Are you looking for a deliciously fun, crunchy snack that will satisfy the whole family? These seasoned roasted pumpkin seeds are just the ticket! Not only are they easy to make, but they also taste great when combined with subtle seasonings such as garlic powder, cumin and chili powder.
When you carve your Jack-O-Lantern or roast a fresh pumpkin, save those pumpkin seeds! I will show you how to roast pumpkin seeds and turn them into a delicious crunchy snack. You can use them as a salad topping, sprinkle them in soup for a crunchy texture, or pop them straight into your mouth for a quick nibble.
Sweet Roasted Pumpkin Seeds or Savory Spiced Pumpkin
Roasted pumpkin seeds that are seasoned with our Cajun seasoning or Maple Candied seasoning are a delicious snack. They are way better than potato chips or pretzels. Next time you get a craving for something salty and crunchy, reach for pumpkin seeds instead.
They will curb your appetite and your cravings. But they aren’t just for snack cravings, they add flavor, texture, and that ‘extra something’ to your recipes.
Plus, with just a few simple ingredients, you can create a delicious homemade treat in minutes; all it takes is some pumpkin seeds, herbs and spices of your choice, oil of your preference (we recommend olive oil), salt — that’s it! Keep reading to learn exactly what ingredients you need for seasoned roasted pumpkin seeds you won’t be able to resist!
Ingredients for Roasted Pumpkin Seeds
You’ll need the following:
- Pumpkins – 1 or 2 whole pumpkins, split and seeds scraped out and washed.
- Cajun Seasoning – Use our Cajun seasoning included in the recipe or any store bought Cajun seasoning mix.
- Maple seasoning – Our recipe for Maple candied pumpkin seeds is in the recipe card. It’s a simple mix of maple syrup, brown sugar, and cinnamon.
How to Use Savory or Sweet Roasted Pumpkin Seeds
- Sprinkle on top of salads
- Stir into oatmeal
- Scatter on top of pumpkin soup for a crunchy texture.
- Mix them into homemade granola.
- Use them to make pesto.
How To Make Roasted Seasoned Pumpkin Seeds
This recipe is super easy, you just have to be willing to get a bit messy. When you clean out the inside of a pumpkin, the pulp is stringy, slimy, and gooey.
But that’s part of the fun. You can turn it into an entertaining, tactile, and sensory project for the kiddos. Let them help you with the messy part then show them how to roast raw pumpkin seeds.
- Slice a pumpkin open. If you are going to carve the pumpkin, slice the top off as I did in the video, otherwise just slice it in half.
- Scoop out the seeds. Use a large spoon or the scooper that comes with those Jack-O-Lantern carving kits.
- Wash the pulp off of the seeds. Place the seeds and pulp in a colander and run water over them while you pull the stringy pulp away.
- Dry the seeds. Rub the seeds around in a dish towel to dry them off. If they are too wet they will take longer to roast.
- Season the seeds. We have several ideas for roasted pumpkin seed seasonings in our printable recipe card. Just scan down to the notes to find the BEST pumpkin seed recipe. You can even make sweet roasted pumpkin seeds.
- Roast the pumpkin seeds. If you keep the oven temp at 300° they will have enough time to get dry and crisp without burning. However, if you add sugar to the pumpkin seeds you will need to stir them more frequently or even turn the oven down to 250°F.
Can You Freeze Roasted Pumpkin Seeds?
Absolutely, you can freeze roasted pumpkin seeds! Storing them in the freezer is a fantastic way to extend their shelf life and enjoy them for months to come. Here is how to do it:
- First, make sure the roasted pumpkin seeds are completely cooled down before you package them.
- Once cooled, place them in an airtight container or a zip-top freezer bag, squeezing out as much air as possible.
Make an extra batch or two of these pumpkin seeds and store them in the freezer for up to 6 months. I actually found some in the back of my deep freeze from a year ago that were still good. I packaged them with a vacuum sealer, which lengthened their freezer life.
You Can Eat The Entire Pumpkin Seed, shell and all.
The outer portion (hull) of the pumpkin seed is a bit tough and fibrous but you can eat it. Some pumpkins have seeds that do not have a hull or tough outer shell. Those pumpkin seeds are called pepitas and they come from hulless or oilseed pumpkins.
Pepitas are smaller and much more tender than the pumpkin seeds we are using in this recipe. We are using the pumpkin seeds from traditional pumpkins that you typically see in Fall pumpkin patches. You can eat the entire pumpkin seed, shell and all.
