Roasted Pumpkin Seeds are a great snack during the holiday season or any time of the year. With this recipe, all you need is two cups of seeds, sea salt, olive oil, some spices, and seasoning. These are great for snacking or for using to add some delicious crunch to salads or soups.
For more pumpkin dishes first learn how to roast one perfectly with this recipe. Alternatively, this Instant Pot Pumpkin Soup is a delicious start to any meal. Many holiday recipes call for puree. But you do not have to use canned. Make homemade pumpkin puree with our easy Pumpkin Puree recipe.
You probably have pie pumpkins and jack o’lanterns already in your house since it is that time of year. After using the meat of this awesome veggie, you may be thinking about tossing out the rest of the pumpkin. But don’t do that. Use the raw pumpkin seeds to make this delicious snack.
We absolutely love this snack during the fall season and usually always have a bowl on hand. One of the main reasons we make them a lot, its because the recipe is so versatile and you can choose to make it savory or on the sweeter side.
This recipe is so simple, it’s a great one to make with kids. Also, since it’s so delicious, with the perfect crunchy texture, the whole family will love it. Add it to lunch boxes as a snack, add extra flavor to salads, or just sprinkle it on some roasted vegetables. The serving options are endless!
You can get the precise measurements from our recipe card below but here are the basic ingredients you will need:
- Fresh pumpkin seeds: Make sure you use clean ones.
- Salt: We used fine sea salt, but you can also use kosher salt.
- Olive oil: Or use whatever oil you prefer.
- Chili powder: Fresh.
- Garlic powder: Make sure it is not garlic salt.
- Black pepper: Fresh cracked pepper is great.
- Cinnamon: Goes great with this snack.
- Cayenne pepper: This is optional, but if you like spicy food, this is a nice addition.
- Curry powder: This is also optional, but it’s delicious and adds extra flavor.
How do you make roasted pumpkin seeds?
- Preheat: Before starting, preheat your oven to 350 degrees F.
- Prepare: Then, line a rimmed baking sheet with parchment paper.
- Boil: Next, in a medium saucepan bring two cups of water with salt to a full boil.
- Clean: Meanwhile, use a sharp knife to cut the top off a large pumpkin. Scoop every seed out and put them in a large bowl of cool water. Stir them up until they are mostly clean and floating. Pick out the smaller seeds and discard them.
- Boil: Then, toss them into the boiling water and let them simmer for five minutes.
- Drain: After, put them in a colander to drain while pulling away from the loose strands.
- Dry: Next, put them, in a single layer on paper towels and pat them dry.
- Season: Finally, pile the seeds onto the prepared baking or cookie sheet and add the oil and seasonings on top. Toss them until they are coated and then spread them out into a single layer.
- Bake: Lastly, bake them for 10 to 25 minutes (depending on how large they are) until they are golden brown. Stir once or twice during the baking.
How to serve:
Our favorite way to eat this tasty snack is in a small bowl sprinkled with a bit of salt. Or you could also try one of these great ideas:
- Sprinkle on some cinnamon sugar for sweet pumpkin seeds.
- Add these to our scrumptious egg salad recipe to give it a crunchy snack with a nutty flavor.
- These are also fantastic in this pear salad or avocado tuna salad.
- Alternatively, toss a handful into creamy butternut squash soup or slow cooker pumpkin soup.
- Also, we like to make a healthy trail mix with them, just mix with some raisins, cranberries, other nuts, and some chocolate chips.
- In addition, they are great on baked bread and muffins.
Frequently asked questions
Should seeds be boiled before roasting?
Yes, they do not roast evenly, so it is best to boil them first. Otherwise, the insides will get done faster than the shells and they will burn.
Therefore, just simmer them in salted water for approximately 5 minutes. In addition, boiling them will also help get rid of the excess slime and stringy fibers. Also, make sure to dry them after boiling and before roasting.
Are pumpkin seeds healthy?
These roasted seeds are a very healthy snack you can feel good about serving to the family. Each serving has 1.7 grams of fiber, 7 grams of protein, 6 grams of omega 6 fatty acids, and 18% of the recommended daily intake of vitamin K.
They are also a good source of iron, zinc, copper, magnesium, phosphorus, and manganese.
Why are my seeds bitter?
The cause of bitter pumpkin seeds is usually because they are not fresh. It is very possible to get a batch of bad ones from a pumpkin that is even a little bit past its prime. If they are bitter, throw them away and use fresh ones.
How to store leftovers:
- Store: To save this delicious snack for later, place them on a sheet of parchment paper to cool to room temperature and then put them in an airtight container. They should stay good for up to three days on the counter or two weeks in the fridge.
- Freeze: If you cannot eat the roasted pumpkin seeds all within a couple of weeks, go ahead and put them in a freezer bag and they will stay fresh in the freezer for up to six months.
- Thaw: Thaw overnight before reheating.
- Reheat: To reheat, put them in the oven at 350 degrees F for 10 minutes.
More snack recipes:
Roasted Pumpkin Seeds
- 2 cups raw pumpkin seeds
- 2 teaspoons fine sea salt (plus more for serving)
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set it aside.
- Fill a medium saucepan with about 2 cups of water and stir in about 2 teaspoons salt. Place on medium-high heat and bring to a boil.
- In the meantime, scoop the seeds from a fresh pumpkin and add them to a bowl filled with cold water. Stir them until they are clean and begin to float. Discard the bad or tiny ones.
- Add the cleaned seeds to the boiling water, reduce the heat to medium and simmer for 5 minutes.
- Drain them in a colander and discard and remaining pumpkin flesh attached to them.
- Scatter them onto clean dishcloths or paper towels and pat them VERY dry.
- After drying them well, transfer them onto the prepared baking sheet.
- Add the oil, spices, and seasonings and toss well until combined and evenly coated. Spread them into one layer.
- Bake in the preheated oven, stirring them at least once or twice, until fragrant, crunchy, and golden around the edges, about 15 to 25 minutes, depending on how large the seeds are.
- Remove from oven, sprinkle immediately with more fine salt if desired, let them cool before serving.