Fall is the perfect time to transform those leftover pumpkin seeds into crispy, flavorful snacks that everyone will love. Our roundup of 12 Delicious Best Roasted Pumpkin Seeds Recipes offers a variety of tastes and techniques to suit any palate. From sweet to savory, these easy-to-follow recipes will make your autumn snacking unforgettable. Dive in and discover your new favorite way to enjoy pumpkin seeds!
Spicy Garlic Roasted Pumpkin Seeds
Unbelievably, it’s that time of year again when my kitchen smells like a cozy autumn day, all thanks to these Spicy Garlic Roasted Pumpkin Seeds. I remember the first time I tried making them; let’s just say they were more ‘charred’ than ‘roasted,’ but hey, we all start somewhere, right?
Ingredients
- 2 cups of pumpkin seeds, fresh out of the pumpkin if you’re feeling adventurous
- A generous glug of olive oil, about 2 tablespoons
- A couple of garlic cloves, minced (because is there ever really enough garlic?)
- A splash of soy sauce, roughly 1 tablespoon
- A pinch of cayenne pepper, or more if you’re like me and love the heat
- Salt, just a sprinkle to bring all the flavors together
Instructions
- Preheat your oven to 300°F because low and slow is the way to go for the perfect crunch.
- Toss the pumpkin seeds with olive oil, minced garlic, soy sauce, cayenne pepper, and salt in a bowl. Make sure every seed is coated for maximum flavor.
- Spread the seeds in a single layer on a baking sheet. Crowding them leads to steaming, not roasting, and we want crunch, not chew.
- Roast for about 45 minutes, stirring every 15 minutes to ensure even cooking. This patience-testing step is worth it, I promise.
- Let them cool on the baking sheet. They’ll crisp up even more as they cool, so resist the urge to snack immediately.
Now, these seeds are not just a snack; they’re a conversation starter. The garlic and cayenne create a bold flavor that’s balanced by the salt and soy sauce, while the roasting brings out a nuttiness you didn’t know pumpkin seeds could have. Try sprinkling them over a butternut squash soup for an unexpected crunch.
Cinnamon Sugar Roasted Pumpkin Seeds
Fall is just around the corner, and that means it’s pumpkin season! I don’t know about you, but I can’t resist the urge to roast up a batch of cinnamon sugar pumpkin seeds whenever I carve a pumpkin. They’re the perfect mix of sweet and crunchy, and honestly, they disappear way too fast in my house.
Ingredients
- 2 cups of fresh pumpkin seeds, cleaned and dried
- A generous drizzle of olive oil (about 2 tablespoons)
- A quarter cup of granulated sugar
- A tablespoon of ground cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the pumpkin seeds with olive oil in a bowl until they’re evenly coated. This helps the cinnamon sugar stick better.
- In a separate small bowl, mix together the sugar, cinnamon, and salt. Sprinkle this over the oiled seeds and toss again to coat evenly.
- Spread the seeds in a single layer on the prepared baking sheet. Don’t overcrowd them, or they won’t crisp up properly.
- Bake for about 45 minutes, stirring every 15 minutes to ensure even roasting. Keep an eye on them towards the end to prevent burning.
- Let the seeds cool on the baking sheet for at least 10 minutes. They’ll crisp up even more as they cool.
After cooling, these cinnamon sugar roasted pumpkin seeds are irresistibly crunchy with a sweet, spicy kick. I love tossing them into my morning yogurt or sprinkling them over a bowl of vanilla ice cream for a quick dessert upgrade.
Smoky Paprika Roasted Pumpkin Seeds
You know those little moments when you’re carving a pumpkin and you think, ‘What a waste to toss these seeds?’ That’s exactly how my love affair with smoky paprika roasted pumpkin seeds began. Let me tell you, transforming those slimy seeds into a crunchy, flavorful snack is easier than you think and utterly addictive.
Ingredients
- 2 cups of fresh pumpkin seeds, cleaned and dried
- A good glug of olive oil (about 2 tablespoons)
- A hearty sprinkle of smoked paprika (1 teaspoon)
- A pinch of salt (1/4 teaspoon, but hey, you do you)
- A couple of dashes of garlic powder (1/2 teaspoon)
Instructions
- Preheat your oven to 300°F because low and slow is the way to go for the perfect crunch.
- Toss those cleaned and dried pumpkin seeds with olive oil in a bowl until they’re all shiny and happy.
- Sprinkle in the smoked paprika, salt, and garlic powder, then give it all a good mix. Tip: Use your hands to really get the spices evenly distributed.
- Spread the seeds out on a baking sheet in a single layer. Crowding is a no-no here; they need their space to crisp up properly.
