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small bowl filled with savory roasted pumpkin seeds

Savory Roasted Pumpkin Seeds

These savory roasted pumpkin seeds are crunchy, salty, and full of warm fall flavor. They’re easy to make, take only a few ingredients, and work as a snack, salad topper, or autumn add-on to almost anything.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Base Recipe:
  • 1 cup raw pumpkin seeds hulled
  • 1 tablespoon olive oil or melted unsalted butter
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder or smoked paprika optional

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Rinse your raw pumpkin seeds if they’re fresh from a pumpkin. Pat them completely dry.
  3. Toss the seeds with olive oil in a bowl until they’re lightly coated.
  4. Add sea salt and garlic powder or smoked paprika. Mix well.
  5. Spread the seeds on a baking sheet in one even layer.
  6. Bake for 20–25 minutes, stirring every 8 minutes so they toast evenly.
  7. Pull them out when they’re lightly golden and smell nutty.
  8. Let the seeds cool on the baking sheet so they crisp up.
  9. Move them to an airtight container once cooled.

Notes

  • Make sure your seeds are fully dry before roasting. Wet seeds soften instead of crisping.
  • You can swap the seasoning. Smoked paprika gives a deeper flavor, while garlic powder keeps it simple.
  • Letting the seeds cool on the baking sheet helps them get extra crunchy.