If you’re looking for a snack that’s super satisfying, crunchy, and full of autumn vibes, I have just the thing for you! This Crispy Roasted Pumpkin Seeds Recipe is a fan-freaking-tastic way to use every part of your pumpkin (or any winter squash) and turn those humble seeds into a snack everyone will love. Trust me, once you try this, you’ll never toss those seeds away again!
Why You’ll Love This Recipe
- Simple & Quick: This recipe turns raw pumpkin seeds into a crunchy treat in under an hour.
- Perfectly Crispy: You’ll get that ideal toasty crunch every single time without burning.
- Versatile Flavoring: From classic sea salt to spicy chili powder, you can customize it your way.
- Waste-Not Approach: Makes the most of pumpkins and squash, so you’re zero waste in the kitchen.
Ingredients You’ll Need
Getting the ingredients right is key for a crispy texture and fantastic flavor. The seeds need to be dry, and the oil and salt help them crisp up and taste delicious. When picking your oil, extra-virgin olive oil works beautifully thanks to its flavor and health benefits.
- Pumpkin seeds: Freshly scooped from your pumpkin, washed, and thoroughly dried for the best crunch.
- Extra-virgin olive oil: Just a little drizzle to help the seasonings stick and keep the seeds crispy.
- Sea salt: Use fine sea salt to evenly flavor each seed without overpowering.
- Chili powder: Optional but highly recommended for a gentle kick of spice—trust me, it’s a game changer!
Variations
I love playing around with this recipe depending on my mood or what I have on hand. You’ll find that tweaking spices can totally change the snack’s vibe—from smoky to sweet to super spicy.
- Spicy Kick: Adding a pinch of cayenne or smoked paprika really woke up my taste buds—and family members kept sneaking handfuls!
- Sweet Version: A dusting of cinnamon and a little brown sugar makes for an addicting sweet snack that’s perfect after dinner.
- Herb Infused: When I have fresh herbs like rosemary or thyme, I toss those in with the oil before roasting for a savory twist.
- Different Seeds: Feel free to use seeds from butternut, acorn, or delicata squash; just watch the roasting time since smaller seeds cook faster.
How to Make Crispy Roasted Pumpkin Seeds Recipe
Step 1: Scoop and Clean Your Seeds
Start by scooping the seeds right out of your pumpkin or your favorite winter squash. I like to drop the seeds into a bowl of cold water—that helps separate the seeds from the stringy bits since the seeds float. Rinse them well in a colander until there’s no clingy flesh left. Then comes the magic step: laying the seeds out on a clean kitchen towel to dry completely. This step is crucial because damp seeds won’t roast up crunchy — I learned this the hard way when I ended up with chewy seeds once!
Step 2: Season Your Seeds
Once your seeds are bone-dry, toss them in a small bowl with olive oil and sea salt until lightly coated. This little bit of oil is the secret to getting that beautiful golden color and crisp texture. This is also the moment to sprinkle any additional seasonings you like—chili powder is my go-to for a hint of heat, but remember you can experiment!
Step 3: Roast Low and Slow
Spread the coated seeds evenly on a parchment-lined baking sheet—make sure they’re in a single layer, so they roast evenly and get crisp all over. Roast in a 300°F oven for 35 to 45 minutes, stirring once halfway through to keep everything golden on all sides. Keep your eyes peeled during the last 10 minutes; the smell of toasty seeds is a great signal that they’re almost perfect. If they start burning, lower the temperature or shorten the time next round.
Step 4: Final Touch and Serve
Right after they come out of the oven, toss your seeds with a pinch of chili powder or your favorite spice while they’re still warm—this helps the flavor stick. I always find this the best time to taste-test; heads up, they go fast once you start nibbling!
Pro Tips for Making Crispy Roasted Pumpkin Seeds Recipe
- Dry Thoroughly: Make sure the seeds are completely dry before roasting—wet seeds steam, which kills the crunch.
- Low & Slow Roasting: 300°F is the perfect sweet spot; higher heat can burn seeds quickly.
- Even Layer: Spread seeds in a single layer so all sides roast evenly—crowding leads to sogginess.
- Taste Early & Often: Check seeds near the end of roasting so you catch them right at their peak crunch before burning.
How to Serve Crispy Roasted Pumpkin Seeds Recipe
Garnishes
I often sprinkle my crispy seeds with an extra pinch of flaky sea salt or a dash of smoked paprika if I’m in a smoky mood. A squeeze of fresh lime juice works wonders if you want to brighten up the flavor, especially for a snack to munch on while watching a game or movie.
