How to Make Perfect Roasted Pumpkin Seeds Every Time

There’s something truly satisfying about roasting pumpkin seeds,taking what’s often discarded and turning it into a golden, crispy snack. These little gems are nutty, crunchy, and endlessly customizable with your favorite seasonings. Whether you’re carving pumpkins for Halloween or cooking with fresh pumpkin, this recipe ensures perfectly roasted seeds every single time.

Ingredients List

• Seeds from 1 medium pumpkin (about 1 to 1 ½ cups)
• 2 tbsp olive oil or melted butter
• 1 tsp salt (adjust to taste)
• ½ tsp garlic powder (optional)
• ½ tsp smoked paprika (optional)
• ½ tsp ground cinnamon + 1 tbsp sugar (for a sweet version, optional)

Step-by-Step Instructions

Step 1: Clean the seeds

Scoop seeds from the pumpkin and separate them from the stringy pulp. Rinse under cold water, removing as much pumpkin flesh as possible.

Step 2: Boil for better texture

Bring a pot of salted water to a boil, add the seeds, and simmer for 10 minutes. Drain well. This step ensures crispier roasted seeds.

Step 3: Dry thoroughly

Pat the seeds dry with a clean kitchen towel or paper towel. Moisture will prevent proper roasting.

Step 4: Season generously

Toss seeds with olive oil or butter and seasonings of choice. Spread evenly on a parchment-lined baking sheet.

Step 5: Roast to perfection

Bake at 300°F (150°C) for 30–40 minutes, stirring halfway through, until golden and crisp.

Step 6: Cool and enjoy

Let seeds cool before serving. They’ll crisp up even more as they cool.

Cook Time

30–40 minutes

Servings

4

Nutritional Information (approx. per serving)

• Calories: 190
• Protein: 7 g
• Fat: 15 g
• Carbohydrates: 5 g
• Fiber: 2 g

Storage Instructions

Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks or freeze for 2 months.

Suggestions

• Try seasoning with everything bagel spice, curry powder, or chili lime for exciting variations.
• For a sweet snack, use cinnamon and sugar with a touch of maple syrup.
• Sprinkle roasted pumpkin seeds over salads, soups, or even oatmeal for extra crunch.

Seasonal Relevance

Roasted pumpkin seeds are a fall favorite, making them perfect during pumpkin carving season, Halloween, and Thanksgiving. They capture the essence of autumn while offering a wholesome, homemade snack.

Conclusion

Mastering roasted pumpkin seeds is about technique,cleaning, drying, seasoning, and roasting just right. This simple yet versatile recipe ensures every batch comes out crispy, flavorful, and snack-worthy. Once you’ve tried them, you’ll never toss pumpkin seeds again.

FAQs

Q1: Can I roast seeds from any type of pumpkin or squash?
Yes! While traditional carving pumpkins are common, seeds from sugar pumpkins, butternut squash, and acorn squash also roast beautifully.

Q2: Why are my pumpkin seeds chewy instead of crispy?
This usually happens if the seeds weren’t dried thoroughly before roasting or if the oven temperature was too low. Pat them dry well and make sure the oven is fully preheated.

Q3: Do I need to remove the outer shell of the pumpkin seed before roasting?
No, the shell is edible and crisps up wonderfully when roasted. The whole seed is packed with fiber and nutrients.