How to Make Perfect Roasted Pumpkin Seeds

Don’t throw away the insides of your pumpkin! This recipe for Perfect Roasted Pumpkin Seeds transforms that stringy, gooey mess into the most delicious, crispy, and addictive snack. This classic method ensures your pumpkin seeds are perfectly savory, salty, and incredibly crunchy every single time. It’s the ultimate healthy fall treat and the best reward for all that pumpkin carving.

The secret to achieving that perfect, snackable crunch lies in a few simple but crucial steps: cleaning the seeds thoroughly, drying them completely, and roasting them at the right temperature. This foolproof guide will walk you through the process, making chewy, disappointing pumpkin seeds a thing of the past.

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Why You’ll Love This Recipe

• Simple & Easy: A straightforward recipe that uses just a few basic ingredients.
• Perfectly Crispy: This method guarantees a satisfyingly crunchy texture, never chewy.
• Healthy Snack: Packed with fiber, protein, and healthy fats for a nutritious treat.
• Completely Customizable: Use the simple salted recipe as a base for all kinds of sweet or savory flavors.

Ingredients

• 1 1/2 cups Raw Pumpkin Seeds (from 1 medium pumpkin)
• 2 teaspoons Olive Oil or Melted Butter
• 1/2 teaspoon Sea Salt
• Optional Seasonings: 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper

Step-by-Step Instructions

1. Separate and Clean the Seeds: Scoop the seeds and pulp out of your pumpkin. Place them in a large bowl of water. The seeds will float to the top while the stringy pulp sinks, making it easy to separate them. Skim the seeds off the top and place them in a colander.
2. Rinse and Dry (The Most Important Step): Rinse the seeds thoroughly under cold running water. Once clean, spread the seeds in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. Let them air dry for at least an hour, or overnight if you have the time. They must be bone dry for the best results.
3. Season: Preheat your oven to 325°F (160°C). In a medium bowl, toss the completely dry pumpkin seeds with the olive oil, salt, and any other desired seasonings until they are evenly coated.
4. Roast: Spread the seasoned seeds in a single, even layer on a large, parchment-lined baking sheet.
5. Bake to Perfection: Bake for 20-30 minutes, stirring every 10 minutes, until the seeds are golden brown, fragrant, and crunchy. They will make a slight crackling or popping sound as they roast.
6. Cool: Let the pumpkin seeds cool completely on the baking sheet. They will get even crispier as they cool down.

Tips & Variations

• Pro Tip: For extra-crispy seeds, you can boil them in salted water for 10 minutes after cleaning them. Drain them well and let them dry completely before proceeding with the recipe.
• Sweet Version: For a sweet treat, toss the seeds with melted butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon instead of savory seasonings.
• Spicy Version: Add a pinch of cayenne pepper, chili powder, and a squeeze of lime juice after roasting for a spicy kick.
• Garlic Parmesan: Toss the roasted seeds with 2-3 tablespoons of grated Parmesan cheese and 1/2 teaspoon of garlic powder while they are still warm.

Frequently Asked questions (FAQ)

• Why are my pumpkin seeds chewy?
  • The most common reason for chewy seeds is that they weren’t dried thoroughly enough before roasting. Any excess moisture will cause them to steam instead of roast, preventing them from getting crispy.
• How do I store roasted pumpkin seeds?
  • Once completely cooled, store them in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.
• Can I use seeds from any squash?
  • Yes! This method works great for seeds from other winter squashes like butternut, acorn, or spaghetti squash.

Serving Suggestions

• These roasted pumpkin seeds are a perfect snack all on their own. They are also a fantastic crunchy topping for salads (like an Autumn Harvest Salad!), soups, or oatmeal. You can also add them to homemade granola or trail mix for an extra boost of flavor and nutrition.

Abby

Roasted Pumpkin Seeds

This foolproof method makes perfectly crisp and flavorful roasted pumpkin seeds. The secret step is simmering them briefly in salted water before roasting—ensuring extra flavor and crunch every time. Customize with your favorite spice blends for a savory or sweet snack!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 1.5 cups

Course: Appetizer, Snack

Cuisine: American

Calories: 105

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups pumpkin seeds
• 2 teaspoons fine sea salt, plus more for serving
• 2 teaspoons olive oil (or melted coconut oil, walnut oil, etc.)
• 2 teaspoons favorite spice blend (pumpkin pie spice, curry, harissa, chili powder, etc.)

Equipment

• Medium saucepan
• Baking Sheet
• Parchment Paper
• Mixing bowl
• Dish towel

Method

 

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. Fill a medium saucepan with 2 cups of water and 2 teaspoons of salt. Bring to a boil.
3. Scoop seeds from pumpkin. Place in a bowl of cold water and swish until mostly clean.
4. Add cleaned seeds to boiling salted water. Simmer for 5 minutes.
5. Drain and remove any remaining pumpkin flesh from seeds.
6. Pat seeds very dry using clean dishcloths.
7. Place seeds on prepared baking sheet. Add oil and spices, tossing to coat evenly.
8. Spread seeds into an even layer. Bake 10–25 minutes, stirring at least once, until golden and fragrant.

Notes

Allow roasted seeds to cool completely before storing in an airtight container. They keep well at room temperature for 2 weeks, or in the freezer for a few months. Pumpkin seed shells are edible and add fiber, but you can hull them after roasting if preferred.