground cumin
- ¼-½ teaspoon cayenne pepper, optional
Instructions
- Wash and dry out the outside of your pumpkin. Using a sharp knife, carefully cut the top off of your pumpkin and save for later, if making a carved pumpkin.Â
- Scoop out all of the seeds that you can can from the inside of the pumpkin and place in a colander.Â
- Rinse the seeds and separate from the pumpkin flesh and stringy bits. Save the pumpkin for cooking and the slimy bits can go into the compost. Remove as much pumpkin flesh from the seeds as you can. This part will take the longest, but is totally worth it in the end.Â
- Preheat the oven to 400 degrees F. Put aside two baking sheets lined with parchment paper.
- Place a large pot over high heat and add the water, seeds, and salt. Mix well. Cover. Once the water begins to boil, turn down the heat to medium/low, uncover, and simmer for 10 minutes. Drain, but do not rinse.Â
- Using a clean cloth, dry the seeds thoroughly. It may take several passes or you might want to leave them spread out onto the countertop to dry for a while. The drier your seeds are, the crispier they will be after baking.Â
- Once the seeds are dry, place them in a bowl and mix with the oil. Then, add the seasonings and mix again. Arrange the seeds in a single layer onto 2-3 baking sheets.Â
- Bake in the oven for 30 minutes, turning the seeds halfway through. Check the seeds every 10 minutes or so. Depending on your oven, you may want to cook them for less or more time. You’ll know they’re done when the seeds are golden brown, but  do not have burnt edges.Â
- Let cool for at least 10 minutes before eating, if you can wait that long. Store in a covered container at room temperature for 2-3 days. Enjoy!
Notes
Storage Tips:
- Fresh Seeds: Cleaned, raw pumpkin seeds can be stored in the fridge for 1-2 months or frozen for up to a year. Make sure all pulp is removed for easier cleaning later.
- Roasted Seeds: Store leftover roasted seeds in an airtight container at room temperature for 2-3 days. To reheat, use a dry saucepan or bake at 350°F for about 5 minutes.
Additional Tips:
- Fresh vs. Packaged: You can use raw, shelled pumpkin seeds from the store and skip the boiling step—just season and roast.
- Oil-Free Version: For a lower-fat option, skip the oil or use a light spray. Keep in mind, the seeds won’t be as crispy.
- Water-to-Seeds Ratio: Use 2 cups of water and 1 tablespoon of salt for every ½ cup of fresh pumpkin seeds.
- Double the Batch: Pumpkin seeds are delicious, so make extra! Double the recipe, and save the seasoned seeds in the fridge or freezer to roast later.
Nutrition
You may also like...
Enter to Win Our Monthly Giveaway!
New winner evert month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!
Leave a Comment
The seeds were perfectly spiced – thank you!
Definitely not going to throw my seeds away this year! This recipe has inspired me to roast my own pumpkin seeds. Can’t wait!
I loved how these came out! I always feel bad about discarding pumpkin seeds after using the flesh. I am so glad I made this recipe. I’ll surely make this often during this fall season. Thanks.
Delicious, looks soo good!
I’ve been making these pumpkin seeds for years and it always surprises me how good they are! Whenever we carve pumpkins in October, we save the seeds and roast them. Even though the seed extraction takes a little time, it’s 100% worth it. Definitely give them a try. You’ll love them!
These are so good!
These are tasty!
Love the spice!
This is a delicious healthy snack…so seasonal and versatile. We make these a lot during pumpkin season!! Great snack for watching football!!
A great way to make sure those seeds don’t go to waste! Yum!
These are the BEST roasted pumpkin seeds ever!! The whole family loves them, I’ll definitely be making these every year! This recipe will ensure that I never skip a pumpkin carving moment 🙂