Crunchy Roasted Pumpkin Seeds

I discovered the magic of roasted pumpkin seeds one October afternoon while carving jack-o'-lanterns with my nephew. He was scooping out the insides and about to toss the seeds when I stopped him—surely, I thought, these golden bits had to be good for something. A quick search and one simple toss with oil and salt later, and we had the crispiest, most addictive snack emerging from the oven. Now I can't imagine fall without a batch waiting on the counter.

I made these for a potluck once, uncertain whether anyone would touch them, and they vanished before the main course was even finished. Watching people grab handful after handful, getting their fingers a little greasy and happy, reminded me that the simplest foods often become the ones people remember.

Ingredients

• Raw pumpkin seeds (pepitas): Use fresh seeds from a real pumpkin if you can—they're fresher and often more flavorful than pre-packaged ones.
• Olive oil: This is what makes them crispy and helps the seasonings stick, so don't skip it.
• Fine sea salt: A light hand here goes a long way since the seeds are small and salt clings easily.
• Smoked paprika: Optional, but it adds a subtle depth that makes people ask what your secret ingredient is.
• Garlic powder: Also optional, but I almost never leave it out—it rounds out the savory notes beautifully.

Instructions

Prep your oven and seeds:

Set the oven to 325°F and rinse your pumpkin seeds under cold water, using your fingers to gently rub away any clinging pulp. Pat them completely dry with a clean towel—any moisture left behind will steam instead of roast.

Coat with care:

Toss the dried seeds in a bowl with olive oil, salt, and your chosen spices until every seed glistens and nothing is left undressed. This step takes maybe two minutes, but it's the difference between bland and crave-able.

Spread and roast:

Line a baking sheet with parchment paper, spread the seeds in a single, even layer, and slide them into the oven. At the halfway point—around 12 minutes—stir them with a spoon or spatula so they toast evenly and don't catch on one side.

Cool completely:

When they turn a golden brown and smell irresistible, pull them out and let them sit on the baking sheet until they're completely cool and crisp. They'll actually get crunchier as they cool, so patience here pays off.

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There's something grounding about eating seeds you've roasted yourself, like you're in on a small secret about how good simple food can taste. That moment when you realize you've made something better than what you'd buy has a way of sticking with you.

Flavor Variations to Try

Once you've made the basic version a few times, the fun really starts. I've played with cayenne pepper for a kick, cinnamon and a touch of honey for something almost candy-like, and even a sprinkle of nutritional yeast for a cheesy-tasting twist that surprised me. Each version tastes completely different but takes the same few minutes to put together.

How to Store Them

Cooled seeds keep beautifully in an airtight container for up to a week, though they rarely last that long in my house. I keep mine in a glass jar on the counter where I can see them, which somehow makes me more likely to eat them mindfully instead of absentmindedly.

Ways to Use Them Beyond Snacking

Sprinkle them on salads for unexpected crunch, scatter them over soup just before serving, or mix them into yogurt for breakfast. They're one of those ingredients that quietly makes everything feel a little more intentional and wholesome.

• A handful stirred into grain bowls adds protein and texture in a way that feels casual and generous.
• Toss them with roasted vegetables as a finishing touch for dishes that need a little something extra.
• Keep a small jar in your bag or at your desk for moments when you need a quick, real snack that actually satisfies.

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Roasted pumpkin seeds are proof that the best snacks don't come from complicated recipes or fancy ingredients. There's real joy in watching something so simple turn into something so good.

Your Recipe Questions Answered

→ What is the best temperature to roast pumpkin seeds?

Roast at 325°F (165°C) for 20–25 minutes, stirring once halfway for even crispness.

→ How do I make the seeds extra crunchy?

Ensure seeds are thoroughly dried before roasting and spread in a single layer on parchment paper.

→ Can I add other flavors to these seeds?

Yes, spices like cayenne pepper, cinnamon, or sugar can be added to create sweet or spicy variations.

→ How should roasted pumpkin seeds be stored?

Store completely cooled seeds in an airtight container for up to one week to maintain freshness.

→ Are pumpkin seeds suitable for gluten-free diets?

Yes, raw pumpkin seeds and the roasting process do not contain gluten, but always check packaging for cross-contamination.