Roasted pumpkin seeds are basically my fall kitchen tradition, whether I like it or not. Every year, right after we carve our jack-o’-lanterns or scoop out a sweet pumpkin for soup, I’m left with a pile of slimy seeds. Honestly, half the time I’m tempted to just toss them out, but then I remember what a crunchy, toasty, sweet snack they make.
First, there’s the whole mess of separating pumpkin seeds from the stringy pulp. My kids think it’s hilarious, but I end up with sticky fingers and seeds rolling under the toaster. However, once the chaos settles and the seeds are rinsed and drying on the counter, I get this cozy feeling. It’s like I’m about to turn kitchen scraps into something magical—almost like a little autumn ritual.
So, if you’re in the mood for something homemade and irresistibly snackable, these roasted pumpkin seeds are about to become your new favorite fall treat.
Personal Anecdote
Every fall, after pumpkin carving night, I find myself elbow-deep in pulp, fishing out pumpkin seeds baked into every crevice. Honestly, it’s a bit of a kitchen battle, but it’s totally worth it. My youngest always insists on helping, which means seeds go flying and somehow end up in the dog’s water bowl. Oops! But once everything is rinsed and dried (sometimes overnight, if I remember), the real fun begins.
Then, there’s the sweet cinnamon smell that fills the house as the seeds roast. I usually have a batch of toasted pumpkin seeds cooling on the counter while I’m prepping for a quick lunch, like this Best Easy Mediterranean Flatbread Pizza Quick Healthy Lunch Idea. It’s the perfect snack to nibble on while wrangling dinner, or to sneak into lunchboxes the next day. Trust me, these pumpkin seed recipes never last long in my house.
Why This Recipe is Special
So, why is this recipe my favorite? First, it’s ridiculously simple—just a quick mix of coconut oil, honey, and cinnamon. Also, it transforms something you’d usually toss into the compost into a crave-worthy snack. Plus, you can make it while waiting for dinner to finish, like when I’m prepping a Best Easy Chicken Burrito Bowl For A Healthy Family Dinner. Finally, it’s a sweet pumpkin seeds treat that tastes like fall in every bite. If you’re looking for a snack that feels like autumn and makes your kitchen smell amazing, you can’t go wrong with roasted pumpkin seeds.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Pumpkin seeds, pulp removed | 1 cup |
| Refined coconut oil, melted | 1 tablespoon |
| Honey or brown sugar or coconut sugar | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
| Vanilla extract | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
Utensils and substitutions
First, you’ll need a trusty colander or strainer for rinsing those pumpkin seeds—nothing fancy, just something to get the job done. I always reach for a mixing bowl and a sturdy spoon for making the sweet cinnamon coating. A good baking sheet, lined with parchment paper, helps those roasted pumpkin seeds turn out perfectly crisp, and cleanup is a breeze.
However, if you’re out of coconut oil, melted butter or any neutral oil will work just fine. For the sweetener, try maple syrup or agave if honey isn’t your thing. I’ve even swapped in pumpkin pie spice when I’m out of cinnamon, and the results still feel like perfect pumpkin seeds to me.
Also, it’s fun to experiment with different flavors, especially if you love sweet pumpkin seeds or want to try pumpkin seeds baked with a savory twist. For more cozy family favorites, check out my Best Easy Mississippi Chicken Recipe For A Cozy Family Dinner and the comforting Best Cozy Merry Me Chicken Pasta For A Hearty Family Dinner. Finally, if you’re curious about the nutritional perks of pumpkin seeds, I always like peeking at official resources like Nutrition.gov for up-to-date info on healthy eating.
Step-by-step method for a roasted pumpkin seeds snack
Step 1
First, scoop the pumpkin seeds from the pumpkin and separate them from the pulp. Rinse thoroughly under running water using a colander. Then, gently pat the seeds dry with a paper towel. For the crispiest result, let them dry overnight if you have time.
Step 2
Next, preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper to prevent sticking. Meanwhile, in a mixing bowl, combine melted coconut oil, honey or your sweetener of choice, cinnamon, vanilla extract, and salt. Stir until the mixture is smooth and fragrant.
Step 3
Then, add the pumpkin seeds to the bowl and toss until each seed is coated well. Spread the coated seeds in a single layer on your prepared baking sheet. Bake for 13 minutes, keeping an eye on them so they do not burn. Finally, let the roasted pumpkin seeds cool completely on the tray before serving.
