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Crazy Good Roasted Pumpkin Seeds are a healthy and delicious snack you can enjoy while carving pumpkins this Halloween season. They are packed with essential vitamins and antioxidants that help you sleep better, boost your immune system, and promote heart health.
Reasons You’ll Love This Recipe
- Healthy: Pumpkin seeds are so good for you. They are packed with fiber, protein, healthy fats, and essential vitamins, including magnesium, zinc, and iron.
- Quick and Easy: Making this snack only requires three ingredients. You can also jazz things up by adding more seasonings if you prefer.
- Pumpkin Love: I love all things pumpkin! Decor, seeds and eating! Whether it’s pumpkin pie, savory pumpkin chili, or warm pumpkin muffins, I want it all!
Ingredients Needed For Roasted Pumpkin Seeds
The ingredients list for this recipe is super short. You can go with the very simple 3 ingredient version, or if you want more flavor, go with the extra seasoning version. The exact measurements are at the bottom of the post in the recipe card.
- Raw Pumpkin Seeds: The star of the show and the whole reason we are here. These healthy powerhouses of a seed are so flavorful on their own.
- Olive Oil: Help the seeds roast evenly and give them a nice crispy crunch.
- Sea Salt: Enhances the flavor of the seeds.
Optional Seasoning
- Chili Powder: Gives the seeds a mild heat and slightly smokey flavor.
- Paprika: Adds a sweet, peppery flavor and a nice red color.
- Garlic Powder: Provides a punch of savory flavor that complements the other seasoning.
- Salt: Enhances the whole flavor profile.
- Pepper: Adds a slight bit of heat while balancing the other flavors.
How to Make Roasted Pumpkin Seeds
Even though carving a pumpkin is a mess and takes a little bit of time, the pumpkin seeds are the reward in the end. My favorite part is smelling them roast in the oven. You will love these flavorful pumpkin seeds that will melt in your mouth one handful at a time.
- Clean: Remove the pumpkin seeds from the pumpkin, discarding as much pulp as possible.
- Remove Pulp: Place the seeds in a medium bowl and rinse thoroughly to remove any remaining pulp, then strain in a colander.
- Dry: Pat the seeds very dry with a paper towel.
- Coat: Preheat the oven to 325 degrees Fahrenheit. Spray a baking sheet lightly with pan spray and set aside. Add the pumpkin seeds to the prepared baking sheet, then add the olive oil and sea salt (omit the salt if you are using the seasoning) and stir to coat.
- Season: If you want to use the seasoning, then combine the chili powder, paprika, garlic powder, salt, and pepper. Toss with the seeds and oil to coat.
- Roast: Spread the seeds out evenly on the pan and roast for 25-30 minutes, stirring halfway through. The seeds should be golden brown. Let them cool before transferring to a bowl to enjoy.
Tips and Variations for Roasted Pumpkin Seeds
Making these fun snacks is simple and straightforward, but I have included a few extra steps to help you get these pumpkin seeds to turn out exactly how you like them!
- Soften Seeds by Boiling: Pumpkin seeds can be tough, but boiling them helps. Add cleaned seeds to a saucepan with water, bring to a boil, then simmer for 10 minutes. Drain and pat dry.
- Soften Seeds by Soaking: To preserve nutrients, soak pumpkin seeds in water overnight, then pat dry before roasting.
- Salt the Water: Add a teaspoon of salt to the water when boiling or soaking to season the seeds. Adjust the salt in your seasoning as needed.
- Let Dry: After patting the seeds dry, spread them on a baking sheet and let them air-dry for a few hours or overnight for crispier results.
- Air Fryer: Roast seeds in a preheated air fryer at 360°F for 20-25 minutes, shaking every 5 minutes, until golden brown.
How to Get Strings Off Pumpkin Seeds
It may seem impossible to separate all the bright orange strings from the seeds. There is a way to help and make it easier for you to do. Simply rinse your pumpkin seeds underwater, and you will see the seeds separate in a matter of minutes.
- Scoop: First, scoop all the pumpkin seeds out from the pumpkin and place them on a baking sheet or in a bowl with the membranes on it.
- Separate: Separate seeds from large chunks of pumpkin membranes.
- Soak: Once they are separated, soak them in warm water. Swirl them around to loosen all the pumpkin membranes off if there are any remaining on the seeds.
- Rest: Let the seeds rest for about 5 to 10 minutes. After the rest, you will notice the seeds are floating, and the remaining pumpkin membranes have sunk to the bottom of the bowl.
- Dry: Using either a slotted spoon, sieve, or your hand, scoop out the seeds and lay them on a flat surface to dry. Gently pat dry with a paper towel or dish towel and let them sit out and dry for at least 30 minutes.
- Roast: Your pumpkin seeds are ready to be roasted!
Storing Roasted Pumpkin Seeds
Pumpkin seeds are a great source of fibre and nutrition. Adding them to salad or baked goods are always fun ways to enhance your recipes. Storing pumpkin seeds is simple and doesn’t take up that much room. Plus, they last long enough to have around to enjoy often.
- Airtight container:Pumpkin seeds can be stored at room temperature in an airtight container for up to 1 month. For longer storage, refrigerate them for up to 3 months.
- Freezer: You can freeze pumpkin seeds for up to 6 months. When you’re ready to enjoy them, just thaw them in the fridge and pop them in the oven until they’re perfectly warmed and crispy again!
- Not Roasting Right Away? If you are carving pumpkins but don’t want to roast the pumpkin seeds right away. You can store the rinsed and cleaned pumpkin seeds in an airtight container in the refrigerator for up to 3 days before roasting.
Pumpkin Recipes For You to Try
Halloween wouldn’t be the same without bright orange pumpkins adorning people’s front porches and homes. Carving pumpkins, decorating with pumpkins, and eating all things pumpkin makes me get so into the Halloween spirit and fall season. Here are some of my favorite pumpkin recipes for you to try.
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Crazy Good Pumpkin Seeds
Ingredients
Optional Seasoning
- 1 tablespoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Remove the pumpkin seeds from the pumpkin, discarding as much pulp as possible. Place the seeds in a medium bowl and rinse thoroughly to remove any remaining pulp. Strain in a colander.
- Pat the seeds very dry with a paper towel.
- Preheat the oven to 325 degrees Fahrenheit. Spray a baking sheet lightly with pan spray and set aside.
- Add the pumpkin seeds to the prepared baking sheet. Add the olive oil and sea salt (omit the salt if you are using the seasoning) and stir to coat.
- If you want to use the seasoning, combine the chili powder, paprika, garlic powder, salt, and pepper. Toss with the seeds and oil to coat.
- Spread the seeds out evenly on the pan and roast for 25-30 minutes, stirring halfway through. The seeds should be golden brown. Let them cool before transferring to a bowl to enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am SO glad I kept scrolling so I could find this recipe. This roasted pumpkin seed recipe is perfect! I made a batch and looked for another recipe because I usually try to make several different batches with different flavors, but I couldn’t not make another batch with this recipe. Thank you so much for sharing!
This seasoning is absolutely awesome for pumpkin seeds.
This seasoning was perfect! Added a little more sea salt after pulling them out of the oven, and perfection! Thank you!
Just a quick hint to make pulling the stringy fibers off of pumpkin seeds. Let the pumpkins go thru several freeze cycles. Then pull the seeds and stringy stuff out. Let the stuff come to drain then separate seeds. Easy Peasy.