Oven Roasted Pumpkin Seeds – Easy Homemade Crunchy Snack Recipe

The sound of crispy pumpkin seeds clattering onto a baking sheet always brings me back to childhood autumns, when carving pumpkins meant sneaking handfuls of raw seeds and the promise of a crunchy snack later. Honestly, there’s something magical about transforming those slippery little seeds into golden, savory bites—one of the simplest joys of fall. The scent drifting from the oven (nutty, a little earthy, with a hint of salt) is enough to make anyone hover near the kitchen. I first started making oven roasted pumpkin seeds years ago, mostly because I hated the idea of tossing perfectly good seeds after carving. Now, it’s become a little ritual every October, and honestly, I never get tired of it. Whether you scoop them straight from your pumpkin or snag a bag at the store, oven roasted pumpkin seeds are a snack you can whip up with just a handful of pantry staples. They’re crunchy, loaded with flavor, and—let’s face it—pretty addictive. As someone who’s tested every seasoning blend imaginable, I promise these seeds deliver on both crunch and taste. Plus, with just a few tweaks, you can make them fit any diet, craving, or occasion. If you’re after a homemade snack that feels both nostalgic and modern, this oven roasted pumpkin seeds recipe is your ticket. Perfect for busy families, healthy eaters, or anyone who’s just looking to munch on something satisfying and wholesome. Let’s get roasting!

Why You’ll Love This Recipe

After roasting pumpkin seeds more times than I care to admit (seriously, my oven’s like a seed-testing laboratory in October), I can safely say this recipe hits all the right notes. Here’s why:

• Quick & Easy: Ready in under 30 minutes, so you can go from raw seeds to crunchy snack without a ton of waiting.
• Simple Ingredients: No need for a grocery run—just pumpkin seeds, oil, and your favorite seasonings.
• Perfect for Any Occasion: Great for Halloween parties, movie nights, or tossing in lunchboxes.
• Crowd-Pleaser: Kids love them, adults can’t stop snacking, and even picky eaters get hooked.
• Unbelievably Delicious: The crispiness is out of this world, and the flavor combos are endless.

What sets these oven roasted pumpkin seeds apart is the way they’re prepped: a quick soak and thorough drying before roasting. It’s a little trick I picked up after a few batches turned out chewy (not my finest kitchen moment). The result is a snack that’s reliably crisp, never tough. Plus, you can play with flavors—classic salt, spicy chili, or sweet cinnamon sugar. There’s a version for everyone!

Honestly, this recipe isn’t just another crunchy snack—it’s the kind that makes you pause and savor. It’s healthy comfort food at its best, with protein, fiber, and heartiness in every bite. Whether you’re impressing friends, treating yourself, or just making the most of pumpkin season, these seeds are sure to become a fall favorite.

Ingredients Needed

This oven roasted pumpkin seeds recipe is all about keeping things simple and delicious. Most ingredients you probably already have on hand, and if you need to swap a few things, no worries—it’s super forgiving.

• Raw pumpkin seeds (from one medium pumpkin, about 1 cup/140g) (or use store-bought for convenience)
• Olive oil (1-2 tablespoons/15-30ml) (I prefer extra virgin for a richer flavor, but avocado oil works too)
• Fine sea salt (1/2 teaspoon/3g) (adjust to taste)
• Optional seasonings:
  • Black pepper (1/4 teaspoon/1g)
  • Smoked paprika (1/2 teaspoon/2g)
  • Garlic powder (1/2 teaspoon/2g)
  • Cayenne pepper (a pinch, for heat)
  • Cinnamon sugar blend (1 teaspoon/4g sugar + 1/4 teaspoon/1g cinnamon, for sweet seeds)
• Optional add-ins:
  • Parmesan cheese (finely grated, for savory crunch after baking)
  • Nutritional yeast (for a cheesy, dairy-free twist)
  • Maple syrup (drizzle for a sweet-savory combo, add after roasting)

Ingredient Tips: For the best crunch, use fresh pumpkin seeds that you rinse and dry thoroughly. If you’re using packaged seeds, check the label—they should be raw, not roasted. I’m partial to small, plump seeds from sugar pumpkins, but any variety works. For oil, olive is classic but try coconut oil for a slightly sweet note or use a neutral oil if you want the seasonings to shine.

