This roasted pumpkin seeds recipe turns the seeds from your carving pumpkin into a crisp, nutty fall snack with three flavorful seasoning options.
My No-Fuss Roasted Pumpkin Seeds, Three Ways
Don’t throw away the seeds after carving your pumpkin! Once cleaned and roasted, they crisp up beautifully and take on a warm, nutty flavor. I treat them just as I would popcorn: a crunchy canvas for big flavor and just the thing for a fall snack bar or family movie night.
I tested boiling the seeds first and giving them a dry toast before adding the oil. Neither made them more tender or crispy, so I skip the extra fuss. Rinsing then drying the seeds well and spreading them in one layer helps them crisp evenly without the extra steps.
Season them simply with olive oil and salt, go sweet with cinnamon sugar, or give them my Mediterranean twist with za’atar, sumac, and Aleppo pepper. Add the seasonings in the final few minutes to keep them from burning. Here’s everything you’ll need.
Ingredients for Roasted Pumpkin Seeds
You need just three basic ingredients to roast pumpkin seeds, plus seasonings if you want to jazz them up. Exact amounts are in the recipe card.
- Whole pumpkin seeds: Use the whole seeds, shells and all, straight from your carving pumpkin. Yield varies, but a small- to medium-sized pumpkin generally gives you 1/2 to 1 cup. This recipe is written for 1 cup, or about the amount from one large or two small pumpkins.
- Extra virgin olive oil: A light coating helps the seeds crisp and gives them a rich, fruity flavor. Choose a high-quality extra virgin olive oil from our shop, or use your favorite.
- Kosher salt: Pumpkin seeds can handle a generous pinch of salt, much like popcorn. Season to your taste.
My Go-To Pumpkin Seed Seasonings
- Simple: Extra virgin olive oil and kosher salt are all you need for a toasty, nutty snack.
- Sweet: Ground cinnamon and granulated sugar make a cozy sweet-and-salty combination inspired by Spanish churros.
- Mediterranean: Za’atar, a Middle Eastern blend of wild thyme, toasted sesame seeds, and sumac, brings an earthy, nutty flavor. Sumac adds a bright, lemony tang, while Aleppo pepper gives the seeds gentle heat and a subtle fruity flavor.
Once you know the method, you can experiment with other flavor-makers, such as my shawarma seasoning or Italian seasoning. Just wait until the final few minutes to add your spices so they don’t burn.
How to Roast Pumpkin Seeds
Whole pumpkin seeds roast at 300°F for 30 to 45 minutes, depending on their size. If you’re making the cinnamon-sugar or Mediterranean version, plan on another 3 to 5 minutes after adding the seasonings. The real key to crispy roasted pumpkin seeds is getting them as dry as possible before they go into the oven.
- Get ready. Preheat your oven to 300°F.
- Clean the seeds. Place the pumpkin seeds in a mixing bowl and cover them with cold water. Rub the seeds between your hands to loosen the clingy pulp. The seeds will float to the top, making them easy to scoop into a colander or fine-mesh strainer. Rinse them once more under the tap to remove any remaining pulp—a little here and there is okay.
- Dry thoroughly. Press the seeds between clean towels to remove as much moisture as possible. The drier the seeds, the crispier they will roast. If you’re working ahead, you can also leave them to air-dry overnight.
- Coat the seeds. Transfer them to a sheet pan and drizzle with enough olive oil to coat, about 2 teaspoons per cup of seeds. Season generously with kosher salt and toss well, then spread the seeds into one layer.
- Roast until golden. Roast for 30 to 45 minutes, tossing the seeds and rotating the pan every 10 minutes or so. The exact time will depend on the size of your seeds. If you’re making one of the flavored versions, mix the seasonings in a small bowl while the seeds roast.
- Season and serve. For plain pumpkin seeds, toss them on the pan with another dash of olive oil and more salt to taste. For the sweet or Mediterranean versions, toss with a dash of olive oil, your seasoning blend, and another pinch of salt. Return the pan to the oven for 3 to 5 minutes, then serve the seeds warm.
My Tips for Crispy Roasted Pumpkin Seeds
- Skip the boil. I tested boiling the seeds and dry-toasting them before adding the oil. Neither method made the seeds more tender or crispy, so I skip the extra fuss.
