Pumpkin Seeds Recipe (Crispy, Sweet or Spicy)

The crispiest roasted pumpkin seeds, perfectly salty with optional sweet or spicy twists. I’ll show you how to clean, dry, and roast them so they’re crunchy (not chewy) every time. A healthy snack that’s naturally vegetarian and Mediterranean-diet friendly.

Why you’ll love it

• Foolproof method: quick brine + thorough dry + high-heat roast
• 5 flavor ideas (sweet roasted, spicy, Mediterranean, everything, maple)
• Uses the whole pumpkin, zero waste, perfect after carving
• Ready in ~35 minutes

Ingredients (base)

• Fresh pumpkin seeds (from 1 medium pumpkin, ~1 to 1½ cups)
• Water + 1 tsp kosher salt (quick brine)
• 1 tbsp olive oil (or melted butter for sweet)
• ½ tsp fine salt (to finish)

Flavor add-ins (choose one)

• Sweet Cinnamon Sugar: 1 tbsp sugar, ¼ tsp cinnamon
• Spicy Chili-Lime: ½ tsp chili powder, ¼ tsp smoked paprika, lime zest
• Mediterranean Za’atar: 1 tsp za’atar, pinch garlic powder
• Everything Bagel: 2 tsp everything seasoning
• Maple Sriracha: 1 tsp maple syrup, ½ tsp sriracha (toss last 5 min)

How to make it

1. Clean seeds
   Scoop seeds. Rinse in a bowl of water; swish to separate pulp. Drain.
2. Quick brine (better crunch)
   Boil 3 cups water + 1 tsp kosher salt. Simmer seeds 8–10 minutes. Drain well.
3. Dry completely
   Pat seeds dry on towels, then air-dry 5–10 minutes. (Dry seeds = crisp.)
4. Season
   Toss with olive oil, finishing salt, and your chosen flavor mix.
5. Roast
   Spread on a parchment-lined sheet. Bake 375°F for 16–22 minutes, stirring once. Pull when deep golden and audibly crisp.
6. Cool
   Cool on the pan 10 minutes, they crisp as they cool. Taste and salt to finish.

Pro tips

• Don’t overload the pan; one layer only.
• If seeds look dry but still pale, add 2–3 minutes.
• For sweeter mixes, add any sugars/syrups in the last 5 minutes to prevent burning.

Serving & storage

• Snack as-is, sprinkle on salads, yogurt, oatmeal, or roasted veggies.
• Store airtight at room temp 1 week, or freeze up to 2 months. Re-crisp 5 minutes at 325°F.

Sarah

Pumpkin Seeds Recipe (Crispy Roasted)

Foolproof roasted pumpkin seeds with sweet, spicy, or savory seasoning options. Crunchy, salty, and endlessly snackable — the perfect treat after carving pumpkins.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 cups

Course: Snack

Cuisine: American, Mediterranean

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 to 1.5 cups fresh pumpkin seeds
• 3 cups water + 1 tsp kosher salt (for brine)
• 1 tbsp olive oil or melted butter
• 1/2 tsp fine salt
• 1 tbsp sugar + 1/4 tsp cinnamon (Sweet option)
• 1/2 tsp chili powder + 1/4 tsp smoked paprika + zest of 1/2 lime (Spicy option)
• 1 tsp za’atar + pinch garlic powder (Mediterranean option)
• 2 tsp everything bagel seasoning (Everything option)
• 1 tsp maple syrup + 1/2 tsp sriracha (Maple Sriracha option; add last 5 min)

Equipment

• Sheet pan For roasting seeds
• Parchment paper To prevent sticking
• Pot For boiling seeds
• Colander For draining seeds
• mixing bowl For tossing with seasonings

Method

 

1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
2. Rinse pumpkin seeds and remove any pulp. Simmer in salted water for 8–10 minutes, then drain well.
3. Pat seeds completely dry, then air-dry for 5–10 minutes.
4. Toss seeds with olive oil, fine salt, and chosen seasoning blend.
5. Roast for 16–22 minutes, stirring once halfway, until deep golden and crisp.
6. Cool for 10 minutes, adjust salt, and enjoy.

Nutrition

Calories: 200kcalCarbohydrates: 5gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 220mgPotassium: 230mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 10mgIron: 1.5mg

Notes

For extra-large seeds, roast 2–4 minutes longer. Add sugar or maple syrup in the last 5 minutes of roasting to avoid scorching.

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