Substitutions & Variations: Go gluten-free by sticking to basic spices. For a nut-free version, just avoid nutty seasonings (some spice blends include ground nuts). If you’re vegan, skip the cheese and use nutritional yeast. And if you want low-sodium, cut back the salt and amp up the herbs (like rosemary or thyme).

Honestly, it’s hard to mess this up—just pick the flavors you love and make it your own!

Equipment Needed

This recipe keeps things straightforward—no fancy gadgets required. Here’s what you’ll need:

• Baking sheet (rimmed is best to prevent seeds from sliding off)
• Parchment paper or silicone baking mat (for easy cleanup and nonstick roasting)
• Large bowl (for mixing seeds with oil and seasoning)
• Colander (for rinsing seeds—mesh strainers work great)
• Clean kitchen towel or paper towels (for drying seeds thoroughly)
• Measuring spoons (for accuracy, though I admit I eyeball sometimes)
• Spatula or large spoon (for stirring and spreading seeds on the sheet)

If you don’t have parchment, don’t panic—just lightly oil the baking sheet. I’ve done both, and honestly, parchment does make cleanup a breeze. For mixing, even a sturdy zip-top bag works (just shake the seeds with oil and spices). If you’re on a budget, all these tools are super basic and multi-purpose, which is what I love. Just keep your baking sheets in good shape—a little scrubbing after roasting goes a long way to keep them lasting for years.

Preparation Method

Ready to make a batch of addictive oven roasted pumpkin seeds? Follow these steps for perfect crunch every time:

1. Preheat the oven: Set your oven to 325°F (163°C). This lower temp helps the seeds roast evenly, avoiding burnt bits.
2. Scoop and clean the seeds: If using a whole pumpkin, cut it open and scoop out the seeds. Place seeds in a colander and rinse under cold water, rubbing gently to separate them from the stringy pulp. (Tip: Don’t worry about getting every bit off—a little pulp adds flavor.)
3. Soak the seeds (optional): For crunchier seeds, soak the rinsed seeds in a bowl of warm salted water (1 teaspoon/5g salt per cup/240ml water) for 10-15 minutes. Drain well.
4. Dry thoroughly: Spread the seeds on a clean towel or paper towels and pat dry. Let them air dry for 10-15 minutes, or use another towel to blot. The drier the seeds, the crispier the result. (I’ve rushed this step before—trust me, chewy seeds are no fun.)
5. Season the seeds: Place the dry seeds in a large bowl. Add 1-2 tablespoons (15-30ml) olive oil and toss to coat. Sprinkle in salt and any other seasonings you like (see ingredient list). Mix well so every seed is covered.
6. Spread on baking sheet: Line a baking sheet with parchment paper. Spread the seeds out in a single layer—don’t overcrowd, or they’ll steam instead of roast.
7. Roast: Place in the oven and bake for 25-30 minutes, stirring every 10 minutes for even browning. Seeds should turn golden and make a gentle popping sound. (If they’re browning too fast, lower the temperature a bit.)
8. Check for doneness: Taste a seed after 25 minutes. It should be crunchy, not chewy. If it’s soft, give it another 5 minutes, checking often.
9. Cool and enjoy: Remove seeds from the oven and let them cool completely on the baking sheet. They’ll crisp up as they cool.
10. Optional finishing touch: Add Parmesan or nutritional yeast after roasting for extra flavor.

Troubleshooting: If seeds are chewy, they probably needed longer drying or roasting. If they burn, try lowering the oven temp next time—every oven is a bit different. I always keep an eye (and nose) on them the last 5 minutes, since they go from golden to burnt pretty quick!

Efficiency Tip: Use two baking sheets if making a double batch—just rotate halfway through roasting. And don’t forget to stir! Even roasting = even crunch.

