A quick and easy way to turn pumpkin seeds into a healthy, crunchy snack. Packed with plant-based protein and fiber, this recipe delivers flavor and nutrition with minimal effort — perfect for everyday snacking or meal prep.
2teaspoonsolive oilor melted coconut oil or walnut oil
2teaspoonsspice blendpumpkin pie spice, curry powder, harissa, or chili powder
Instructions
Prepare Oven and Baking Sheet: Preheat your oven to 350°F (177°C) to ensure it’s ready once your seeds are seasoned. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking, ensures even browning, and makes clean-up effortless. Set the baking sheet aside so it’s ready when the seeds are prepared.
Bring Salted Water to a Boil: Fill a medium saucepan with about 2 cups of fresh water. Add 2 teaspoons of fine sea salt, stirring briefly to dissolve. Place the saucepan over medium-high heat and bring the water to a gentle boil. This salted water bath is the key to clean, evenly seasoned seeds and helps improve texture during roasting.
Clean Pumpkin Seeds Thoroughly: While the water heats, scoop the pumpkin seeds from your pumpkin or bag of raw seeds and place them in a large bowl filled with cold water. Swirl the seeds gently with your fingers. This causes the seeds to separate from pumpkin pulp, allowing debris to float away. Discard any seeds with heavy pulp attached and drain the clean seeds in a colander.
Simmer Seeds for Seasoning: Once the salted water is boiling, carefully add the cleaned pumpkin seeds to the saucepan. Reduce the heat slightly so the water is gently bubbling. Allow the seeds to simmer for 5 minutes. This process infuses saltiness into the seeds and softens them slightly, which will help them roast more evenly and develop a satisfying crunch.
Drain and Dry Seeds Carefully: After simmering, pour the seeds into a colander to drain thoroughly. Gently remove any remaining pumpkin flesh that clings to the seeds with your fingers. Then spread the seeds out over a clean dishcloth or paper towels. Pat them dry as thoroughly as possible — moisture will prevent proper browning and crisping during roasting.
Season Seeds with Oil and Spices: Transfer the completely dried seeds to a mixing bowl. Drizzle 2 teaspoons of olive oil (or your chosen oil) over the seeds. Sprinkle in your 2 teaspoons of spice blend — whether pumpkin pie spice, curry powder, harissa, or chili powder. Add a pinch of extra sea salt if desired. Using a spatula or clean hands, toss the seeds gently but thoroughly so each seed is evenly coated with oil and spices.
Arrange Seeds for Roasting: Spread the seasoned pumpkin seeds evenly over the prepared baking sheet in a single layer. Avoid overcrowding so that heat circulates evenly, allowing the seeds to roast uniformly. This ensures crisp texture and consistent color.
Roast Seeds Until Golden: Place the baking sheet in the preheated oven. Roast the seeds for 10–25 minutes depending on their size, checking frequently after the first 10 minutes. Stir the seeds at least once during roasting to ensure even cooking and prevent burning. The seeds are done when they turn golden brown, emit a nutty aroma, and feel crisp to the touch.
Cool and Serve: Remove the baking sheet from the oven and allow the seeds to cool completely. This cooling step improves crunchiness. Taste a seed, and if desired, sprinkle with extra salt before serving. Enjoy as a nutritious snack, or add them as a crunchy topping to salads, soups, oatmeal, or grain bowls.
Store for Future Enjoyment: Once cooled, transfer the roasted pumpkin seeds to an airtight container. Store them at room temperature for up to two weeks. For longer storage, freeze in a sealed bag or container for up to several months. This allows you to enjoy them anytime without losing crunch or flavor.
Notes
Always clean pumpkin seeds thoroughly to remove pulp before roasting for even cooking and better texture.
Pat seeds completely dry before adding oil and spices to ensure crispiness.
Simmering seeds in salted water enhances flavor and improves crunch.
Experiment with different spice blends, such as cinnamon sugar, garlic rosemary, smoked paprika, or curry powder, to suit your taste.
Spread seeds in a single layer on the baking sheet to ensure even roasting.
Stir seeds halfway through roasting to prevent burning and encourage uniform browning.
Store roasted seeds in an airtight container to maintain freshness and crunch.
Use roasted seeds as snacks, salad toppings, or crunchy additions to oatmeal, yogurt, or soups.