Roasting pumpkin seeds is one of the best ways to turn a fall favorite into a crunchy, healthy snack. With just a few pantry spices, you can create both sweet and savory variations that everyone will love.
Whether you're carving pumpkins or you bought raw seeds from the store (hello Trader Joes!), we're sharing our simple base recipe plus 10 amazing seasoning blends to try. Let us know which options you try!
Base Roasted Pumpkin Seed Recipe
Ingredients
- 2 cups raw pumpkin seeds (rinsed and dried)
- 2 teaspoon olive oil (or melted butter/coconut oil) - use a neutral oil like avocado or coconut for sweeter flavors
- ½ teaspoon salt (note: only add this if the recipe variation doesn't already call for salt - or just salt these all to taste)
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, toss the pumpkin seeds with oil and salt (or your chosen seasoning blend).
- Spread the seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden and crisp.
- Cool completely before storing in an airtight container.
Easy Pumpkin Seed Flavor Variations
Each flavor is written for 2 cups pumpkin seeds and 2 teaspoon oil. Adjust seasonings to taste.
Garlic Parmesan Pumpkin Seeds
- 2 tablespoon grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
Chili Lime Pumpkin Seeds
- 1 teaspoon chili powder
- ½ teaspoon cayenne (optional, for heat)
- 1 teaspoon lime zest
- ¼ teaspoon salt
Everything Bagel Pumpkin Seeds
- 1½ tablespoon everything bagel seasoning
Smoky BBQ Pumpkin Seeds
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon brown sugar (or low-carb sweetener)
- ¼ teaspoon salt
Herb Ranch Pumpkin Seeds
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Cinnamon Sugar Pumpkin Seeds
- 2 tablespoon sugar (or monk fruit/erythritol)
- 1 teaspoon ground cinnamon
Pumpkin Spice Pumpkin Seeds
- 1½ teaspoon pumpkin pie spice
- 1½ tablespoon sugar or sweetener
Maple Brown Sugar Pumpkin Seeds
- 1 tablespoon maple syrup (toss with oil before roasting)
- 1 tablespoon brown sugar (or substitute)
Vanilla Chai Pumpkin Seeds
- 1 teaspoon chai spice blend (or mix of cinnamon, cardamom, ginger, cloves)
- 1 teaspoon vanilla extract (mix with oil before tossing)
- 1½ tablespoon sugar or sweetener
Cocoa Mocha Pumpkin Seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1½ tablespoon sugar or sweetener
Madi's Tips
- Air Fryer Hack: Don't wanna turn on the oven? Just cut the recipe in half (1 cup seeds + 1 teaspoon oil + seasoning) and toss them in your air fryer at 325°F. Shake the basket halfway through and they'll be crunchy in like 12-15 minutes.
- Let 'em Cool: Seriously, don't skip this. If you throw warm seeds into a jar, they steam and go soft. Sad snack.
- How to Store: Keep them in a mason jar or airtight container on the counter. If you want them to last longer, pop them in the fridge.
- Shelf Life: They're best the first week (super crunchy), but you can stretch it to about 3 weeks in the fridge. Or freeze them for up to 2 months if you're really on top of things.
- Snack Attack Ideas: Eat them by the handful, sprinkle over salads, toss on soup, or use them as a crunchy topping for yogurt bowls. Total game changer.
With these 10 flavor ideas, you'll never get bored of roasted pumpkin seeds again. Make a couple of sweet and savory versions at once so there's something to snack on whatever your mood!
Leave a Reply