17 Quick & Crunchy Roasted Pumpkin Seed Recipes

Let’s be real. You’re throwing away the best part of the pumpkin.

It’s probably that slimy, stringy mess of seeds you scoop out and toss in the trash. The part you think is a chore, a disappointment, an obstacle on your way to carving a jack-o’-lantern.

You’re out here trying to embrace the full fall experience, to get the most out of your pumpkin, but you keep ending up with the same bland, burnt, or chewy results when you try to roast the seeds.

Your time is too valuable for mediocre snacks. Your palate deserves a promotion. You deserve roasted pumpkin seeds that are ridiculously crunchy, packed with flavor, and so good they become the main event.

This isn’t just a list of recipes. This is a culinary intervention. This is the official glow-up for the most underrated part of the pumpkin.

This is the knowledge that separates the people who just carve a pumpkin from the legends who feast on it. This is your masterclass in Roasted Pumpkin Seed Recipes that actually taste good.

So if you’re ready to leave the slimy guts in the past and enter your flavor era, keep scrolling.

The season of boring pumpkin seeds is officially canceled.

The Unspoken Laws of Roasting Pumpkin Seeds

Before you even touch a seed, you need the secrets. These are the non-negotiable rules that separate a next-level crunchy snack from a tray of chewy mediocrity.

Master these, and you’re already ahead of 99% of people. No cap.

1. You MUST Boil the Seeds First.
This is the number one rule. This is the ultimate secret to a truly crunchy seed. Boiling the cleaned seeds in salted water for 10 minutes does two things: it seasons them from the inside out and it helps them roast more evenly, creating a shatteringly crisp texture. Skipping this step is a crime.

2. The Seeds MUST Be Bone Dry.
After boiling, you must dry the seeds completely. Pat them with a towel. Let them air dry. Any moisture left on the seeds will turn to steam in the oven, and steam is the enemy of crunch. Dry seeds roast; wet seeds steam. It’s that simple.

3. Low and Slow Is Your Superpower.
Blasting your seeds at a high temperature is a one-way ticket to burnt outsides and raw insides. The key to a perfect, even crunch is roasting at a low temperature (300-325°F / 150-160°C) for a longer time. This slowly dehydrates the seeds, making them unbelievably crispy.

4. Season After Roasting (Sometimes).
For powdered seasonings and delicate spices, the pro move is to toss the hot, freshly roasted seeds with the spices after they come out of the oven. This prevents the spices from burning and turning bitter during the long roasting time. Salt and oil go on before; powders and herbs go on after.

The Lineup That Will Revolutionize Your Snacking

Alright, you’ve got the laws. You’re in the know. Now for the 17 Roasted Pumpkin Seed Recipes that will make you a certified snacking legend. This is the playbook.

1. The Ultimate Crispy Salted Pumpkin Seeds

This is the holy grail. The foundational recipe that guarantees the crispiest, most perfectly seasoned seeds every single time. Master this, and you can make any flavor.

Ingredients:

• Seeds from 1 medium pumpkin (about 1.5 cups)
• 2 tbsp neutral oil (like canola or avocado)
• 1 tsp fine sea salt
• Water for boiling

Instructions:

1. Separate the seeds from the stringy pumpkin pulp. Rinse them well in a colander.
2. In a saucepan, bring 4 cups of water and 1 tbsp of salt to a boil. Add the clean seeds and boil for 10 minutes.
3. Drain the seeds thoroughly. Spread them on a towel and pat them until they are completely dry.
4. Preheat oven to 325°F (160°C).
5. In a bowl, toss the bone-dry seeds with the oil and 1 tsp of salt until evenly coated.
6. Spread the seeds in a single, even layer on a baking sheet.
7. Roast for 20-30 minutes, stirring every 10 minutes, until the seeds are golden brown and crispy. They will get crispier as they cool.

2. Cinnamon Sugar Pumpkin Seeds

The perfect sweet and salty snack. They taste like the crunchy topping of a coffee cake.

Ingredients:

• 1 batch of boiled and dried seeds from Recipe #1
• 2 tbsp melted butter
• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• A pinch of salt

Instructions:

1. Roast the seeds with butter and a pinch of salt only.
2. While the seeds are roasting, mix the sugar and cinnamon in a small bowl.
3. As soon as the hot seeds come out of the oven, immediately toss them in the cinnamon-sugar mixture until they are fully coated.

