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Home » Cuisines » American » Seasoned Roasted Pumpkin Seeds (Sweet or Savory)

Seasoned Roasted Pumpkin Seeds (Sweet or Savory)

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Are you looking for a deliciously fun and nutritious 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.

bowl of squash seeds with sweet or salty flavor.

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 healthier 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

Roasted pumpkin seeds on a baking sheet.

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.

  1. 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.
  2. Scoop out the seeds. Use a large spoon or the scooper that comes with those Jack-O-Lantern carving kits.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
collage of 6 photos showing the steps for roasting pumpkin seeds.

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:

  1. First, make sure the roasted pumpkin seeds are completely cooled down before you package them.
  2. 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.

Pumpkin Seeds Are Good For You

Pumpkin seeds are full of healthy nutrients and antioxidants. They make a nutritious snack and their fiber content will help fill you up until your next meal. Next time you’re craving something crunchy, grab this healthy snack instead of fried potato chips. 

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.

Flavor Variations (Season Spice and Everything Nice)

  • Pumpkin spice pumpkin seeds
  • Ranch pumpkin seeds
  • Taco seasoned pumpkin seeds
  • Chili lime pumpkin seeds
  • Everything Bagel pumpkin seeds
  • Curry spiced pumpkin seeds

Serving Suggestions

Roasted pumpkin seeds that are seasoned with our Cajun seasoning or Maple Candied seasoning make delicious snacks. They are much healthier 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. Here are a few ideas:

  1. Blend into smoothies.
  2. Garnish Yogurt or Acai Bowls.
  3. Incorporate into trail mix.
  4. Top off your hummus.
  5. Blend into bread like our oatmeal bread.

close up of seasoned roasted pumpkin seeds.

Other Fall Pumpkin Recipes You Might Love

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

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

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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Frequently Asked Questions

What type of pumpkin seeds should I use?

Any type of pumpkin seeds will work for this recipe. Since pumpkin is actually a squash, you can also use acorn squash or butternut squash seeds for this roasted pumpkin seed recipe.

Can I roast pumpkin seeds without removing the shells?

Yes, you can roast pumpkin seeds without removing the shells. But do wash any pumpkin residue off of them before roasting.

How do I know when the pumpkin seeds are done?

The pumpkin seeds are done when they are golden brown and crispy. You can test a few seeds to see if they are done by letting them cool and then biting into them. If the seeds are still soft, roast them for a few more minutes.

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roasted pumpkin seeds in a serving bowl

How to Roast Pumpkin Seeds

Yield: 2 cups of pumpkin seeds
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Save those pumpkin seeds when you carve your pumpkins this year. Roasted pumpkin seeds are crunchy, healthy snacks and they make a great salad or soup topping. Here are the easy steps to perfectly roasted 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
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 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

  1. Pre-heat the oven to 300°F and spray a baking sheet with non-stick spray or line it with parchment paper.

CLEAN THE PUMPKIN SEEDS:

  1. Cut the top off a pumpkin and use a large spoon to scrape the seeds out. (Stringy, slimy pulp will cling to the seeds.)
  2. Pull the seeds away from the larger chunks of pulp and place the seeds in a colander.
  3. 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. 
  4. Spread the seeds onto a kitchen towel and rub them in the kitchen towel to remove any remaining pulp that clings to the seeds. 
  5. 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. 
  6. 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)
  7. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 277mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

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Yash Interior

Friday 2nd of December 2022

This is the perfect way to roast pumpkin seeds. I am definitely gonna try this out.

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