Best Roasted Pumpkin Seeds Ever

Roasted Pumpkin Seeds are the easiest way to get one more thing out of your Halloween pumpkin. Just rinse, season, and bake; no special equipment or extra trip to the store needed, and you have a crunchy, savory snack.

Roasted Pumpkin Seeds Recipe

Key Ingredients

Pumpkin seeds: I always rinse the seeds well and pat them completely dry before roasting. Removing as much moisture as possible helps them roast up crispy instead of steaming in the oven.

Olive oil: A light coating of olive oil helps the seasonings stick and gives the seeds a lightly golden, crispy finish. You don’t need much; too much oil can leave them greasy instead of crunchy.

Garlic powder and smoked paprika add savory flavor with a subtle smoky kick. You can also use your favorite spice blend if you want to change things up.

Tips & Tricks

Stir halfway through roasting: Give the seeds a stir every 10 minutes so they toast evenly instead of burning on one side.

Let them cool completely before serving: If you taste them right out of the oven, they can still feel a little chewy in the middle, but they firm up as they sit.

Use a low oven temperature: Roasting at 300°F allows the seeds to dry out and turn crisp without burning the edges before the centers are fully toasted.

This is my simple recipe for Roasted Pumpkin Seeds:

Grocery List 0View →

Roasted Pumpkin Seeds

Crispy, golden pumpkin seeds tossed with olive oil and simple seasonings, a great way to use up the seeds from your carving pumpkin.

⏱ Prep 15 min🔥 Cook 40 min⏰ Total 1 hr 10 min⏳ Drying Time 15 min🟢 Easy🍽 Snack🌍 American

Rate this recipe ★★★★★

Save Pin Recipe Print Cook Mode

Ingredients

Servings:

− 4 +

US Metric

• 1 cupraw pumpkin seeds (cleaned)
• 1 tablespoonolive oil
• 1/2 teaspoonsalt
• 1/2 teaspoongarlic powder
• 1/4 teaspoonsmoked paprika

Instructions

1. 1Rinse pumpkin seeds under cold water, removing any bits of pumpkin flesh, then spread them on a towel to air dry for about 15 minutes.
2. 2Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
3. 3Toss the dried seeds with olive oil, salt, garlic powder, and paprika until evenly coated.
4. 4Spread the seeds in a single layer on the prepared baking sheet.
5. 5Roast for 35-40 minutes, stirring every 10 minutes, until golden and crunchy.
6. 6Let the seeds cool completely on the pan before serving.

Nutrition per serving

180

cal

15g

fat

9g

protein

300mg

sodium

📌 Notes

• Drying the seeds well before roasting helps them get crispier instead of steaming in the oven.
• Let seeds cool fully; they crisp up more as they sit.
• Store in an airtight container at room temperature for up to a week.

By Sam

How to Pair

Roasted pumpkin seeds taste crisp, nutty, and savory. Their warm, toasted flavor will complement creamy dishes, fresh salads, sweet snacks, and refreshing drinks.

• Sprinkle them over butternut squash soup, tomato soup, or creamy pumpkin soup for extra crunch.
• Add them to spinach salad, grain bowls, or roasted vegetables for a salty, nutty finish.
• Serve them with dried cranberries, dark chocolate, and mixed nuts for an easy snack mix.