Crunchy savory roasted pumpkin

There's something almost magical about salvaging those pumpkin seeds that would otherwise end up in the compost bin. The first time I roasted them, I was skeptical—just oil, salt, and heat transforming something most people toss away into something genuinely crave-worthy. Now I find myself carving pumpkins with one eye already on the seeds, knowing they'll taste infinitely better than any store-bought version.

I remember bringing a bowl of these to a potluck years ago, tucked in a mason jar with the label torn off because I was running late. Someone asked what they were mid-bite, then didn't bother waiting for an answer—they just grabbed another handful. That's when I understood these weren't just a snack, they were a conversation starter.

Ingredients

• 1 cup raw pumpkin seeds (pepitas): Fresh or stored seeds work equally well, though fresh ones from your own pumpkin taste like a small victory.
• 1 tablespoon olive oil: This isn't a place to skimp—good oil makes the difference between seeds that glisten and seeds that feel greasy.
• 1/2 teaspoon fine sea salt: The texture matters here; fine salt distributes evenly instead of creating salty pockets.
• 1/4 teaspoon smoked paprika (optional): This is where the magic happens if you want depth, adding a whisper of smokiness without overwhelming.
• 1/4 teaspoon garlic powder (optional): A subtle savory note that makes people wonder what your secret ingredient is.

Instructions

Prep your seeds:

Rinse them under cold water, rubbing gently to release any clinging pulp or strings. Pat them bone-dry with a clean towel—moisture is the enemy of crispiness, so don't rush this step.

Season generously:

Toss everything together in a bowl, making sure each seed gets kissed with oil and seasoning. This is when your kitchen starts to smell incredibly good.

Spread and roast:

Arrange them in a single layer on a parchment-lined baking sheet—they need space to breathe and crisp up evenly. Roast at 325°F for 20–25 minutes, stirring halfway through, until they turn golden and you hear that satisfying crunch when you bite one.

Cool completely:

Let them rest on the pan for a few minutes before moving them to cool fully; they'll continue to crisp as they cool down.

Save

My neighbor once asked why I made such a fuss over roasted seeds when she could just buy them. Two weeks later, she was asking for my method and complaining that store-bought versions tasted like cardboard in comparison. That's when I realized this recipe had converted someone, and there's a quiet pride in that.

Flavor Variations to Try

The base recipe is only the beginning—this is where creativity takes over. Cayenne pepper adds heat that builds as you chew, while cinnamon mixed with a touch of brown sugar transforms them into a sweet snack that feels almost like dessert. You can also experiment with curry powder, everything bagel seasoning, or even a dusting of nutritional yeast for a savory umami kick.

Storage and Shelf Life

Once they're completely cooled, transfer them to an airtight container where they'll stay crispy for up to a week. I keep mine in a glass jar on the counter where I can see them, which usually means they don't last more than a few days. If they ever do soften (which is rare), a quick five-minute refresh in a 300°F oven brings the crunch right back.

When to Use These Beyond Snacking

These seeds earned their place on my dinner table years ago as more than just a bowl to mindlessly munch. Sprinkle them over roasted vegetables to add texture, scatter them across a hearty salad for a satisfying crunch, or swirl them into yogurt for breakfast. They also work beautifully as a topping for butternut squash soup—there's something poetic about seeds from one squash finishing another's dish.

• Toss them into grain bowls or buddha bowls for texture and protein.
• Sprinkle over soups just before serving to keep them from getting soggy.
• Mix into breadcrumbs as a nutty coating for baked chicken or fish.

Save

These seeds remind me that some of the best things come from what we'd normally throw away. There's something satisfying about turning kitchen scraps into something people actually fight over.

Common Questions

→ How do I prepare raw pumpkin seeds for roasting?

Rinse the seeds under cold water to remove any pulp, then dry them thoroughly with a clean towel before seasoning and roasting.

→ What temperature is best for roasting pumpkin seeds?

Preheat the oven to 325°F (165°C) for even roasting and to achieve a crunchy texture without burning.

→ Can I add other seasonings besides salt and paprika?

Yes, try cayenne pepper for heat or cinnamon and sugar for a sweet variation to customize the flavor.

→ How should roasted pumpkin seeds be stored?

Once cooled, store the seeds in an airtight container to maintain freshness for up to one week.

→ Are roasted pumpkin seeds suitable for special diets?

These seeds are vegan, gluten-free, and free of major allergens, making them suitable for many dietary needs.