If you haven’t experienced the addictive crunch and nutty flavor of toasted pumpkin seeds, you’re in for a treat! These little gems are one of my absolute favorite snacks: they’re simple to prepare, endlessly customizable, and perfect for munching on any time of day. Whether you use seeds scooped from a fresh pumpkin or convenient store-bought pepitas, making toasted pumpkin seeds is a ritual I cherish every fall and love sharing with friends year-round. There’s just something magical about turning humble seeds into a crisp, savory snack packed with protein and flavor.
Ingredients You’ll Need
The beauty of this recipe is its simplicity—each ingredient plays a special role, from the rich base of olive oil or butter to the optional hit of spice. Use this as your starting point and feel free to experiment with seasonings that suit your taste!
- Raw pumpkin seeds (pepitas): The heart of this recipe, these seeds become deliciously crispy and nutty when roasted.
- Olive oil or melted butter: Tossing your seeds with a fat helps them toast evenly and amps up the flavor.
- Sea salt: Adds essential savory flavor and makes each bite truly snackable.
- Smoked paprika or chili powder (optional): For a subtle smoky kick, add one of these spices to deepen the flavor.
- Garlic powder (optional): Gives a little aromatic warmth that complements the seeds beautifully.
How to Make Toasted Pumpkin Seeds
Step 1: Prepare the Seeds
Start by preheating your oven to 300°F (150°C). Rinse the pumpkin seeds thoroughly under cold water if using seeds straight from a pumpkin, removing any stray bits of pulp. Spread them out on a clean dish towel and pat completely dry—it’s this step that helps ensure your toasted pumpkin seeds become irresistibly crisp, not chewy.
Step 2: Toss with Seasonings
Combine your dry pumpkin seeds with olive oil or melted butter in a medium bowl. Sprinkle on the sea salt, and if you’re in the mood to play with flavor, add some smoked paprika or chili powder and a dash of garlic powder. Stir everything together so every seed gets a glossy, well-seasoned coat.
Step 3: Arrange and Bake
Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned seeds out in a single, even layer—this step is key for even toasting. Pop the tray into the oven and roast for about 20 to 30 minutes, giving them a gentle stir once or twice to ensure all sides get nicely golden and crispy.
Step 4: Cool and Enjoy
Remove from the oven when the seeds are golden and audibly crisp. Let them cool completely on the baking sheet (they’ll get crunchier as they cool). Try your first handful warm—there’s nothing better!—then store any leftovers in an airtight container for whenever the craving hits.
How to Serve Toasted Pumpkin Seeds
Garnishes
A sprinkle of flaky sea salt or a dusting of extra paprika right after roasting brings out the toasted pumpkin seeds’ best flavors. You could also toss them with a bit of fresh chopped parsley, a pinch more garlic powder, or even a drizzle of maple syrup while they’re still warm for a sweet-salty twist.
Side Dishes
Toasted pumpkin seeds are a natural topper for salads, soups (especially creamy fall favorites like butternut squash or tomato), or even sprinkled over roasted vegetables. Their crunch and subtle saltiness add a lively contrast to otherwise soft dishes. Set out a bowl alongside a cheese board for a surprising, savory snack that’ll disappear fast!
Creative Ways to Present
Try filling small mason jars with toasted pumpkin seeds and tying on a fun label for a homemade gift, or serve them in parchment cones at a party for easy snacking. Mix into granola, trail mix, or even homemade energy bars to add irresistible crunch and a boost of nutrition. You’ll be amazed at how versatile toasted pumpkin seeds can be!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your toasted pumpkin seeds in an airtight container at room temperature. They’ll stay fresh and crunchy for at least a week (though good luck making them last that long!). For maximum crispness, avoid sealing them up while still warm.
Freezing
For longer storage, freeze toasted pumpkin seeds in a freezer-safe bag or container. They maintain their texture and flavor surprisingly well for up to three months—just let them thaw at room temperature before digging in.
Reheating
If your seeds lose a bit of their crunch after time, simply spread them in a single layer on a baking sheet and pop them back in a 300°F (150°C) oven for 5 minutes. They’ll taste freshly toasted again!
FAQs
Can I use store-bought raw pepitas instead of seeds from a fresh pumpkin?
Absolutely! Store-bought raw pumpkin seeds make this recipe even easier. No need to rinse or remove the hulls, and the flavor is just as delicious when toasted.
What other seasonings work well with toasted pumpkin seeds?
Toasted pumpkin seeds are incredibly versatile—try cinnamon sugar for something sweet, curry powder for an exotic touch, or everything bagel seasoning for a savory twist. Whatever flavors you love, these seeds are the perfect blank canvas.
How do I make my seeds extra crispy?
The key is to thoroughly dry the seeds before tossing with oil and to roast them in an even layer, stirring once or twice. Letting them cool completely helps them crisp up even more.
Are toasted pumpkin seeds healthy?
Yes! They’re a nutrient-dense snack, loaded with protein, healthy fats, fiber, and essential minerals like magnesium and zinc—plus, they’re naturally vegan, gluten-free, and paleo-friendly.
Can I make toasted pumpkin seeds in advance for parties or meal prep?
Definitely! Toasted pumpkin seeds keep their crunch for days, so whip up a big batch ahead of time and store in airtight containers until you’re ready to serve. They’re a hit at gatherings and a lifesaver for healthy snacking.
Final Thoughts
Give toasted pumpkin seeds a try and you’ll quickly see why they’re a beloved favorite in my kitchen. They’re so easy to make, endlessly adaptable to your taste, and the crunch is absolutely irresistible. Whether you’re enjoying them solo or scattering them over your favorite dishes, I can’t wait to hear how you make them your own!
Print
Toasted Pumpkin Seeds Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Discover the simple joy of making your own crunchy and flavorful toasted pumpkin seeds at home. This easy recipe allows you to customize the seasonings to your liking, creating a perfect snack for any time of day.
Ingredients
Raw Pumpkin Seeds:
1 cup
- 1 cup raw pumpkin seeds (pepitas)
Olive Oil or Butter Mixture:
1 tablespoon
- 1 tablespoon olive oil or melted butter
Seasonings:
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika or chili powder (optional)
- 1/4 teaspoon garlic powder (optional)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Prepare the Seeds: Rinse the pumpkin seeds under cold water, remove any pulp, and pat dry thoroughly.
- Season the Seeds: In a bowl, toss the seeds with olive oil or melted butter, salt, and optional seasonings.
- Bake: Spread the seeds on a baking sheet lined with parchment paper. Roast for 20–30 minutes, stirring occasionally, until golden and crispy.
- Cool and Serve: Remove from the oven, let cool completely, and enjoy or store in an airtight container.
Notes
- Experiment with different seasonings like cinnamon sugar, curry powder, or everything bagel spice.
- You can use seeds from a fresh pumpkin or buy raw pepitas for this recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 0g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
