The Speckled Palate

October 8, 2014

Roasted Pumpkin Seeds

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Afternoon snackers, pay attention. I’ve got the perfect fall-themed snack to get you through the work day: Roasted Pumpkin Seeds! Spicy, savory and delish!

Roasted Pumpkin Seeds // The Speckled Palate

My eating habits have changed a little bit because of pregnancy.

Surprise, said no one ever.

Roasted Pumpkin Seeds // The Speckled Palate

I was eating more than normal (think marathon training quantities without the extreme exercise) for a while during this pregnancy. Recently, I’ve started filling up faster because Lady Baby S is the size of a mango, and my stomach is losing real estate. That being said, I’m eating more frequently, and I’m turning my nose up at various items I used to love. So if you were planning on offering me scrambled eggs and sautéed spinach anytime in the near future? Umm, just don’t.

I’m always on the lookout for good snacks that’ll get me through the afternoon, which is the time I am the most tired these days, and I have taken to making my own instead of purchasing pre-packaged snack foods. Because as delicious as that bag of Cheeto Puffs was two weeks ago? I realize it’s not the best thing for the baby and that I need to be eating more whole foods to fuel us both.

Roasted Pumpkin Seeds // The Speckled Palate

Last year, I bought a bag of raw pumpkin seeds from the grocery and promptly forgot about them.

I rediscovered them this past weekend… and decided it was high time to use them for SOMETHING.

So I tossed ’em with some spices, added a little bit of oil and honey, then roasted them. And they turned out beautifully!

Roasted Pumpkin Seeds // The Speckled Palate

Here’s how you can make your own:

Roasted Pumpkin Seeds // The Speckled Palate

Roasted Pumpkin Seeds
Yield: 10 servings

Roasted Pumpkin Seeds

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Afternoon snackers, pay attention. I've got the perfect fall-themed snack to get you through the work day: Roasted Pumpkin Seeds! Spicy, savory and delicious!


  • 1 lb. raw pumpkin seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon local honey
  • 1 tablespoon extra virgin olive oil


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and spray lightly with cooking spray. Set aside.
  2. In a large bowl, pour in the pumpkin seeds. Measure in the salt, chili powder and cumin and stir until the seasonings are coating the pumpkin seeds.
  3. Mix the honey and extra virgin olive oil together, then drizzle over the pumpkin seeds and seasonings. Stir until the seeds have been coated with the seasoning and oil mixtures.
  4. Pour the seeds onto the prepared baking sheet, and transfer to the oven.
  5. Bake for 30-35 minutes, or until the seeds have toasted (but not burned!)
  6. Cool to room temperature, then enjoy!


Store in glass food storage containers in the fridge for up to two weeks. Store on the countertop in a similar container for a few days.

Nutrition Information:


10 servings

Serving Size:


Amount Per Serving: Calories: 219 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 243mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 9g Sugar: 1g Sugar Alcohols: 0g Protein: 9g
Nutrition facts are an estimate and not guaranteed to be accurate.
What kind of snacks do you like during the autumn months?


  1. Erini

    Oh wow! My mom used to roast pumpkin seeds when I was a kid… not often, and it seemed to stop once I hit middle school… but man… I loved it. The smell! She only just used salt, but still. Mmm. 🙂

    • Erin

      I love that your mom used to roast pumpkin seeds when you were a kid… and I think y’all need to bring back that tradition! It’s so easy and SO delicious!

  2. laurasmess

    I love roasted pumpkin seeds. Last time I bought a pumpkin, I actually just harvested the raw seeds from the centre, dried them out and roasted them similarly to this recipe. Bang! A free snack! I can imagine that pregnancy must be doing all sorts of things with your system… glad that you’re finding a way to nourish you and the little bun in the oven. Hugs xx

    • Erin

      Mmm, glad I’m not alone in my love for roasted pumpkin seeds! I’m so impressed that the last time you bought a pumpkin, you used the raw seeds and roasted them! Yeah, pregnancy is pretty amazing, but it’s got its strange moments, haha. And I’m trying to find some good ways to nourish myself and the bun in the oven since, uh, a lot of the junk food I find myself wanting will probably not do as good a job, haha.

  3. Winnie

    These look GREAT !!
    Pumpkin seeds are very popular here, but I’ve never roasted them like this.
    I need to try this recipe 🙂

    • Erin

      Thanks, Winnie! These Roasted Pumpkin Seeds are super tasty and easy to make, so I’m excited to hear what you think!

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