- Pop them in the oven and roast for about 45 minutes, stirring every 15 minutes to prevent any seed from feeling left out or burning. Tip: Listen for a slight popping sound—that’s your cue they’re getting close to done.
- Once they’re golden and crisp, let them cool on the baking sheet. They’ll crisp up even more as they cool, so patience is key. Tip: Taste one to test for crunchiness, but be careful—they’re hot!
Out of the oven, these seeds are a smoky, crunchy delight with just the right amount of spice. I love tossing them over a bowl of creamy butternut squash soup for an unexpected crunch or just munching on them straight from the bowl while binge-watching my favorite show.
Parmesan Herb Roasted Pumpkin Seeds
How many times have you scooped out pumpkin seeds and tossed them without a second thought? I used to do the same until I discovered how incredibly delicious they can be when roasted with a few simple ingredients. Now, it’s a fall tradition in my house to save those seeds and turn them into a crunchy, savory snack.
Ingredients
- 2 cups of fresh pumpkin seeds
- A couple of tablespoons of olive oil
- A generous sprinkle of grated Parmesan cheese
- A pinch of salt
- A dash of garlic powder
- A sprinkle of dried rosemary
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the pumpkin seeds under cold water to remove any pumpkin guts, then pat them dry with a paper towel. Tip: The drier the seeds, the crispier they’ll roast.
- Toss the seeds in a bowl with olive oil, making sure they’re evenly coated. This helps the seasoning stick.
- Sprinkle the Parmesan, salt, garlic powder, and rosemary over the seeds, then toss again to coat evenly. Tip: Feel free to adjust the amount of Parmesan for extra cheesiness.
- Spread the seeds in a single layer on the prepared baking sheet. Tip: Don’t overcrowd the pan, or they won’t crisp up properly.
- Roast for about 45 minutes, stirring every 15 minutes, until the seeds are golden and crispy.
Vibrant with a golden hue, these Parmesan herb roasted pumpkin seeds offer a delightful crunch with every bite. The Parmesan adds a savory depth, while the rosemary brings a subtle earthiness. Try sprinkling them over a bowl of creamy soup for an extra layer of texture and flavor.
Maple Glazed Roasted Pumpkin Seeds
How many times have you scooped out pumpkin seeds and tossed them without a second thought? I used to do the same until I discovered the magic of maple glazed roasted pumpkin seeds. Now, it’s a fall ritual in my kitchen, and I’m here to share the simple joy of turning those seeds into a crunchy, sweet, and slightly salty snack.
Ingredients
- 1 cup of fresh pumpkin seeds
- 2 tablespoons of pure maple syrup
- 1 tablespoon of melted butter
- A pinch of salt
- A sprinkle of cinnamon (because why not?)
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the pumpkin seeds under cold water to remove any pumpkin guts, then pat them dry with a towel. Tip: The drier the seeds, the crispier they’ll be.
- In a bowl, toss the seeds with melted butter, maple syrup, a pinch of salt, and a sprinkle of cinnamon until they’re evenly coated. Tip: Use your hands for this step to ensure every seed gets some love.
- Spread the seeds in a single layer on the prepared baking sheet. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
- Bake for about 45 minutes, stirring every 15 minutes, until they’re golden brown and crispy.
Ready to enjoy? These maple glazed roasted pumpkin seeds are irresistibly crunchy with a perfect balance of sweet and salty. Try sprinkling them over a bowl of vanilla ice cream for an unexpected twist.
Chili Lime Roasted Pumpkin Seeds
Sometimes, the best snacks come from the most unexpected places—like the seeds scooped out of your Halloween pumpkin. I remember the first time I decided not to toss them; instead, I gave them a quick roast, and now it’s a fall tradition in my house. These chili lime roasted pumpkin seeds are the perfect blend of spicy, tangy, and crunchy, making them impossible to stop eating once you start.
Ingredients
- 1 cup of pumpkin seeds, cleaned and dried
- A good drizzle of olive oil (about 2 tablespoons)
- The juice of 1 lime
- A couple of teaspoons of chili powder
- A pinch of salt
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, toss the pumpkin seeds with olive oil until they’re evenly coated. This helps the spices stick and ensures every seed gets crispy.
- Squeeze the lime juice over the seeds, then sprinkle with chili powder and salt. Give everything a good stir to coat evenly.
- Spread the seeds in a single layer on the prepared baking sheet. Crowding the pan can lead to steaming instead of roasting, so give them space.
- Roast for about 20 minutes, stirring halfway through, until the seeds are golden and crispy. Keep an eye on them towards the end to prevent burning.
- Let the seeds cool on the baking sheet for a few minutes—they’ll crisp up even more as they cool.
