Easy Salted Roasted Pumpkin Seeds Recipe
If you’ve ever carved a pumpkin and wondered what to do with that pile of seeds, get ready for your new favorite snack: Easy Salted Roasted Pumpkin Seeds! This delightfully crisp and savory treat is the ultimate way to use every part of your pumpkin. With just a handful of simple ingredients and a quick spin in the oven, you’ll turn humble pumpkin seeds into a golden, crunchy snack that everyone will love. Each bite brings a nutty flavor, a hint of saltiness, and a satisfying crunch—the very definition of easy comfort food. Whether you’re hosting friends, looking for a homemade snack, or adding a little something special to your salads or soups, these salted roasted pumpkin seeds always hit the spot.
Ingredients You’ll Need
The magic of Easy Salted Roasted Pumpkin Seeds is how a short, straightforward ingredient list creates big flavor. Each component here is chosen to bring out the best in the seeds—enhancing texture, flavor, and that tempting golden color.
- Raw pumpkin seeds: These are the heart of this recipe, bringing earthy, nutty flavor and a crisp bite when roasted.
- Olive oil or melted butter: Adds richness and ensures every seed gets delightfully golden and crunchy in the oven.
- Sea salt: Just the right amount brings out the natural flavor of the seeds with a satisfying savory kick.
- Optional garlic powder or smoked paprika: A sprinkle of either will add extra depth, for anyone craving a little twist on the classic!
How to Make Easy Salted Roasted Pumpkin Seeds
Step 1: Preheat Your Oven
Start by preheating your oven to 325°F (165°C). Getting your oven nice and hot before you pop in the seeds is important for even roasting and that irresistible crunch. A consistent oven temperature is the secret to deep, golden color without burning.
Step 2: Prepare the Pumpkin Seeds
Place the cleaned, rinsed pumpkin seeds on a clean kitchen towel or paper towel and gently pat them dry. Moisture is the enemy of crunch, so try to get the seeds as dry as possible before moving on. This little extra effort is what really makes Easy Salted Roasted Pumpkin Seeds so wonderfully crisp.
Step 3: Season the Seeds
Transfer your dry seeds to a mixing bowl, drizzle with olive oil or melted butter, then add the sea salt and any optional seasonings you’d like to try. Toss them thoroughly so every seed is coated—it’s the key to even roasting and maximum flavor. Feel free to taste the mixture and adjust the salt level if you prefer a punchier bite!
Step 4: Spread on a Baking Sheet
Line a baking sheet with parchment paper for easy cleanup, then spread the seasoned seeds out in a single, even layer. Overcrowding leads to uneven baking, so make sure the seeds have space to breathe—this is what ensures every bite is crunchy, not chewy!
Step 5: Bake to Golden Perfection
Slide the tray into your preheated oven and roast the seeds for 20–25 minutes. Give them a good stir halfway through to ensure they all toast up evenly. Watch closely toward the end—the moment they look golden and crisp, they’re ready! Let them cool on the tray for peak crunchiness before serving or storing.
How to Serve Easy Salted Roasted Pumpkin Seeds
Garnishes
For a festive touch, try sprinkling your Easy Salted Roasted Pumpkin Seeds with a bit of flaky sea salt just as they come out of the oven. You can also toss in freshly chopped herbs like parsley or thyme for a pop of color and freshness. If you went with garlic powder or smoked paprika, a tiny extra sprinkle after baking amps up the aroma.
Side Dishes
These seeds are perfect as a stand-alone snack, but they also make a fantastic topping for soups, like creamy butternut squash or classic tomato. Sprinkle them over salads for a satisfying crunch, or serve them alongside cheese boards where their nutty, salty flavor pairs beautifully with sharp cheeses and fruit.
Creative Ways to Present
Give your Easy Salted Roasted Pumpkin Seeds the spotlight at parties by packaging them into cute jars or paper cones for guests. They make excellent edible gifts, too! For movie nights, serve them in small bowls mixed with dried cranberries or dark chocolate chips for a sweet-and-salty snack mix everyone will love.
Make Ahead and Storage
Storing Leftovers
Once your roasted pumpkin seeds have cooled completely, store them in an airtight container at room temperature. They’ll keep their crunch for up to a week—though fair warning, they tend to disappear much more quickly!
Freezing
If you want to stash some away for snacking later, you can freeze Easy Salted Roasted Pumpkin Seeds. Place cooled seeds in a zip-top freezer bag, squeeze out the air, and freeze for up to 3 months. Let them sit at room temperature for 20-30 minutes to defrost and restore their perfect texture.
Reheating
If your seeds lose their initial crunch, just spread them on a baking sheet and reheat in a 300°F (150°C) oven for about 5 minutes. This quick step brings back that fresh-roasted crispiness so you can keep enjoying them all week long.
FAQs
Do I have to peel the pumpkin seeds before roasting?
No need at all! The entire seed, shell and all, becomes delightfully crunchy when roasted. Just be sure to rinse and dry them thoroughly before seasoning.
Can I use store-bought raw pumpkin seeds instead of fresh ones from a pumpkin?
Absolutely. Store-bought raw pumpkin seeds (sometimes labeled “pepitas”) work just as well. If they’re already hulled, just follow the same steps, but you may need to reduce roasting time slightly since they’re smaller and thinner.
Is it possible to make Easy Salted Roasted Pumpkin Seeds without oil?
You can omit the oil or butter for an ultra-light version, but the fat helps the seasoning cling and gives a richer crunch. If you skip it, roast with extra care at a slightly lower temperature to avoid drying out the seeds.
How do I know when the seeds are done roasting?
Watch for a deep golden color and a toasty, nutty aroma. If you hear them start to pop in the oven, that’s a great sign they’re nearly ready! Tasting a couple as they cool also helps you find your perfect level of crunchiness.
Can I customize the spices in this recipe?
Definitely! While Easy Salted Roasted Pumpkin Seeds are crave-worthy with just salt, you can play with anything from chili powder to cinnamon sugar, depending on your mood. The seeds make the perfect canvas for your favorite flavors.
Final Thoughts
I can’t recommend Easy Salted Roasted Pumpkin Seeds enough—they’re the definition of satisfying simplicity, with big flavor and endless ways to make them your own. Give them a try the next time you scoop out a pumpkin or need something quick, salty, and seriously snackable. Your future self will thank you!
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Easy Salted Roasted Pumpkin Seeds Recipe
- Total Time: 30 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
Crunchy and flavorful, these easy salted roasted pumpkin seeds make a delicious snack that’s perfect for autumn. With just a few simple ingredients, you can enjoy a healthy and satisfying treat that captures the essence of the season.
Ingredients
Ingredients:
- 1 cup raw pumpkin seeds (cleaned and rinsed)
- 1 tablespoon olive oil or melted butter
- 1/2 to 1 teaspoon sea salt (to taste)
- Optional: 1/4 teaspoon garlic powder or smoked paprika for extra flavor
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Prepare the Seeds: Pat the cleaned pumpkin seeds dry with a towel.
- Coat with Seasonings: In a bowl, toss the seeds with olive oil or melted butter and salt until evenly coated. Add any optional seasonings if desired.
- Roast the Seeds: Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and crispy.
- Cool and Serve: Let the seeds cool before serving.
Notes
Notes:
- Make sure the seeds are thoroughly dry before roasting for maximum crunch.
- Store cooled seeds in an airtight container at room temperature for up to one week.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
