Name: Roasted Pumpkin Seeds
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups raw whole pumpkin seeds; 2 teaspoons butter, melted; 1 pinch salt

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Roasted pumpkin seeds are a crunchy, savory snack that’s both healthy and easy to make. With just three simple ingredients, this recipe transforms pumpkin seeds into a golden, toasty treat that’s perfect for fall or anytime you carve a pumpkin.

Why You’ll Love This Recipe

Simple recipe with only three ingredients
A healthy, protein-packed snack
Customizable with different seasonings
Great way to use up pumpkin seeds from carving
Perfect for fall gatherings or everyday munching

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Directions

Preheat oven to 300°F (150°C).
In a bowl, toss pumpkin seeds with melted butter and salt until evenly coated.
Spread seeds in a single layer on a baking sheet.
Bake for about 45 minutes, stirring occasionally, until golden brown and crispy.
Cool slightly before serving.

Servings and timing

This recipe makes about 6 servings.

Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

Variations

Add garlic powder, onion powder, or smoked paprika for extra flavor.
Sprinkle with cinnamon sugar for a sweet version.
Toss with chili powder or cayenne for a spicy kick.
Replace butter with olive oil for a dairy-free option.
Add Parmesan cheese in the last 10 minutes of roasting for a cheesy twist.

Storage/Reheating

Store cooled seeds in an airtight container at room temperature for up to 1 week.
Refrigerate for up to 2 weeks to keep them fresh longer.
Freeze in a sealed bag or container for up to 3 months.
To re-crisp, bake at 300°F for 5–10 minutes before serving.

FAQs

Do I need to rinse pumpkin seeds before roasting?

Yes, rinsing removes excess pulp and helps them crisp up.

Can I roast seeds from any pumpkin?

Yes, all pumpkin seeds are edible, though some are larger or chewier than others.

Do I need to peel pumpkin seeds?

No, the shells become crispy and edible once roasted.

Can I use oil instead of butter?

Yes, olive oil, avocado oil, or coconut oil work well.

Why are my pumpkin seeds chewy instead of crunchy?

They may need more baking time. Keep roasting until golden brown.

Can I make sweet pumpkin seeds?

Yes, toss with sugar, cinnamon, and a little butter for a sweet version.

How do I know when the seeds are done?

They should be golden brown and make a crunchy sound when bitten.

Can I microwave pumpkin seeds instead of baking?

Yes, but baking gives the best crispiness and flavor.

Can I double this recipe?

Yes, just spread the seeds in a single layer across multiple baking sheets.

Are roasted pumpkin seeds healthy?

Yes, they’re a great source of protein, fiber, and healthy fats.

Conclusion

Roasted pumpkin seeds are a crunchy, nutritious snack that’s incredibly easy to make. Whether you enjoy them plain, savory, or sweet, they’re a delicious way to make the most of pumpkin season. Perfect for snacking, gifting, or adding to salads and trail mixes, this recipe is a fall favorite you’ll return to year after year.