Roasted Pumpkin Seeds /// Six Ways

Roasted Pumpkin Seeds /// Six Ways!

How to Roast Pumpkin Seeds

I know roasting pumpkin seeds is a tradition a lot of folks had in their families growing up, but it just wasn’t something we ever did in my family. Don’t worry, we had a lot of other wonderful, cozy, comforting autumnal traditions, but making pumpkin seeds just wasn’t one of them.

Now though? Now, I am a total convert. I love roasting pumpkin seeds! And I can guarantee that it is something that my daughter will grow up doing. Roasted pumpkin seeds are tasty, crazy healthy (so healthy, in fact, I named pumpkin seeds as a superfood in my second cookbook), and really easy to make at home. They are fun to customize (I have six different flavors for you to try!) and fun to snack on.

How to Roast Pumpkin Seeds

Before I dig into the flavor recipes, I want to give you a quick tutorial for how to roast pumpkin seeds. It’s a breeze. First up, obviously, you need some raw pumpkin seeds. You can fish these out from the jack-o-lantern you carved with your kids or save them from the pie pumpkins you roasted to make puree.

How to Roast Pumpkin Seeds

The next step is cleaning the “guts” (that’s what we always call it in my house, anyone else?) from the actual seeds. I recommend picking out any big chunks you can and composting them or feeding them to your roving flock of chickens (which is kinda the same thing as composting).

Once you have the seeds mostly separated, fill up a big bowl of warm water and dunk in the seeds. Use your hand and swirl them around a bit to loosen any pumpkin guts remaining. Then, let the seeds rest for about five minutes or so. In that five minutes, magic happens! The seeds all float, and the remaining pumpkin guts sink.

How to Roast Pumpkin Seeds

Fish out the seeds using your hands, a slotted spoon, or a sieve, and put them onto a dish towel and pat them dry.

How to Roast Pumpkin Seeds

Now you’re ready to season and roast! Preheat your oven to 300° and line a baking sheet with parchment paper. You want to roast pumpkin seeds at a low temp to make sure they get nice and crunchy without burning.

Per half cup of seeds, toss with about a teaspoon of olive oil (you could also use coconut oil, grapeseed oil, avocado oil—basically whatever makes you happy), and then toss immediately afterward with the spice combo you’d like.

How to Roast Pumpkin Seeds

Make sure to toss it really well so each seed is coated.

How to Roast Pumpkin Seeds

Then spread the seeds out on the prepared baking sheet. You’ll want to give the seeds some room to breathe, so make sure there isn’t more than one layer.

How to Roast Pumpkin Seeds

Pop them in the oven, and bake for 20-30 minutes, stirring two to three times during cooking.

You’ll know the seeds are ready when they are beginning to brown. You don’t want them super dark, just a little golden (and if a few get darker, that’s fine). If you taste them hot out of the oven, they may seem a little chewy still, but as they cool, they will crisp up nicely.

How to Roast Pumpkin Seeds

And you did it! You roasted pumpkin seeds. Ain’t no thang.

Now that you’ve got the method under control, let’s talk flavors! I have six different flavor combos here that you can easily make from the spices you have in your spice rack. Each recipe makes enough spice mix for one half cup of pumpkin seeds, so if you have more, just double, triple, etc. the recipe. Worth noting, these spice mixes are also amazing on popcorn. Highly recommend. Enjoy!

Ranch Pumpkin Seeds

Ranch Pumpkin Seeds

It takes a little bit of a lot of different spices to get the classic Ranch flavor! If you end up liking this mixture, you can make it up in bulk and stash it in your pantry in a jar (these Ball spice jars are my favorite for seasonings like this).

Ranch Pumpkin Seeds

To make ranch pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper

Ranch is a hard flavor to replicate at home, so if you have a specific powdered ranch dressing packet or recipe that you like, you can also just toss the seeds with that after they have their olive oil bath.

Pizza Pumpkin Seeds

Pizza Pumpkin Seeds

These are my absolute favorite of the savory pumpkin seeds! The Parmesan cheese gets such an awesome, nutty flavor during roasting.

Pizza Pumpkin Seeds

To make pizza pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon garlic powder

If you happen to have some tomato powder kicking around (yeah, I know, only us weirdo food preservers do), adding a pinch or two of that to the pizza mix is delicious!

Dill Pickle Pumpkin Seeds

Dill Pickle Pumpkin Seeds

I’m kinda a bit of a dill fanatic. It is absolutely my favorite herb (and super easy to grow—do it!). These dill pickle pumpkin seeds are flecked with dill and garlic—like a crispy version of your favorite pickle.

Dill Pickle Pumpkin Seeds

To make dill pickle pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1 teaspoon white vinegar
  • 1 teaspoon dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper

The vinegar just adds a touch of the acidic flavor that pickles are known for. If you happen to have citric acid around from canning, that will work in place of the vinegar to add that tang, too. Add just a pinch.

Salt & Pepper Pumpkin Seeds

Salt and Pepper Pumpkin Seeds

These pumpkin seeds prove just how spicy black pepper can be! For a full, nose-tickling kick, add the full amount, for just a little bit of black pepper flavor, add less.

Salt & Pepper Pumpkin Seeds

To make salt and pepper pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/8–1/2 teaspoon black pepper

Since the black pepper is the predominant flavor in these seeds, fresh cracked is the way to go!

Cinnamon Sugar Pumpkin Seeds

Cinnamon Sugar Pumpkin Seeds

Crunchy and sweet, these are my favorite pumpkin seeds of the lot! The brown sugar in these has a tendency to burn in the oven, so keep a close eye on them.

Cinnamon Sugar Pumpkin Seeds

To make cinnamon sugar pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • Pinch of salt

You might be tempted to skip the salt here, but it really helps develop the flavor of the sweetness. It doesn’t make the seeds taste salty or savory, it just adds a nice depth to the flavor.

Sweet & Spicy Pumpkin Seeds

You can’t beat the interesting combo of sweetness with just a touch of kick! These aren’t super spicy, but the heat does built after a handful (or two).

Sweet & Spicy Pumpkin Seeds

To make sweet and spicy pumpkin seeds, for each half cup of raw pumpkin seeds, you’ll need:

  • 1 teaspoon olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper

If you’re afraid of the heat, leave out the black pepper. It doesn’t seem like it would do much, but it adds another dimension of spicy that can be overwhelming to some palates.

How to Roast Pumpkin Seeds

Well, that was fun! I loved making all these different flavors of pumpkin seeds (and eating them, too!). I hope you like them, too. And I hope you’ll experiment and make up your own creations! You really can’t go wrong here, so don’t be afraid to have some fun. Make sure to come back here and share your favorites in the comments and inspire others folks!

Happy fall, friends!

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13 Comments

For the Sweet & Spicy reciepe, I substituted the cayenne pepper for old bay seasoning. Very good. I also made the Pizza Recipe as is and the Cinnamon Sugar recipe as is, excellent recipes. Thanks for sharing!

Finally, pumpkin seed that actually taste good. Great flavor combos too. I made the sweet and spicy, dill pickle, and salt & pepper. Great recipe. Thanks!