How to Roast Pumpkin Seeds | Sweet + Savory Recipes

Blue bowl filled with sweet and crunchy pumpkin seeds, surrounded by mini pumpkin seeds

Roast pumpkin seeds are crunchy, nutritious, and make a delicious topping or snack. This recipe will take you through my no-fail method for cleaning, prepping, and how to roast leftover pumpkin seeds.

I’ve always loved roast pumpkin seeds. I can literally eat them by the handful, especially during Fall, when they’re always at their freshest. 

You’ll pay a small fortune for a bag of seeds at the grocery store, which is amazing because they are ridiculously easy and affordable to make at home! It’s also a great way to cut down on food waste. 

What do I need to make roast pumpkin seeds?

The base for our roast pumpkin seeds uses the same three ingredients: seeds, oil, and a pinch of salt. This will give you a lightly salty flavor that tastes awesome by itself. 

Pumpkin Seeds: This recipe uses leftover pumpkin seeds from my Pumpkin Puree recipe, but you could also harvest your seeds when making pumpkin curry or carving jack-o-lanterns. Scoop the seeds out from the center of your pumpkin and rinse them thoroughly. You’ll need around ¾ cup (if you have more, then roast them in batches). Your yield will depend on the type of pumpkin you use. 

Pie pumpkin yields approx. 3/4/ cup roast pumpkin seeds

Carving pumpkin yields approx. 1 1/2 to 2 cups roast pumpkin seeds

Oil: You can use vegetable, olive, or coconut oil

Pinch of salt

There are a bunch of ways to jazz up your roast pumpkin seeds! Some of my favorites are:

Herbs and Spices pumpkin seeds:

Herbs and Spices: Some of my favorites are cumin, paprika, oregano, or chili powder, but any flavor will work! Let your nose be your guide and play around with different combinations. 

Garlic and/or onion powder 

Spicy pumpkin seeds:

Cayenne pepper

Garlic and/or onion powder

Cheesy’ pumpkin seeds:

Nutritional yeast

Garlic and/or onion powder

Sweet pumpkin seeds:

Spices: Pumpkin pie spice or cinnamon both work well.

Brown sugar

How to roast pumpkin seeds

Begin by preheating your oven to 300F. 

Combine your pumpkin seeds, oil, and salt in a mixing bowl, stirring until all your seeds have a good coating of oil on them. 

Add whatever herbs and spices, plus sugar if you’re making your seeds sweet. 

Spread your pumpkin seeds over a lined baking tray, making sure you don’t have any clumps. You want a nice thin layer of seeds, to ensure an even roast. 

After 20 or so minutes, remove your seeds from the oven and give them a flip. Then, return to the oven and cook for a further 20-25 minutes. 

Once your seeds are golden brown, remove them from the oven and allow them to cool on your baking tray. Enjoy your roast pumpkin seeds when cool.

This recipe can be easily doubled or tripled depending on the size of your pumpkin!

How to serve roasted pumpkin seeds

These pumpkin seeds taste awesome by themselves, or combined with other nuts and seeds to add flavor. Sprinkle the savory ones over salad, or the sweets ones over pumpkin oatmeal for added crunch!

How To Store

Store your roasted pumpkin seeds in an airtight container and eat within a couple of days.

Looking for more Snack recipes?

Here are a few of our readers favorite Plant Riot recipes:
3 No-Bake Energy Ball Recipes for Fall
Deviled ‘Eggs’ made with Mini Potatoes

We hope you enjoy this Roast Pumpkin Seeds recipe! If you try my recipe, please let me know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Blue bowl filled with sweet and crunchy pumpkin seeds, surrounded by mini pumpkin seeds

How to Roast Pumpkin Seeds | Sweet + Savory Recipes


  • Author: Rachel Steenland | The Plant Riot

Description

“Perfect every time” roast pumpkin seeds to reduce food waste! | Sweet or savory snack for added crunch + flavor! | Vegan + Gluten-Free


Scale

Ingredients

  • 3/4 cup pumpkin seeds, washed and cleaned to remove pulp and strings (and pattered dry)
  • 1 tablespoon oil (your can use olive oil, avocado oil, coconut oil etc)
  • Pinch of salt

Instructions

  1. Preheat oven to 300F. and line baking tray with parchment paper
  2. Place pumpkin seeds, oil and salt into a mixing bowl, stir to combine.
  3. Add your. sweet too savory flavoring and stir to coat.
  4. Spread out the pumpkin seed on the baking tray. Roast for 40-45 minutes, flipping the pumpkin seeds halfway through.
  5. Remove from the oven and allow to cool on the baking tray. Once cool, they re ready to eat. Enjoy!

Store any leftovers in a airtight container and consume within a couple of days while they are still crunchy.


This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

related posts