How to Roast Pumpkin Seeds for a Crispy Snack

Don’t toss those pumpkin seeds — with a little prep they make a crunchy, nutritious snack or a flavorful salad topping. This simple roasted pumpkin seeds recipe yields crisp, savory seeds seasoned with garlic and smoked paprika. They keep well for up to two weeks when stored in an airtight container.

Growing up, my family always saved the seeds from carved jack-o’-lanterns and roasted them. I stopped for a while because cleaning seeds seemed time consuming. Over time I developed faster ways to separate and dry seeds, so now I always save and roast them whenever I cook a fresh pumpkin.

Cleaning the seeds takes about 15 minutes of hands-on time and can be done a day or two ahead of roasting. The result is a crunchy, savory snack that evokes childhood memories and is fun for kids to help prepare.

Why you’ll love this recipe

• Quick, crunchy roasted pumpkin seeds with a warm, savory spice profile.
• Versatile: enjoy as a healthy snack, sprinkle on salads, soups, or grain bowls.
• Step-by-step instructions show how to clean seeds efficiently so you can use every part of your pumpkin.
• Dairy- and gluten-free; suitable for vegan, paleo and keto adaptations. Season to taste with sweet or savory spices.

Recipe ingredients

This recipe uses just a handful of ingredients and is easy to customize. See the Recipe Variations section for more seasoning ideas.

Ingredient notes

• Pumpkin seeds: A 3 lb. sugar pumpkin yields roughly 1 cup of seeds in the shell; a larger carving pumpkin will produce more. Cleaning your own seeds is more economical than buying them prepackaged.
• Oil: Olive oil helps spices cling to the seeds and aids browning. Substitute avocado oil, sunflower oil, or melted butter if preferred.
• Seasonings: This version uses garlic powder, smoked paprika, salt and pepper for a savory snack. Try sweet spices or bold heat for variations below.

How to make roasted pumpkin seeds

Pumpkin seeds are mixed with stringy pulp when you scoop them from the pumpkin. The method below makes separating and drying the seeds simple so they roast crisp and evenly.

Pro tip: Clean and dry seeds up to a few days ahead and store them in an airtight container at room temperature until you roast.

Clean the pumpkin seeds

1. Cut the pumpkin in half and scoop out the seeds and pulp with a large spoon. Place the mixture into a bowl of water.
2. Most seeds will float; loosen any remaining pulp from seeds with your fingers while submerged. Remove the seeds to a strainer and rinse under cool water.
3. Drain well, then spread the seeds in a single layer on a towel-lined baking sheet. Blot dry and cover with the towel. Let sit 1–2 hours or overnight until thoroughly dry.

Roast the pumpkin seeds

1. Preheat the oven to 350°F (175°C). Place the dried seeds on a rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt and black pepper. Toss to coat and spread into a single layer.
2. Roast 15–20 minutes, stirring once about halfway through, until seeds are golden and crisp. Watch closely near the end so they don’t burn.
3. Remove from oven, cool completely, then store in an airtight container.

FAQs

Recipe variations

Try these simple swaps to change the flavor profile:

• Sweet: Toss roasted seeds with a tablespoon of maple syrup or honey and a pinch of cinnamon or pumpkin pie spice before roasting or immediately after for a candied finish.
• Spicy: Add 1/4–1/2 teaspoon cayenne pepper or a teaspoon of a bold seasoning blend for heat.
• Herbed: Stir in a teaspoon fresh chopped rosemary, thyme or sage (or 1/2 teaspoon dried) after roasting for an aromatic touch.
• Butter: Substitute melted butter for olive oil for a richer flavor.

Recipe notes

• Make ahead: Clean and dry seeds up to a few days in advance and store them in an airtight container until ready to roast.
• Store roasted seeds in an airtight container at room temperature for up to two weeks for best crunch.
• If you’re short on time, raw packaged pumpkin seeds can be used, but cleaning your own is cheaper and more sustainable.

More pumpkin recipes you’ll love

• Gluten-free pumpkin bread
• Healthy pumpkin muffins
• How to make pumpkin purée
• Pumpkin overnight oats
• Roasted pumpkin

Roasted Pumpkin Seeds

Servings: 4

Prep Time: 20 mins • Cook Time: 15 mins • Drying time: 2 hrs • Total: ~2 hrs 35 mins

Crunchy roasted pumpkin seeds seasoned with garlic and smoked paprika. A healthy, versatile snack that keeps up to two weeks.

Equipment

• Mixing bowl
• Rimmed baking sheet
• Towel or paper towels

Ingredients

• 3 lb. sugar pumpkin (or similar variety)
• 1 tablespoon olive oil (or melted butter)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Cut the pumpkin in half. Use a large spoon to scrape out seeds and pulp into a bowl of water.
2. Most seeds float; separate the rest with your fingers. Transfer seeds to a strainer and rinse, leaving a small amount of orange pulp is fine.
3. Spread seeds in a single layer on a towel-lined rimmed baking sheet. Blot dry and cover with the towel. Let sit 1–2 hours or overnight until dry.
4. Preheat oven to 350°F (175°C). Toss dried seeds with oil and seasonings, spread in a single layer on a rimmed baking sheet.
5. Roast 15–20 minutes, stirring once halfway, until golden and crisp. Cool completely before storing or serving.

Notes

• Clean and dry seeds ahead of time and store raw seeds in an airtight container for up to a few days.
• Once roasted, store in an airtight container at room temperature for up to two weeks.

Nutrition (per 0.25 cup)

Calories: 123 • Protein: 5 g • Fat: 11 g • Carbohydrates: 2 g • Fiber: 1 g • Sodium: 292 mg