Tips and tricks to make this Snack recipe shine
For the best crunch, make sure your seeds are as dry as possible before coating them. Also, you can swap in brown sugar or coconut sugar for a slightly different flavor profile. If you enjoy adding a savory twist, sprinkle a touch more salt right after baking. Roasted pumpkin seeds are perfect for an afternoon snack, or even as a topping for your favorite salad. If you love family-friendly recipes, check out Best Easy Chicken Piccata Meatballs Family Approved Dinner Recipe and Best Creamy Ranch Chicken Dinner Easy Kid Friendly Family Approved for more inspiration.
What to serve with this Snack recipe
First, roasted pumpkin seeds are a delicious snack all on their own, but you can get creative with how you serve them. Try sprinkling them over a fresh Pickled Beet Salad for a crunchy twist. Next, these seeds pair well with creamy soups—think butternut squash or Sweet Pumpkin soup, for a double hit of cozy fall flavor. Also, if you’re building a snack board, add a handful of roasted pumpkin seeds next to dried fruit, cheese, and crisp veggies. They’re a perfect nibble to share with friends or to enjoy during movie night.
Looking for more easy dinner inspiration? You might love the Easy Dump Go Marry Me Chicken Best 5 Star Dinner Recipe and the Best Easy Mediterranean Chicken Piccata For A Healthy Dinner Tonight. Both are crowd-pleasers and work beautifully with a side of Pumpkin Seeds Baked for extra crunch.
How to store and reheat
After baking, let your Perfect Pumpkin Seeds cool completely. Then, pop them into an airtight container. They’ll stay crisp at room temperature for about a week. If you want them to last longer, stash them in the fridge for up to a month. When you’re ready for a snack, you can re-toast them in the oven at 300°F for five minutes—just until they smell nutty and warm. This helps revive their crunch and brings out the flavor. Also, storing them well means you’ll always have a tasty addition for salads or even Sweet Pumpkin Seeds trail mix on hand.
FAQ
Can I use any type of pumpkin for roasted pumpkin seeds?
Yes, you can use seeds from any variety of pumpkin. Some pumpkins have larger seeds, which may be crunchier after roasting.
Why are my pumpkin seeds chewy instead of crispy?
Sometimes, seeds stay chewy if they’re not baked long enough or at a high enough temperature. Try spreading them out in a single layer and roasting a bit longer.
How do I season roasted pumpkin seeds?
Start with olive oil and salt, then add your favorite spices. Sweet Pumpkin Seeds can be made with cinnamon and sugar, while savory versions love garlic or chili powder.
Can I freeze roasted pumpkin seeds?
Absolutely! Place cooled seeds in a freezer-safe bag. They’ll keep for up to three months. Thaw and re-toast if needed.
Are roasted pumpkin seeds healthy?
Yes, they’re packed with protein, fiber, and minerals. Just remember to enjoy them in moderation, especially if you’re adding lots of sweet or salty toppings.
Print
Roasted pumpkin seeds
- Total Time: 23 minutes plus drying time
- Yield: 4 servings
- Diet: Vegan
Description
This recipe features pumpkin seeds coated in a sweet cinnamon mixture and oven-roasted to perfection. It produces a crunchy and flavorful snack.
Ingredients
1 cup pumpkin seeds, pulp removed
1 tablespoon refined coconut oil, melted
1 tablespoon honey or brown sugar or coconut sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Remove the seeds from the pumpkin pulp. Rinse them thoroughly in a colander or strainer under running water, then pat dry with a paper towel. For best results, dry overnight.
2. Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
3. In a mixing bowl, combine melted coconut oil, honey, cinnamon, vanilla extract, and salt. Stir until well blended.
4. Add pumpkin seeds to the bowl and toss until fully coated.
5. Spread seeds evenly on baking sheet and bake for 13 minutes.
6. Allow pumpkin seeds to cool completely on the tray before enjoying.
Notes
Dry seeds overnight for best roasting results.
Honey can be substituted with brown sugar or coconut sugar.
Store roasted seeds in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
There’s something so satisfying about pulling a tray of roasted pumpkin seeds from the oven—nutty, toasty, and ready to snack on. I hope you feel inspired to try making your own Pumpkin Seed Recipes at home. Next time you carve a pumpkin, don’t toss those seeds! Instead, try a batch of Toasted Pumpkin Seeds for a crunchy treat.
Also, if you’re hunting for more dinner ideas, check out my Easy Dump Go Marry Me Chicken or the Mediterranean Chicken Piccata. For even more fun snack and meal ideas, follow us on Pinterest—I’d love to see what you create! Here’s to cozy kitchens, crunchy snacks, and plenty of delicious moments shared together.