These delicious and easy Roasted Pumpkin Seeds are lightly seasoned and baked to perfection. They require only a few simple steps and use ingredients you probably already have in your pantry, except for the pumpkin. They are the ones with the small, tender seeds that are optimal for roasting. Use the tasty crunchy seeds in salads, soups, and granola.
We love pumpkin around here. It is our favorite time of the year for weather and for cooking. So grab those little pumpkins, and let us make some fall treats. Pumpkin Cupcakes, Pumpkin Dump Cake, and Pumpkin Chocolate Chip Cookies are just a few of our favorites.
How to Roast Pumpkin Seeds
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Remove the seeds using a sharp knife.
- Wash the seeds in a fine mesh strainer or colander. Dry thoroughly.
- Melt the butter and add salt, garlic powder, onion powder, black pepper, and Cajun seasoning. Stir in the pumpkin seeds and coat.
- Toss in the oven on a lined baking sheet and roast.
Cook’s Tips
- It is best to use the seeds from pumpkin pie pumpkins (the little ones). They are smaller and more tender, and they roast up so much better than the Jack O’Lantern-style pumpkins.
- Remove as much pulp as possible. It is easy to pick it out when you rinse the seeds.
- Dry the pumpkin seeds very well with a paper towel or a clean kitchen towel. I lay them out on a baking sheet and place them on my stovetop towards the back, where the heat is vented. I do this while I am baking the pumpkin for pumpkin puree.
- For optimal flavor, use butter instead of vegetable oil or olive oil.
- Season as you like. If you don’t like Cajun seasoning, use other seasonings. Try cinnamon, ground cloves, or nutmeg.
Flavor Variations
- Sweetener: Add a little honey or maple syrup to the mix.
- Hot and Spicy: Add a little hot sauce, chili sauce, or sriracha.
- Spices: Swap out the spices and try cinnamon, ginger, nutmeg, ground cloves, allspice, cumin, chili powder, or cayenne pepper. Or any combination of these spices as long as they complement each other.
- Ranch: Omit all the spices and add a little ranch seasoning.
More Fall Recipes
Roasted Pumpkin Seeds
Ingredients
- 1½ cups raw pumpkin seeds
- 2 tablespoons melted butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon Cajun seasoning
Instructions
- Wash the seeds, removing the pulp and strings. Thoroughly dry the seeds.
- Preheat oven to 425 degrees.
- In a medium bowl, combine the butter, salt, garlic powder, onion powder, pepper, and Cajun seasoning. Toss in the pumpkin seeds and stir to coat.
- Line the baking sheet with parchment paper. Place seeds on the baking sheet in a single layer. Bake for 13-15 minutes or until golden brown and crunchy. Stir several times during the baking period.
Notes
- Store in an airtight container at room temperature for up to several weeks.
- For longer storage, freeze the pumpkin seeds for up to 2 months.
Nutrition
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Allyson Zea
I make these every year! So tasty!
katerina
These Roasted Pumpkin Seeds are the perfect snack! SO delicious!
Beti
I can’t wait to try this! Such a great snack!!
Erin
These Roasted Pumpkin Seeds are mouth-watering!
Erik
Haven’t had roasted pumpkin seeds in years, this was so fun to find!
Diana Reis
I look forward to these every Halloween. Can’t wait to try this seasoning blend.
Tania
Such a great flavour combination and such a perfect zero waste recipe! It tasted delicious!
Jovita
What a great way to use up the whole pumpkin. One of my most favorite snacks ever!
Kushigalu
These roasted pumpkin seeds look so perfect. I would love to try this soon. Thanks for sharing.
Mirlene
Super! I do have these ingredients in my pantry. I love the Cajun seasoning idea on this.