If you don’t want to eat the shell or hull of the pumpkin seed then you can find a hulless pumpkin or purchase raw pepitas. However, the roasting time for the small pepitas will only take about 15 to 20 minutes.
Flavor Variations (Season Spice and Everything Nice)
You can switch up the flavor with different seasonings, we have provided several options below. Aside from the seasoning blends at the top of our recipe card check the notes at the end of the card to see a few other ideas for roasted pumpkin seed seasoning.
- Pumpkin spice pumpkin seeds
- Ranch pumpkin seeds
- Taco seasoned pumpkin seeds
- Chili lime pumpkin seeds
- Everything Bagel pumpkin seeds
- Curry spiced pumpkin seeds
Substitutions and Variations
Here are a few substitutions and variations when making this seasoned roasted pumpkin seeds recipe:
- If you don’t have maple syrup, you can use honey or brown sugar instead.
- You can also add other spices to the pumpkin seeds, such as curry powder, cumin, or cayenne pepper.
- If you don’t have Cajun seasoning, you can make your own by combining equal parts paprika, chili powder, garlic powder, onion powder, and black pepper.
Storage Options
- Seasoned roasted pumpkin seeds can be stored in an airtight container like a mason jar, at room temperature for up to two weeks.
- You can also freeze them for up to six months.
Helpful Tools
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Some pieces of equipment you may find helpful when making this roasted seasoned pumpkin seeds:
Tips For Success
- To prevent the pumpkin seeds from sticking to the baking sheet, line the sheet with parchment paper or aluminum foil.
- Don’t overcrowd the baking sheet. Spread the pumpkin seeds in a single layer so that they roast evenly.
- Stir the pumpkin seeds every 10-15 minutes to ensure even roasting.
- Let the pumpkin seeds cool completely before storing or serving.
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How to Roast Pumpkin Seeds
Ingredients
- 1 to 2 large pumpkins or 2 cups of pumpkin seeds
CAJUN ROASTED PUMPKIN SEEDS
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon black pepper
MAPLE ROASTED PUMPKIN SEEDS
- 2 tablespoons olive oil or melted butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
Instructions
- Pre-heat the oven to 300°F and spray a baking sheet with non-stick spray or line it with parchment paper.
- Cut the top off a pumpkin and use a large spoon to scrape the seeds out. (Stringy, slimy pulp will cling to the seeds.)
- Pull the seeds away from the larger chunks of pulp and place the seeds in a colander.
- Run cold water over the seeds while you stir the seeds around in the colander to get off the rest of the slimy pumpkin pulp.
- Spread the seeds onto a kitchen towel and rub them in the kitchen towel to remove any remaining pulp that clings to the seeds.
- Place the pumpkin seeds in a medium bowl and add all the ingredients for either the savory or sweet pumpkin seeds then toss to coat all the seeds.
- Spread the seeds out on the baking sheet and bake for 40 to 50 minutes. Stir the seeds every 20 minutes so they roast evenly. (see notes)
- When the seeds get crunchy and golden brown remove them from the oven and let them cool.
Notes
NOTES:
- Store roasted pumpkin seeds in an airtight container for 2 weeks or freeze them for 3 months.
- Do not use a paper towel to dry the seeds, bits of paper towel will break off and stick to the seeds. Use a cloth towel instead.
- Make sure to dry the seeds well so the oil clings to them better. Thoroughly dry seeds will also take less time to roast.
- If you make the sweet pumpkin seeds check them more frequently. The sugar has a tendency to burn before the pumpkin seeds finish roasting. If they start to get too dark, turn the oven down to 250°F.
- I got about 1 cup of seeds out of a large pumpkin.
OTHER FLAVOR OPTIONS:
- PUMPKIN SPICE = 1 tablespoon pumpkin pie spice + 2 tablespoons brown sugar + 2 tablespoons oil or butter.
- RANCH = 2 tablespoons ranch seasoning mix + 2 tablespoons oil or butter.
- TACO = 2 tablespoons taco seasoning mix + 2 tablespoons oil or butter.
- CHILI LIME= 2 tablespoons chili lime seasoning blend + 2 tablespoons oil or butter.
- EVERYTHING BAGEL = 2 tablespoons Everything Bagel seasoning blend + 2 tablespoons oil or butter.
- CURRY SPICE = 2 tablespoons curry powder + 1/4 teaspoon cayenne pepper + 1 teaspoon salt + 2 tablespoons oil or butter
Yash Interior
Friday 2nd of December 2022
This is the perfect way to roast pumpkin seeds. I am definitely gonna try this out.