Roasted pumpkin seeds are a crunchy, nutrient-packed snack that’s as satisfying as it is simple to make. With just 30 minutes of prep and 35 minutes in the oven, you’ll transform humble seeds into golden, crispy bites bursting with savory flavor. Their natural nuttiness pairs perfectly with a sprinkle of sea salt or a dash of smoky paprika for an irresistible treat.
These little gems are not only delicious but also rich in fiber and protein, making them a guilt-free indulgence. The contrast of their crispy exterior and tender interior creates a delightful texture that’s hard to resist. Whether you’re snacking solo or sharing with friends, roasted pumpkin seeds are a wholesome, flavorful way to enjoy the season’s bounty.
What You’ll Need?
- 1 cup pumpkin seeds (freshly scooped from a pumpkin or winter squash)
- ½ teaspoon extra-virgin olive oil (or substitute with avocado oil)
- ¼ teaspoon sea salt (adjust to taste)
- Chili powder (for sprinkling, optional or substitute with paprika for a milder flavor)
How to Make Roasted Pumpkin Seeds
- Prepare the seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water. The seeds will float, making it easy to separate them from the flesh. Rinse the seeds in a colander to remove any remaining flesh, then lay them in a single layer on a kitchen towel to dry.
- Preheat the oven: Set your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- Coat the seeds: Place the dried seeds in a small bowl. Drizzle with the olive oil and sprinkle with sea salt. Toss well to ensure the seeds are evenly coated.
- Roast the seeds: Spread the seeds in a single layer on the prepared baking sheet. Roast for 35 to 45 minutes, stirring halfway through, until they are golden brown and crisp.
- Add flavor: Once roasted, toss the seeds with a few sprinkles of chili powder (or your preferred seasoning) while they’re still warm.
- Serve: Enjoy your roasted pumpkin seeds as a snack or topping for salads and soups!
Spice It Up: Flavor Variations for Roasted Pumpkin Seeds
While chili powder adds a nice kick, there are endless ways to customize your roasted pumpkin seeds. Try tossing them with garlic powder and Parmesan for a savory twist, or sprinkle with cinnamon and sugar for a sweet treat. For a smoky flavor, add a pinch of paprika or smoked salt. Experiment with your favorite spices to make these seeds uniquely yours!
Perfect Pairings: Serving Suggestions
Roasted pumpkin seeds are a versatile snack or topping. Sprinkle them over soups, salads, or roasted vegetables for added crunch. They also make a great addition to trail mix or granola. For a fun party snack, serve them in small bowls alongside other roasted nuts and seeds. They’re a healthy, satisfying option for any occasion!
Keep It Fresh: Storage Tips
Store your roasted pumpkin seeds in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to a month. If they lose their crunch, simply reheat them in a 300°F oven for 5-10 minutes to restore their crispiness. Enjoy them fresh or save them for later—they’re just as delicious either way!
Quick Prep: Time-Saving Tips
To speed up the drying process, pat the seeds with a paper towel after rinsing, or use a hair dryer on a cool setting to remove excess moisture. If you’re short on time, skip the parchment paper and roast the seeds directly on the baking sheet—just keep an eye on them to prevent burning. These small tweaks can save you precious minutes without sacrificing flavor!
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a colander for rinsing, a kitchen towel for drying, and a baking sheet for roasting. A parchment paper liner makes cleanup a breeze, but it’s optional. If you’re doubling the recipe, use two baking sheets to ensure the seeds roast evenly. With these simple tools, you’ll have perfectly roasted pumpkin seeds every time!
Roasted Pumpkin Seeds
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder, for sprinkling
Instructions
- Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel to dry.
- Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.
- Toss with a few sprinkles of chili powder and serve.