Easy Roasted Pumpkin Seeds for Crunchy, Healthy Snacking

February 12, 2026

Easy Roasted Pumpkin Seeds for Crunchy, Healthy Snacking

When pumpkin carving season comes around, you end up with a bunch of slimy seeds, and it can feel wasteful to throw them out. I know the feeling—I’ve been saving those seeds from jack-o’-lanterns for years. With this easy roasted pumpkin seeds recipe, you can turn them into a crispy, nutty snack in less than 30 minutes. You don’t need any special equipment. Just rinse, season, and roast. The result is a reliably crunchy snack that’s great to eat on its own or to add to salads.

What Are Easy Roasted Pumpkin Seeds?

Easy roasted pumpkin seeds are just cleaned seeds from any pumpkin or winter squash, roasted at a low temperature until golden and crisp. They’re packed with magnesium, zinc, and healthy fats, so they’re a nutritious snack. For the best taste, use fresh seeds from your carved pumpkin. No need to buy them at the store. This method skips boiling, making it simple and giving you crunchy seeds every time.

Why You’ll Love This Recipe

Irresistible crunch: Roasting brings out the seeds’ natural oils, giving them a perfect, crispy texture without being soggy.
Quick and foolproof: Ready in just 25 minutes, with simple steps anyone can follow.
Customizable flavors: Choose savory, sweet, or spicy to suit your preferences.
Budget-friendly: Uses scraps you already have, stretching your grocery dollar.
Nutrient boost: High in protein and antioxidants, so you can snack without feeling guilty.
Versatile use: Eat them plain, add to soups, or mix into trail mix.

Ingredients

For about 2 cups of roasted seeds (serves 4–6 as a snack):

2 cups fresh pumpkin seeds (rinsed and patted dry)
1 tablespoon olive oil or avocado oil
½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
Optional: ½ teaspoon garlic powder or smoked paprika for extra savoriness

Optional Substitutions

Use melted coconut oil for a vegan, nut-free crunch.
Swap salt for low-sodium seasoning blends if watching intake.
For a sweet version: Replace savory spices with 1 tablespoon of maple syrup and ¼ teaspoon of cinnamon.

Step-by-Step Cooking Instructions

Harvest and rinse: Scoop seeds from your pumpkin, pulling away as much stringy pulp as possible. Rinse under cool water in a colander, rubbing gently to remove residue. They should feel clean and slippery.
Dry thoroughly: Spread the seeds on a clean kitchen towel or paper towels. Pat them dry, then let them air-dry for 20 to 30 minutes. If the seeds are wet, they will steam rather than roast. Taking your time here helps them get crispy.
Preheat oven: Set to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Toss with oil and seasonings: In a bowl, mix the seeds with oil, salt, pepper, and any other seasonings you like. Using your hands helps coat them evenly. The seeds should look lightly shiny, not soaked in oil.
Spread evenly: Arrange in a single layer on the sheet. Crowding leads to steaming, so use two sheets if needed.
Roast and stir: Bake for 10 minutes, then stir. Roast for another 10 to 15 minutes, stirring every 5 minutes. Look for golden edges and a toasty, nutty smell. Take them out when they smell great, but before they get too dark.
Let the seeds cool completely, then move them to a plate or bowl. They will get crisp as they cool, which takes about 10 minutes. Taste and add more salt if you want.

Variations and Customizations

Make it yours with simple tweaks.

Dietary Swaps:

Gluten-free: These are naturally gluten-free, but double-check your spices to be sure.
Keto/Paleo: Skip maple in the sweet version; use ghee instead of oil.
Vegan: All base ingredients fit perfectly.

Flavor Variations:

Spicy kick: Add ½ teaspoon chili powder and cumin.
Herb lovers: Mix in dried rosemary or thyme.
Sweet treat: Toss with brown sugar and cinnamon post-roast.

Equipment Alternatives:

No oven? Air fry at 300°F for 10–12 minutes, shaking the basket halfway.
Small batch? Use a toaster oven on the same settings.

Expert Cooking Tips

After making many batches, I’ve learned what works best. Smaller seeds roast and crisp up faster, so sort them if you have different sizes. Taste the seeds halfway through seasoning; raw seeds give you an idea of the final flavor. Store them in an airtight jar for up to two weeks, or freeze for longer. For extra shine, spray with oil before the last stir. If it’s humid, roast for an additional 5 minutes. For your garden, save the shells for compost—they’re great for the soil.

Common Mistakes to Avoid

Skipping the drying step results in chewy, steamed seeds rather than crisp ones.
Over-oiling: More than 1 tablespoon makes them greasy—less is more.
High-heat roasting: Burns the edges before the center crisps; stick to 325°F.
Forgetting to stir: Uneven cooking results in some being soggy while others are charred.
Eating too soon: Always cool fully—they harden as moisture escapes.

Real Cooking Scenario

Last Halloween, my family carved three pumpkins for the porch. Instead of chucking the guts, we rinsed the seeds while chatting over cider. Tossed them with oil, salt, and garlic powder, then roasted during movie night. The kitchen filled with that warm, nutty smell kids love. We munched handfuls straight from the bowl, with leftovers on yogurt parfaits the next morning. Zero waste, total win—now it’s our annual ritual.

FAQs

How long do roasted pumpkin seeds last?
Store in an airtight container at room temperature for up to 2 weeks, or freeze for 3 months. They stay crisp if kept dry.

Can I roast seeds from any squash?
Yes, butternut or acorn works great. Smaller seeds like kabocha crisp faster—adjust time by 2–3 minutes.

Why are my seeds chewy?
They weren’t dried enough before roasting. Pat dry thoroughly and let air-dry to remove all moisture.

Are pumpkin seeds healthy?
Absolutely—packed with fiber, healthy fats, magnesium, and zinc for heart health and energy.

Do I need to boil seeds first?
No, rinsing and drying skips that step for easier, crunchier results without extra work.