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Roasted Pumpkin Seeds
Crunchy and salty or sweet, roasted pumpkin seeds are a much anticipated treat every fall and now you can easily make this delicious snack at home.
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Pumpkin carving season is right around the corner, and part of the fun of cleaning out the inside of your pumpkin is knowing you will soon be snacking on roasted pumpkin seeds. Seasoned to perfection and roasted in the oven, these are the perfect crunchy treat for munching.
Roasted Pumpkin Seeds Ingredients
This roasted pumpkin seeds recipe yields a savory snack with a crispy texture and a delightful flavor balance.
The pumpkin seeds are coated with a mixture of olive oil and melted butter, resulting in a nutty and buttery richness.
A touch of salt enhances the overall taste, creating a delicious combination of savory and slightly salty flavors.
You’ll need:
- 2 cups of pumpkin seeds
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of unsalted butter, melted
- 1 teaspoon of salt
PRO TIP:
You can also roast seeds from butternut squash and acorn squash so if you see those at the store, grab a squash as well.
Substitutions And Additions
SAVORY: For a savory snack, toss your pumpkin seeds with a few teaspoons of chili powder, curry powder, or Herbs de Provence.
You could also replace the plain salt with garlic salt.
PUMPKIN SPICE: For a sweet pumpkin seeds option, toss your pumpkin seeds with either pumpkin spice blend.
CINNAMON SUGAR: Toss your seeds in cinnamon and white or brown sugar.
TACO: Toss seeds in taco seasoning for a Mexican-inspired version.
CAJUN: Add pumpkin seeds to a cajun spice and mix it up for a spicy option.
CHEESE: Add a cheesy twist by sprinkling parmesan cheese on top of your seeds.
How To Make This Roasted Pumpkin Seeds Recipe
Once you have a bowl of pumpkin seeds from pumpkin carving, we will show you below how to clean them and bake them for snacking.
STEP ONE: If using fresh pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime.
PRO TIP:
If you want salted pumpkin seeds, boil the seeds in salt water. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water.
STEP TWO: Drain water, pat clean seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight.
Don’t leave these to dry on sheets of paper towels, or the dry towel will be stuck to the seeds the next day.
STEP THREE: Preheat oven to 300°F. Prepare a rimmed baking sheet with a layer of aluminum foil or parchment paper.
STEP FOUR: Toss dry seeds in olive oil and melted butter in a large bowl.
STEP FIVE: Place seeds flat on the prepared baking sheet in a single layer and sprinkle the top of your pumpkin seeds with salt.
PRO TIP:
Make sure your seeds are dry before seasoning them. Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping.
STEP SIX: Bake for ten minutes, then remove from the oven to stir seeds around, then bake for an additional ten minutes for a total of 20 minutes baking time.
PRO TIP:
Ovens often have hot spots which can end up burning your seeds. Stirring around your pumpkin seeds during baking will help avoid this. Also make sure to keep a close eye during baking.
How To Serve
You can snack on these crunchy and addictive treats warm out of the oven, or you can wait until they cool to room temperature.
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: They can be prepared in advance and stored in an airtight container at room temperature for up to two 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 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
NUTTY GOODNESS: The natural nuttiness of pumpkin seeds shines through in this recipe, providing a wholesome and earthy flavor that’s both comforting and delicious.
SAVORY AND SALTY: The addition of salt not only enhances the overall taste but also strikes a perfect balance, creating a harmonious blend of savory and slightly salty flavors that keep you coming back for more.
IRRESISTIBLE CRUNCH: These roasted pumpkin seeds offer a satisfying and addictively crunchy texture that makes them a joy to munch on. They’re perfect for satisfying those savory snack cravings.
Roasted pumpkin seeds are addictive! Once you start snacking, you won’t be able to stop. Whether sweet or savory, I promise it will be worth scooping them out of your Halloween jack-o’lanterns.
FREQUENTLY ASKED QUESTIONS
How do I remove pumpkin seeds from the pumpkin flesh?
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.
Make sure you dry pumpkin seeds once you finish cleaning them.
Do roasted pumpkin seeds go bad?
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.
Why are my roasted pumpkin seeds chewy?
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
Crunchy and salty or sweet, roasted pumpkin seeds are a much anticipated treat every fall and now you can easily make this delicious snack at home.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter melted
- 1 teaspoon salt
Instructions
- If using pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime.
- Drain water, pat seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on a paper towel, or the dry towel will be stuck to the seeds the next day.
- Preheat the oven to 300°F.
- Toss dry seeds in olive oil and melted butter. Lay flat on a baking sheet and sprinkle with salt.
- Bake for 10 minutes, then remove from the oven to stir seeds around, then bake for an additional 10 minutes (20 minutes in total).
Notes
- You can also roast seeds from butternut squash and acorn squash so if you see those at the store, grab a squash as well.
- If you want salted pumpkin seeds, boil the seeds in salt water. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water.
- If using fresh pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime. Drain water, pat clean seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on sheets of paper towels, or the dry towel will be stuck to the seeds the next day.
- Make sure your seeds are dry before seasoning them. Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping.
- Ovens often have hot spots, which can end up burning your seeds. Stirring around your pumpkin seeds during baking will help avoid this. Also, make sure to keep a close eye during baking.
Nutrition
Calories: 582kcal | Carbohydrates: 7g | Protein: 19g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1169mg | Potassium: 522mg | Fiber: 4g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 6mg
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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.