Roasted Pumpkin Seeds Recipe
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I make these roasted pumpkin seeds with pumpkin seeds, a little oil, paprika and salt, and they are ready in about 30 minutes. I love how simple they are to prepare after cutting open a fresh pumpkin. They are an easy snack that I enjoy baking every fall.
I love keeping a mix of snack foods around, especially when the days get cold. I treat my family and myself to candied pecans all the time, and these roasted pumpkin seeds always join the rotation. They make a great power snack when I want something quick with a little extra protein during the holiday season.
Pumpkin Seeds
Pumpkin seeds come straight from the inside of a fresh pumpkin. When the white shell is removed, the small green seed is called a pepita, and I love roasting those too. You can enjoy pumpkin seeds with or without the shell, but the recipe I am sharing today keeps the shell on.
There are a couple of different ways you can make roasted pumpkin seeds, including on the cooktop or in the oven, depending on your preference. I believe the most important step in this recipe is making sure the seeds are well rinsed and well dried for the perfect roast on the hull.
As a chef, the part I enjoy most about this easy recipe is how hands on it is. I slice the pumpkin, scoop everything out, and take a few minutes to clean the seeds. My goal is always to show that good cooking comes from basics done well, and this recipe shows that clearly.
Ingredients and Substitutions
- Pumpkin – Any pumpkin will work for this, including an heirloom, pie, or carving pumpkin.
- Oil – Your favorite neutral-flavored oil works great.
- Seasonings – I prefer to use salt and paprika.
How to Make Roasted Pumpkin Seeds
Start by slicing the pumpkin: I slice the pumpkin in half with a long sharp knife. I stay careful because pumpkins are firm and can take a little extra strength to cut through.
Scrape out: Using a large enough scraper, I scrape out all the seeds and the fibrous strings in the center of each half.
Separate the seeds: I pick through and separate the seeds from the fibrous pumpkin strings.
Wash: I thoroughly wash the seeds under cold water and remove any fibrous pumpkin strings.
Dry the seeds: I dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
Season and bake: I mix the seeds with the oil, salt, and paprika until everything is combined. I spread them on a sheet tray lined with parchment paper and bake them at 350 F degrees for 15 minutes.
Finish baking and cool: I come back every 5 minutes and move the seeds around so they cook evenly. I let them cool to room temperature, then I serve them or store them.
Chef tip + notes
My best tip for this recipe is to dry the seeds completely before seasoning them. I take the extra few minutes to make sure they are not damp at all, because dry seeds roast consistently and give me that crisp shell we all want to snack on.
- Rinse well: I rinse the seeds thoroughly to remove any fibers that can burn.
- Stir often: I move the seeds every 5 minutes for even color and texture.
- Use parchment: Use parchment paper to keep the seeds from sticking.
- Cool fully: I let the seeds cool completely so they become even crispier.
- Check doneness: I taste a seed at the 15 minute mark to decide if I want a deeper roast.
- My favorite variation: For a sweet variation, I mix 2 tablespoons of melted unsalted butter with 1/2 teaspoon of ground cinnamon, 1 teaspoon of sugar, and 1/2 teaspoon of sea salt. I toss the warm roasted seeds in this blend to coat them.
Serving Suggestions
I usually enjoy these seeds warm right off the tray. I also like adding them to a simple kale salad with apples for extra crunch. Sometimes I pack them in a small container and take them with me for a quick snack on my way to the restaurant. If I am roasting a pumpkin for make homemade pumpkin puree, these seeds are the perfect way to use every part of it.
Make-Ahead and Storage
Make-Ahead: You can make these up to several days ahead of time.
How to Store: Cover in an air-tight container and store at room temperature for 10-14 days. These do not freeze.
More Snack Recipes
Roasted Pumpkin Seeds Recipe
Ingredients
- 1 cup pumpkin seeds
- 2 tablespoons neutral-flavored oil
- 1 teaspoon sea salt
- ½ teaspoon paprika
Instructions
- Preheat the oven to 350°.
- Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
- Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
- Pick through and separate the seeds from the fibrous pumpkin strings.
- Thoroughly wash the pumpkin seeds under cold water removing and fibrous pumpkin strings.
- Dry the rinsed pumpkin seeds on paper towels, which takes about 10 minutes.
- Mix the pumpkin seeds with the oil, salt, pepper, and paprika until combined.
- Spread them out on a sheet tray lined with parchment paper and bake at 350° for 15 minutes.
- Every 5 minutes until they are done baking, move the pumpkin seed around so that they cook evenly.
- Let cool to room temperature and serve or store.
I, for one, cringe when I see pumpkin seeds being thrown away…. Family & friends say that my roasted seeds are addicting…
Love them!
Love these thank you 😋
thanks!
I always roast the fibrous part with the seeds…less work , more flavour!
Thank you for your recipes.
Easier to make than I thought it would be. I’m going to try some of the flavored versions this year.
awesome!