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Oven-Baked Pumpkin Seeds, 2 Ways

These Roasted Pumpkin Seeds are golden, crackly, and wildly addictive—the fall snack tradition you’ll want to make with every pumpkin you carve! My easy technique delivers perfectly crisp, well-seasoned seeds every time, with your choice of smoky-savory or cinnamon sugar. With two irresistible flavors and my expert tips, you’ll turn those pumpkin seeds into a snack everyone fights over!
Course Condiment, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 1 cup seeds
Author [email protected]

Ingredients

PUMPKIN SEEDS

  • 1 cup raw pumpkin seeds from 1 medium pumpkin
  • 3 cups water
  • 1 tablespoon kosher salt

Each seasoning Option is for 1 cup of seeds

Option 1: SAVORY SEASONING

  • 1 tablespoon olive oil
  • 1/2 tsp EACH chili powder, garlic powder
  • 1/4 tsp EACH smoked paprika, onion powder
  • 1/4 heaping tsp table salt
  • 1/8 tsp chipotle pepper

Option 2: CINNAMON SUGAR SEASONING

  • 1 tablespoon melted unsalted butter, divided
  • 1/2 tsp ground cinnamon
  • 1/4 heaping tsp salt
  • 1/8 tsp EACH ground nutmeg, ground ginger, chipotle pepper
  • Pinch ground cloves
  • 2 tablespoons packed brown sugar

Instructions

  • Separate the seeds: Scoop the seeds and pulp into a large bowl of water. Rub the seeds between your fingers to loosen the strings until they float and the pulp sinks, and they are mostly clean. Scoop up the seeds and drain with a fine mesh strainer.
  • Simmer: Preheat the oven to 350°F and line a baking sheet with parchment paper. Bring the water and kosher salt to a boil in a small saucepan. Add the seeds and simmer for 5 minutes. This seasons the seeds from the inside, loosens any stubborn strings, and makes them crispier.
  • Dry: Drain the seeds and pull off any leftover pulp. Spread them on a clean kitchen towel and pat them very dry, then let them sit for 10 minutes so any remaining moisture evaporates. Wet seeds steam instead of browning and crisping.

FOR SAVORY SEEDS

  • Season: In a medium bowl, toss the seeds with the oil until coated. Add the spices and toss again.
  • Roast: Spread the seeds in a single layer. Roast for 15 to 25 minutes, stirring every 8 to 10 minutes, until golden and crisp. You’ll hear them start to pop and crackle when they’re close. Note: Small seeds from pie pumpkins or squash are often done around 15 minutes. Big, thick carving-pumpkin seeds need closer to 25.

FOR CINNAMON SUGAR SEEDS

  • Season and roast: In a medium bowl, toss the seeds with 2 teaspoons of melted butter (you may sub olive oil, but butter is tastier with the warm spices), then add the spices and toss again. Spread in a single layer and roast for 10-15 minutes, stirring halfway through. Note: Small seeds from pie pumpkins or squash take closer to 10 minutes. Big, thick carving-pumpkin seeds need closer to 15.
  • Add the sugar: Transfer the hot seeds to a bowl and toss with the remaining 1 teaspoon of butter (remelted as needed). Sprinkle in the brown sugar and toss until evenly coated.
  • Finish: Spread the seeds back on the pan and roast for 4 to 6 more minutes, until the sugar is melted and bubbling. Watch closely because sugar burns quickly.

FOR BOTH

  • Cool: Let the seeds cool completely on the pan. They crisp up as they cool.

Notes

  • Neither version is spicy. To increase the heat, increase the chipotle pepper to 1/4 teaspoon.
  • Don’t chase every last string: After simmering, most fibers slip right off. Any tiny bits left behind roast up crisp and are perfectly edible, so don’t waste 20 minutes picking.
  • Give them space: Crowded seeds trap steam and turn chewy. If you’re roasting seeds from multiple pumpkins, use two pans and rotate them halfway through.
  • Do the cool-down test: Hot seeds always feel a little soft, so let one cool for a minute and bite it. It should shatter. If it’s chewy in the center, give the batch another 3 to 5 minutes.