The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection!
It costs approximately $2.82 to make these Roasted Pumpkin Seeds. The recipe makes twelve servings and costs around $0.23 per serving.
Toasted Pumpkin Seeds
My favorite part about carving pumpkins is being able to scoop out the seeds and roast them. Roasted Pumpkin Seeds are the most delicious, healthy, crunchy snack to enjoy in the Fall. Plus, roasting and eating them fresh is way better than store-bought! It makes the hassle of carving a pumpkin worth it!
If you have ever tasted pumpkin seeds that were not cooked long enough, overcooked, or not seasoned well, you might have been turned away from pumpkin seeds. But if you follow this foolproof recipe, you will enjoy the BEST Roasted Pumpkin Seeds you have ever tasted!
They are seasoned perfectly and roasted to golden perfection. The secret to roasting the perfect pumpkin seeds is to boil them in salt water first. This helps the salt permeate the shells and soak into the seeds, so you get that salty flavor inside and out.
Give this recipe a try, and it will become your go-to for Roasted Pumpkin Seeds, year after year.
What Will You Love About Roasted Pumpkin Seeds
- Seasonal Tradition: Food brings people together. An activity like carving pumpkins and then roasting pumpkin seeds does that and more. It creates a yearly tradition everyone looks forward to and remembers year after year with fond memories.
- Healthy snack: I love adding these pumpkin seeds into my granola, on top of my yogurt or salad, or eating them plain. However you eat them, they make a great afternoon snack that is delicious and satisfying.
- Flavor and Texture: The rich and salty flavor, in conjunction with the crunchy texture, makes these seeds irresistible!
Ingredients and Estimated Cost
- 1 small sugar pumpkin – $2.68
- 2 ½ teaspoons salt – $0.02
- ½ teaspoon ground pepper – $0.05
- ½ teaspoon garlic powder – $0.02
- ½ teaspoon paprika – $0.02
- ¼ teaspoon Cayenne pepper – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in September 2023.
How Roast Pumpkin Seeds
***For complete recipe instructions, see the recipe card below.
- First, cut the pumpkin in half and then scoop out the seeds.
- Wash the seeds thoroughly.
- Next, add the seeds, two cups of water, and two teaspoons of salt to a medium saucepan.
- Bring it to a boil, reduce the heat, and let it simmer for five minutes.
- Drain the seeds, removing any remaining pumpkin from the seeds, and pat them dry with a paper towel.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the seeds in a small bowl, drizzle them with olive oil, and toss to coat.
- Next, sprinkle the seeds with the seasonings and evenly spread them on the baking sheet.
- Finally, bake for twelve to fifteen minutes, stirring a couple of times, and then transfer to a bowl to cool for one hour before serving.
Roasted Pumpkin Seeds Recipe Variations
- Maple Cinnamon Pumpkin Seeds: Add 1 tablespoon of maple syrup and 1 teaspoon of cinnamon to the seeds before roasting.
- Sriracha Ranch Pumpkin Seeds: Add 1 teaspoon of sriracha sauce and 1 teaspoon ranch dressing powder to the seeds before roasting.
- Parmesan Herb Pumpkin Seeds: Add ¼ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning to the seeds before roasting.
- Sweet and Salty Pumpkin Seeds: Add 1 tablespoon of maple syrup and ½ teaspoon sea salt to the seeds after roasting.
Serve: You can serve the roasted pumpkin seeds an hour after baking them, allowing them time to cool completely.
Store: Store in an airtight container for up to 2 weeks.
Freeze: To freeze roasted pumpkin seeds, place them in a single layer on a baking sheet lined with parchment paper, freeze for 1-2 hours, then transfer to a freezer-safe bag or container and freeze for up to two months.
Toasted Pumpkin Seeds Recipe FAQs
You will need to pat dry the seeds with a paper towel before adding the seasoning. This quick recipe is easy to do with little prep work.
Boiling the seeds first helps soften the shell and allows the seeds to fully absorb salt in the water. Softening the shell first makes the seeds get crunchy quicker in the oven.
Yes, do your best to remove the extra pumpkin on the seeds when you wash and clean them. This makes the seasoning and roasting process much easier with clean seeds.
More Pumpkin Recipes
- Almond Flour Pumpkin Cake Balls
- Gluten-Free Pumpkin Muffins with Orange
- Pumpkin Pasta Sauce
- Creamy Pumpkin Lentil Soup
- Creamy Vegan Pumpkin Soup with Cannellini Beans
- Paleo Pumpkin Bread
- Mashed Pumpkin
Love it? Save the recipe for later!
- 1 small sugar pumpkin cleaned and seeds removed
- 3 Tablespoons olive oil
- 2 teaspoons salt
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Cut the pumpkin in half.
- Scoop out the seeds and thoroughly wash them.
- Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
- Add seeds to saucepan and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Drain and remove any remaining pumpkin from the seeds.
- Pat the seeds dry with a paper towel or a clean dish cloth.
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
- Add seeds to a small bowl and drizzle with olive oil, toss to coat.
- Sprinkle with seasonings.
- Spread evenly onto the prepared baking sheet.
- Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.
- Transfer to a bowl and cool completely about 1 hour.