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
- Clean seeds
Scoop seeds. Rinse in a bowl of water; swish to separate pulp. Drain. - Quick brine (better crunch)
Boil 3 cups water + 1 tsp kosher salt. Simmer seeds 8–10 minutes. Drain well. - Dry completely
Pat seeds dry on towels, then air-dry 5–10 minutes. (Dry seeds = crisp.) - Season
Toss with olive oil, finishing salt, and your chosen flavor mix. - Roast
Spread on a parchment-lined sheet. Bake 375°F for 16–22 minutes, stirring once. Pull when deep golden and audibly crisp. - 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.
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.
Ingredients
- 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
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Rinse pumpkin seeds and remove any pulp. Simmer in salted water for 8–10 minutes, then drain well.
- Pat seeds completely dry, then air-dry for 5–10 minutes.
- Toss seeds with olive oil, fine salt, and chosen seasoning blend.
- Roast for 16–22 minutes, stirring once halfway, until deep golden and crisp.
- 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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