By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
This easy Roasted Pumpkin Seeds recipe will come in handy when you’re carving pumpkins for Halloween. Keep the seeds, add some salt and spices, pop them in the oven to roast, and you’ll have a delicious little snack!
Table of Contents
What’s in this Roasted Pumpkin Seeds Recipe?
You’ve carved the pumpkin and now you’re wondering how to roast the seeds…Well this quick and easy recipe makes it simple, so you’ll have the perfect post-Halloween snack.
- Pumpkin Seeds: Harvest them straight from your jack-o-lantern!
- Olive Oil: Helps the seeds crisp up in the oven.
- Spices: Kosher salt, ground paprika, onion powder, garlic powder, and black pepper create a savory spice blend that enhances the flavor of the seeds.
Pro Tip: Pat the seeds dry after rinsing to remove excess moisture.
Variations on Oven Roasted Pumpkin Seeds
You can flavor these pumpkin seeds with just about any spice blend you like. Try everything bagel seasoning, ranch seasoning, or opt for sweet pumpkin pie spice. If you don’t have anything else in your spice cabinet, salt alone will still make them delicious!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Are roasted pumpkin seeds good for you?
Yes, pumpkin seeds are a good source of fiber, unsaturated fats, magnesium, and vitamin K. They’re a great part of a balanced diet.
Do pumpkin seeds need to dry before roasting?
Yes, drying the seeds out before roasting them helps them to crisp up in the oven.
What’s the fastest way to dry pumpkin seeds?
I like to pat them dry with a towel, then pop them in the oven for 5-10 minutes to dry them out quickly.
Do you eat the whole pumpkin seeds after roasting?
I like to leave the shells on, as they are high in fiber and pretty easy to chew!
Why are my pumpkin seeds soggy?
If your seeds are soggy, it’s likely that they were not dried well enough before being coated in olive oil and seasonings. The olive oil will seal in any excess moisture, so make sure to oven-dry the seeds before tossing them in oil.
Why are my roasted pumpkin seeds tough?
If your seeds are tough, it’s likely that the oven temperature was too low. Make sure to keep the oven around 300°F to ensure the seeds turn out crisp.
How to Store
Store leftover roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, or in the refrigerator for up to 3 months.
How to Freeze
Freeze roasted pumpkin seeds in an airtight container or Ziplock bag for up to 6 months. Let thaw at room temperature for 10-15 minutes before enjoying.
Serving Suggestions
Add these crunchy toasted pumpkin seeds to your favorite soups, salads, and casseroles. I love them on top of kale salad, pumpkin soup, and cornbread casserole. They’re also a great addition to granola!
Recipe
Roasted Pumpkin Seeds Recipe
No ratings yet
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 25 minutes minutes
Total: 45 minutes minutes
Serves6
Print Rate
Save Shop our store
Don't let those pumpkin seeds go to waste–just pop them in the oven and you'll have an easy snack.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1½ cups pumpkin seeds (from 1 large pumpkin)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
Preheat oven to 170°F. Line a baking sheet with parchment paper and set aside.
Scoop out the flesh and seeds out from the pumpkin.
Place the seeds in a colander and rinse to separate the seeds from the flesh.
1½ cups pumpkin seeds
Spread the pumpkin seeds out on the prepared baking sheet.
Pop the pumpkin seeds in the oven for 5-10 minutes to dry them out.
Transfer the seeds to a bowl, and toss with the olive oil and seasonings.
1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon ground black pepper
Increase the oven temperature to 300°F and spread the seeds out in an even layer on the prepared baking sheet.
Roast in the oven for 25 minutes until the seeds are golden brown and toasty. Check the seeds halfway through and give them a stir.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.
Storage:Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, in the refrigerator for up to 3 months, or in the freezer for up to 6 months.
Nutrition Information
Serving: 0.25cup Calories: 111kcal (6%) Carbohydrates: 2g (1%) Protein: 5g (10%) Fat: 10g (15%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 4g Monounsaturated Fat: 4g Trans Fat: 0.01g Sodium: 195mg (8%) Potassium: 134mg (4%) Fiber: 1g (4%) Sugar: 0.2g Vitamin A: 44IU (1%) Vitamin C: 0.3mg Calcium: 8mg (1%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
More Snack Recipes We Love
- Homemade Gardetto’s Snack Mix
- Homemade Chex Mix
- Hot Buttered Cheerios
- Apple Chips
- BBQ Chex Mix
- Garlic Parmesan Pasta Chips
- Mexican Spice Cheese Crackers
- Homemade Kettle Corn
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
