Roasted Pumpkin Seeds
Roasted Pumpkin Seeds That’ll Make You Snack Like a Queen
Tell me why pumpkin carving always feels like a messy workout, but the moment I scoop out those slippery seeds, I’m already thinking about roasting them. Because let’s be honest — roasted pumpkin seeds are the real prize of pumpkin season. Crunchy, salty, toasty little bites that make you go, “Whoa, I made this?! Yes girl, yes you did.”
Babe, picture this: the oven warming your kitchen, the smell of buttery roasted seeds wafting through the air, and you standing there with a bowl of golden, crunchy perfection. Cozy vibes? Activated.
Why I Love This Roasted Pumpkin Seeds Recipe
First of all — easy. Like, embarrassingly easy. Second — you get snacks out of something you were already about to toss. Talk about sustainable and delicious. Third — they’re endlessly customizable. Sweet, spicy, salty, or a mix of all three, roasted pumpkin seeds are your blank canvas.
Plus, they’re the kind of snack that feels low-key fancy. Set out a bowl during movie night or add them to your salad, and suddenly you’re “that girl” who does chic seasonal snacks.
Ingredients You’ll Need
Roasted Pumpkin Seeds Ingredients
- Seeds from 1 medium pumpkin (about 1 to 1 ½ cups)
- 1 tbsp olive oil (or melted butter if you’re extra)
- 1 tsp salt
- ½ tsp black pepper
Optional Decorations
- Sprinkle of smoked paprika for a little drama
- Cinnamon sugar for a sweet twist
- Garlic powder for savory goodness
- Chili flakes if you’re feeling fiery
Step-by-Step Instructions
1. Clean the Seeds
Scoop seeds from your pumpkin, then separate them from the stringy bits. It’s a little messy, but trust me, worth it. Rinse under cold water and pat them dry with a kitchen towel. The dryer they are, the crispier they’ll get.
2. Season the Seeds
Toss seeds in olive oil, salt, and pepper. This is your base. From here, you can keep it simple or get wild with spices. I once did cinnamon sugar and nearly cried tears of joy — no regrets.
3. Spread & Bake
Spread the seeds in a single layer on a baking sheet. Pop them into a preheated oven at 325°F (160°C). Roast for 25–30 minutes, stirring halfway so they toast evenly. Your kitchen will smell like fall and happiness.
4. Taste Test (The Fun Part)
Take one out, blow on it dramatically, and crunch. If it’s golden and crisp, you nailed it. If not, give it another 5 minutes. Don’t walk away too far though — these babies go from “perfectly roasted” to “oops, burnt” fast.
5. Cool & Snack
Let them cool for a few minutes (hardest part, honestly). Then dig in. Share if you want… or don’t. I won’t judge.
Tips for the Perfect Roasted Pumpkin Seeds
- Dry them well. Damp seeds = soggy, sad snack.
- Go for even layers. Crowded pans make chewy seeds.
- Stir halfway through for even golden crunch.
- Adjust spices at the end if needed — flavor always sticks better once they’re hot out of the oven.
Variations You’ll Love
- Sweet & Spicy: Honey + cayenne = chef’s kiss.
- Cinnamon Sugar Crunch: Toss with sugar and cinnamon right after baking.
- Za’atar Style: Olive oil + za’atar seasoning for a Middle Eastern flair.
- Cheesy Vibes: Sprinkle with nutritional yeast or Parmesan before roasting.
Serving Suggestions
These crunchy little gems are versatile queens.
- Movie night snack (bye, popcorn).
- Tossed on soups like pumpkin or butternut squash for crunch.
- Sprinkled on salads for texture.
- Packed into a cute jar as a DIY foodie gift.
Girl, once you make these roasted pumpkin seeds, you’ll never look at pumpkin guts the same way again. They’re cozy, crunchy, endlessly snackable, and proof that sometimes the simplest recipes bring the most joy.
So next time you’re knee-deep in pumpkin carving chaos, remember — the real treasure is in those seeds.
Love you long time,
Maria
Roasted Pumpkin Seeds
Ingredients
Roasted Pumpkin Seeds Ingredients
- Seeds from 1 medium pumpkin about 1 to 1 ½ cups
- 1 tbsp olive oil or melted butter if you’re extra
- 1 tsp salt
- ½ tsp black pepper
Optional Decorations
- Sprinkle of smoked paprika for a little drama
- Cinnamon sugar for a sweet twist
- Garlic powder for savory goodness
- Chili flakes if you’re feeling fiery
Instructions
Clean the Seeds
- Scoop seeds from your pumpkin, then separate them from the stringy bits. It’s a little messy, but trust me, worth it. Rinse under cold water and pat them dry with a kitchen towel. The dryer they are, the crispier they’ll get.
Season the Seeds
- Toss seeds in olive oil, salt, and pepper. This is your base. From here, you can keep it simple or get wild with spices. I once did cinnamon sugar and nearly cried tears of joy — no regrets.
Spread & Bake
- Spread the seeds in a single layer on a baking sheet. Pop them into a preheated oven at 325°F (160°C). Roast for 25–30 minutes, stirring halfway so they toast evenly. Your kitchen will smell like fall and happiness.
Taste Test (The Fun Part)
- Take one out, blow on it dramatically, and crunch. If it’s golden and crisp, you nailed it. If not, give it another 5 minutes. Don’t walk away too far though — these babies go from “perfectly roasted” to “oops, burnt” fast.
Cool & Snack
- Let them cool for a few minutes (hardest part, honestly). Then dig in. Share if you want… or don’t. I won’t judge.
Notes
- Dry your seeds really well before roasting for maximum crunch.
- Switch up flavors — try sweet, spicy, or herby blends.
- Store leftovers in an airtight jar at room temp for up to a week (but good luck making them last that long).
- Great for movie night munching, salad topping, or cozy fall grazing.
