Crispy, salty-sweet pumpkin seeds in about 35 minutes
Clean, season, and roast pumpkin seeds to shattery crispness—sweet or savory—with precise temps and timings for consistent results.
Why you’ll love it
- Clear, step-by-step how to roast pumpkin seeds with exact oven temps
- Two base blends (sweet roasted and savory roasted) + flavor ideas
- Truly snack-worthy crunch without deep frying—an easy pumpkin seeds recipe
- Works with any carving pumpkin; adjusts for moisture so seeds actually crisp
- Batchable for fall projects or “canning recipes day” snack breaks
Ingredients (notes only)
Seeds: Fresh pumpkin seeds (rinsed well to remove strands)
Oil: Neutral or olive oil for even browning
Salt: Fine salt for seasoning; kosher salt for the optional pre-boil
Sweet blend: Sugar (or maple sugar), cinnamon, pinch of salt
Savory blend: Garlic/onion powder, smoked paprika, black pepper
Optional finishers: Maple syrup or honey (last 3–5 min), chili powder, everything bagel seasoning, ranch seasoning, Parmesan
Step-by-step (oven)
- Preheat to 325°F (160°C). Line a rimmed sheet pan with parchment.
- Rinse & pick: Pull seeds from pulp; rinse in a colander, rubbing strands away.
- Optional pre-boil for extra crunch: Simmer seeds in 1 qt water + 1 tbsp kosher salt for 10 minutes; drain well.
- Dry thoroughly: Pat seeds very dry with towels—moisture is the enemy of crisp.
- Season: Toss dried seeds with oil + chosen seasoning (see blends below). Spread in a single layer on the pan.
- Roast: Bake 22–30 minutes, stirring once at 12–15 minutes, until dry, golden at edges, and crisping.
- Finish: Taste for salt. For sweet glazed seeds, drizzle 1–2 tsp maple or honey over the hot seeds, toss, and return to the oven 3–5 minutes.
- Cool to crisp: Cool on the pan; they firm up as steam escapes.
Pro tips
- Dry, dry, dry—water steams and softens. Pre-boiling seasons the interior and helps shells crisp.
- Use parchment for easy stirring and even browning.
- If your oven runs hot, go 300°F and extend a few minutes; you want dry and snap-crisp, not browned bitter.
- Glazes (maple/honey) go on at the end to avoid scorching.
- For extra-even seasoning, mix spices with oil first, then toss.
- Convection? Drop to 300°F convection and check at 18 minutes.
Variations
- Classic Savory: Garlic + onion powder, smoked paprika, black pepper.
- Cinnamon Sugar Sweet: Sugar + cinnamon + pinch salt; optional maple finish.
- Chili-Lime: Chili powder + cumin; toss with lime zest after baking.
- Everything Bagel: Everything seasoning + extra sesame after baking.
- BBQ: Brown sugar + paprika + chili + tiny mustard powder.
- Garlic Parmesan: Bake savory, then toss hot seeds with finely grated Parmesan.
How to serve
Snack warm, sprinkle on soups and salads, or add crunch to yogurt bowls (sweet versions) and grain bowls (savory).
Make ahead & storage
- Room temp: Airtight up to 1–2 weeks with a silica gel pack if you have one.
- Freeze: Up to 3 months; re-crisp in a 300°F oven for 5–8 minutes.
- Re-crisp: If they soften, bake 300°F for 5–10 minutes.
FAQs
Do I have to pre-boil the seeds? No, but it helps season and crisp. Skip if rushed.
Can I use pepitas (hulled green seeds)? Yes—reduce time to 10–15 minutes at 300–325°F; they brown faster.
Why aren’t mine crunchy? They weren’t fully dry, were crowded, or baked too cool. Dry thoroughly and roast longer at 300–325°F.
Can I use butter instead of oil? Use half butter/half oil to prevent scorching.
Are sweet versions sticky? A little at first—cool completely and break apart; dust with extra cinnamon sugar after cooling if desired.
Simple Nutrition (estimate, per ¼ cup)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~180 | ~4 g | ~8 g | ~15 g | ~2 g | ~140 mg |
Roasting Pumpkin Seeds (Oven, Sweet or Savory)
Ingredients
Equipment
Method
- Prep oven to 325°F. Line a rimmed sheet pan with parchment.
- Rinse & pick seeds free of pulp; pat very dry. Optional: simmer in salted water 10 minutes, then drain and dry.
- Season: In a bowl, mix oil with either the Savory or Sweet blend; add seeds and toss to coat evenly. Spread in a single layer.
- Roast 22–30 minutes, stirring once at 12–15 minutes, until dry, lightly golden, and crisp.
- Sweet finish (optional): Drizzle maple or honey over hot seeds, toss, and return to oven 3–5 minutes.
- Cool completely on the pan; adjust salt and break apart any clusters.
Nutrition
Notes
Pepitas (hulled) roast faster: 300–325°F, 10–15 minutes.
Air Fryer: 300–320°F, 10–16 minutes, shaking every 4 minutes.
Skillet: Medium heat, 12–15 minutes, stirring often until dry and crisp.
Flavor ideas: Chili-lime (add zest post-bake), Everything bagel, BBQ, Garlic-Parmesan (toss Parm after baking).
Storage: Airtight up to 1–2 weeks; freeze 3 months; re-crisp at 300°F 5–10 minutes.