This Classic Roasted Pumpkin Seeds recipe gives you evenly crisp, deeply seasoned seeds with a light, glassy crunch—no leathery centers or scorching. The method includes a quick salted simmer to season to the core, a brief drying step for consistent browning, and a controlled roast at 160°C / 325°F with a precise stir schedule. Use it for seeds from any winter squash; the timings and ratios below scale cleanly for small or large batches.
Ingredients & Measurements
- Yield: about 2 cups (280 g) roasted seeds; 8 servings (¼ cup each)
- 300 g (2 cups) raw pumpkin seeds (rinsed; from ~1 large pumpkin)
- Brine for seasoning: 1 L (4 cups) water + 15 g (1 Tbsp) fine sea salt
- 15 ml (1 Tbsp) neutral oil or melted butter (for classic savory)
- 1 g (½ tsp) fine sea salt (for tossing after roasting; adjust to taste)
- Optional seasoning blends (choose 1; mix before use):
- Smoky Paprika: ½ tsp smoked paprika + ¼ tsp garlic powder + pinch black pepper
- Cinnamon Sugar: 1 Tbsp sugar + ¼ tsp ground cinnamon + tiny pinch salt
- Chili-Lime: ¼ tsp chili powder + ¼ tsp cumin + zest of ½ lime (add zest after roasting)
- Everything Bagel: 1 tsp everything seasoning (reduce finishing salt to a pinch)
- Maple-Rosemary: 1 tsp maple syrup + ½ tsp chopped fresh rosemary (toss seeds warm, then return to oven 3 minutes)
Step-by-Step Instructions
- Rinse and separate cleanly. Scoop seeds from the pumpkin and place in a large bowl of cool water. Rub gently to release stringy pulp; the seeds will float, allowing you to skim them off. Drain in a fine-mesh sieve and rinse until the water runs clear—excess pulp burns and tastes bitter.
- Salt-simmer for inside-out flavor (10 minutes). In a medium saucepan, bring 1 L (4 cups) water and 1 Tbsp salt to a boil. Add the rinsed seeds, reduce to a lively simmer, and cook 10 minutes, stirring twice. This seasons the interior and tenderizes the hull so it crisps instead of hardening.
- Drain and dry for even browning. Drain seeds thoroughly, shaking the sieve to remove surface moisture. Spread on a clean towel or double-layer of paper towels and pat very dry, 3–5 minutes. Drier seeds mean less steam and more consistent crunch.
- Preheat the oven correctly. Position a rack in the center and preheat to 160°C / 325°F. Line a large, light-colored rimmed baking sheet (33 × 46 cm / 13 × 18 in) with parchment for easy stirring and cleanup; dark pans brown faster—watch closely if using.
- Oil and season with precision. In a bowl, toss the dry seeds with 1 Tbsp oil or melted butter until each looks lightly glossed but not wet. If using a dry spice blend (e.g., Smoky Paprika or Everything), add it now and toss 10 seconds to coat. Reserve sugar-based or citrus zest mixes for Step 9 to avoid scorching.
- Spread in a single layer. Transfer seeds to the prepared sheet and spread into an even, single layer with minimal overlap. Crowding steams the seeds and delays browning; if your batch exceeds 300 g (2 cups), use two sheets.
- Roast to a pale golden start. Bake 12 minutes, then stir with a wide spatula, redistributing seeds to the edges, which brown slower. Return to the oven and bake 8–10 minutes more. You’re looking for uniform golden edges and a dry surface.
- Finish to crispness with short checks. Continue roasting in 3–4 minute intervals, stirring each time, until seeds are evenly golden and sound dry when shaken—typically 22–28 minutes total depending on moisture, pan color, and oven. Taste one (cool it 10 seconds first); the center should be crisp, not chewy.
- Season while hot. Immediately sprinkle with ½–1 tsp fine salt to taste. For Cinnamon Sugar or Maple-Rosemary, toss the hot seeds with the mixture, then return to the oven 2–3 minutes to set the coating. Add lime zest for the Chili-Lime option after the final bake, tossing briefly to perfume without dulling color.
- Cool completely for lasting crunch. Spread seeds back into a single layer and cool on the sheet 20–30 minutes until fully room temperature. As they cool, they finish crisping; packing them warm traps steam and softens the shell.
- Store properly. Transfer cooled seeds to an airtight container. Store at cool room temperature up to 1 week, or refrigerate up to 3 weeks for extended freshness. For ultra-crisp texture after storage, re-crisp on a sheet at 150°C / 300°F for 5 minutes.
- Scale up cleanly. For each additional 150 g (1 cup) raw seeds, add 2 cups water and ¾ tsp salt to the simmer, and increase oil by ½ Tbsp. Use multiple sheets and rotate rack positions at each stir for consistent color.
Cooking Notes
- Why simmer first: The brief brine seasons the kernel and softens the hull’s cellulose, so it dries and shatters more readily in the oven. Skipping the simmer? Increase roast time by 3–5 minutes and salt only after roasting.
- Temperature discipline: 160°C / 325°F is the sweet spot: hot enough to drive off moisture and brown evenly, low enough to avoid blistering or burned tips that taste acrid.
- Oil type: Neutral oil yields the cleanest crunch; butter adds flavor but browns faster due to milk solids—watch the final minutes. For a saturated crunch with longer shelf life, use refined coconut oil.
- Pan material matters: Light aluminum + parchment is most forgiving. Dark nonstick pans can take 2–4 minutes less; glass should be avoided for uneven heat.
- Drying shortcut: If you’re short on time, spin rinsed seeds in a salad spinner, then pat dry; removing surface water dramatically shortens oven time and boost crispness.
- Sweet variants: Sugar burns above 175°C / 347°F, which is why sweet coatings go on after the main roast and return briefly to set.
- From other squash: Kabocha, butternut, and delicata seeds roast well. Butternut seeds are smaller—start checks at 16 minutes.
- Flavor balance tip: Seasoning adheres best to warm oil. If using a coarse seasoning (e.g., everything mix), crush it lightly in a mortar for better cling and fewer seasoning “bald spots.”
- Food safety & drying: Seeds can remain slightly damp after rinsing; don’t leave them piled at room temp for hours. Roast shortly after cleaning or refrigerate uncovered on a tray up to 12 hours, then proceed.
Nutrition Facts (per serving)
- Serving size: ¼ cup (about 35 g) roasted seeds
- Approximate calories: 190 kcal
- Total fat: 15 g
- Saturated fat: 2.5 g (varies with oil choice)
- Carbohydrates: 6 g
- Dietary fiber: 2 g
- Total sugars: 0 g
- Protein: 8 g
- Sodium: 140 mg (with brine and ½ tsp finishing salt)
Conclusion
Mastering roasted pumpkin seeds comes down to three controls: season inside and out with a quick salt simmer, remove surface moisture before baking, and roast at a moderate 160°C / 325°F with scheduled stirs until uniformly golden. Use the base method for a reliably crisp, clean-flavored snack, then layer on spices—savory or sweet—without risking scorch or chewiness. Store airtight once fully cool, and you’ll have a seasonal, protein-rich bite that stays crunchy for days.