Out of the oven, these seeds are irresistibly crunchy with a bold chili lime flavor that’s just the right amount of spicy. I love tossing them over a bowl of creamy butternut squash soup for an extra crunch, or just munching on them straight from the bowl while binge-watching my favorite shows.
Ranch Style Roasted Pumpkin Seeds
Yesterday, I found myself staring at a pile of pumpkin seeds after carving jack-o’-lanterns with my kids, and it hit me—why not turn these into a savory snack? Ranch Style Roasted Pumpkin Seeds are the perfect way to make use of what you’d otherwise toss, and trust me, they’re so good you’ll be picking them out of the pumpkin yourself next time.
Ingredients
- A couple of cups of fresh pumpkin seeds
- A splash of olive oil (about 2 tablespoons)
- A generous sprinkle of ranch seasoning mix (about 1 tablespoon)
- A pinch of salt (to your liking, but start with 1/4 teaspoon)
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the pumpkin seeds under cold water to remove any pumpkin guts, then pat them dry with a paper towel. Tip: The drier the seeds, the crispier they’ll be.
- Toss the seeds in a bowl with the olive oil, making sure they’re evenly coated. This helps the seasoning stick.
- Sprinkle the ranch seasoning and salt over the seeds, then toss again until they’re well covered. Tip: Taste a seed to check the seasoning before baking—you can always add more.
- Spread the seeds in a single layer on the prepared baking sheet. Tip: Don’t overcrowd the pan, or they won’t crisp up properly.
- Bake for about 30 minutes, stirring every 10 minutes, until they’re golden and crispy.
- Let the seeds cool on the baking sheet for a few minutes before digging in. They’ll crisp up even more as they cool.
Just out of the oven, these seeds are irresistibly crunchy with a bold ranch flavor that’s not too overpowering. Try sprinkling them over a fall salad for an extra crunch or just enjoy them by the handful as a snack.
Curry Powder Roasted Pumpkin Seeds
Remember those pumpkin seeds you scooped out last Halloween? I finally found the perfect way to roast them with a kick of curry powder that’ll make you forget they were ever destined for the trash. It’s a simple, flavorful snack that’s become a staple in my kitchen during the fall season.
Ingredients
- 2 cups of pumpkin seeds, cleaned and dried
- A generous drizzle of olive oil (about 2 tbsp)
- 1 tbsp of curry powder
- A pinch of salt
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, toss the pumpkin seeds with olive oil until they’re evenly coated. Tip: Make sure the seeds are dry to help the oil and spices stick better.
- Sprinkle the curry powder and salt over the seeds, then toss again to ensure each seed is flavorful. Tip: Feel free to adjust the amount of curry powder based on how bold you like your flavors.
- Spread the seeds in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure each seed roasts evenly.
- Roast in the preheated oven for about 45 minutes, stirring every 15 minutes, until the seeds are golden and crispy.
The curry powder gives these roasted pumpkin seeds a warm, earthy flavor with just the right amount of spice, while the roasting brings out a satisfying crunch. Try sprinkling them over a bowl of creamy butternut squash soup for an extra layer of texture and flavor.
Honey Mustard Roasted Pumpkin Seeds
Fall is my absolute favorite time to experiment in the kitchen, especially with seasonal goodies like pumpkin seeds. After carving pumpkins with my kids last weekend, I couldn’t let those seeds go to waste. So, I whipped up a batch of Honey Mustard Roasted Pumpkin Seeds, and let me tell you, they’re addictive!
Ingredients
- 2 cups of fresh pumpkin seeds, cleaned and dried
- A generous drizzle of honey, about 2 tbsp
- A couple of tbsp of your favorite mustard (I used Dijon for a little kick)
- A splash of olive oil, roughly 1 tbsp
- A pinch of salt to balance the sweetness
Instructions
- Preheat your oven to 300°F. This low and slow approach ensures they get crispy without burning.
- In a bowl, mix the pumpkin seeds with olive oil, honey, mustard, and salt until they’re evenly coated. Tip: Use your hands to really get in there and make sure every seed is dressed to impress.
- Spread the seeds out on a baking sheet in a single layer. Crowding the pan leads to steaming, not roasting, so give them space.
- Pop them in the oven and roast for about 45 minutes, stirring every 15 minutes to prevent sticking and ensure even browning. Tip: Keep an eye on them after the 30-minute mark to avoid over-browning.
- Once they’re golden and crispy, let them cool on the baking sheet. They’ll crisp up even more as they cool. Tip: Resist the urge to eat them straight out of the oven—they’re worth the wait!
Now, these Honey Mustard Roasted Pumpkin Seeds are the perfect blend of sweet, tangy, and crunchy. I love tossing them over a fall salad for an unexpected crunch or just munching on them straight from the bowl while binge-watching my favorite shows.
