The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices and seasonings to create a delicious and flavorful snack. We can’t get enough of these roasted pumpkin seeds!
Before you pitch your pumpkin this year, try roasting the seeds or making homemade pumpkin puree to use in all your favorite pumpkin recipes. Both are so easy and the perfect way to get full use out of the whole pumpkin.
When carving pumpkins this year, don’t forget to save the seeds! They are so yummy when roasted and make the perfect fall snack. We used one small pumpkin for this recipe, but if using a large pumpkin…you can easily double it.
Not only are roasted pumpkin seeds healthy, but they are so delicious! Coat them with your favorite spices like sea salt, cinnamon or garlic powder to make a simple and flavorful snack. You could even coat them with chocolate if you’re in the mood for something sweet! So yummy. I could snack on them all day long!
How to roast pumpkin seeds
- BOIL. Place your pumpkin onto parchment paper or newspaper. Then separate the seeds and rinse them in a colander. I like to boil them with salt to infuse the flavor and helps remove any extra membranes.
- DRY. Then spread the seeds on paper towels in a single layer to dry. If you have time, leave them out over night. If not, you can roast them as soon as 20 minutes. I would change the paper towel after a few minutes so they can dry quicker.
- SEASON. Then you’ll mix the seeds with a little butter and salt before roasting. That’s really all you need but you can add your favorite spices if you’d prefer.
- BAKE. I like to bake them at 350°F on a baking sheet for about 20-30 minutes or until they’re lightly toasted and golden brown. If you like them more crispy, cook them longer. If you don’t prefer the extra crunch, take them out a little sooner.
There so many different ways you can flavor them! Both sweet and savory seasonings taste delicious. Below are a few of our favorites:
- Sea salt
- Seasoning salt
- Melted butter
- Olive oil
- Maple syrup
- Pumpkin spice
- Chili seasoning
- Garlic powder or salt
If kept in an airtight container or bag, the roasted seeds will last for 1 to 2 months at room temperature. If you stick them in the fridge, they’ll stay fresh for even longer!
Other ways to use them:
- Add as a topping on a big fall salad
- Sprinkle on top of a bowl of sweet potato soup
- Use as an ingredient in trail mix
- Mix them in with homemade granola
More fall snack ideas:
Roasted Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 1 Tablespoon sea salt (more to taste)
- 1 Tablespoons salted butter (melted)
- Boil the pumpkin seeds and sea salt in a pot of water of high heat for 15 minutes. Drain water and lay evenly on paper towels to dry.
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
- Combine the pumpkin seeds and butter in a small bowl. Sprinkle with extra salt if desired. Spread out evenly on pan.
- Bake for 25-30 minutes, or until lightly browned. Stir every 10 minutes. Top with more salt if desired.