Classic Salted Roasted Pumpkin Seeds

There’s something deeply satisfying about roasting pumpkin seeds—it feels like turning kitchen scraps into pure gold. Every fall, after carving pumpkins, I always save those slippery little seeds because I know what’s coming: a bowl of perfectly crisp, salty, roasted pumpkin seeds that taste like fall in every bite.

They’re simple, nostalgic, and comforting. The crunch, the salt, and that nutty aroma wafting through the kitchen? It’s unbeatable.

What Are Classic Salted Roasted Pumpkin Seeds?

This is the recipe that proves the simplest things are often the best. Classic salted roasted pumpkin seeds are exactly what they sound like—seeds scooped straight from your pumpkin, cleaned, salted, and baked until crisp and golden. They make a wholesome, addictively crunchy snack you can eat by the handful or sprinkle on soups and salads.

And the best part? You don’t need anything fancy. Just a pumpkin, some salt, a baking sheet, and a bit of patience.

Why This Recipe Is Special

What makes this recipe special is that it brings the joy of cooking back to basics. No complicated steps, no special equipment, no strange ingredients. It’s just you, the pumpkin, and the oven doing its quiet magic.

Plus, this is one of those rare zero-waste recipes—you get the fun of carving a pumpkin and a snack from it. I like that kind of kitchen win.

Why You’ll Love This Recipe

• Easy to make: No complicated techniques—just rinse, boil, roast, and eat.
• Deliciously addictive: Perfectly crisp, salty, and golden with a toasty flavor.
• Healthy snack: Naturally packed with magnesium, zinc, and plant-based protein.
• Customizable: Add spices, herbs, or even sweet flavors if you want to mix it up.
• Zero waste: You get to use what would otherwise be thrown away.

Tools You’ll Need

Here’s what you’ll need, and why:

• Baking sheet: A flat, rimmed tray helps the seeds roast evenly.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Medium saucepan: For boiling seeds in salted water (it helps flavor them deeply).
• Fine mesh strainer: Makes rinsing and draining the seeds easy.
• Mixing bowl: To toss the seeds with oil and salt.
• Wooden spoon or spatula: For stirring and spreading the seeds evenly.

Ingredients

For one medium pumpkin (about 2 cups or 200 g seeds):

• 2 cups (200 g) raw pumpkin seeds (from 1 medium pumpkin)
• 1 tablespoon (15 g) salt, plus more to taste
• 1 tablespoon (15 ml) olive oil or melted butter
• 4 cups (950 ml) water (for boiling)

Optional add-ins:

• Garlic powder, smoked paprika, or chili flakes for a little kick
• Cinnamon and sugar for a sweet twist

Step-by-Step Instructions

1. Scoop and Clean the Seeds

After carving your pumpkin, scoop out the seeds into a bowl. Don’t worry if they’re covered in stringy pulp—that’s normal. Rinse them under cold water using a fine-mesh strainer, gently rubbing to remove most of the pulp. It’s okay if a little remains—it adds flavor.

2. Boil for Flavor and Texture

In a medium saucepan, bring 4 cups (950 ml) of water and 1 tablespoon (15 g) of salt to a boil. Add the cleaned seeds and simmer for about 10 minutes. This step seasons the seeds from the inside and helps them roast more evenly later. Drain well afterward.

3. Dry the Seeds

Pat the seeds dry with a clean kitchen towel or paper towel. They don’t need to be bone-dry, but removing excess moisture helps them crisp up in the oven.

4. Season and Oil

In a mixing bowl, toss the seeds with olive oil (or melted butter) and a pinch of salt. If you’re feeling adventurous, now’s the time to add your favorite seasonings—smoked paprika gives them a bold kick, while garlic powder makes them savory and rich.

5. Spread and Roast

Preheat your oven to 325°F (160°C). Spread the seeds evenly on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through to ensure even browning.

Keep an eye on them toward the end—they go from golden to burnt pretty quickly.

6. Cool and Enjoy

When they’re lightly golden and smell nutty, remove them from the oven and let them cool. They’ll crisp up even more as they cool down.

Serving Ideas

• As a snack: Enjoy them by the handful while watching a movie or reading a book.
• Topping: Sprinkle over soups, salads, or roasted veggies for extra crunch.
• Trail mix: Combine with dried cranberries, almonds, and dark chocolate chips.
• Breakfast boost: Add a handful to yogurt or oatmeal.

Variations & Customizations

• Sweet & Spiced: Toss with cinnamon, sugar, and a drizzle of maple syrup before roasting.
• Smoky BBQ: Mix with paprika, cumin, and brown sugar.
• Garlic & Herb: Add garlic powder, dried rosemary, and thyme for a savory twist.
• Spicy Kick: Combine cayenne pepper and chili flakes with a touch of lime zest.

Storage & Make-Ahead Tips

• Storage: Store cooled pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
• Make ahead: Roast them in big batches—they keep their crunch beautifully.
• Re-crisping: If they lose crunch, just pop them back in the oven at 300°F (150°C) for 5 minutes.

Pro Tips & Mistakes to Avoid

Let’s get real for a second—these little seeds can be tricky if you’re not paying attention. Here’s what I’ve learned the hard way:

• Don’t skip boiling: It seasons the seeds from within and gives you better crunch.
• Dry thoroughly: Wet seeds steam instead of roast, so pat them dry before baking.
• Don’t overcrowd the pan: Give them space to crisp.
• Watch the last 5 minutes: They burn fast. Stay nearby.
• Toss mid-roast: Keeps them evenly golden and perfectly crisp.

Recipe Details

• Yield: About 2 cups (200 g) roasted seeds
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Nutrition (per ¼ cup serving):
Calories: 170 | Protein: 9 g | Fat: 14 g | Carbs: 5 g | Fiber: 2 g | Sodium: 150 mg

A Warm Note to End With

If you’ve never roasted pumpkin seeds before, trust me—you’re going to love how simple and satisfying it is. It’s one of those cozy kitchen rituals that just feels right, especially when the air gets crisp and you’re carving pumpkins for the season.

So go ahead, save those seeds next time, roast them up, and let your kitchen smell like toasted perfection. And when you do, come back and tell me how yours turned out—I’d love to hear what twist you added!