Oh, my gourd! Is it pumpkin season already? There’s nothing more fun than finding yourself in a pumpkin patch filled with bright orange pumpkins ready to be plucked. Our roasted pumpkin seeds recipe comes at the perfect time to make good use of those extra insides you have from carving your pumpkin.
While some people just throw the pumpkin seeds away (chilling!) or chuck them into their compost (okay, but not great), you can do one step better and bake those babies in the oven. All you need is a cup full of seeds, a few spices, some salt, a wee bit of water, a boiling pot, and a couple of baking sheets.
Let’s grab out those gooey pumpkin guts, separate out the seeds, and make a sensational snack that will squash any signs of hunger. Are you pumped to make spiced pumpkin seeds?
Psssst…don’t miss our vegan Halloween guide! A must-read if you’re thirsting for some spooky ideas for celebrating this fang-tacular holiday without harming animals.
Why This Pumpkin Seed Recipe Is So Awesome
If the pretty, roasted pumpkin seed photos aren’t making you dive right into the kitchen to start baking, then here are several other reasons why we think you’ll absolutely adore this recipe:
Even though the flavor of these crisp and heavenly spiced pumpkin seeds speak for themselves, they’re also healthy for you, too! Isn’t it wonderful when the snacks you love to nosh and nibble on are nutritious, too? We do!
Pumpkin Seeds – Great source of protein, fiber, unsaturated fat, antioxidants, magnesium, phosphorus, and zinc. Also rich in vitamin K, manganese, selenium, and are a natural source of tryptophan.
Cinnamon – A warm, sweet spice that is anti-viral, anti-fungal, and anti-bacterial. It also contains trace amounts of vitamins B and K, as well as antioxidants such as choline, beta-carotene, alpha-carotene, beta-cryptoxanthin, lycopene, lutein, and zeaxanthin.
Cumin – This earthy, nutty spice is rich in iron and also has antibacterial and antioxidant properties as well.
Tips For Serving Up Your Spiced Pumpkin Seeds
There are so many ways that you can enjoy these tiny little sweet and savory seeds. Our favorite is just snacking right off of the baking sheet as soon as they’re cool. But, if you’re not in a hurry, here are a few other ways to enjoy your roasted pumpkin seeds:
Party on With Popcorn – You’ll not only give some extra nutrition and fiber to your salty snack, but also lots of vitamins, minerals, and flavor. Make a batch of air-popped popcorn and add a few tablespoons of pumpkin seeds along with a drizzle of vegan butter or melted coconut oil. Yum.
Treat Yourself With Trail Mix – Portable, inexpensive, and marvelous to munch on. Mix 1 cup of dried cereal, 1 cup of dried fruit (like cranberries, raisins, dates, etc.), 1 cup of nuts or seeds (can be a mix of both), a half of a cup of sweets (like vegan chocolate chips, cacao nibs, etc.), and finish off with a half of a cup of savory (such as pretzel pieces, tortilla chip chunks, or even roasted chickpeas!). Oh, so good!
How To Make This Roasted Pumpkin Seeds Recipe
No need to be intimidated by this lengthy recipe. It’s not difficult at all, just time-consuming. Make this a fun fall activity to share with your family and friends. You’ll not only collect more plump pumpkin seeds to roast, but also create fond memories of carving and baking together.
Cut the top of off your pumpkin and pull out the seeds. Separate from the pumpkin flesh and rinse in a colander. Preheat oven to 350 degrees.
In a large pot, add the pumpkin seeds, water, and salt. Bring to a boil and then turn down heat and simmer for 10 minutes, stirring occasionally.
Strain the seeds and let dry.
Mix seeds with oil and seasonings.
Arrange on parchment-lined baking sheets and roast for 30 minutes, checking and stirring every 10 minutes until golden brown and crisp.
Let cool for 10 minutes and then enjoy!
Equipment You’ll Need
Once you get started with this spiced pumpkin seeds recipe, you’ll really get into the groove of it. The more hands you have to help, the quicker and faster you’ll have those sweet and savory seeds to savor. Here’s what you need:
A delicious autumn treat! Once you taste these golden, roasted pumpkin seeds, you’ll never go back to packaged. The sweet and salty flavors, combined with the most satisfying crunch, will have you reaching for seconds within seconds. A perfect activity to pair with pumpkin picking and carving jack-o'-lanterns around Halloween.