Cooking Tips & Techniques

Here’s what I’ve learned from dozens of pumpkin seed batches—sometimes the hard way:

• Drying is key: Don’t rush the drying step. Wet seeds steam, not roast—and nobody wants chewy seeds.
• Even spreading: Make sure seeds are in a single layer. Clumping leads to uneven roasting (and some sad, undercooked seeds).
• Stir regularly: Every 10 minutes, give the seeds a quick stir or shake. It helps with uniform crunch and color.
• Watch the seasoning: Too much oil or salt can overwhelm the seeds. Start light, taste after roasting, and adjust for the next batch.
• Experiment with flavors: Try different spice blends. I once added taco seasoning on a whim—huge hit with the kids!
• Timing matters: Some ovens run hot. If you spot browning after 15 minutes, reduce the temp and stir more frequently.
• Failures happen: My first batch was burnt to a crisp—don’t be afraid to check often, especially near the end.
• Batch efficiency: Roast two trays at once if you have lots of seeds, swapping tray positions halfway through.
• Consistency: Always dry seeds thoroughly and use the same oil-to-seed ratio for reliable results.

If you’re multitasking, set a timer for stirring—otherwise, you’ll remember only when you smell burning! Keep your seasonings handy for quick flavor changes. And honestly, don’t sweat a little imperfection—homemade snacks are meant to be rustic.

Variations & Adaptations

One of the best things about oven roasted pumpkin seeds? You can customize them for any taste or dietary need. Here are my favorite twists:

• Sweet & Spicy: Toss seeds with maple syrup, cinnamon, and a pinch of cayenne before roasting. The result? Sweet with a little kick (great for snacking during movie night!).
• Herb & Garlic: Add dried rosemary, thyme, and garlic powder to the oil mix. This savory blend is an awesome topping for salads or soups.
• Cheesy Vegan: Sprinkle nutritional yeast and smoked paprika after roasting. Total umami bomb, and totally dairy-free.
• Gluten-Free & Nut-Free: Stick to basic spices—nothing with hidden gluten or nuts. This makes the recipe safe for most allergies.
• Air Fryer Method: Want to skip the oven? Pop the seeds in your air fryer at 325°F (163°C) for 15-20 minutes, shaking halfway for even crispness.

I’ve tried swapping pumpkin seeds for butternut squash seeds (yep, it works!), and added curry powder once for a fun twist—so don’t be shy. If you’re feeling bold, try a blend of sweet and salty spices, or add a splash of balsamic vinegar before roasting. The possibilities really are endless!

Serving & Storage Suggestions

Oven roasted pumpkin seeds are best enjoyed fresh out of the oven, when they’re at their crunchiest. But don’t worry—they keep well, too.

• Serving: Let seeds cool fully before serving. Pile into pretty bowls for parties, sprinkle on salads, or toss in trail mix. They make a great lunchbox snack, too.
• Pairings: Pair with apple cider, herbal tea, or even a frothy latte. For savory seeds, serve alongside cheese platters or roasted veggies.
• Storage: Store cooled seeds in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months (just thaw at room temp before snacking).
• Reheating: If seeds lose crunch, spread on a baking sheet and re-toast at 300°F (148°C) for 5 minutes. Flavors can deepen over time, especially with bold seasonings like garlic or chili.

Honestly, I love how the seeds stay crispy for days (unless you eat them all in one sitting—been there). They’re perfect for sharing, gifting, or just stashing in your snack drawer!

Nutritional Information & Benefits

Pumpkin seeds are a powerhouse snack—packed with protein, fiber, and healthy fats. For a 1/4 cup (30g) serving, you get about:

• Calories: 150
• Protein: 7g
• Fat: 12g (mostly unsaturated)
• Carbs: 5g
• Fiber: 2g

They’re rich in magnesium, zinc, and antioxidants, which support heart health and immunity. This oven roasted pumpkin seeds recipe is naturally gluten-free, vegetarian, and can be made vegan or nut-free with simple swaps. If you have seed allergies, skip this snack or consult your doctor first. I love knowing that a handful of these seeds isn’t just tasty—it’s a wellness boost for energy and fullness.

Conclusion

So, there you have it—easy oven roasted pumpkin seeds, the crunchy snack that’s equal parts nostalgic and modern. Quick, customizable, and oh-so-satisfying, this recipe is proof that simple ingredients can deliver big flavor. Whether you’re carving pumpkins or just craving a homemade treat, give these a try. Trust me, you’ll be hooked (I always am!).

