Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are a crunchy treat you'll love. These golden, seasoned seeds are perfect for snacking or sprinkling over soups and salads. They’re also great in smoothies, granola bars, or trail mixes, adding a healthy, nutritious boost to your meal.

Course Snacks

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 106

Author Sangeetha Vel

Ingredients

2 cups Pumpkin Seeds washed and dried thoroughly, or use store brought
1 tbsp Olive Oil
1 tsp Paprika
¾ tsp Garlic Powder
½ tsp Black Pepper Powder
Salt to taste

Instructions

Seasoning the Pumpkin Seeds

Start by placing your thoroughly washed and completely dried pumpkin seeds in a mixing bowl. Drying is key—any leftover moisture can prevent the seasonings from sticking well and may affect the crispiness when roasted. Add olive oil, paprika, garlic powder, black pepper, and salt. The olive oil helps the seasonings stick while adding a light, fruity flavor.
Mix the seeds well using a spatula or spoon, making sure every seed is evenly coated. Take your time with this step—it helps distribute the flavors evenly. If you prefer a more hands-on approach, you can also toss them gently with clean hands for better control over coating the seeds.

Roasting the Pumpkin Seeds

Spread the seasoned pumpkin seeds in a single, even layer on a baking tray lined with parchment paper. This keeps them from sticking and helps them roast evenly.
Place the tray in a preheated oven at 350°F (175°C) and roast the seeds for 15 to 20 minutes. Stir them halfway through to make sure they brown evenly. Watch closely towards the end, as they can quickly turn from golden brown to overdone. Once the seeds are golden and crisp, take them out of the oven and let them cool completely. Cooling not only makes them crunchier but also helps the flavors settle perfectly.

Serving

Enjoy these roasted pumpkin seeds as a crunchy snack or sprinkle them over creamy soups and salads for added flavor. For more creative ways to use them, take a look at our "How to Use" section below!

Notes

Here are some expert tips to help you perfect your roasted pumpkin seeds and make the most of them:

Scoop the Seeds: Start by cutting your pumpkin in half and scooping out the seeds. Don’t worry about the extra pulp sticking to them for now—you’ll clean that up in the next step. If you’re not sure how, check out the step-by-step visuals in our roasted pumpkin recipe post for guidance.
Rinse Thoroughly: Place the seeds in a colander or strainer and rinse them under running water to remove any leftover pumpkin pulp or fibers. This step helps the seasonings stick better later. Don’t skip it, as clean seeds roast more evenly!
Dry Completely: Spread the seeds out on a clean kitchen towel and pat them dry. If you have the time, let them air-dry overnight. This extra step removes all the moisture, giving you crispier roasted seeds. Wet seeds tend to steam instead of roast, which can affect their texture.
Season to Your Liking: Now for the fun part! Toss the seeds with olive oil, then add your favorite seasonings. Stick with classic salt and pepper for a simple flavor, or experiment with spices like paprika, garlic powder, or chili powder. If you like a sweet twist, try a pinch of cinnamon and sugar instead!
Preheat the Oven: Set your oven to 350°F (175°C). This temperature is ideal for roasting seeds slowly and evenly, helping achieve a crispy texture without burning. A steady, moderate heat brings out the nutty flavor of the seeds while keeping them golden brown.
Roast in Batches: If you have a large amount of seeds, it’s best to roast them in a single layer on the baking tray. Overcrowding the pan traps steam and prevents proper roasting, leaving some seeds soggy instead of crispy. While it may take a bit longer, the results are worth it!
Watch for Doneness: Don’t rely solely on the timer—your senses can guide you better. Listen for a gentle popping sound, which indicates the seeds are getting crispy. Also, look for a light golden brown color, a sign that they’re perfectly roasted.
Cool on the Tray: Once the seeds are out of the oven, let them cool directly on the baking tray. This step is crucial because the residual heat from the tray helps the seeds crisp up further. Avoid transferring them too soon, as this can interrupt the cooling process and result in a less crispy texture.
Blend into Powder: For a creative twist, blend the roasted seeds into a fine powder using a blender or food processor. This powder can be used as a garnish for creamy soups, adding a rich, nutty flavor. You can also mix it into bread dough or sprinkle it over salads and pasta for an extra flavor boost.
Experiment with Add-ons: Take your roasted pumpkin seeds to the next level by mixing them with other ingredients. Combine them with roasted nuts, dried fruits, or even chocolate chips to create a trail mix that’s both nutritious and delicious. You can also toss them with toasted coconut flakes or granola for a fun snack or breakfast topping.

Nutrition

Visit the Recipe

Want to view the full post? Simply scan the QR code with your camera and tap the link.