Why You’ll Love This Roasted Pumpkin Seeds Snack

• Zero-Waste Wonder. This recipe turns something you’d normally compost or throw away into a fantastic snack. It feels good to be resourceful and create something delicious from what’s already there.
• Endlessly Customizable. The flavor possibilities are truly limitless. Start with a simple sprinkle of salt, or get adventurous with spices like smoked paprika, cayenne, or even a touch of cinnamon and sugar for a sweet version.
• The Perfect Texture. When done right, these seeds achieve an incredible crunch that’s deeply satisfying. They’re not tooth-breakingly hard, but have a light, crispy bite that makes them so snackable.
• Effortless and Fun. There’s a simple, hands-on joy to cleaning the seeds and watching them transform in the oven. It’s a great little kitchen project, and the aroma that fills your house is absolutely heavenly.

Ingredients & Tools

• 1 ½ to 2 cups fresh pumpkin seeds (from about one large pumpkin)
• 1 tablespoon olive oil, melted coconut oil, or avocado oil
• ¾ teaspoon fine sea salt, plus more to taste
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper (optional)

Tools: A large bowl, a fine-mesh strainer or colander, a kitchen towel or paper towels, a baking sheet, and parchment paper.

The ingredients are beautifully simple, which means their quality really matters. Using a good, neutral oil like avocado or a light olive oil ensures the seeds get crispy without adding a strong flavor. And don’t skip the step of thoroughly drying the seeds—it’s the secret to that perfect crunch instead of a chewy texture.

Serves: 4 (as a snack) | Prep Time: 15 minutes | Cook Time: 20-30 minutes | Total Time: 35-45 minutes

Before You Start: Tips & Ingredient Notes

• What kind of pumpkin is best? Any pumpkin will work! Sugar pumpkins (or pie pumpkins) tend to have plumper seeds, but the larger carving pumpkins yield a greater quantity. Don’t worry too much—the technique is what’s key.
• The Great Rinsing Debate. You’ll notice the seeds are covered in stringy pumpkin pulp. A good rinse in a colander under cold water is essential to get most of it off. Don’t stress about getting every single strand; a little leftover pulp can add flavor.
• To Boil or Not to Boil? Some recipes call for boiling the seeds in salted water for 10 minutes before roasting. This step can make the shells a bit easier to chew and helps the salt penetrate. It’s an optional step, but worth trying if you want an extra-crispy, well-seasoned result.
• Patience is a Virtue (Especially with Drying). The single most important tip for crunchy seeds is to dry them thoroughly after rinsing. Spread them on a kitchen towel and pat them completely dry. Any surface moisture will steam the seeds in the oven instead of roasting them.

How to Make Roasted Pumpkin Seeds Snack

Serving Suggestions

Complementary Dishes

• A Hearty Autumn Soup — A bowl of creamy butternut squash or a spicy pumpkin soup is the perfect cozy partner. The crunchy seeds add a wonderful textural contrast on top.
• Over a Fresh Green Salad — Sprinkle these over an autumnal salad with apples, walnuts, and a sharp vinaigrette. They act as fantastic, flavorful croutons.
• On top of Yogurt or Oatmeal — For a savory breakfast twist, add a sprinkle to Greek yogurt with herbs, or even on your morning oatmeal for a nutty, salty crunch.

Drinks

• A Crisp Hard Cider — The sweet, effervescent bubbles of a dry cider cut through the savory, salty flavor of the seeds beautifully.
• A Malty Brown Ale — The nutty, toasty notes in a brown ale mirror the flavors of the roasted seeds, creating a really harmonious pairing.
• Spiced Apple Cider — For a non-alcoholic option, a warm or chilled spiced cider is a classic fall combination that just feels right.

Something Sweet

• Dark Chocolate Bark — Melt some dark chocolate, stir in a handful of cooled roasted seeds, spread it on parchment, and sprinkle with sea salt. Break it into pieces once set for an incredible sweet-and-salty treat.
• A Simple Apple Crisp — The nutty crunch of the seeds would be a fantastic addition to the oat topping on a warm apple crisp.
• Pumpkin Pie, Obviously — Garnish your slice of pumpkin pie with a few seeds for a decorative and tasty crunch that echoes the main ingredient.

Top Mistakes to Avoid

• Mistake: Not Drying the Seeds Enough. This is the number one reason for chewy, disappointing seeds. Any water left on them will steam during roasting. Take the extra few minutes to pat them completely dry—it makes all the difference.
• Mistake: Roasting at Too High a Temperature. It’s tempting to crank the heat to speed things up, but pumpkin seeds have a delicate interior that can burn before the shell gets crispy. A low and slow roast at 300°F is the way to go for an even, golden result.
• Mistake: Crowding the Baking Sheet. If the seeds are piled on top of each other, they’ll steam instead of roast. Spread them out in a single layer to ensure each one gets direct heat and becomes perfectly crunchy.
• Mistake: Skipping the Stir. Ovens have hot spots. If you don’t stir or shake the pan a couple of times during roasting, the seeds on the edges might burn while the ones in the center remain pale. A quick stir ensures even cooking.

Expert Tips

• Tip: Try a Flavor Soak. For next-level flavor, after cleaning the seeds, try soaking them for 30 minutes in a mixture of water and a tablespoon of soy sauce or Worcestershire sauce before drying and roasting. It adds a deep, savory umami quality.
• Tip: Spice Blends are Your Friend. Don’t just stop at salt and pepper. Experiment with everything from Cajun seasoning and chili powder for a kick, to curry powder for an exotic twist, or even nutritional yeast for a cheesy flavor.
• Tip: The Shell-On vs. Shell-Off Decision. You can absolutely eat the whole seed, shell and all! It’s where a lot of the fiber is. However, if you prefer just the inner pepita, you can shell them after roasting (though it’s a bit fiddly). The shells become perfectly edible and crispy when roasted correctly.
• Tip: Test for Doneness. The best way to know if they’re done is to taste one! Let it cool for a minute first (it will crisp up as it cools). It should be crunchy, not chewy, and lightly golden in color.

FAQs

How long do homemade roasted pumpkin seeds last?
Stored correctly in an airtight container at room temperature, they’ll stay crispy and delicious for up to 2 weeks. Honestly, they rarely last that long in my house! The key is making sure they are completely cooled before you seal them up, as any residual warmth can create condensation and make them soft.

Can I use seeds from other squash, like butternut or acorn?
Absolutely! The method is exactly the same. Butternut squash seeds are a bit smaller and flatter, but they roast up just as nicely. Acorn squash seeds are also great. It’s a wonderful way to reduce waste all winter long with any squash you cook.

My seeds turned out chewy. Can I fix them?
Don’t worry, it happens to the best of us! If your seeds are chewy, it usually means they needed more time in the oven or weren’t dry enough. Simply spread them back on the baking sheet and pop them back into a 300°F oven for another 5-10 minutes. Let them cool completely again—this should crisp them right up.

Are pumpkin seeds healthy?
Pumpkin seeds are a fantastic source of nutrients like magnesium, zinc, and healthy fats. They’re also a good source of plant-based protein and fiber, making them a very satisfying snack. Of course, as with any food, moderation is key, especially since we’re adding a bit of oil and salt.

Can I make a sweet version instead of savory?
Of course! For a sweet treat, toss the dried seeds with a tablespoon of melted coconut oil or butter, a tablespoon of maple syrup or honey, a sprinkle of cinnamon, and a pinch of salt. Roast as directed, watching carefully as the sugar can cause them to brown faster. They’re delicious on yogurt or ice cream.