Save your pumpkin seeds when carving pumpkins to create an easy and healthy snack! This tutorial will show you How to Roast Pumpkin Seeds until perfectly seasoned and crunchy, with a savory salt and smoked paprika flavor or sweet cinnamon-sugar flavor.
Table of Contents
- Why You’ll Crave These Roasted Pumpkin Seeds
- What Is the Best Way to Eat Pumpkin Seeds, Raw or Roasted?
- Recipe Ingredients
- How to Roast Pumpkin Seeds
- Do Pumpkin Seeds Need to Be Dry Before Roasting?
- Helpful Tips for Success
- Flavor Variations:
- How to Store Roasted Pumpkin Seeds
- Can I Freeze These?
- More Crunchy Snacks
- Get the Recipe
- More Flavor Options:
Why You’ll Crave These Roasted Pumpkin Seeds
Everyone loves a crispy, salty snack food – but a lot of them aren’t great for your body. These pumpkin seeds are the answer! Here are a few reasons you’ll love ‘em:
- Fresh and Wholesome: There’s something utterly satisfying about freshly-roasted, crispy, crunchy pumpkin seeds. You can easily make them yourself with the freshest, simplest ingredients for a healthy snack that’s so much better than processed food.
- Versatile Seasonings: These little bites of delight can be spiced up with any flavoring you like! I’m keeping things savory with smoked paprika and a good bit of salt – yum. However, they are also delicious with a cinnamon-sugar coating for a sweet treat!
- Go with Everything: Roasted pumpkin seeds are wonderful for a quick bite between meals, but they’re also nice for topping for salads and soups, adding to trail mix, or any other recipe that needs some wholesome texture.
- Seasonal: Make the most out of pumpkin season – not just with all of your favorite sweet bakes, but with this salty-savory snack.
What Is the Best Way to Eat Pumpkin Seeds, Raw or Roasted?
Pumpkin seeds are full of nutrition, whether served roasted or straight up. Unroasted pumpkin seeds, however, have a shell that’s much chewier, which may make it more difficult to enjoy them. Roasted pumpkin seeds are crunchy and easy to eat. That means you’re more likely to get the nutrition, because you’re more likely to actually eat the pumpkin seeds!
Additionally, the phytic acid content in raw pumpkin seeds is higher, so if you’re watching your phytic acid, roasting the pumpkin seeds might be a better option. Best of all, roasting brings out a richer, more nutty taste that works beautifully in all kinds of dishes.
Recipe Ingredients
To make a batch of smoky roasted pumpkin seeds, you’ll need just a handful of simple, healthy ingredients. For the full ingredient amounts, scroll to the printable recipe card at the bottom of this post.
- Pumpkin Seeds: Shells on. You can get them from a fresh pumpkin, or buy them raw.
- Olive Oil: Or melted butter.
- Salt
- Seasoning: To keep things easy, I’m just using smoked paprika. However, you will find many different flavor options from sweet to savory in the post below.
How to Roast Pumpkin Seeds
There’s no need for complicated prep here – just a simple, easy method that works every time.
- Get Ready: Preheat the oven to 350°F, and line a cookie sheet with parchment paper or foil for easy cleanup.
- Clean the Seeds in Water: Place the pumpkin seeds in a bowl of water, and use your hands to separate the seeds from the pulp. Drain the seeds on a paper towel, and make sure to dry them well!
- Season: Drizzle oil over the seeds and then season with salt and paprika.
- Bake: Bake for 10 minutes, flip and bake for another 5 to 10 minutes, until lightly toasted.
Do Pumpkin Seeds Need to Be Dry Before Roasting?
Yes, drying the pumpkin seeds before roasting is crucial. Moisture can prevent the seeds from becoming truly crispy during roasting. You don’t have to dry them overnight or anything – just drain them on clean paper towels or kitchen towels to make sure they bake up crispy.
Helpful Tips for Success
If you’re excited to roast your own pumpkin seeds, be sure to read over these helpful tips and tricks – they will help guarantee perfectly seasoned, tasty results.
- Cutting the Pumpkin: Make sure you have a sharp knife and be super careful. Cutting a pumpkin open can be a little hard and the knife can slip. Practice caution!
- Cleaning Seeds: Easily remove pulp from the seeds by putting the pumpkin seeds and pulp in a bowl of water. Using your hands is the best way to quickly separate the seeds from the pulp. Remove the pulp, and throw it away. Done!
- Add Heat: If you want your pumpkin seeds spicy, you can add 1/4 to 1/2 teaspoon ground cayenne pepper, to taste.
- Roasting Time: The times here are approximate, so be sure to keep an eye on the seeds while roasting them, to avoid burning.
- Baking Sheet: Use a rimmed baking sheet to prevent seeds from falling off during roasting.
Flavor Variations:
There are so many different ways you can flavor your pumpkin seeds, here are a few more flavor variations I have tried:
- Sweet Cinnamon Sugar: This sweet version of the recipe uses 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 2 tablespoons granulated sugar.
- Spicy Cinnamon: Kick up the heat with a spicier version of the original! You’ll need 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper.
- Ranch: This one is super easy, just use 1 cup seeds, 2 tablespoons olive oil, 1 tablespoon ranch seasoning, and 1/2 teaspoon salt.
- Garlic Parmesan: Cheesy garlic flavor? Yum! Use 1 cup seeds, 2 tablespoons olive oil, 1/4 cup grated parmesan cheese and 1 1/2 teaspoons garlic powder.
How to Store Roasted Pumpkin Seeds
You can store your roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator, but they may become a bit less crunchy that way.
Can I Freeze These?
Yes, you can! If you want to freeze the roasted pumpkin seeds, just put them in a sealed freezer-safe bag or container. Just ensure they are fully cooled before freezing. They’ll stay fresh for up to 6 months. Thaw them at room temperature before enjoying.
More Crunchy Snacks
How to Roast Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon olive oil, or melted butter
- 2 teaspoons salt
- 1 teaspoon smoked paprika, or chili powder
Instructions
- Heat the oven to 350°F. Line a cookie sheet with parchment paper or foil.
- Place the pumpkin seeds and pulp in a bowl of water. Using your hands, separate the seeds from the pulp. Remove the pulp and throw it away.
- Place the seeds on a paper towel and dry well.
- Place the seeds in a bowl and drizzle with olive oil. Season with salt and paprika, or chili powder, and toss until coated.
- Spread seeds evenly over the cookie sheet and place in the oven. Bake for 10 minutes, then use a spatula to flip or stir them. Continue baking for another 5 to 10 minutes, until lightly toasted.
- Remove from oven and serve warm or let pumpkin seeds cool. Serve as desired!
Notes
More Flavor Options:
Sweet Cinnamon Sugar: This sweet version of the recipe uses 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 2 tablespoons granulated sugar. Spicy Cinnamon: Kick up the heat with a spicier version of the original! You’ll need 1 cup seeds, 2 tablespoons olive oil or butter, 1.5 teaspoons cinnamon, 1/2 teaspoon salt, 1 teaspoon chili powder and 1/4 teaspoon cayenne pepper. Ranch: This one is super easy, just use 1 cup seeds, 2 tablespoons olive oil, 1 tablespoon ranch seasoning, and 1/2 teaspoon salt. Garlic Parmesan: Cheesy garlic flavor? Yum! Use 1 cup seeds, 2 tablespoons olive oil, 1/4 cup grated parmesan cheese and 1 1/2 teaspoons garlic powder.Nutrition
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