Pumpkin carving season is right around the corner, and cleaning out the inside of a pumpkin comes with a bonus: homemade roasted pumpkin seeds. With the right prep and seasoning, those raw seeds turn into a crisp, savory snack that’s well worth the extra step.
This updated method focuses on boiling, thorough drying, and higher-temperature roasting so the seeds turn out golden, crisp, and evenly seasoned every time.
Roasted Pumpkin Seeds Ingredients
This roasted pumpkin seeds recipe yields a savory, crunchy snack with a bold, well-balanced seasoning.
The seeds are coated in avocado oil and seasoned with smoked paprika, garlic powder, salt, and black pepper, giving them a smoky, savory finish without overpowering the natural flavor of the seeds.
You’ll need:
- 2 cups raw pumpkin seeds (from 1–2 large carving pumpkins)
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1–2 teaspoons salt for boiling water
PRO TIP:
Any neutral oil, such as olive oil, grapeseed oil, or coconut oil can be substituted for the avocado oil in this recipe. You can use your favorite blend of sweet or savory spices to flavor your roasted pumpkin seeds.
Substitutions And Additions
SAVORY: Swap the spice blend for your favorite savory mix. Italian seasoning, curry powder, chili powder, or taco seasoning all work well. Use about 2 teaspoons of seasoning per 2 cups of seeds.
SPICY: Add a pinch of cayenne or crushed red pepper flakes for heat.
CHEESY: Sprinkle finely grated parmesan over the seeds immediately after roasting while they’re still warm.
SWEET: For a sweet version, skip the savory spices and toss the seeds with cinnamon and sugar after drying, before roasting.
How To Make This Roasted Pumpkin Seeds Recipe
Once you’ve scooped the seeds from your pumpkin, the steps below walk you through cleaning, drying, seasoning, and roasting them for the best texture.
STEP ONE: Bring a large pot of salted water to a boil. Add the raw pumpkin seeds and boil for 15 minutes, using about 1 teaspoon of salt per 3–4 cups of water. As the seeds boil, skim off and discard any pumpkin pulp that floats to the surface.
Drain the seeds and rinse under cool water until clean.
STEP TWO: Transfer the cleaned seeds to a large lint-free kitchen towel and pat dry. Spread the seeds in a single layer on a clean baking sheet and allow them to air dry at room temperature for at least 8 hours or overnight.
OUR RECIPE DEVELOPER SAYS
Do not dry seeds on paper towels. As they dry, the towel can stick to the seeds and tear. Dry seeds are key. Any remaining moisture will create steam in the oven and prevent the seeds from crisping properly.
STEP THREE: Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
STEP FOUR: Add the completely dry pumpkin seeds to a large mixing bowl. Toss with avocado oil, salt, smoked paprika, garlic powder, and black pepper until evenly coated.
STEP FIVE: Spread the seasoned seeds onto the prepared baking sheet in a single, even layer.
PRO TIP:
Dry seeds are key. Any remaining moisture will create steam in the oven and prevent the seeds from crisping properly.
STEP SIX: Bake for 10 minutes, remove from the oven, and stir the seeds. Return to the oven and bake for another 10–15 minutes, or until golden and crisp.
Allow the seeds to cool on the baking sheet for 5–10 minutes before serving.
How To Serve
Enjoy roasted pumpkin seeds warm or at room temperature as a snack. They’re also great sprinkled over salads, stirred into granola, or used as a crunchy topping for soups like butternut squash or pumpkin soup.
Mix roasted pumpkin seeds into granola, bake them into baked goods such as pumpkin cream cheese muffins, or sprinkle them on a salad or butternut squash soup.
For more tasty snack options, check out our tangy lemon puppy chow and our classic crockpot Chex mix.
MORE PUMPKIN RECIPES
Storage
Now that you’ve savored the deliciousness of these roasted pumpkin seeds, you might be wondering how to store them to keep that irresistible crunch intact.
MAKE AHEAD: Seeds can be made in advance and stored at room temperature for up to 2 weeks.
