Crunchy savory roasted pumpkin seeds

I still remember the first time I carved a pumpkin with my grandmother—she refused to let those seeds go to waste. While I scooped out the stringy insides, she was already planning our roasting project, telling me that these humble seeds held more potential than most people realized. That afternoon taught me that the best things in the kitchen often come from the simplest intentions, and now every autumn when I smell those seeds toasting in the oven, I'm right back in her kitchen, learning that magic sometimes tastes like salt and smoke.

I made these for the first time for a Halloween party, not expecting much, but they disappeared faster than any store-bought snack ever has. My friend Sarah grabbed a handful and said, "These are insane," and suddenly everyone was crowding around the bowl. It became the thing people asked me to bring to every gathering that fall, and I realized I'd stumbled onto something special.

Ingredients

• Pumpkin Seeds: Start with 2 cups of raw seeds, freshly scooped from a pumpkin or purchased from the bulk section. The key here is to rinse them thoroughly under cool water, removing all the stringy bits and excess moisture, then pat them completely dry with a clean kitchen towel. Wet seeds won't crisp properly, and I learned that lesson the messy way.
• Olive Oil: Use 2 tablespoons of a good quality olive oil—this is what carries your seasonings and creates that gorgeous golden crust. Don't skip this or try to substitute with cooking spray; the oil makes all the difference in texture.
• Sea Salt: A teaspoon of sea salt is your foundation. I prefer sea salt because it dissolves more evenly than table salt, but use what you have.
• Smoked Paprika: Half a teaspoon adds a subtle smoky warmth that feels like autumn in a bite. It's optional, but it's the secret ingredient that makes people ask what you did differently.
• Garlic Powder: Another half teaspoon transforms these into something savory and sophisticated. Again optional, but worth the reach.
• Black Pepper: A quarter teaspoon rounds out the flavors with just a whisper of heat and complexity.

Instructions

Set Your Stage:

Preheat your oven to 325°F and line a baking sheet with parchment paper. This temperature is important—too hot and the seeds burn before they crisp, too cool and they stay rubbery. While the oven warms, this is the perfect moment to take a breath and appreciate that you're about to turn kitchen scraps into gold.

Coat with Intention:

Toss your dried seeds in a large bowl with the olive oil and all your seasonings. Use your hands if you want—get in there and make sure every single seed gets a light coating. This is where the magic begins, and you should be able to smell the paprika and garlic waking up.

Spread and Arrange:

Pour the seasoned seeds onto your prepared baking sheet in a single, even layer. This step matters more than you'd think. If they're piled on top of each other, the bottom ones steam instead of roast. Give them room to breathe.

The Patient Roast:

Slide into the oven for 25 minutes, and set a timer for about 12 minutes so you remember to give them a good stir halfway through. This is when you'll start smelling something absolutely incredible—that's your cue that transformation is happening. The seeds should turn from pale green to golden brown, and listening to them pop slightly is oddly satisfying.

Cool Before the Temptation:

Remove from the oven and let them cool completely on the baking sheet. I know it's hard to wait, but warm seeds are still slightly soft. The real crunch comes as they cool, and patience is what separates good roasted seeds from exceptional ones.

Save

There's a moment when you're eating these straight from the cool baking sheet, still warm from the oven, with just your fingers and maybe the kitchen light on, that you realize you've made something better than any store-bought snack. That moment of quiet enjoyment, of knowing your hands created this—that's when food becomes memory.

Flavor Adventures

Once you've mastered the classic savory version, the world opens up. I've made batches with cinnamon and a light dusting of sugar that disappeared from a Thanksgiving spread, and others with cayenne and lime zest that my spice-loving friends still talk about. The base recipe is your foundation, and from there you can follow your cravings. Sweet, spicy, herbaceous—pumpkin seeds are a blank canvas for whatever your season demands.

Storing Your Treasure

Once completely cooled, these keep beautifully in an airtight container for up to a week, though honestly they rarely last that long in my house. I've started making double batches just so I have enough to actually save some. The key to maintaining that crisp texture is keeping them sealed and dry—moisture is the enemy of crunch, and you've worked too hard to let that slip away.

The Small Moments That Matter

What I love most about this recipe is that it transforms a moment in the kitchen into something shareable and memorable. There's something special about offering people something homemade that came from your own hands, especially when it's this delicious and costs so little.

• If you're scooping seeds from a fresh pumpkin, save the pumpkin flesh for soup—nothing goes to waste in my kitchen anymore.
• Make these ahead of time for parties or game nights, and watch them become the thing people reach for first.
• Gift small jars of these to friends during autumn, and you'll become known as the person with the amazing roasted seeds.

Save

These roasted pumpkin seeds are proof that the best recipes don't require complicated techniques or hard-to-find ingredients—they just require attention and a little bit of time. Make them once, and you'll find yourself making them again and again.

Recipe FAQs

→ How do I prepare pumpkin seeds for roasting?

Rinse raw pumpkin seeds and pat them completely dry before tossing with olive oil and seasonings to ensure crispiness.

→ What temperature should I roast pumpkin seeds at?

Roast the seeds at 325°F (165°C) for about 25 minutes, stirring once halfway through for even browning.

→ Can I customize the flavors of roasted pumpkin seeds?

Yes, you can add spices like smoked paprika, garlic powder, cinnamon, sugar, or chili powder to vary the taste.

→ How do I store roasted pumpkin seeds?

Store cooled seeds in an airtight container at room temperature for up to one week to maintain freshness and crunch.

→ Are roasted pumpkin seeds a healthy snack option?

Yes, they provide protein, healthy fats, and fiber, making them a nutritious and satisfying snack choice.