Don’t you love it, that every Jack O’Lantern comes with a free bonus snack? Roasting pumpkin seeds is as iconic an Autumn activity as trick-or-treating! Making them is very simple.
To roast pumpkin seeds, simply place the cleaned seeds on a large baking sheet, and bake them in a 300 degree oven until the shell is lightly browned and the nut is crunchy.
Here is the basic method, a printable recipe, 10 great variations, and answers to the questions most often asked about making this delicious and healthy snack.
Table of Contents
- Roasted Pumpkin Seeds Basic Recipe: Ingredients
- How to Roast Pumpkin Seeds
- Roasted Pumpkin Seeds Printable Recipe
- Savory Pumpkin Seed Flavor Varieties
- Sweet Pumpkin Seed Flavor Varieties
- Most-Asked Questions about Pumpkin Seeds
- What Kind of Pumpkin is Best for Seeds?
- Do you have to let pumpkin seeds dry before roasting?
- How long should pumpkin seeds dry before roasting?
- Why do you boil pumpkin seeds before roasting?
- Do you have to soak pumpkin seeds before baking?
- Are raw pumpkin seeds healthier than roasted?
- Are roasted pumpkin seeds good for you?
Roasted Pumpkin Seeds Basic Recipe: Ingredients
- 2c. pumpkin seeds
- 1/2T. sea salt
- Other seasonings, as desired (see article)
How to Roast Pumpkin Seeds
- Preheat oven to 300 degrees.
- Place all ingredients into a 1 gallon food storage bag.
- Shake until seeds are coated.
- Spread out seeds onto large baking sheet, or two jellyroll-sized sheets.
- Roast in oven, checking every 5-10 minutes, until done as desired. I like them so the shell splits as soon as you bite it, and the nut is crunchy, with a slightly toasted flavor.
Roasted Pumpkin Seeds Printable Recipe
Roasted Pumpkin Seeds
Ingredients
- 2 c. raw pumpkin seeds, cleaned
- ½ t. sea salt
- Other seasonings, as desired (see article)
Instructions
- Preheat oven to 300 degrees.
- Place all ingredients into a 1 gallon food storage bag.
- Shake until seeds are coated.
- Spread out seeds onto large baking sheet, or two jellyroll-sized sheets.
- Roast in oven, checking every 5-10 minutes, until done as desired. I like them so the shell splits as soon as you bite it, and the nut is crunchy, with a slightly toasted flavor.
Savory Pumpkin Seed Flavor Varieties
These salty and sassy pumpkin seeds will keep the whole family snacking happy! Simply choose a flavor, and add its seasonings to the basic recipe, above.
Toasted Curry Pumpkin Seeds: extra healthy!
You get some extra health benefits from this curry variation, due to the turmeric in this flavorful powder.
According to Dr. Axe, turmeric has been used in Indian and Chinese medicine for thousands of years (Source 1). Teams of studies from around the world tout turmeric as helpful with pain, inflammation, cancer, and much, much more.
If you feel a little happier after eating this cheerfully yellow popcorn, it’s not just your imagination – Turmeric has also been found to alleviate depression!
- 1t. curry powder
- Pinch of onion powder
- Pinch of garlic powder
Black Truffle Pumpkin Seeds: a touch of class
Fun fact: truffles are not grown on farms; rather, they are hunted by specially-trained dogs! Even funner fact – Italy actually has a law stating that a dog must be used for truffle hunting, as opposed to a pig (Source 2). A couple of drops of truffle oil can be used, instead of the truffle salt.
- Replace salt with 1 t. truffle salt
- Small pinch of onion powder
- 6 grinds black pepper
Buffalo Pumpkin Seeds: tangy fun
One of the most attractive thing about toasted seeds is that they have a very complex flavor pallette. One flavor I often pick up is that of poultry (ever notice that with popcorn?). You’ll be surprised when you try this variation, that it doesn’t just taste like Frank’s – You actually do get a hit of Buffalo chicken wing in there.
- 1T. Frank’s Red Hot Sauce
- Pinch of garlic powder
- 3 grinds black pepper
Double Bacon Onion Pumpkin Seeds
This variation uses bacon fat, as well as bacon, to level up to ful bacon flavor. The toasty taste of the seed itself adds a third smoky note.
- 2T. bacon, finely crumbled
- 1/2T. bacon fat, melted
- 1/4t. onion powder
- 1t. sugar
Pizza Pumpkin Seeds: wake up and smell the pepperoni
Since Italian seasonings are such a natural combination with squash, it’s no wonder they work out so well with pumpkin seeds. For extra flavor, put them back into the bag after they’ve cooled, and shake them up again with a teaspoon of tomato powder and a drizzle more of olive oil. The roasted seed taste adds a pepperoni-like note.
