Foolproof Roasted Pumpkin Seeds (Easy & Crunchy)

There’s something oddly satisfying about roasting pumpkin seeds—especially after you’ve just carved a pumpkin and your kitchen smells like fall.

This is one of my family’s favorite seasonal snacks (especially my husband’s—if there’s a bowl on the counter, it mysteriously disappears). They’re crunchy, salty, endlessly snackable, and a great reminder that sometimes the best treats come from what you’d normally toss away.

Pumpkin seeds are also little nutrition powerhouses—packed with magnesium, plant-based protein, and healthy fats—making them a snack I actually feel good about keeping on the counter.

But here’s the thing… pumpkin seeds can be tricky. Get it right, and you’ve got golden, toasty perfection. Get it wrong, and you’re staring at burnt, chewy, or greasy disappointments. (I’ve done all three. Including the time I “glued” them to a paper towel overnight. Rookie mistake. Do not recommend.)

After years of trial, error, and pumpkin-carving nights with my family, I finally landed on a foolproof method that works every single time—crispy, golden, and so good you’ll want to roast extra “for later.” (Spoiler: there will be no leftovers.)

Why This Method Works

• Lower oven temperature lets the seeds dry and toast evenly without burning
• Proper drying = crisp seeds, not chewy ones
• A neutral, high-heat oil ensures even roasting without overpowering flavor
• Seasoning after roasting keeps spices from burning

Simple steps. Big payoff.

The Foolproof Method

This recipe is based on 1 cup of pumpkin seeds (about what you’ll get from one medium pumpkin), but it easily scales up or down depending on how many pumpkins you’re carving.

How to Remove & Clean Pumpkin Seeds

Scoop Them Out

Using a sharp, sturdy knife, cut a circle around the pumpkin stem and remove the top. Scoop out the seeds with a large spoon or pumpkin scooper and transfer them to a colander. Remove as many large chunks of pumpkin flesh as you can.

Rinse & Swish

Run cool water over the seeds and swish them around with your hands to loosen any remaining stringy bits. Drain well.

Dry Them Off

Spread the seeds in a single layer on a clean, lint-free towel (flour sack towels work great) and pat dry with another towel. They don’t need to be bone-dry—just dry to the touch.

this post

Prepping for Roasting

• Oil: I usually reach for a neutral, high-heat oil like peanut oil or avocado oil. These oils coat the seeds evenly and help them roast up crisp without tasting greasy or bitter.
• Salt: Always add salt. Always.
• Spices: Save these for after roasting so they don’t burn.

Toss the seeds in a bowl with just enough oil to lightly coat them, then sprinkle generously with salt.

Choosing the Right Oil Matters

For roasting pumpkin seeds, a neutral oil with a higher smoke point helps prevent burning and keeps the seeds crisp—not oily.

If you ever feel unsure about which oil to use for roasting, baking, or sautéing, I break it all down in my Neutral Cooking Oil Guide—one of my most-used kitchen references.

Roasting Instructions (Oven)

1. Preheat oven to 325°F
2. Line a rimmed baking sheet with parchment paper or a silicone baking mat
3. Spread seeds in a single, even layer
4. Bake for 20 minutes, stir, then bake another 15–20 minutes until golden and fragrant
5. Remove from oven and toss with spices while warm, if using
6. Let cool for 15–20 minutes before snacking (if you can wait)

shop this post

Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

Buy Now →

Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)

Buy Now →

Mesh Colander (Stainless Steel) 2 Pack

Buy Now →

Air Fryer Option

Perfect if you’re roasting 1–2 cups of seeds.

1. Follow the same cleaning, drying, oiling, and salting steps
2. Spread seeds in a single layer in the air fryer basket (use a liner if needed)
3. Cook at 325°F for 15–20 minutes, shaking halfway through

Keep an eye on them—air fryers can vary!

Flavor Variations

Once your seeds are roasted, play around with flavors:

• Black Pepper: Freshly cracked for a little kick.
• Pumpkin Spice Blend: Sweet and cozy.
• Golden Curry Powder: Warm and fragrant (just be prepared for yellow-tinted fingers).

Have a favorite combo? Share it in the comments—I love trying your ideas!

Common Mistakes to Avoid

• Skipping the drying step (this leads to chewy seeds)
• Using too much oil (greasy, not crisp)
• Roasting at too high a temperature
• Adding spices before roasting (they burn—every time)

More Pumpkin Recipes You’ll Love

• Apple Pumpkin Muffins
• Apple Pumpkin Bread
• Pumpkin Scones (with Maple Glaze)

Print

©Photo, Prop Styling, and Food Styling by Jenn Smith

This Blog Post is ©2016 Always Jenn Smith™; Jenn Smith, LLC (FKA Smith Country, LLC)  See below for details

Please Be Respectful

All rights reserved. You may NOT sell, trade, share or redistribute this recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the creators of the recipe and give credit for the photo. ©2016 Always Jenn Smith; Jenn Smith, LLC

Jenn Smith of Always Jenn Smith™; Jenn Smith, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As well as the Apple affiliate program now called the Performance Partners Program.

This site displays third-party ads and contains affiliate links, See terms and conditions for ALL affiliates.

If you have any questions feel free to comment below or e-mail me directly.

Thank you for visiting!