Play with your favorite spices, swap in new flavors, and don’t be afraid to make this recipe your own. I’d love to hear how you tweak your oven roasted pumpkin seeds—drop a comment, share your creation, or tag your snack pics for everyone to see! Happy roasting, friends—here’s to crunchy, wholesome snacking all season long!

FAQs

How do I separate pumpkin seeds from the pulp easily?

Place seeds in a bowl of water and swirl them around—the seeds float, making it easier to scoop them out and discard the pulp.

Can I roast pumpkin seeds without oil?

Yes! The seeds will roast, but may not get as crispy. Toss with a splash of water and seasonings for a lower-fat version.

What’s the best seasoning for oven roasted pumpkin seeds?

Classic salt is always a hit, but try smoked paprika, cinnamon sugar, or garlic powder for variety. Mix and match to suit your taste!

How do I know when my pumpkin seeds are done roasting?

They’ll be golden brown, dry to the touch, and make a light popping sound. Taste one—it should be crunchy, not chewy.

Can I use seeds from other squash varieties?

Absolutely! Butternut, acorn, and spaghetti squash seeds roast beautifully—just follow the same steps and enjoy the crunch.

Oven Roasted Pumpkin Seeds – Easy Homemade Crunchy Snack Recipe

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• Author: Emily Rhodes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

Transform raw pumpkin seeds into a golden, crunchy, and addictive snack with this easy oven-roasted recipe. Perfect for fall, it’s customizable, healthy, and ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 cup raw pumpkin seeds (from one medium pumpkin or store-bought, about 140g)
• 1–2 tablespoons olive oil (extra virgin preferred, or avocado oil)
• 1/2 teaspoon fine sea salt (adjust to taste)
• Optional: 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon smoked paprika
• Optional: 1/2 teaspoon garlic powder
• Optional: Pinch cayenne pepper
• Optional: 1 teaspoon cinnamon sugar blend (1 teaspoon sugar + 1/4 teaspoon cinnamon)
• Optional: Finely grated Parmesan cheese (add after baking)
• Optional: Nutritional yeast (add after baking)
• Optional: Maple syrup (drizzle after roasting)

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Instructions

1. Preheat oven to 325°F (163°C).
2. If using a whole pumpkin, cut open and scoop out seeds. Place seeds in a colander and rinse under cold water, rubbing gently to separate from pulp.
3. Optional: Soak rinsed seeds in a bowl of warm salted water (1 teaspoon salt per cup water) for 10-15 minutes. Drain well.
4. Spread seeds on a clean towel or paper towels and pat dry. Let air dry for 10-15 minutes or blot with another towel.
5. Place dry seeds in a large bowl. Add olive oil and toss to coat. Sprinkle with salt and desired seasonings. Mix well.
6. Line a rimmed baking sheet with parchment paper or silicone baking mat. Spread seeds in a single layer.
7. Roast in oven for 25-30 minutes, stirring every 10 minutes for even browning.
8. Check for doneness after 25 minutes. Seeds should be golden and crunchy. If still soft, roast for another 5 minutes, checking often.
9. Remove from oven and let cool completely on baking sheet. Seeds will crisp up as they cool.
10. Optional: Add Parmesan or nutritional yeast after roasting for extra flavor.

Notes

For best crunch, dry seeds thoroughly before roasting. Stir seeds every 10 minutes for even browning. Customize with your favorite seasonings. Seeds from other squash varieties can be used. Store in an airtight container for up to 1 week at room temperature, 2 weeks refrigerated, or 3 months frozen. Re-toast at 300°F for 5 minutes if seeds lose crunch.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup (about 30g)
• Calories: 150
• Sugar: 1
• Sodium: 120
• Fat: 12
• Saturated Fat: 2
• Carbohydrates: 5
• Fiber: 2
• Protein: 7

Keywords: pumpkin seeds, roasted pumpkin seeds, oven roasted, crunchy snack, fall recipe, healthy snack, gluten-free, vegetarian, vegan option, nut-free, easy snack, Halloween