How to Roast Pumpkin Seeds

Roasting pumpkin seeds is a delicious way to turn pumpkin carving leftovers into a crunchy, wholesome snack. Whether you like them simply salted, sweet, or savory, this recipe gives you everything you need for perfectly crispy pumpkin seeds every time.

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Ingredients

For the Roasted Pumpkin Seeds

• 1 cup whole pumpkin seeds in their shell (from about 1 large pumpkin or 2 small pumpkins)
• Kosher salt
• Extra virgin olive oil

Optional Sweet Seasonings

• 1 teaspoon ground cinnamon
• 2 teaspoons granulated white sugar

Optional Savory Seasonings

• 2 teaspoons za’atar
• ½ teaspoon sumac
• ½ teaspoon Aleppo pepper (or to taste)

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Instructions

1. Preheat the oven
   Set your oven to 300°F (150°C).
2. Clean the seeds
   Place pumpkin seeds in a mixing bowl filled with cold water. Rub them with your hands to loosen any pulp. The seeds will float—scoop them out with a colander or fine mesh strainer. Rinse well under running water. A little leftover pulp is fine.
3. Dry the seeds
   Pat the seeds thoroughly with paper towels until very dry (this helps them crisp up). For best results, you can also air-dry them overnight.
4. Season the seeds
   Spread the seeds on a baking sheet. Drizzle with about 2 teaspoons of olive oil and sprinkle generously with salt. Toss well to coat, then spread in a single layer.
5. Roast
   Roast for 30–45 minutes, stirring and rotating the pan every 10 minutes, until golden brown. While the seeds roast, mix your sweet or savory seasoning blend in a small bowl if using.
6. Finish
   • For plain seeds: Toss with a little more olive oil and salt right after roasting.
   • For flavored seeds: Toss with olive oil, your seasoning blend, and a pinch of salt. Return to the oven for 3–5 more minutes.
     Serve warm or let them cool for extra crunch.

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Why You’ll Love This Recipe

• A simple way to use every part of the pumpkin.
• Perfectly crispy with minimal ingredients.
• Customizable—make them salty, spicy, or sweet.
• A healthy, fiber-rich snack.

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Tips

• Dry thoroughly: Moisture prevents crispiness, so take time to dry seeds well.
• Stir often: Tossing every 10 minutes ensures even roasting.
• Low and slow: Roasting at 300°F prevents burning and gives you the perfect crunch.
• Batch roasting: If you have lots of seeds, spread them out over two baking sheets.

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Variations and Substitutions

• Spicy kick: Add cayenne or chili powder.
• Sweet & salty: Toss with cinnamon and sugar, plus a pinch of salt.
• Herby: Use dried rosemary, thyme, or Italian seasoning.
• Citrusy twist: Add a little lemon or orange zest for brightness.

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FAQs

Do I need to peel the pumpkin seeds?
No! Roast them in their shell for a crunchy snack.

Can I use store-bought raw pumpkin seeds?
Yes, the method works the same. Adjust roasting time depending on seed size.

How do I store roasted pumpkin seeds?
Keep them in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.

Why aren’t my seeds crunchy?
They likely weren’t dried enough before roasting. Make sure they’re completely dry.

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Serving Suggestions

• As a snack on their own.
• Sprinkled over soups (like pumpkin or butternut squash soup).
• Added to salads for crunch.
• Mixed into trail mix with nuts and dried fruit.
• As a garnish for roasted vegetables or grain bowls.