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.
My eating habits have changed a little bit because of pregnancy.
Namely, I’m running out of space, so I’m in the market for small meals and snacks.
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.
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.
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!
Need more food inspiration? Head on over to my Appetizer Recipe Index for more ideas!
What you need to make this recipe:
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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 purchase the bagged ones at the store, but you can use ones from a pumpkin you’re carving, if you’d like.
- 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’re using a combination of chili powder and cumin to flavor these pumpkin seeds. They’re kind of taco-flavored. 😉
- Honey—we like to use a local honey, but you can use whatever you have on hand.
- Extra virgin olive oil—or another neutral-tasting oil.
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.
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:
Scoop the seeds out of the pumpkin. Remove all the goop from them as best you can–we’ve found that soaking in water before rinsing the seeds off in a colander works well.
Cleaning the seeds is paramount to this recipe turning out.
After you rinse with water, pat the seeds dry. You may let them sit for a few hours to dry out, too.
Once completely dry, proceed with the recipe as written. If the seeds are wet, they might not roast as well in the oven.
Frequently Asked Questions
Yes! Pumpkin seeds taste delicious when roasted.
That depends on your tastebuds. They are both delicious and can be used in different instances.
I’ve read that this is important to do to fresh pumpkin seeds, but it’s not 100% necessary.
Yes. The seeds can sit at room temperature overnight.
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.
Here’s how you can make your own:
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 honey
- 1 tablespoon extra virgin olive oil
- 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!
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 157mgCarbohydrates: 25gFiber: 9gSugar: 1gProtein: 9g
Nutrition facts are an estimate and not guaranteed to be accurate.