Roasted Salted Pumpkin Seeds

This crunchy roasted salted pumpkin seeds recipe transformed my fall snacking and gave me a reason to save every pumpkin seed I scoop. If you are searching for an easy oven roasted pumpkin seed snack that is healthy, budget friendly, and only takes about 15 minutes of prep and 30 to 45 minutes of hands off roasting, you are in the right place. Whether you want a savory topping for salads or crave a nutritious snack for busy weeknights, this roasted salted pumpkin seeds recipe will be your go to thanks to its salty, toasty flavor and three simple pantry ingredients.

Roasted pumpkin seeds were the very first crunchy snack my kids learned to make entirely on their own, and now they ask for a batch anytime pumpkin season rolls around. I love that this oven roasted pumpkin seeds recipe is simple enough for kids to master and packed with nutrients for lasting energy. With options to spice them up or keep them classic, these seeds always disappear fast in my house.

Gather Your Ingredients

• Raw pumpkin seeds (pepitas): Look for green, plump, and blemish free seeds for maximum crunch; you can use seeds from a fresh pumpkin, just make sure to dry them well, or substitute with raw sunflower seeds if unavailable
• Extra virgin olive oil: This oil provides golden color and flavor while helping seeds roast evenly; swap with avocado oil or melted coconut oil for varied taste
• Fine sea salt: Delivers a clean, briny finish that complements the nutty seeds; while kosher salt is acceptable, avoid table salt as it can make seeds taste overly salty
• Smoked paprika or chili powder (optional): Add a quarter to half a teaspoon for extra savory or spicy variations as desired; you can omit or adjust amount to suit your taste

How to Make Roasted Salted Pumpkin Seeds

Scoop and Clean the Pumpkin Seeds for Best Texture:

Use a sturdy spoon to scoop out pumpkin seeds and separate all orange strands and pulp. Rinse seeds under cool water and remove any extra pumpkin flesh before patting them completely dry with a paper towel, which is crucial for crisp, crunchy results.

Toss Seeds with Olive Oil and Salt for Even Coating:

Add the raw seeds to a bowl, drizzle with olive oil, and sprinkle with fine sea salt. Use your hands to toss well until each seed looks shiny. For a flavor boost, stir in smoked paprika or chili powder so seasoning covers all seeds.

Spread Out Seeds on a Baking Sheet to Maximize Crunch:

Preheat your oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment and spread the seeds in a single layer, leaving space around them so they crisp instead of steam.

Roast Pumpkin Seeds Slowly for Golden Crunch:

Bake seeds for 20 to 25 minutes, stirring once to promote even browning. Watch for seeds to turn deep golden brown and become fragrant. Extend roasting by 5 to 10 minutes if still pale, but check frequently to prevent burning.

Cool Seeds Completely Before Serving:

Remove pan to a wire rack and let seeds cool fully. They will harden and get even crunchier as they cool. Taste for salt and adjust seasoning if needed, then store in a dry, airtight container.

The first time I tried spicing my pumpkin seeds with smoked paprika, my kitchen smelled so good the neighbors dropped in to ask for the recipe. Now it is my secret ingredient when I want a more savory and complex flavor profile that still feels classic. These seeds are a family favorite for both their healthy fats and their ability to take on countless flavors for snacking variety.

Smart Swaps and Variations

You can easily customize this roasted salted pumpkin seeds recipe for your preferences or pantry needs. Switch olive oil for avocado or coconut oil for a dairy free or distinct taste, or cut salt in half for lower sodium. Try garlic powder, black pepper, or a salt free blend for more complexity, or scoop pumpkin seeds directly from seasonal pumpkins for savings. Raw sunflower or squash seeds work perfectly when pumpkins are not available, and for a sweet contrast, stir in a little cinnamon and maple syrup before roasting.

How to Store and Reheat Roasted Salted Pumpkin Seeds

Proper storage keeps roasted salted pumpkin seeds crunchy and flavorful for weeks. Cool seeds completely before sealing them in an airtight glass jar or sturdy plastic container, then keep at room temperature for up to two weeks. For longer storage, place in a freezer safe bag and freeze for as much as three months. To refresh the crunch on thawed seeds, bake at 300 degrees Fahrenheit for five minutes, or simply enjoy at room temp for convenience. Batch prep works great, so divide portions for snacking or lunchboxes as needed.

What to Serve with Roasted Salted Pumpkin Seeds

These crunchy salted pumpkin seeds shine as a snack or topping for a variety of dishes. Add to salads for irresistible crunch and extra protein, scatter over hearty soups for texture, or mix in trail mix with dried fruit and chocolate. They also work well for appetizer spreads and make fun, portable lunchbox snacks. For parties, try serving them in small mason jars as a festive edible gift.

Nutritional Benefits

Pumpkin seeds are a nutrient dense snack that offers vegetarian, gluten free, and dairy free benefits, while packing a punch of plant protein and healthy fats. Enjoy their minerals including magnesium, zinc, and iron, all of which promote energy and immune support. With each quarter cup serving giving you about 175 calories and 8 grams of protein, these seeds are excellent for keeping hunger at bay and supporting a balanced diet.

Recipe Success Tips

For perfect roasted salted pumpkin seeds every time, roast at a moderate oven temperature to prevent bitterness, and stir halfway to check coloring and promote even crispness. If using thick seeds, add five to ten minutes more roasting to avoid chewy centers. If your seeds lose crunch after storing, simply reheat in the oven for a few minutes. Taste as you go to adjust salt and seasoning for your palate.

With just a few pantry ingredients and a single sheet pan, you will have warm, golden roasted salted pumpkin seeds ready in under an hour. Try this recipe for the unbeatable crunch and nutrition, and enjoy experimenting with flavors all season long!

Common Questions About This Recipe

→ How do you make pumpkin seeds crispier?

Spread seeds evenly on the baking sheet and ensure they're well coated with oil. Roasting at 325°F and stirring halfway helps achieve extra crunch.

→ Can other spices be added for flavor?

Absolutely! Try paprika, chili powder, cumin, or garlic powder for a spicier or more aromatic twist.

→ Is it necessary to soak pumpkin seeds before roasting?

Soaking is optional. It can help make seeds softer before roasting, but direct roasting saves time and still yields a crunchy snack.

→ How should roasted pumpkin seeds be stored?

Keep them in an airtight container at room temperature for up to a week to maintain freshness and crunch.

→ Are roasted pumpkin seeds healthy?

Yes, they're packed with protein, fiber, and healthy fats, making them a nutritious snacking option.