Roasted Pumpkin Seeds Recipe
This post may contain affiliate links. Please read our disclosure policy.
This quick and easy Roasted Pumpkin Seeds recipe is a favorite sweet and savory snack, especially when the fall leaves begin to turn and pumpkins are on our minds. Or, when we’ve been carving Jack-O-Lanterns in October.
For more autumn snack ideas, try this 5-minute fall snack mix recipe or these 3-ingredient caramel apple bites for Halloween or the fall harvest season!
Roasted Pumpkin Seeds Recipe Overview
What to Love: These sweet and savory pumpkin seeds are quick and easy to make and will keep for about two weeks at room temperature.
- Recipe Time: 2-3 minutes of prep, 12-15 minutes for roasting
- What You Need: Sheet Pan
- Servings: 12 servings
What I Love About Roasted Pumpkin Seeds
Roasted pumpkin seeds are one of my favorite fall traditions. After carving pumpkins, we always roast the seeds, and the aroma alone is worth it! They're crunchy, flavorful, and endlessly versatile.
Enjoy them as a snack, sprinkle over this Panera pumpkin soup recipe, or fall salads like apple kale salad recipe, or tuck them into lunch boxes. Best of all, they keep for up to two weeks in an airtight container, making them an easy make-ahead treat.
Ingredients You Need
These simple ingredients transform raw pumpkin seeds into a crisp, savory snack with a touch of sweetness and spice:
- Raw pumpkin seeds: Freshly scooped or store-bought; be sure they're clean and dry before roasting.
- Olive oil or melted butter: Helps the seasonings stick and enhances flavor.
- Salt and black pepper: Season to taste for a classic, balanced base.
- Brown sugar (or natural sweetener): Adds a subtle sweetness that complements the spices; maple sugar or coconut sugar are great alternatives.
- Cayenne pepper, cumin, and chili powder: This trio brings warmth and complexity; adjust to your preferred level of spiciness.
Variations
These roasted pumpkin seeds are easy to make your own! Here are a few ways to switch things up:
- Sweet & Spiced: Add cinnamon, nutmeg, or pumpkin pie spice and swap brown sugar for maple syrup or coconut sugar.
- Extra Spicy: Increase the cayenne, or add a pinch of smoked paprika or crushed red pepper flakes.
- Savory Herb: Omit the sugar and spice and use garlic powder, rosemary, or thyme for a more herb-forward snack.
- Low-Sodium: Reduce salt and amp up flavor with lemon zest or nutritional yeast.
However you season them, they're bound to be delicious!
How to Roast Pumpkin Seeds
When carving your pumpkins, don't throw out the seeds! They are delicious snacks and are easy to make! Here’s how!
Remove and wash the pumpkin seeds.
Use a large spoon to remove the flesh, seeds, and pulp from inside the pumpkin. Then fill a medium-sized bowl with warm water and rub the seeds together to remove the pumpkin flesh. Let the seeds float to the top of the water, and then use a slotted spoon to remove them. Add them to a colander for another rinse and then dry thoroughly.
Season the pumpkin seeds.
Toss the seeds in a bowl with olive oil, salt and pepper to taste, brown sugar, cayenne, cumin, and chili powder. Spread evenly onto a lightly coated sheet pan with cooking spray or olive oil. Be sure to separate them slightly for even roasting.
Roast the pumpkin seeds.
Into a preheated 350°F oven, roast the pumpkin seeds on the top shelf for 12-15 minutes, tossing every 5 minutes for even browning. When the seeds are golden brown and crunchy, they are ready to eat. Let cool before enjoying!
Recipe FAQ’s
The pumpkin seeds should be golden brown and crispy when done. You can also taste one to ensure they’re crunchy enough to your liking.
When stored in an airtight container at room temperature, roasted pumpkin seeds will stay fresh and crisp for up to 1 to 2 weeks. To extend their shelf life, you can refrigerate them for up to a month or freeze them for several months. Always let them cool completely before storing to avoid condensation and sogginess.
Place the seeds in a bowl of water and swirl them with your fingers to separate them from the stringy pulp. The seeds will float while most of the pulp sinks. Use a colander to rinse the seeds thoroughly, then spread them out and pat them completely dry with a towel before roasting. Dry seeds roast more evenly and get crispier in the oven.
Yes, you can use raw, hulled pumpkin seeds (also called pepitas) from the store. They roast more quickly and don't have the outer shell, which creates a different texture-crisper and less chewy. This is a great option if you don't have fresh seeds on hand or prefer a thinner, shell-free snack.
Roasted pumpkin seeds can be used as a topping for salads, soups, or oatmeal, or as a crunchy addition to baked goods like muffins or bread.
Absolutely. You can skip the brown sugar for a more savory version, or substitute with maple sugar, coconut sugar, or a sugar-free alternative. You can also adjust the spices to lean more savory (such as garlic powder and herbs) if you prefer a sugar-free snack.
🍁 More Fall Recipes You May Enjoy
- Old Fashioned Apple Cider Baked Donuts
- Easy Pumpkin Bread Recipe
- Instant Pot Butternut Squash Soup
- Cinnamon Baked Apple Dumplings
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Roasted Pumpkin Seeds Recipe
Equipment
- Rimmed baking sheet
Ingredients
- 1 tablespoon olive oil or melted butter
- 1 cup raw pumpkin seeds rinsed and throughly dried
- salt and pepper seeds to taste
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
Instructions
- Preheat oven to 350℉. Lightly coat a sheet pan with cooking spray or additional olive oil and set aside.
- Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
- In a bowl, toss together the pumpkin seeds, olive oil, brown sugar, cayenne pepper, cumin, and chili powder.
- Bake on the top rack of the oven until the seeds are golden, toasted, and crunchy. about 12 to 15 minutes. For even browning, stir every 5 minutes and check for cruchiness.
- Let cool before serving.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.