BBQ Flavored Roasted Pumpkin Seeds
Craving a snack that’s both crunchy and packed with flavor? I’ve got just the thing—BBQ flavored roasted pumpkin seeds. They’re my go-to for movie nights or when I need a quick protein boost during the day. Plus, they’re a fantastic way to use up those pumpkin seeds you might otherwise toss.
Ingredients
- 2 cups of pumpkin seeds, cleaned and dried
- A generous splash of olive oil
- 2 tbsp of your favorite BBQ seasoning
- A pinch of salt, because everything needs a little salt
Instructions
- Preheat your oven to 300°F. A low and slow roast is key to getting them perfectly crispy without burning.
- Toss the pumpkin seeds with olive oil in a bowl. Make sure they’re evenly coated—this helps the seasoning stick.
- Sprinkle the BBQ seasoning and salt over the seeds. Give them another toss to ensure every seed is flavored.
- Spread the seeds out in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting, and we want crunch!
- Roast for about 45 minutes, stirring every 15 minutes. This prevents any hotspots from burning your seeds.
- Let them cool on the baking sheet. They’ll crisp up even more as they cool down.
Kick back and enjoy these smoky, savory seeds. They’ve got a satisfying crunch and a deep BBQ flavor that’s hard to resist. Try sprinkling them over a salad for an extra texture pop or just munch straight from the bowl—no judgment here.
Sea Salt and Vinegar Roasted Pumpkin Seeds
Guess what? I stumbled upon the most addictive snack while experimenting with my leftover pumpkin seeds last fall. These Sea Salt and Vinegar Roasted Pumpkin Seeds are a game-changer for anyone who loves a tangy, salty crunch. Trust me, once you start, it’s hard to stop!
Ingredients
- 2 cups of raw pumpkin seeds, cleaned and dried
- A good glug of white vinegar (about 1/4 cup)
- A couple of tablespoons of olive oil
- A generous sprinkle of sea salt (about 1 tsp)
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the pumpkin seeds with the white vinegar, making sure they’re all well-coated. Let them sit for about 10 minutes to soak up that tangy flavor.
- Drain the excess vinegar (no need to rinse) and pat the seeds dry with a paper towel. Tip: The drier the seeds, the crispier they’ll roast.
- Toss the seeds with olive oil and sea salt until evenly coated. Tip: Use your hands for this step to ensure every seed gets some love.
- Spread the seeds in a single layer on the prepared baking sheet. Tip: Crowding the pan leads to steaming, not roasting, so give them space.
- Roast in the preheated oven for about 45-50 minutes, stirring every 15 minutes, until they’re golden and crispy.
- Let the seeds cool on the baking sheet—they’ll crisp up even more as they cool.
What you’ll love about these seeds is the perfect balance of tangy vinegar and salty crunch. They’re fantastic on their own, but I also love sprinkling them over a fall salad for an extra punch of flavor.
Dark Chocolate Drizzled Roasted Pumpkin Seeds
Now, I don’t know about you, but every time I carve a pumpkin, I can’t help but feel a little guilty tossing out those seeds. That’s why I’ve perfected this recipe for Dark Chocolate Drizzled Roasted Pumpkin Seeds—it’s a delicious way to reduce waste and satisfy your sweet tooth.
Ingredients
- 2 cups of fresh pumpkin seeds, cleaned and dried
- A couple of tablespoons of olive oil
- A pinch of salt
- 1/2 cup of dark chocolate chips
- A splash of vanilla extract
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Toss the pumpkin seeds with olive oil and salt until they’re evenly coated. Tip: Make sure the seeds are dry to help the oil stick better.
- Spread the seeds in a single layer on the prepared baking sheet. Roast for about 45 minutes, stirring every 15 minutes, until they’re golden and crispy. Tip: Keep an eye on them during the last 10 minutes to prevent burning.
- Let the seeds cool completely on the baking sheet. This ensures they stay crispy.
- Melt the dark chocolate chips with a splash of vanilla extract in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
- Drizzle the melted chocolate over the cooled pumpkin seeds. You can use a spoon or a piping bag for more control.
- Allow the chocolate to set at room temperature or pop them in the fridge for about 10 minutes if you’re in a hurry.
Zesty and crunchy with a rich chocolate finish, these seeds are a game-changer. Try sprinkling them over your morning yogurt or packing them as a snack for a hike—they’re versatile and downright addictive.
Conclusion
Whether you’re a seasoned chef or a kitchen newbie, these 12 Delicious Best Roasted Pumpkin Seeds Recipes offer something for everyone to enjoy. From sweet to savory, each recipe is a testament to the versatility and deliciousness of pumpkin seeds. We invite you to try them out, share your favorites in the comments, and don’t forget to pin your top picks on Pinterest for others to discover. Happy cooking!
