12 Roasted Pumpkin Seed Recipes

Don't toss those pumpkin guts! Roasted pumpkin seeds are the crunchiest, most addictive fall snack — and endlessly customizable. These 12 recipes go from classic salted to cinnamon sugar to spicy chili lime. Roast a big batch and thank us later.

1. Classic Salted Roasted Pumpkin Seeds

Perfectly crisp, salty pumpkin seeds — the gold standard of fall snacking.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1 baking sheet
• 1 parchment paper
• 1 large bowl
• 1 clean kitchen towel

Instructions

1. Rinse seeds and pat completely dry.
2. Toss with olive oil, salt, and garlic powder.
3. Spread in a single layer on parchment.
4. Roast at 325°F for 20-25 minutes, stirring once.
5. Cool completely for maximum crunch.
6. Store airtight up to 2 weeks.

2. Cinnamon Sugar Pumpkin Seeds

Sweet, warmly spiced seeds that taste like fall in a handful.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp melted butter
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pinch salt
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds thoroughly.
2. Toss with melted butter.
3. Mix sugar, cinnamon, nutmeg, and salt; toss with seeds.
4. Spread on parchment.
5. Roast at 325°F for 20 minutes, stirring once.
6. Cool; the coating crisps as it cools.

3. Spicy Chili Lime Pumpkin Seeds

Zesty, fiery seeds with a chili-lime kick — dangerously snackable.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp lime zest
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 baking sheet

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil, chili powder, cumin, and salt.
3. Spread on a baking sheet.
4. Roast at 325°F for 20-25 minutes.
5. Toss hot seeds with lime juice and zest.
6. Cool completely.

4. Garlic Parmesan Pumpkin Seeds

Savory, cheesy, garlicky — the sophisticated snack mix upgrade.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil, garlic powder, seasoning, and salt.
3. Roast at 325°F for 20 minutes.
4. Toss hot seeds with Parmesan.
5. Return to oven 3 minutes to melt.
6. Cool and store airtight.

5. Ranch Pumpkin Seeds

Cool ranch flavor on crunchy seeds — a lunchbox favorite.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp ranch seasoning mix
• 1/2 tsp dill
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil.
3. Mix ranch seasoning, dill, garlic powder, and salt.
4. Toss seeds in the seasoning.
5. Roast at 325°F for 20-25 minutes.
6. Cool completely.

6. Sweet Maple Pumpkin Seeds

Maple-glazed seeds with a caramelized crunch — candy-like and irresistible.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp melted butter
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Whisk butter, maple syrup, vanilla, cinnamon, and salt.
3. Toss seeds in the mixture.
4. Spread on parchment.
5. Roast at 300°F for 25 minutes, stirring twice.
6. Cool; break apart clusters.

7. Curry Pumpkin Seeds

Warmly spiced curry seeds — exotic crunch for adventurous snackers.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp coconut oil, melted
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tsp brown sugar
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Toss with coconut oil.
3. Mix curry powder, turmeric, salt, and brown sugar.
4. Toss seeds in the spice mix.
5. Roast at 325°F for 20 minutes.
6. Cool completely.

8. Smoky BBQ Pumpkin Seeds

Sweet-smoky BBQ seeds with a hint of heat — game-day approved.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 baking sheet

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil.
3. Mix brown sugar, paprika, garlic powder, salt, and cayenne.
4. Toss seeds in the rub.
5. Roast at 325°F for 20-25 minutes.
6. Cool for maximum crunch.

9. Honey Mustard Pumpkin Seeds

Tangy-sweet honey mustard seeds — the pretzel's crunchy cousin.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Whisk olive oil, honey, mustard, garlic powder, and salt.
3. Toss seeds in the mixture.
4. Spread on parchment.
5. Roast at 300°F for 25 minutes, stirring once.
6. Cool completely.

10. Everything Bagel Pumpkin Seeds

All the everything-bagel flavor on a crunchy seed — genius.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp everything bagel seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 baking sheet
• 1 parchment paper
• 1 airtight container

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil and garlic powder.
3. Add everything bagel seasoning and salt.
4. Toss to coat evenly.
5. Roast at 325°F for 20 minutes.
6. Cool and store airtight.

11. Dark Chocolate Pumpkin Seeds

Chocolate-dipped seeds with flaky salt — sweet, salty, and addictive.

Ingredients

• 2 cups roasted pumpkin seeds
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1 baking sheet
• 1 parchment paper
• 1 airtight container

Instructions

1. Roast plain salted seeds; cool completely.
2. Melt chocolate with coconut oil.
3. Toss seeds in chocolate.
4. Spread on parchment.
5. Sprinkle with sea salt and cinnamon.
6. Chill 20 minutes to set.

12. Rosemary Sea Salt Pumpkin Seeds

Herby, elegant seeds — perfect for cheese boards and cocktails.

Ingredients

• 2 cups raw pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 baking sheet
• 1 parchment paper

Instructions

1. Rinse and dry seeds.
2. Toss with olive oil, rosemary, salt, pepper, and garlic powder.
3. Spread on a baking sheet.
4. Roast at 325°F for 20-25 minutes.
5. Cool completely.
6. Store airtight up to 2 weeks.