Side Dishes
For a wholesome snack or light meal, pair these seeds with fresh veggies and a tangy dip like hummus or tzatziki. They also add a fantastic crunch topping to salads and roasted vegetable bowls, which is how I like to sneak them into weeknight dinners.
Creative Ways to Present
For fall parties, I like to serve these seeds inside small mini pumpkins or squash as edible bowls. It’s such a fun, festive presentation that guests always ask for the recipe afterward. You can also mix roasted seeds into trail mix with dried fruits and nuts for a portable snack.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted pumpkin seeds in an airtight container at room temperature. They stay perfectly crispy for up to a week if you keep them away from moisture. If you notice any loss of crunch, just give them a quick toast in the oven to revive them.
Freezing
If you want to stash them for longer, freezing works well. I freeze roasted seeds in a freezer-safe bag, then pop them back in the oven to warm and crisp when I’m ready to snack. Just don’t thaw on the counter—they’ll get soggy.
Reheating
Reheating roasted pumpkin seeds is easy! Spread them on a baking sheet and roast at 300°F for about 5-7 minutes until they regain that crunch. Avoid microwaving—they tend to get rubbery.
FAQs
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Can I use store-bought pumpkin seeds for this Crispy Roasted Pumpkin Seeds Recipe?
Absolutely! Store-bought raw pumpkin seeds (often called pepitas) work well and can save you time since they’re already cleaned. Just adjust roasting time since these seeds might be smaller or more uniform compared to fresh ones scooped from a pumpkin.
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How do I know when the pumpkin seeds are done roasting?
Look for a golden brown color and a toasty aroma. The seeds should be dry and crunchy when cooled. If you’re unsure, taste one—it’ll let you know if it needs a bit longer or if it’s perfect!
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Can I use other oils instead of olive oil?
You can! Oils with a mild flavor and a decent smoke point like avocado oil, grapeseed oil, or sunflower oil work great and won’t overpower the seeds’ natural flavor.
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What’s the best way to remove pumpkin seed pulp?
Soaking the seeds in water and stirring helps loosen the pulp, which you can then rinse away in a colander. Some people swear by rubbing the seeds between their hands or a towel to make sure all the flesh is removed before drying.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free since it uses just pumpkin seeds, oil, and seasonings. Always double-check seasoning mixes if you add extra spices to ensure they’re gluten-free.
Final Thoughts
I absolutely love how this Crispy Roasted Pumpkin Seeds Recipe turns simple pumpkin leftovers into a snack that’s flavorful, crunchy, and even a little addictive. When I first tried roasting my own seeds, I was surprised how easy it was and how my family went crazy for them—especially when I added chili powder for a bit of zing. I used to struggle with soggy seeds before mastering the drying and low-temperature roasting technique, but now it’s a foolproof favorite in our house every fall. I really hope you enjoy making and sharing this snack as much as I do—it’s a small joy that celebrates the season and minimizes waste all at once. Happy roasting!
Print
Crispy Roasted Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted pumpkin seeds, perfect for enjoying a crunchy and flavorful snack in the fall. Using olive oil, sea salt, and a hint of chili powder, these seeds are toasted to golden perfection in the oven, making them a healthy and satisfying treat.
Ingredients
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Prepare the seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, as the seeds will float. Rinse the seeds in a colander to remove any remaining bits of pumpkin flesh. Lay the seeds in a single layer on a kitchen towel and dry them thoroughly to ensure they roast evenly.
- Preheat the oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the seeds: Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil and sprinkle the sea salt over them. Toss well to coat all the seeds evenly with oil and salt.
- Roast the seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Place them in the oven and roast for 35 to 45 minutes, stirring halfway through the cooking time to ensure even browning. Roast until the seeds are golden brown and crisp.
- Add chili powder and serve: Once roasted, sprinkle the seeds with chili powder for a spicy kick. Toss well and allow to cool slightly before serving as a crunchy snack.
Notes
- This roasted pumpkin seed recipe is perfect for fall and can be made using seeds from any type of winter squash such as kabocha, butternut, delicata, or acorn squash.
- Roasting times vary depending on seed size; larger seeds like pumpkin and kabocha require the longer roasting time listed, whereas smaller seeds will roast faster.
- Make sure to dry the seeds thoroughly before roasting to get the best crispy texture.
- Adjust the seasoning to taste by adding other spices such as smoked paprika or garlic powder if desired.
Nutrition
- Serving Size: ¼ cup
- Calories: 160
- Sugar: 0.3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