Just ensure they cool completely before sealing to maintain their crispiness.
ON THE COUNTER: Store leftovers from this perfect pumpkin seeds recipe at room temperature in a sealed food storage container for up to a week.
IN THE FREEZER: You can freeze homemade roasted pumpkin seeds for up to three months, but they may not be quite as crispy after freezing.
Why We Love This Recipe
CRISPY TEXTURE: Boiling and thoroughly drying the seeds before roasting helps them turn crisp instead of chewy.
SAVORY SEASONING: Smoked paprika and garlic powder add depth without overpowering the natural flavor of the seeds.
RELIABLE RESULTS: The higher roasting temperature and mid-bake stir help the seeds brown evenly without burning.
Roasted pumpkin seeds are easy to snack on and hard to put down. Whether you keep them savory or experiment with new seasonings, they’re always worth saving from your carving pumpkins.
Frequently Asked Questions
Here is our easiest method to separate the seeds from the “pumpkin guts”.
Pull out a clump of seeds and stringy fibers from the pumpkin with a large spoon, rinse the mass of seeds and strings under cool water, and the seeds will separate easily.
Pumpkin seeds will go bad and won’t last forever. Store them on the counter in an airtight container but make sure they get gobbled up within about a week.
Your pumpkin seeds may be chewy for several reasons. They had too much pulp left on them, they were still wet from rinsing, they weren’t baked long enough, or they were too crowded on the pan.
Make sure your raw pumpkin seeds are clean and dry, and spread the seeds in an even layer on your cookie sheet.
More Recipes You’ll Love
- Pumpkin Delight Dessert
- Pumpkin Spice Jello Cookies
- Pumpkin Dip
- Roasted Broccoli
- Air Fryer Pumpkin Seeds
Roasted Pumpkin Seeds
Ingredients
- 2 cups raw pumpkin seeds, from 1 to 2 large carving pumpkins
- 2 tablespoons avocado oil
- ½ teaspoon salt, plus an additional 1 to 2 teaspoons for the boiling water
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Boil the raw pumpkin seeds in a large pot of boiling salted water for 15 minutes. You will need about 1 teaspoon of salt per 3-4 cups of water. As the seeds boil, skim off and discard any bits of pumpkin pulp that float to the top. Drain and rinse clean under cool water.
- Transfer the cleaned pumpkin seeds to a large lint-free kitchen towel and pat dry. Spread them out onto a large clean baking sheet, in a single layer, to dry completely at room temperature for at least 8 hours or up to overnight. The dryer the seeds, the crispier they will be when roasted.
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
- Add the dry pumpkin seeds to a large mixing bowl along with the avocado oil, ½ teaspoon salt, smoked paprika, garlic powder, and black pepper. Toss to evenly coat all the seeds with the oil and spices. Transfer the spice-coated pumpkin seeds to the prepared baking sheet, spread to an even layer.
- Bake for 10 minutes, remove from the oven and stir the seeds around, then bake for an additional 10-15 minutes or until the pumpkin seeds are golden and crisp.
- Remove from the oven and allow the seeds to cool on the baking sheet for 5-10 minutes before transferring them to a bowl and serving.
- These roasted pumpkin seeds can be stored at room temperature in an airtight container for up to 2 weeks.
Notes
- Do not leave the damp seeds on a paper towel to dry overnight. I find that they tend to stick to the paper towel as the damp towel dries with the seeds on them. It is best to let them air dry on a clean baking sheet, giving them a toss every few hours to ensure they are drying evenly.
- Any neutral oil, such as olive oil, grapeseed oil, or coconut oil can be substituted for the avocado oil in this recipe. You can use your favorite blend of sweet or savory spices to flavor your roasted pumpkin seeds.
- You will need about 2 teaspoons of spice blend per 2 cups of clean raw pumpkin seeds.
Nutrition
Comments
Gloria says
My kids love these!
Sherry says
I love trying new and old recipes and am very excited about getting these. Thank y’all so much.