🎉 Introduction
Pumpkin season means carving jack-o’-lanterns, baking pumpkin pies, and of course… roasting pumpkin seeds! Don’t toss those seeds after scooping them out — with just a little oil, salt, and spice, you can transform them into a crunchy, addictive snack.
This roasted pumpkin seeds recipe is simple but full of flavor. Tossed with olive oil, salt, and a hint of cayenne pepper, they bake into golden little bites that are both savory and slightly spicy. Best of all, roasted pumpkin seeds are loaded with protein, magnesium, and fiber, making them a healthy alternative to processed snacks.
Whether you enjoy them warm out of the oven, pack them for lunch, or serve them at a fall gathering, these roasted pumpkin seeds are a seasonal tradition you’ll look forward to every year.
🧰 Equipment Needed
To prepare this recipe, you only need a few kitchen basics:
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Mixing bowl
- Colander (for rinsing seeds)
- Paper towels or a clean dish towel
- Wooden spoon or spatula
- Measuring spoons
🛒 Ingredients
- 2 cups raw pumpkin seeds (scooped fresh or store-bought)
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 1 pinch cayenne pepper (adjust for spice level)
👩🍳 Directions
Step 1 – Clean the seeds
- Rinse pumpkin seeds thoroughly in a colander to remove any pumpkin flesh.
- Pat dry with a towel. For extra crispiness, let them air-dry for 30 minutes.
Step 2 – Preheat the oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 3 – Season the seeds
- In a mixing bowl, toss pumpkin seeds with olive oil, salt, and cayenne pepper until evenly coated.
Step 4 – Roast
- Spread seeds evenly on the baking sheet in a single layer.
- Roast for 20–25 minutes, stirring halfway through, until golden brown and crunchy.
Step 5 – Cool & enjoy
- Let seeds cool slightly before eating — they’ll crisp up even more as they rest.
🍽️ Servings & Timing
- Servings: 4 snack portions
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
- Room Temperature: Store in an airtight jar or container for up to 1 week.
- Refrigerator: Lasts up to 2 weeks in a sealed container.
- Freezer: Store for up to 2 months; thaw before eating.
- Reheating: Re-crisp in the oven at 300°F (150°C) for 5 minutes.
🥄 Variations
- Classic Salted: Keep it simple with just olive oil and salt.
- Garlic Parmesan: Toss with garlic powder and Parmesan after roasting.
- Sweet & Spiced: Add cinnamon and a drizzle of maple syrup.
- Smoky BBQ: Use paprika, onion powder, and a pinch of brown sugar.
- Herb Blend: Mix in dried rosemary, thyme, or oregano.
- Extra Spicy: Add chili flakes or more cayenne for heat lovers.
❓ 10 FAQs
1. Do I need to peel pumpkin seeds?
No, the shells roast into a crispy, edible snack.
2. Can I use store-bought raw pumpkin seeds?
Yes, they work just as well.
3. Why are my seeds chewy?
They may not have dried completely before roasting.
4. Should I boil pumpkin seeds before roasting?
It’s optional — boiling in salted water softens shells, but it’s not necessary.
5. How do I know they’re done?
They’ll turn golden brown and smell toasty.
6. Can I make them oil-free?
Yes, but they won’t be as crispy. Use a light spray of cooking oil instead.
7. Can kids eat roasted pumpkin seeds?
Yes, but supervise younger kids since the shells can be crunchy.
8. Are roasted pumpkin seeds healthy?
Yes! They’re packed with protein, fiber, and essential minerals.
9. Can I roast other squash seeds the same way?
Yes, butternut and acorn squash seeds also roast beautifully.
10. How can I make them less spicy?
Skip the cayenne and just use salt, or swap in smoked paprika for a mild kick.
🏁 Conclusion
These roasted pumpkin seeds are the perfect way to turn a seasonal ingredient into a crunchy, healthy snack. With just olive oil, salt, and a touch of cayenne, they’re savory, spicy, and endlessly snackable.
The best part? They’re versatile — make them sweet, cheesy, smoky, or herby to suit your taste. Once you try them, you’ll never throw away pumpkin seeds again!
Roasted Pumpkin Seeds Recipe – Crunchy, Spicy & Addictive
Ingredients
Equipment
Method
- Rinse pumpkin seeds thoroughly in a colander to remove any pumpkin flesh.
- Pat dry with a towel. For extra crispiness, let them air-dry for 30 minutes.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, toss pumpkin seeds with olive oil, salt, and cayenne pepper until evenly coated.
- Spread seeds evenly on the baking sheet in a single layer.
- Roast for 20–25 minutes, stirring halfway through, until golden brown and crunchy.
- Let seeds cool slightly before eating — they’ll crisp up even more as they rest.
Notes
No, the shells roast into a crispy, edible snack. 2. Can I use store-bought raw pumpkin seeds?
Yes, they work just as well. 3. Why are my seeds chewy?
They may not have dried completely before roasting. 4. Should I boil pumpkin seeds before roasting?
It’s optional — boiling in salted water softens shells, but it’s not necessary. 5. How do I know they’re done?
They’ll turn golden brown and smell toasty. 6. Can I make them oil-free?
Yes, but they won’t be as crispy. Use a light spray of cooking oil instead. 7. Can kids eat roasted pumpkin seeds?
Yes, but supervise younger kids since the shells can be crunchy. 8. Are roasted pumpkin seeds healthy?
Yes! They’re packed with protein, fiber, and essential minerals. 9. Can I roast other squash seeds the same way?
Yes, butternut and acorn squash seeds also roast beautifully. 10. How can I make them less spicy?
Skip the cayenne and just use salt, or swap in smoked paprika for a mild kick. 🏁 Conclusion These roasted pumpkin seeds are the perfect way to turn a seasonal ingredient into a crunchy, healthy snack. With just olive oil, salt, and a touch of cayenne, they’re savory, spicy, and endlessly snackable. The best part? They’re versatile — make them sweet, cheesy, smoky, or herby to suit your taste. Once you try them, you’ll never throw away pumpkin seeds again!
