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Pumpkin Seed Recipe
Whip up a quick, homemade, oven-baked pumpkin seed snack that’s healthy, seasoned to perfection, and vegan-friendly.
Full Recipe Introduction
Every autumn, I can’t resist scooping seeds from my jack-o’-lantern and turning them into a crunchy, savory snack. This Pumpkin Seed Recipe transforms plain seeds into a powerhouse of protein, healthy fats, and fiber—all in under 30 minutes. What makes it special? You control the seasoning: I’ll share my favorite smoky paprika blend, but you can go sweet, spicy, or herby. It’s naturally vegan and gluten-free, so it fits most diets. Honestly, there’s nothing like the aroma of roasting seeds in a Le Creuset sheet pan, especially when you pair them with a cozy mug of spiced apple cider. Ready for a snack you’ll actually feel good about? Let’s get started.
Why You’ll Love This Pumpkin Seed Recipe
- Fast and Easy—oven-baked in just 25 minutes.
- Nutrient-Dense—each quarter-cup delivers about 7g protein and 4g fiber.
- Totally Homemade—no mystery ingredients or preservatives.
- Versatile—switch up seasonings for sweet, smoky, or spicy.
- Vegan & Gluten-Free—perfect for most dietary needs.
- Great for Gift Baskets—pack in mason jars for a thoughtful treat.
- Budget-Friendly—uses seeds you’d otherwise toss.
- Kid-Friendly—let little hands shake on the spice mix.
Ingredients for Your Pumpkin Seed Recipe
• 1 cup raw pumpkin seeds (pepitas), rinsed and patted dry
• 1 tbsp olive oil or melted coconut oil
• ½ tsp fine sea salt (use kosher for a milder bite)
• 1 tsp smoked paprika (sub: chili powder or cinnamon-sugar for sweet twist)
• ¼ tsp garlic powder (optional, but brings depth)
• ⅛ tsp cayenne pepper (skip or reduce for less heat)
• Pinch black pepper (freshly cracked if you can)
Directions for the Pumpkin Seed Recipe
- Preheat & Prep
Preheat your oven to 325°F. Line a rimmed sheet pan with parchment or a silicone mat—no sticking, no mess. - Dry & Rinse
After scooping seeds, rinse away pulp in a fine mesh strainer; shake off excess water. Dry well on a kitchen towel so they roast crisp. - Season the Seeds
In a medium bowl, toss pumpkin seeds with olive oil. Sprinkle salt, paprika, garlic powder, cayenne, and black pepper. Stir until seeds look glossy and evenly coated. - Spread Evenly
Arrange seeds in a single layer on the sheet pan—crowding leads to steaming, not roasting. - Roast & Stir
Slide into the oven. Roast for 10 minutes, then stir with a spatula; roast another 10–12 minutes. Look for golden edges and a toasty aroma. - Cool & Crunch
Transfer seeds to a plate or cool-rack. Let rest 5 minutes—they’ll crisp up as they cool. Taste one: should be crunchy and fragrant. - Store or Serve
Enjoy warm or let fully cool before storing in an airtight jar.
Pumpkin Seed Recipe Servings & Timing
• Yield: about 1½ cups (serves 4 as a snack)
• Prep Time: 5 minutes (seed cleanup is the longest part!)
• Roast Time: 20–22 minutes total
• Total Time: roughly 30 minutes from start to finish
Pumpkin Seed Recipe Variations
• Sweet & Cinnamon: swap smoked paprika for 1 tsp cinnamon and 2 tsp brown sugar.
• Mediterranean Herb: use 1 tsp dried oregano, ½ tsp thyme, and a squeeze of lemon zest.
• Spicy Sriracha: whisk oil with 1 tbsp Sriracha before tossing seeds.
• Everything Bagel: sprinkle 1½ tsp everything bagel seasoning instead of spices.
• Curry Crunch: blend 1 tsp curry powder, ½ tsp turmeric, and a pinch of cumin.
• Chocolate-Drizzled: after cooling, drizzle melted dark chocolate and let set.
Pumpkin Seed Recipe Storage & Reheating
Store your roasted pumpkin seeds in an airtight container at room temperature for up to two weeks. If you live in a humid climate, pop them in the fridge—they’ll keep extra crunchy. No need to reheat—these seeds taste best at room temp—but you can warm a handful in a skillet over low heat for 1–2 minutes. For long-term stash, freeze in zip-top bags for up to three months; thaw on the counter when snack attack strikes.
Pumpkin Seed Recipe Notes
I learned that drying seeds fully is the key to crispiness—any moisture means limp seeds. Also, stirring halfway prevents burnt edges. If you prefer ultra-crunchy seeds, drop the oven temp to 300°F and roast 30–35 minutes, checking every 10. Feel free to swap oils; avocado oil adds a mild, buttery flavor.
Pumpkin Seed Recipe FAQs
Q: Can I use pre-roasted seeds?
A: You can, but they’ll only pick up seasonings lightly. Fresh raw seeds absorb flavors best.
Q: How do I remove pulp thoroughly?
A: Soak seeds in water for 5 minutes, then rub between your palms—pulp floats away.
Q: Why are some seeds still chewy?
A: Likely excess moisture. Pat dry, or extend roasting by 2–3 minutes.
Q: Is it safe to eat pumpkin seeds raw?
A: Yes, but roasting boosts flavor and digestibility—plus kills any surface bacteria.
Q: Can I double this recipe?
A: Absolutely—use two pans, rotate top to bottom halfway through roasting.
Q: Are these seeds allergen-friendly?
A: They’re gluten-free and vegan, but always check cross-contact if you have severe allergies.
Q: What’s the nutritional benefit?
A: Seeds are rich in magnesium, iron, zinc, and healthy fats—perfect for a mid-day energy boost.
Q: Can I spice these up after roasting?
A: Yes, toss warm seeds in extra seasoning or honey for a glaze.
Pumpkin Seed Recipe Conclusion
This simple Pumpkin Seed Recipe turns a kitchen scrap into a crunchy, nutritious snack you’ll crave. It’s fast, vegan, gluten-free, and endlessly customizable—what’s not to love? Give it a try, leave a comment below, and explore my oven-baked kale chips next for another guilt-free munch.
Pumpkin Seed Recipe
Ingredients
- 1 cup raw pumpkin seeds (pepitas) rinsed and patted dry
- 1 tbsp olive oil or melted coconut oil
- 1/2 tsp fine sea salt use kosher for a milder bite
- 1 tsp smoked paprika sub: chili powder or cinnamon-sugar for sweet twist
- 1/4 tsp garlic powder optional, but brings depth
- 1/8 tsp cayenne pepper skip or reduce for less heat
- Pinch black pepper freshly cracked if you can
Instructions
- Preheat your oven to 325°F. Line a rimmed sheet pan with parchment or a silicone mat.
- After scooping seeds, rinse away pulp in a fine mesh strainer; shake off excess water. Dry well on a kitchen towel.
- In a medium bowl, toss pumpkin seeds with olive oil. Sprinkle salt, paprika, garlic powder, cayenne, and black pepper. Stir until seeds look glossy and evenly coated.
- Arrange seeds in a single layer on the sheet pan.
- Slide into the oven. Roast for 10 minutes, then stir with a spatula; roast another 10–12 minutes.
- Transfer seeds to a plate or cool-rack. Let rest 5 minutes—they’ll crisp up as they cool.
- Enjoy warm or let fully cool before storing in an airtight jar.