2tablespoonsof oil, works well with vegetable oil, avocado, safflower, coconut, or sesame oil
½cup+ 2 tablespoons of granulated sugar
½teaspoonof coarse salt
1teaspoonof ground cinnamon, apple, or pumpkin pie spice
½teaspoonof ground cumin
¼ - ½teaspoonof cayenne pepper, optional
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.
Scoop out all of the seeds that you can can from the inside of the pumpkin and place in a colander.
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.
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.
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.
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.
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.
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!
Fresh Vs. Packaged Seeds - This recipe uses fresh seeds that are not separated from their shell. You could buy raw, shelled pumpkin seeds and skip the boiling part and simply combine with the seasoning mixture and roast until golden brown.
Oil-free Version - You can completely eliminate the oil if you wish or just give a couple of spritzes of oil spray on the pumpkin seeds instead. While they’re still delicious, the seeds will not be as crispy without the oil.
Formula - For every ½ cup of fresh pumpkin seeds, you need 2 cups of water. For every cup of water you need, add 1 tablespoon of salt. Make sure to adjust the seasoning amount when making more or less of the seeds.
Boost Your Batch - I can almost guarantee that you’ll want more, rather than less, pumpkin seeds to devour out of the oven. Because the cleaning and boiling process takes so long, it’s always better to prepare more seeds than you think you’ll need. Then, you can save the extra seeds for baking another day. Keep them in a covered container in the fridge or freezer until ready to season and bake. If making a double batch, make sure to double the spice seasoning amounts, too.
If you try this spiced pumpkin seeds recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
How To Store Spiced Pumpkin Seed Leftovers
Fresh pumpkin seeds that are not yet roasted can be stored in a sealed container in the fridge (after cleaning off all of the pumpkin pulp) for about 1-2 months. If you leave the pulp sticking to the seeds, you’ll have a much harder time cleaning it off later. You can also freeze any clean, raw pumpkin seeds in the freezer for up to a year.
Any leftover roasted pumpkin seeds should be stored in a tightly sealed container in a cool, dry place. They’ll be good for about 2-3 days at room temperature. Although the roasted seeds are best savored soon out of the oven, you can also reheat them in a dry saucepan on the stove or in the oven at 350 degree for about 5 minutes.
Frequently Asked Questions
We know that you’re super excited to make a big batch of spiced pumpkin seeds, but you may have some small concerns. Here are answers to our most asked questions:
What if I don’t have any fresh pumpkin seeds? No worries. Although this recipe uses fresh seeds that are not separated from their shell, you can always try buying raw, shelled pumpkin seeds instead. Skip the boiling part of the recipe and simply combine with the seasoning mixture, oil, and roast until golden brown.
Oh no! I’m oil-free. Can I still make these roasted seeds? Yes! You can completely eliminate the oil if you wish or just give a couple of spritzes of oil spray on the pumpkin seeds instead. While they’re still delicious, the seeds will not be as crispy without the oil.
What if I don’t have this exact amount of pumpkin seeds? That’s no problem. Knowing the ratio of seeds to salt and water will allow you to make any amount that you have scooped out from your pumpkin. For every ½ cup of fresh pumpkin seeds, you need 2 cups of water. For every cup of water you need, add 1 tablespoon of salt. Make sure to adjust the seasoning amount when making more or less of the seeds.
Can I make more than one batch at a time? So glad that you asked! I can almost guarantee that you’ll want more, rather than less, pumpkin seeds to devour out of the oven. Because the cleaning and boiling process takes so long, it’s always better to prepare more seeds than you think you’ll need. Then, you can save the extra seeds for baking another day. Keep them in a covered container in the fridge or freezer until ready to season and bake. If making a double batch, make sure to double the spice seasoning amounts, too.
More Awesome Vegan Autumn Recipes and Pumpkin Products to Try:
This roasted and spiced pumpkin seeds recipe and article was written by Gina House. Vegan food photography by JJ Steele. Edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.
Whether you love it or hate it, we all have to go grocery shopping, and it can be a little intimidating when you first start eating vegan. Our beginner-friendly shopping list includes all the grocery essentials you'll need make many satisfying vegan meals! You'll also receive a blank shopping list you can customize yourself, plus our weekly e-newsletter with delicious plant-based recipes.