3. Maple Spice Pumpkin Seeds

A cozy, fall-flavored treat with the warm sweetness of pure maple syrup.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp pure maple syrup
• 1 tbsp melted coconut oil
• 1 tsp pumpkin pie spice
• A pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a bowl, whisk together the maple syrup, coconut oil, pumpkin pie spice, and salt.
3. Add the dry seeds and toss to coat completely.
4. Spread in a single layer on a parchment-lined baking sheet.
5. Bake for 30-40 minutes, stirring every 10 minutes. The maple syrup can burn, so watch them closely.

4. Honey Roasted Pumpkin Seeds

A simple, sweet, and slightly sticky seed that’s incredibly addictive.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp honey
• 1 tbsp neutral oil
• A pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C).
2. Warm the honey slightly to make it easier to mix. Whisk together the honey, oil, and salt.
3. Toss with the dry seeds and spread on a parchment-lined baking sheet.
4. Bake for 30-35 minutes, stirring often, until golden and caramelized. They will be sticky at first, but will crisp up as they cool.

5. Salty Caramel Pumpkin Seeds

A decadent, dessert-like seed that tastes like the inside of a fancy candy bar.

Ingredients:

• 1 batch of boiled and dried seeds
• 3 tbsp brown sugar
• 2 tbsp butter
• 1/2 tsp flaky sea salt

Instructions:

1. Roast the seeds with a little oil and salt as directed in Recipe #1.
2. In a small saucepan, melt the butter and brown sugar together, stirring until it form a bubbly caramel sauce.
3. Pour the hot caramel over the hot, freshly roasted seeds and toss to coat.
4. Spread them back on the parchment paper, sprinkle with flaky sea salt, and let them cool completely to harden.

6. Chai-Spiced Pumpkin Seeds

Infused with the warm, aromatic spices of a chai latte for a sophisticated, cozy snack.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp melted butter
• Chai Spice Mix: 1 tbsp sugar, 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ginger, 1/4 tsp cloves.

Instructions:

1. Roast the seeds with just the melted butter and a pinch of salt.
2. In a bowl, combine all the chai spice mix ingredients.
3. Immediately toss the hot, roasted seeds in the spice mix until they are evenly coated.

7. Garlic Parmesan Pumpkin Seeds

An umami bomb. Cheesy, garlicky, and completely irresistible.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp olive oil
• 1/4 cup grated vegetarian Parmesan-style cheese
• 1 tsp garlic powder
• 1/2 tsp dried parsley

Instructions:

1. Roast the seeds with just the olive oil and a pinch of salt.
2. In a bowl, mix the grated cheese, garlic powder, and parsley.
3. As soon as the hot seeds come out of the oven, toss them in the cheese mixture. The residual heat will help the cheese stick.

8. Spicy Chili Lime Pumpkin Seeds

A fiery, tangy, and zesty seed with a classic Southwestern flavor profile.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp olive oil
• The zest of 1 lime
• 1-2 tsp chili powder
• 1/2 tsp cumin
• A pinch of cayenne pepper

Instructions:

1. Roast the seeds with the olive oil and a pinch of salt.
2. In a bowl, mix together the lime zest, chili powder, cumin, and cayenne.
3. Toss the hot, freshly roasted seeds in the spice mixture until well-coated.

9. Everything Bagel Pumpkin Seeds

All the savory, seedy, garlicky goodness of your favorite bagel, in a crunchy seed form.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp melted butter
• 3 tbsp everything bagel seasoning

Instructions:

1. In a bowl, toss the dry seeds with the melted butter.
2. Add the everything bagel seasoning and toss again to coat completely.
3. Roast as directed in Recipe #1. The seasonings are sturdy enough to handle the heat.

10. Smoky BBQ Pumpkin Seeds

Sweet, smoky, and a little spicy, just like your favorite BBQ chips.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp neutral oil
• BBQ Spice Mix: 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt.

Instructions:

1. Roast the seeds with just the oil.
2. Combine all the BBQ spice mix ingredients in a bowl.
3. Toss the hot, freshly roasted seeds in the spice mix until coated.

11. Ranch-Flavored Pumpkin Seeds

The cool, herby, and tangy flavor of ranch dressing in a super crunchy snack.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp neutral oil
• 1-2 tbsp dry ranch seasoning mix

Instructions:

1. Roast the seeds with just the oil.
2. As soon as they come out of the oven, toss the hot seeds in a bowl with the dry ranch seasoning.

12. Salt and Vinegar Pumpkin Seeds

For the fans of tangy, face-puckering flavor. This is a game-changer.

