Roasted Pumpkin Seeds Recipe

A top-down shot of a bowl of pumpkin seeds.

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5 from 11 votes

Roasted Pumpkin Seeds Recipe

These roasted pumpkin seeds are everything you want in a fall snack—crispy, sweet, savory, and just the right amount of spiced. Whether you’re scooping them fresh from a pumpkin or using raw seeds from the store, this simple recipe delivers big flavor with minimal effort. Perfect for snacking, topping salads, or adding crunch to your favorite fall soups, these spiced pumpkin seeds will quickly become a seasonal staple. Bonus: they’re kid-friendly and ideal for cozy fall gatherings!

Prep Time1

Cook Time30

Total Time1 30

Course: Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 170kcal

Author: Michelle Cehn

Ingredients

To Prepare The Pumpkin Seeds:

2 cups fresh pumpkin seeds
8 cups water
8 tablespoons salt

For The Seasoning:

2 tablespoons oil works well with vegetable oil, avocado, safflower, coconut, or sesame oil
½ cup +2 tablespoons of granulated sugar
½ teaspoon coarse salt
1 teaspoon ground cinnamon apple, or pumpkin pie spice
½ teaspoon ground cumin
¼-½ teaspoon cayenne pepper optional

Instructions

Wash and dry out the outside of your pumpkin. Using a sharp knife, carefully cut the top off of your pumpkin and save for later, if making a carved pumpkin.
Scoop out all of the seeds that you can can from the inside of the pumpkin and place in a colander.
Rinse the seeds and separate from the pumpkin flesh and stringy bits. Save the pumpkin for cooking and the slimy bits can go into the compost. Remove as much pumpkin flesh from the seeds as you can. This part will take the longest, but is totally worth it in the end.
Preheat the oven to 400 degrees F. Put aside two baking sheets lined with parchment paper.
Place a large pot over high heat and add the water, seeds, and salt. Mix well. Cover. Once the water begins to boil, turn down the heat to medium/low, uncover, and simmer for 10 minutes. Drain, but do not rinse.
Using a clean cloth, dry the seeds thoroughly. It may take several passes or you might want to leave them spread out onto the countertop to dry for a while. The drier your seeds are, the crispier they will be after baking.
Once the seeds are dry, place them in a bowl and mix with the oil. Then, add the seasonings and mix again. Arrange the seeds in a single layer onto 2-3 baking sheets.
Bake in the oven for 30 minutes, turning the seeds halfway through. Check the seeds every 10 minutes or so. Depending on your oven, you may want to cook them for less or more time. You’ll know they’re done when the seeds are golden brown, but do not have burnt edges.
Let cool for at least 10 minutes before eating, if you can wait that long. Store in a covered container at room temperature for 2-3 days. Enjoy!

Notes

Storage Tips:

Fresh Seeds: Cleaned, raw pumpkin seeds can be stored in the fridge for 1-2 months or frozen for up to a year. Make sure all pulp is removed for easier cleaning later.
Roasted Seeds: Store leftover roasted seeds in an airtight container at room temperature for 2-3 days. To reheat, use a dry saucepan or bake at 350°F for about 5 minutes.

Additional Tips:

Fresh vs. Packaged: You can use raw, shelled pumpkin seeds from the store and skip the boiling step—just season and roast.
Oil-Free Version: For a lower-fat option, skip the oil or use a light spray. Keep in mind, the seeds won’t be as crispy.
Water-to-Seeds Ratio: Use 2 cups of water and 1 tablespoon of salt for every ½ cup of fresh pumpkin seeds.
Double the Batch: Pumpkin seeds are delicious, so make extra! Double the recipe, and save the seasoned seeds in the fridge or freezer to roast later.

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