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Fall is officially here, and if you’re carving pumpkins for Halloween or baking pumpkin recipes, don’t throw away those seeds! Roasted pumpkin seeds are one of the best fall snacks—crispy, salty, and packed with flavor. Plus, they’re so easy to make at home.

Whether you like them savory or sweet, this recipe will show you the basic method for roasting pumpkin seeds, along with a few fun flavor variations. For more inspiration, be sure to check out all of the best pumpkin recipes listed here.

Do you know that you can buy one pumpkin and create tons of recipes from just that one veggie? I grew pumpkins a few years ago in our garden, and we had puree coming out of our ears.

Kayla and I made things like Pumpkin Bread, Roasted Pumpkin Seeds, Pumpkin Cheesecake brownies, and Pumpkin Spice Truffles. We froze the puree we had left, and I am hoping to make some more of this Pumpkin Chili this year!

Why You’ll Love This Recipe

• Customizable – Go classic with salt, or try cinnamon sugar, garlic parmesan, or even spicy chili flavors.
• Easy to Make – Just clean, season, and roast.
• Healthy Snack – Pumpkin seeds are full of fiber, protein, and minerals.

Ingredients

• Seeds from 1 medium pumpkin (about 1 to 1 ½ cups)
• 1–2 tablespoons olive oil or melted butter
• ½ teaspoon salt (plus more to taste)

Optional seasonings for extra flavor:

• Garlic powder
• Paprika or chili powder
• Cinnamon & sugar
• Parmesan cheese

Instructions

Step 1: Clean the Seeds

1. After carving your pumpkin, scoop out the seeds and pulp.
2. Place the seeds in a large bowl of water. Swish them around so the seeds separate from the stringy pulp.
3. Drain and rinse the seeds well, then pat dry with a towel. (The drier the seeds, the crispier they’ll roast.)

Step 2: Boil for Extra Crispiness (Optional)

Bring a small pot of salted water to a boil. Add the pumpkin seeds and cook for 10 minutes. This step helps them roast more evenly. Drain and dry completely.

Step 3: Season the Seeds

In a mixing bowl, toss the pumpkin seeds with olive oil (or melted butter) and salt. Add your favorite extra seasonings here if you’d like.

Step 4: Roast the Seeds

1. Preheat oven to 325°F.
2. Spread the seeds in a single layer on a parchment-lined baking sheet.
3. Roast for 20–30 minutes, stirring halfway through, until golden brown and crunchy.

Step 5: Cool & Enjoy

Remove from the oven and let them cool completely before snacking. Store in an airtight container for up to a week.

Flavor Ideas

• Classic Salted – Just olive oil and sea salt.
• Sweet Cinnamon Sugar – Toss seeds with melted butter, sugar, and a sprinkle of cinnamon.
• Spicy Chili Lime – Add chili powder, cayenne, and a squeeze of lime juice after roasting.
• Garlic Parmesan – Mix roasted seeds with garlic powder and grated parmesan.

Tips for Perfect Roasted Pumpkin Seeds

• Don’t skip drying the seeds—moisture is the enemy of crunch!
• Keep the oven on low heat (around 325°F) so they cook evenly without burning.
• Stir at least once while roasting so all sides get crispy.

This year, our pumpkin carving contest with each other turned out even better than we expected. It's funny because as the kids have grown, our designs have gotten more and more elaborate. We use this pumpkin carving kit that has everything you need — even a scoop to clean out the insides.

What is your favorite pumpkin recipe? Mine has to be this one for the Roasted Pumpkin Seeds!