🎉 Introduction
When pumpkin season rolls around, most people focus on pies, soups, and lattes—but don’t forget about the seeds! Pumpkin seeds (also known as pepitas) are a true superfood: crunchy, flavorful, and packed with protein, fiber, and minerals like magnesium and zinc. Best of all, they can be transformed into a perfectly roasted snack in just a few simple steps.
Whether you’re carving pumpkins for Halloween or cooking with fresh pumpkin, don’t toss those seeds! With the right method, you’ll end up with crisp, golden, and addictive roasted pumpkin seeds that you can season any way you like—savory, spicy, or even sweet.
Here, I’ll show you how to make the perfect roasted pumpkin seeds in just 5 easy steps.
🧰 Equipment Needed
- Large bowl
- Colander (for rinsing seeds)
- Clean kitchen towel or paper towels
- Baking sheet
- Parchment paper (optional)
- Wooden spoon or spatula
- Measuring spoons
🛒 Ingredients
- 1 ½ cups raw pumpkin seeds (scooped from a fresh pumpkin)
- 1 tbsp olive oil (or avocado oil)
- 1 tsp sea salt (adjust to taste)
- Optional seasonings:
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cinnamon sugar (for a sweet twist)
👩🍳 Directions – 5 Easy Steps
Step 1: Scoop & Clean
- After cutting open your pumpkin, scoop out the seeds.
- Place them in a colander and rinse under cold water, removing pulp and stringy bits.
Step 2: Dry Thoroughly
- Spread the rinsed seeds on a towel and pat completely dry.
- Moisture is the enemy of crispness—so don’t skip this step!
Step 3: Season Well
- Toss seeds in a bowl with olive oil, salt, and any extra spices you like.
- Coat evenly so every seed is flavorful.
Step 4: Roast to Perfection
- Preheat oven to 325°F (165°C).
- Spread seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until golden brown.
Step 5: Cool & Enjoy
- Remove from oven and let seeds cool on the tray.
- They’ll crisp up as they cool—perfect for snacking, salads, or soups!
🍽️ Servings & Timing
- Servings: About 6 snack-sized portions
- Prep Time: 10 minutes
- Baking Time: 25 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
- Room Temperature: Store cooled seeds in an airtight jar for 1 week.
- Refrigerator: Lasts 2 weeks.
- Freezer: Store up to 2 months in a freezer bag.
- Reheating: Re-crisp in a 300°F oven for 5 minutes.
🥄 Variations
- Spicy Kick: Add cayenne pepper or chili powder.
- Herby Seeds: Toss with rosemary, thyme, or oregano.
- Sweet Treat: Use honey or maple syrup with cinnamon.
- Cheesy Flavor: Sprinkle Parmesan before the final 5 minutes of roasting.
- Salt & Vinegar: Boil seeds in vinegar for 10 minutes before roasting.
❓ 10 FAQs
1. Do I need to peel pumpkin seeds?
No, the outer shells roast beautifully and are edible.
2. Can I use store-bought raw seeds?
Yes, but fresh pumpkin seeds are more flavorful.
3. Why are my seeds chewy, not crunchy?
They probably weren’t dried enough before roasting.
4. Can I roast seeds from any pumpkin?
Yes, though smaller pumpkins often have more tender seeds.
5. What’s the best oven temperature?
325°F ensures they cook evenly without burning.
6. Do I need to soak seeds first?
Optional—soaking can make them more digestible, but it’s not required.
7. Can I make them oil-free?
Yes, but oil helps seasonings stick and makes them crisper.
8. How do I prevent burning?
Stir halfway and keep an eye on them in the final minutes.
9. Can I add flavors after roasting?
Yes, toss warm seeds with seasonings for a lighter coating.
10. Are roasted pumpkin seeds healthy?
Absolutely—they’re full of protein, fiber, and essential minerals.
🏁 Conclusion
With just 5 easy steps, you can turn ordinary pumpkin seeds into a golden, crunchy snack that’s both nutritious and delicious. Whether you keep them classic with just salt or experiment with bold flavors, roasted pumpkin seeds are a versatile treat you’ll want to make again and again.
The next time you carve a pumpkin or cook with fresh pumpkin, don’t throw away the seeds—roast them into something amazing!
5 Easy Steps to the Perfect Roasted Pumpkin Seeds
Ingredients
Equipment
Method
- After cutting open your pumpkin, scoop out the seeds.
- Place them in a colander and rinse under cold water, removing pulp and stringy bits.
- Spread the rinsed seeds on a towel and pat completely dry.
- Moisture is the enemy of crispness—so don’t skip this step!
- Toss seeds in a bowl with olive oil, salt, and any extra spices you like.
- Coat evenly so every seed is flavorful.
- Preheat oven to 325°F (165°C).
- Spread seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until golden brown.
- Remove from oven and let seeds cool on the tray.
- They’ll crisp up as they cool—perfect for snacking, salads, or soups!
Notes
No, the outer shells roast beautifully and are edible. 2. Can I use store-bought raw seeds?
Yes, but fresh pumpkin seeds are more flavorful. 3. Why are my seeds chewy, not crunchy?
They probably weren’t dried enough before roasting. 4. Can I roast seeds from any pumpkin?
Yes, though smaller pumpkins often have more tender seeds. 5. What’s the best oven temperature?
325°F ensures they cook evenly without burning. 6. Do I need to soak seeds first?
Optional—soaking can make them more digestible, but it’s not required. 7. Can I make them oil-free?
Yes, but oil helps seasonings stick and makes them crisper. 8. How do I prevent burning?
Stir halfway and keep an eye on them in the final minutes. 9. Can I add flavors after roasting?
Yes, toss warm seeds with seasonings for a lighter coating. 10. Are roasted pumpkin seeds healthy?
Absolutely—they’re full of protein, fiber, and essential minerals. 🏁 Conclusion With just 5 easy steps, you can turn ordinary pumpkin seeds into a golden, crunchy snack that’s both nutritious and delicious. Whether you keep them classic with just salt or experiment with bold flavors, roasted pumpkin seeds are a versatile treat you’ll want to make again and again. The next time you carve a pumpkin or cook with fresh pumpkin, don’t throw away the seeds—roast them into something amazing!
