Crispy, nutty, and perfectly salted, Easy Salted Roasted Pumpkin Seeds are the ultimate autumn snack you’ll want on hand all season long. Whether you’re carving pumpkins with friends or just craving a wholesome, crunchy bite, this easy treat delivers big on flavor with minimal effort. I love how each handful features the best balance of savory, lightly toasted goodness, making these seeds irresistible for nibbling, sprinkling on salads, or adding a tasty twist to soups. Let’s turn those humble pumpkin seeds into a snack-time superstar you’ll want to make again and again!
Ingredients You’ll Need
You only need a handful of simple ingredients for Easy Salted Roasted Pumpkin Seeds, but each one is essential for achieving that signature crunch and deep, irresistible flavor. Here’s what goes into making this classic snack truly memorable:
- Raw pumpkin seeds: The star of the show, freshly scooped, cleaned, and rinsed for the best texture.
- Olive oil or melted butter: Both add richness and encourage golden-brown crispiness—pick your favorite or use a blend!
- Sea salt: The key to that crave-worthy salty bite, adjustable to your taste preferences.
- Optional garlic powder or smoked paprika: A scoop adds a delightful layer of savory depth or a subtle smokiness; feel free to experiment.
How to Make Easy Salted Roasted Pumpkin Seeds
Step 1: Clean and Dry the Seeds
Start by scooping the seeds out of your pumpkin and rinsing them thoroughly under cold water to remove all the stringy pulp. Once cleaned, spread the seeds on a clean towel and pat them completely dry. This is more important than it sounds—dry seeds mean maximum crunch once they’re roasted!
Step 2: Season the Seeds
In a mixing bowl, toss the dry pumpkin seeds with olive oil or melted butter, ensuring every seed is coated for that extra crunch and golden color. Sprinkle in your sea salt, giving everything a gentle mix, and if you’re feeling adventurous, add a dash of garlic powder or smoked paprika for a pop of unexpected flavor.
Step 3: Arrange on Baking Sheet
Spread the seasoned seeds in a single layer on a parchment-lined baking sheet. Laying them out evenly prevents overcrowding, so your Easy Salted Roasted Pumpkin Seeds roast up perfectly crispy rather than steaming or turning soggy.
Step 4: Roast to Perfection
Slide the pan into a preheated 325°F (165°C) oven. Roast for 20–25 minutes, giving them a quick stir halfway through to ensure all sides get their chance to toast evenly. Watch for that beautiful golden hue and irresistible nutty aroma—it’s a sure sign they’re done!
Step 5: Cool and Enjoy
Once roasted, let the seeds cool completely on the pan. This short wait helps them firm up and reach peak crispiness. When cool, dig in or store for later—you’ve just made a wholesome snack that’s hard to resist!
How to Serve Easy Salted Roasted Pumpkin Seeds
Garnishes
For an extra pop, consider sprinkling your finished seeds with a pinch of flaky sea salt while they’re still warm, a zest of lemon, or a dusting of smoked paprika before serving. These little touches add new layers of flavor and visual appeal.
Side Dishes
Easy Salted Roasted Pumpkin Seeds aren’t just for snacking! They’re delicious tossed over autumn salads for crunch, sprinkled on top of creamy soups like butternut squash or tomato, or even used as a topping for roasted veggies. They add both texture and a savory burst to any meal.
Creative Ways to Present
Package your Easy Salted Roasted Pumpkin Seeds in adorable jars for holiday gifts, scatter a bowl at your next party as a centerpiece snack, or tuck small pouches into lunchboxes. If you’re feeling fancy, try layering them with dried fruit and dark chocolate chips for a sweet-and-salty custom trail mix!
Make Ahead and Storage
Storing Leftovers
To keep your Easy Salted Roasted Pumpkin Seeds fresh and crisp, let them cool completely, then transfer to an airtight container. They’ll stay delicious at room temperature for up to a week—perfect for grabbing by the handful whenever hunger strikes.
Freezing
If you want to keep them even longer (or made a giant batch), pop the cooled seeds into a zip-top freezer bag and freeze for up to 2 months. Thaw them at room temperature when you’re ready for a snack, and they’ll still bring their crunchy best.
Reheating
If your seeds lose a bit of their crunch, a quick stint in a 300°F (150°C) oven for 5-7 minutes will revive them. Just spread out on a baking sheet and keep an eye out—you want crisp, not burnt!
FAQs
Can I use pre-packaged raw pumpkin seeds instead of fresh ones?
Absolutely! If you don’t have a fresh pumpkin handy, pre-packaged raw pumpkin seeds work beautifully. Just make sure they’re unsalted and unroasted to get that pure, homemade taste in your Easy Salted Roasted Pumpkin Seeds.
Why do my roasted pumpkin seeds turn out chewy?
This usually means they weren’t fully dried before roasting or needed more bake time. Make sure the seeds are well-dried after rinsing, and roast until they’re golden and crunchy for that signature texture.
Can I add different spices to change up the flavor?
Yes! Try a dusting of cayenne for kick, ground cumin for warmth, or cinnamon and a hint of brown sugar for something sweet. Easy Salted Roasted Pumpkin Seeds are a great blank canvas for all your favorite spice combinations.
How can I tell when the seeds are perfectly roasted?
Look for a golden-brown color and a toasty, nutty aroma. The easiest test is to let one cool and bite in—it should be delightfully crisp all the way through.
Is this recipe suitable for kids or those with food sensitivities?
Definitely! Easy Salted Roasted Pumpkin Seeds are naturally gluten-free and can be dairy-free if you use olive oil. They’re also fun for kids to help make—just watch during the roasting step.
Final Thoughts
I can’t wait for you to try Easy Salted Roasted Pumpkin Seeds and see just how simple and satisfying homemade snacking can be. With just a handful of ingredients and a few straightforward steps, you’ll have a crunchy, wholesome treat perfect for sharing—or for keeping all to yourself!
Print
Easy Salted Roasted Pumpkin Seeds Recipe
- Total Time: 30 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
Learn how to make delicious and crunchy salted roasted pumpkin seeds with this easy recipe. Perfect for a healthy snack!
Ingredients
Ingredients:
- 1 cup raw pumpkin seeds (cleaned and rinsed)
- 1 tablespoon olive oil or melted butter
- 1/2 to 1 teaspoon sea salt (to taste)
- Optional: 1/4 teaspoon garlic powder or smoked paprika for extra flavor
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C).
- Prepare Seeds: Pat the cleaned pumpkin seeds dry with a towel.
- Coat Seeds: In a bowl, toss the seeds with olive oil or melted butter and salt until evenly coated. Add optional seasonings if desired.
- Roast Seeds: Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and crispy.
- Cool and Serve: Let the seeds cool before serving.
Notes
- Make sure the seeds are thoroughly dry before roasting for maximum crunch.
- Store cooled seeds in an airtight container at room temperature for up to one week.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
