Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are the best afternoon snack for the fall months. This 6-ingredient easy pumpkin seed recipe is spicy, savory and totally delicious. Makes 10 servings, but can be doubled for sharing.

Love pumpkin recipes? You’ve got to try Easy Pumpkin Spice Bread and Homemade Pumpkin Spice Syrup!

Close up of roasted pumpkin seeds in a mason jar on a white plate with a blue towel

2023 Update: This recipe was originally shared in October 2014. This post has been updated to include new photos, as well as more tips and tricks. I hope you love these roasted pepitas!

My eating habits have changed over the years.

These roasted pepitas were developed and devoured when I was pregnant with our first child… because I was in the market for small meals and snacks due to lack of space.

I’m always on the lookout for snacks that will get me through the afternoon, which is the time I am the most tired these days.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!


    We respect your privacy. Unsubscribe at any time.

    I have taken to making my own snacks, like Crispy Taco Spiced Chickpeas and Easy Snack Board.

    Why I love this recipe:

    ‘Tis the season for all things pumpkin, and this Roasted Pumpkin Seed recipe is an excellent one to have on hand all season long. These make a tasty snack that have nutty flavor.

    You can use a bag of raw pumpkin seeds from the grocery or you can use the ones you get out of a fresh pumpkin that you’re carving.

    Please note that the preparation of this varies greatly since one requires a lot of rinsing and cleaning while the other is as complicated as opening a bag.

    Pro tip: While I love to roast pumpkin seeds from a pumpkin we’re carving, when I want a quick snack, I use the bagged kind from the store.

    These pumpkin seeds roast with some spices and a little bit of oil and honey.

    They’re utterly delicious and perfect, especially if you’re a snack lover like I am!

    Ready to learn how to roast pumpkin seeds in the oven? Let’s do this!

    More finger foods to try: Cucumber Bruschetta (Easy Cucumber Appetizer) | Summer Snack Sandwiches | Corn Dog Mini Muffins | Avocado Deviled Eggs | Sweet and Savory Party Mix

    Need more food inspiration? Head on over to my Appetizer Recipe Index for more ideas!

    Ingredients to make roasted pumpkin seeds in bowls next to a parchment-lined sheet pan

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Pumpkin seeds — you want them to be raw. Sometimes, they’re referred to as pepitas. I purchased store-bought pumpkin seeds at my local grocery, and they had smaller seeds. You can use ones from a pumpkin you’re carving, if you’d like, though that will take more work and effort.  
    • Kosher salt — I like to use a medium grain salt on a savory recipe like this one. You could also use a sea salt with a similar grain.
    • Spices — we use a homemade spice blend which combines chili powder and cumin to flavor these pumpkin seeds. They’re kind of taco-flavored. 😉 You could also add a sprinkling of curry powder or sweet paprika in the mix.
    • Honey — we like to use a local honey, but you can use whatever you have on hand. You could easily substitute this with pure maple syrup.
    • Extra virgin olive oil — or another neutral-tasting oil.

    If you are roasting whole pumpkin seeds from a carving pumpkin, a pie pumpkin or a sugar pumpkin, the process is going to be more involved and messy. 

    Pepitas with spices in a bowl

    How to make Roasted Pumpkin Seeds

    Prepare everything. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and spray lightly with cooking spray. Set aside.

    This will prevent the seeds from sticking.

    Add the pumpkin seeds to a large bowl. Season with salt, chili powder and cumin and stir until the seasonings are coating the pumpkin seeds.

    In a small bowl, combine the the honey and extra virgin olive oil.

    Pumpkin seeds tossed in spices in a bowl

    Drizzle over the pumpkin seeds and seasonings. Use a rubber spatula, tossing the seeds until they’ve been coated.

    Pour onto the prepared baking sheet. Spread the seeds into an even, single layer.

    Transfer to the oven, and bake for 30-35 minutes, or until the seeds are golden brown. They should be toasted, but not burned.

    Cool to room temperature, then enjoy!

    A quick note on using fresh pumpkin seeds:

    If you’re using fresh seeds, here’s what you do:

    First, you need to remove the pumpkin seeds from the pumpkin and separate them from the goopy fibrous strands. This can be done by soaking in a bowl of cold water. Cleaning the seeds is paramount to this recipe turning out.

    It might take a while, just depending on the density and messiness of the slimy pumpkin flesh. You might need to drain and refill the bowl of water several times.

    Once you separate the seeds out, pat them dry with paper towels or a kitchen towel. Let them sit for a few hours to ensure they are totally dry. If the seeds are wet, they might not roast as well in the oven.

    Then you will roast the dry pumpkin seeds per this recipe’s instructions, which are larger than the pepitas you typically find in stores.

    Close up of roasted pepitas in a white bowl

    Frequently Asked Questions

    Can you eat pumpkin seeds roasted?

    Yes! Pumpkin seeds taste delicious when roasted.

    Are pumpkin seeds better raw or roasted?

    That depends on your tastebuds. They are both delicious and can be used in different instances.

    Do you have to boil pumpkin seeds before roasting?

    I’ve read that this is important to do to fresh pumpkin seeds, but it’s not 100% necessary.

    Can I leave raw pumpkin seeds out overnight?

    Yes. The seeds can sit at room temperature overnight.

    A mason jar of roasted pepitas on top of a white plate next to a blue towel

    Quick tips and tricks to the best roasted pumpkin seeds

    • Double or triple the recipe. These roasted seeds are excellent for sharing! Make a larger batch, package them up and share!
    • Use the seeds you’ve got. You can use the seeds out of your jack-o-lantern (just be sure to clean them well!) or store-bought raw pumpkin seeds for this recipe.
    • How to store: Once the seeds are at room temperature, transfer to an airtight container. Store on the countertop for up to a week.
    Close up of roasted pumpkin seeds in a mason jar on a white plate with a blue towel with the text roasted pumpkin seeds

    What can I use my roasted pumpkin seeds in?

    I love to sprinkle these on top of my daily bowl of yogurt for breakfast.

    You could also spoon them on top of cozy soups (like Roasted Butternut Squash Soup) or on your favorite seasonal salads.

    Here’s how you can make your own:

    Close up of roasted pepitas in a white bowl

    Roasted Pumpkin Seeds

    Erin Parker, The Speckled Palate
    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!
    4.60 from 5 votes
    Servings 10 servings
    Calories 219 kcal
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients
      

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

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper, and spray lightly with cooking spray. Set aside.
    • Pour the pumpkin seeds into a large bowl.
    • Season with salt, chili powder and cumin and stir until the seasonings are coating the pumpkin seeds.
    • 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.
    • Pour the seeds onto the prepared baking sheet, and transfer to the oven.
    • Bake for 30-35 minutes, or until the seeds have toasted but not burned.
    • Cool to room temperature, then enjoy!

    Notes

    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

    Serving: 1 servingCalories: 219kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gSodium: 157mgFiber: 9gSugar: 1g
    Keyword afternoon snack, easy pumpkin seeds, easy roasted pumpkin seeds, fall dessert, Halloween snack, pumpkin recipe, pumpkin seed recipe, roasted pumpkin seeds, snack, snacks, Vegetarian
    Course Snack Time
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.

    7 Comments

    1. 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. 🙂

    2. 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. 🙂

      1. 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!

    3. 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

      1. 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.

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

    4.60 from 5 votes (3 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating