Roasted Pumpkin Seeds

Every fall, my kitchen starts to smell like roasted pumpkin seeds. It happens right after carving pumpkins, when the seeds spill out onto the counter, and I can’t bring myself to throw them away.

There’s a quiet satisfaction in rinsing them clean, spreading them out to dry, and watching them turn golden in the oven.

They snap under your teeth — salty, warm, and deeply roasted — a reward for a few minutes of care.

I’ve made these every year for as long as I can remember. Each batch tastes a little different because I don’t measure perfectly — a touch more salt here, a hint of smoked paprika there — but that’s part of their charm.

You can eat them straight from the tray when they’re still warm, or save them for later and sprinkle them on soups or salads. They stay crisp for days, but in my house, they never last that long.

These roasted pumpkin seeds aren’t just a snack. They’re a small ritual — the smell that lingers, the sound of the seeds clinking in a bowl, the tiny reward that marks the heart of the season.

Table of Contents

Roasted Pumpkin Seeds Recipe

Ingredients

1 ½ cups raw pumpkin seeds (scooped from a fresh pumpkin or store-bought)
1 tablespoon olive oil
½ teaspoon fine sea salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper
A pinch of cayenne pepper (optional, for a mild kick)

Instructions

Place the pumpkin seeds in a bowl of cool water. Use your fingers to separate the seeds from the pulp. Discard any pumpkin bits and rinse the seeds thoroughly in a fine mesh strainer.
Spread the cleaned seeds on a clean kitchen towel or paper towels and pat them dry very well. Moisture prevents them from getting crisp, so make sure they’re fully dry before seasoning.
Set your oven to 325°F (160°C). Line a large baking sheet with parchment paper for even roasting and easy cleanup.
Transfer the dried seeds to a mixing bowl. Drizzle olive oil over them and stir to coat evenly. Sprinkle in the salt, garlic powder, smoked paprika, black pepper, and cayenne if using. Mix until every seed is well covered with the seasoning.
Arrange the seasoned seeds in a single layer on the prepared baking sheet. Avoid crowding — this helps them roast evenly.
Place the tray in the preheated oven and roast for 20–30 minutes, stirring or shaking the pan every 10 minutes. The seeds are ready when they turn golden brown and smell nutty.
Remove from the oven and let them cool completely on the pan. Once cool, they’ll become extra crisp. Store in an airtight container at room temperature for up to two weeks.

How Do You Clean Pumpkin Seeds Properly Before Roasting?

Cleaning the seeds well is the first step to getting that perfect crisp texture. It may look messy, but it’s quite simple once you know how to do it right.

Separate From Pulp: Scoop out the seeds and pulp from the pumpkin and place them in a large bowl of cool water. The seeds will float, and the pulp will sink. This makes it easier to pull the seeds away.
Rinse Thoroughly: Place the separated seeds in a fine mesh strainer and rinse under running water to remove any leftover bits.
Dry Completely: Spread the seeds on a clean towel or paper towel and pat dry. Leaving any moisture will cause the seeds to steam instead of roast.

Taking the time to clean them well ensures even roasting and prevents any burnt or soggy spots later.

Should You Boil Pumpkin Seeds Before Roasting?

Boiling pumpkin seeds before roasting is optional, but it helps some people achieve a more even crunch.

Boiling Softens The Shell: Boiling seeds in lightly salted water for about 10 minutes softens the outer layer, allowing them to roast more evenly.
More Flavor Absorption: The salt in the water seeps into the shells, seasoning them from the inside out.
Skip If You Prefer Crunchier Texture: If you like a firmer bite, you can skip this step and go straight to drying and seasoning.

Both ways work well, but boiling gives you a more balanced flavor if you have the time.

How Do You Make Roasted Pumpkin Seeds Crispy And Crunchy?

Getting that perfect crunch isn’t about luck — it’s about moisture and oven control.

Drying Is Key: The drier the seeds before roasting, the crisper they become. Air-dry them for at least 30 minutes or pat dry thoroughly with paper towels.
Use The Right Oil Amount: Too much oil makes them chewy. Just enough to lightly coat the seeds is perfect.
Oven Temperature Matters: Roast at 325°F (160°C). A lower temperature allows the seeds to crisp up slowly without burning.
Stir Occasionally: Turning them every 10 minutes ensures even toasting on all sides.

These small steps make the biggest difference between soft seeds and truly crunchy ones.

What Seasonings Work Best For Roasted Pumpkin Seeds?

Seasoning is what turns plain seeds into an irresistible snack. You can stay classic or go bold with flavors.

Classic Salted: Sea salt or fine table salt brings out their natural nutty taste.
Smoky And Savory: Smoked paprika, garlic powder, and black pepper add warmth and depth.
Spicy: A touch of cayenne or chili powder gives them a light heat.
Sweet Options: Cinnamon sugar or maple glaze makes a dessert-style version.

Experiment with small batches so you can find your favorite flavor balance.

Can You Roast Pumpkin Seeds In An Air Fryer?

Yes, and it’s a quick method that works beautifully when you’re short on time.

Preheat First: Set the air fryer to 325°F (160°C).
Single Layer: Place the seasoned seeds in one layer in the basket to let the air circulate evenly.
Shake Midway: Halfway through cooking, give the basket a shake to prevent sticking and ensure even crisping.
Total Time: Roast for 10–15 minutes until golden brown.

Air fryers make the seeds just as crunchy as oven-roasted ones but in less time.

How Long Do Roasted Pumpkin Seeds Last?

Proper storage keeps the seeds crunchy and fresh for days.

Room Temperature: Store in an airtight container for up to 2 weeks. Make sure they’re fully cool before sealing.
Refrigeration: If you live in a humid area, refrigerate them to maintain crunch for up to a month.
Freezing Option: You can freeze roasted seeds for up to 3 months. Just thaw before eating — they’ll stay crisp if stored in a sealed container or freezer-safe bag.

Avoid leaving them uncovered; air exposure turns them soft very quickly.

Why Did My Roasted Pumpkin Seeds Turn Out Chewy Instead Of Crunchy?

If your seeds came out chewy, a few common mistakes might be the reason.

Not Dried Properly: Even a small amount of leftover moisture can make them steam instead of roast.
Overcrowded Pan: When seeds overlap, they cook unevenly and don’t crisp. Spread them in a single layer.
Temperature Too Low Or High: Too low means slow drying, while too high can burn the outside before the inside crisps.
Not Cooled Completely: They continue to crisp as they cool, so avoid sealing them while still warm.

Fixing these small issues ensures your next batch turns out light, crisp, and perfectly toasted.

Can You Eat Pumpkin Seed Shells?

Yes, you can eat them — and they add to the crunch.

Completely Edible: The shell contains fiber and nutrients.
Chewy Texture: If you find them too tough, try boiling before roasting to soften slightly.
Alternative Option: For a smoother texture, you can crack them open and eat the inner kernel, but it’s more time-consuming.

Most people enjoy the roasted seeds with their shells on since the flavor and crunch are more satisfying that way.

How To Use Roasted Pumpkin Seeds In Other Dishes?

Roasted pumpkin seeds are versatile and can add flavor and texture to many dishes.

Topping For Soups And Salads: Sprinkle a handful over creamy soups or fresh salads for a nutty crunch.
Mix Into Baked Goods: Add them to granola bars, muffins, or trail mix.
Add To Savory Meals: Use as garnish for roasted vegetables or stir into rice and quinoa bowls.
Snack Mix: Combine with dried fruit and nuts for a balanced, energizing snack.

They’re simple to incorporate and add a healthy crunch to almost any meal.