- Don’t worry about every speck of pulp. Remove the clingy strings and rinse the seeds well, but a little bit of pumpkin here and there is okay.
- Get the seeds as dry as possible. Press them well with clean towels or let them air-dry overnight. Any moisture left on the surface works against that satisfying crunch.
- Keep them in one layer. Give the seeds enough room on the sheet pan so they roast evenly.
- Toss and rotate regularly. Stir the seeds and turn the pan every 10 minutes or so for more even browning.
- Add the flavor-makers near the end. Cinnamon sugar and ground spices can burn when they spend too long in the oven. Toss them with the seeds for only the final 3 to 5 minutes.
- Let the seeds (not just the clock) guide you. Their size affects how quickly they roast, so keep a close eye on them and pull them once they’re golden brown.
How to Eat Roasted Pumpkin Seeds
You can eat roasted pumpkin seeds whole, shells and all. Pepitas are simply pumpkin seeds with the outer shell removed. When you roast the whole seeds from your carving pumpkin, there’s no need to crack each one open. Just season them and dig in.
They are especially good warm from the oven, but don’t stop at snacking. Use leftover roasted pumpkin seeds to add a salty, satisfying crunch:
- Sprinkle them over creamy pumpkin hummus or roasted carrot hummus.
- Use them to finish a bowl of butternut squash soup.
- Scatter them over this colorful persimmon salad or another fall salad in place of croutons.
Make Ahead and Storage
- Make ahead: Clean and dry the pumpkin seeds the day before you plan to roast them. Press away as much moisture as possible, then leave them to air-dry overnight.
- Storage: Once roasted, let the roasted pumpkin seeds cool completely before transferring them to an airtight container. Refrigerate for 10 to 14 days. For longer storage, keep them in a freezer-safe container in the freezer.
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Ingredients
For the Roasted Pumpkin Seeds
- 1 cup whole pumpkin seeds in their shell (from about 1 large pumpkin or 2 small pumpkins)
- Kosher salt
- 2 teaspoons extra virgin olive oil, plus more for finishing
Sweet Seasonings (optional)
- 1 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
Mediterranean Seasonings (optional)
- 2 teaspoons za’atar
- 1/2 teaspoon sumac
- 1/2 teaspoon Aleppo pepper, or to taste
Instructions
- Get ready. Preheat your oven to 300°F.
- Clean the seeds. Place the seeds in a mixing bowl and cover with cold water. Rub the seeds between your hands to remove the clingy pulp. The seeds will float to the top; scoop them into a colander or fine-mesh strainer. Rinse once more under the tap to remove any remaining pulp (a little here and there is okay).
- Dry thoroughly. Press the seeds between clean towels to remove as much moisture as possible. You can also leave them to air-dry overnight.
- Coat the seeds. Transfer them to a sheet pan. Drizzle with enough olive oil to coat, about 2 teaspoons, and season with a generous pinch of kosher salt. Toss well, then spread the seeds into one layer.
- Roast until golden. Roast for 30 to 45 minutes, tossing the seeds and rotating the pan every 10 minutes or so. The exact time will depend on the size of your seeds. If you’re making a flavored version, combine the seasonings in a small bowl while the seeds roast.
- Season and serve. For plain pumpkin seeds, toss them on the pan with another dash of olive oil and more salt to taste. For the sweet or Mediterranean versions, toss with a dash of olive oil, your seasoning blend, and another pinch of salt. Return the pan to the oven for 3 to 5 minutes, then serve warm.
Notes
- Shop this recipe: Visit our shop for quality Mediterranean ingredients, including extra virgin olive oil, za’atar, sumac, and Aleppo pepper.
- Make ahead: Clean and dry the pumpkin seeds the day before, then leave them to air-dry overnight.
- Storage: Let the roasted pumpkin seeds cool completely. Store in an airtight container in the refrigerator for 10 to 14 days. For longer storage, keep them in a freezer-safe container in the freezer.
- Do I need to boil the seeds? I tested boiling the seeds and dry-toasting them before adding the oil. Neither method made them more tender or crispy, so I skip the extra fuss.
- You can eat roasted pumpkin seeds whole, shells and all.
- Keep a close eye on the seeds as they roast. The timing will depend on their size and how deeply golden you like them.
Nutrition
Exotic 4-Pack
Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
*This post has recently been updated with new information for the readers’ benefit.
Thank yoU! delicious