- 1t. oregano
- 1/2t. onion powder
- 1/2t. garlic powder
- 1T. Parmesan cheese
- 1T. olive oil
Ranch Pumpkin Seeds: a snack that’s at home on the range
The Adobo seasoning contains salt; so you may wish to cut the salt down in the basic recipe for this variation.
- 1T. Ranch dressing mix
- 1/2t. Adobo seasoning
- 1t. melted butter
- 3 grinds black pepper
Sweet Pumpkin Seed Flavor Varieties
For these sweet varieties, add the seasoning during the last 10 minutes of cooking. Just sprinkle it on, toss with a spatula, and continue baking until the sugar melts onto the seeds. Keep an extra close eye on them, as the added sugar can cause them to burn, if cooked too long.
Cinnamon Brown Sugar: a traditional harvest-time flavor
To add an apple pie kick to this variation, use a clean spray bottle to spritz some apple cider onto your seeds during the last minute or two of roasting.
- 1t. cinnamon
- 1/4c. brown sugar
Sugar Cookie: bakery flavor in a healthy snack
I prefer real vanilla for this. The artificial kind works, too, giving the seeds a marshmallow-like flavor.
- 1t. vanilla
- 1/4c. sugar
- pinch lemon zest, opt.
Mexican Hot Chocolate: south of the border pzazz
If you just want a regular hot chocolate flavor, omit the cinnamon, and add a few drops of vanilla, just like you would, if you were making a cup of hot chocolate. For a Swiss Almond taste, use almond extract, instead of vanilla.
- 1T. powdered cocoa
- pinch cinnamon
- 1/4c. sugar
Pumpkin Pie Spice: the “it” flavor!
The signature taste of the season comes alive in this variety. Trader Joe’s sells this flavor in a sheeled pumpkin seeds
- 1t. cinnamon
- 1/2 t. nutmeg
- 1/4t. cloves
- 1/4c. brown sugar
Most-Asked Questions about Pumpkin Seeds
Do not skip this section! It will help make your pumpkin seed experience be more fun and satisfying.
What Kind of Pumpkin is Best for Seeds?
The bigger the pumpkin, the bigger the seeds! Therefore, the carving pumpkins are wonderful for seeds. Anytime you open up a squash and find plump seeds, go ahead and roast them. I find seeds from acorn squash and butternut squash are particularly lovely when roasted. Each kind has its own unique texture, crunch, and flavor.
By the way, even though any pumpkin will give you good seeds, it ios not true that any pumpkin will provide good pumpkin! If you’re looking to eat the actual pumpkin – as a vegetable, or to make pie – get a sugar pumpkin. The infographic below shows you how to roast the pumpkin itself.
Do you have to let pumpkin seeds dry before roasting?
I usually allow them to dry somewhat. An easy way to do this is to rinse all the sticky pulp off of them, and spread them out on a clean dishtowel. You do not want them too dry, or your seasonings will not stick to them.
How long should pumpkin seeds dry before roasting?
Dry them until they are still sticky, but not drippy. If they are soaking wet, your seasonings will wind up in a puddle on the bottom of the bag. If you dry them as directed above, they should be dry enough in 20-30 minutes, depending on the humidity level in your kitchen.
Why do you boil pumpkin seeds before roasting?
Some people like to boil them first, claiming it makes them come out crunchier. I disagree with this – The only times my seeds don’t come out crunchy, is when I don’t leave them in the oven long enough. Also, if your oven is too hot, the shells may start to burn before the nut is fully toasted. If your too chewy, turn down your oven, and put them back in for a while. If they’re getting too brown, lay a sheet of foil over them, before you put them back into the oven.
Do you have to soak pumpkin seeds before baking?
You do not need to soak pumpkin seeds before roasting, because they have just been removed from a very moist environment.
You may, however, want to soak them for nutritional reasons. Soaking seeds and grains to “sprout” them makes their nutrients more bioavailable. It also can also give them a chance to release some of the compounds that make them hard to digest (Source 3).
Are raw pumpkin seeds healthier than roasted?
A doctor or nutrittionist would say that raw pumpkin seeds are healthier. The fact is, however, that the most healthy pumpkin seeds are the ones you and your kids will actually eat. You see, raw pumpkin seeds are not very appealing. They do have a lot of nutrition, though. They aren’t as good for snacking, but you may reap their nutritional benefits by enjoying them on a salad, added to soup, or stirred into oatmeal.
Are roasted pumpkin seeds good for you?
Even roasted, pumpkin seeds still have some nutrients, protein, and fiber. Their main, though, is that they keep you from eating junkier foods and snacks. This is especially good during Hallowe’en, to distract you from all that candy!