Ingredients:

• 1 batch of cleaned, raw seeds (do not boil yet)
• 2 cups white vinegar
• 2 tbsp salt
• 2 tbsp neutral oil
• Extra flaky sea salt

Instructions:

1. Instead of boiling in water, bring the vinegar and 2 tbsp of salt to a boil. Add the seeds and boil for 10 minutes.
2. Drain the seeds (your kitchen will smell like vinegar!) and dry them completely.
3. Toss the dry seeds with oil and roast as directed in Recipe #1.
4. Sprinkle with extra flaky sea salt as soon as they come out of the oven.

13. Sweet & Spicy Sriracha Pumpkin Seeds

The perfect balance of sweet, spicy, and savory. Utterly addictive.

Ingredients:

• 1 batch of boiled and dried seeds
• 1 tbsp Sriracha
• 1 tbsp honey or maple syrup
• 1 tbsp neutral oil

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a bowl, whisk together the Sriracha, honey, and oil until combined.
3. Toss with the dry seeds and spread on a parchment-lined baking sheet.
4. Bake for 30-40 minutes, stirring often, as the sugars can burn.

14. Pizza-Flavored Pumpkin Seeds

All the herby, cheesy, and tomato-y goodness of a slice of pizza.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp olive oil
• Pizza Spice Mix: 2 tbsp grated vegetarian Parmesan-style cheese, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp tomato powder (optional, but amazing).

Instructions:

1. Roast the seeds with just the olive oil and a pinch of salt.
2. Combine the pizza spice mix ingredients in a bowl.
3. Toss the hot, freshly roasted seeds in the spice mix.

15. Rosemary Sea Salt Pumpkin Seeds

An elegant, simple, and aromatic seed that feels very gourmet.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp flaky sea salt

Instructions:

1. In a bowl, toss the dry seeds with the olive oil and fresh rosemary.
2. Spread on a baking sheet and roast as directed in Recipe #1.
3. As soon as they come out of the oven, sprinkle generously with the flaky sea salt.

16. Dark Chocolate Drizzled Pumpkin Seeds

A simple, semi-healthy dessert or an elegant snack.

Ingredients:

• 1 batch of The Ultimate Crispy Salted Pumpkin Seeds (Recipe #1)
• 1/2 cup dark chocolate chips, melted

Instructions:

1. Prepare and roast the pumpkin seeds as directed in Recipe #1 and let them cool completely.
2. Spread the cooled, salty seeds on a sheet of parchment paper.
3. Drizzle the melted dark chocolate all over the seeds.
4. Let the chocolate harden completely before breaking the seeds apart.

17. Furikake (Japanese Seaweed) Pumpkin Seeds

An umami-rich, savory, and nutty flavor combination that is unique and delicious.

Ingredients:

• 1 batch of boiled and dried seeds
• 2 tbsp sesame oil
• 2-3 tbsp Furikake seasoning (a mix of seaweed, sesame seeds, salt, and sugar)

Instructions:

1. In a bowl, toss the dry seeds with the sesame oil.
2. Add the Furikake seasoning and toss again until everything is well-coated.
3. Roast as directed in Recipe #1.

The Secrets They Don’t Want You to Know

You have the recipes. But the legends know it’s the little things that make the biggest difference. This is the intel that separates the good from the unforgettable.

Why Your Seeds Are Chewy
Let’s be real. It’s a tragedy. There are two main culprits: you didn’t boil them, or you didn’t dry them properly. Boiling them starts the cooking process and seasons them inside. Drying them ensures they roast, not steam. A few extra minutes of patting them dry is the difference between a sad, chewy seed and a perfectly crisp one.

The Truth About Cleaning The Seeds
The easiest way to separate the seeds from the stringy guts is to do it in a big bowl of water. The seeds will float to the top, and the heavy pulp will sink to the bottom. It’s the ultimate time-saving hack.

The Sugar-Coated Seed Secret
When using a wet, sugary coating like maple syrup or honey, you must do two things: lower the oven temperature to 300°F (150°C) and line your baking sheet with parchment paper. The sugars will caramelize and burn quickly at higher temperatures, and they will stick to a bare pan like cement.

The Ultimate “Seasoning Stick” Hack
For powdered seasonings that you add after roasting, the secret to making them stick is the hot oil. Don’t let the seeds cool down. The oil on the surface of the hot seeds is like a glue that grabs onto the fine powders and makes them adhere perfectly. Tossing them while they’re piping hot is non-negotiable.

Conclusion: You Are Now a Pumpkin Seed Legend

There it is. The complete playbook.

You are no longer the person who throws away the best part of the pumpkin. You are now equipped with an entire menu of legit, delicious, and impressive roasted pumpkin seed recipes for any occasion.

You understand the laws. You have the lineup. You know the secrets that 99% of people miss.

Go forth and conquer your snacking. You’ve earned it.