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Golden brown salted roasted pumpkin seeds spread on parchment paper baking sheet, perfectly crispy pumpkin seeds recipe

How to Make Salted Roasted Pumpkin Seeds: Easy Recipe + Pro Tips

A step-by-step guide to making perfectly salted roasted pumpkin seeds with a golden crunch. Learn the secret boiling technique, spice variations, and storage tips for the ultimate healthy fall snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 1/2 cups roasted seeds
Course: Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fresh pumpkin seeds 36 g
  • 2 tsp fine sea salt
  • 2 tsp olive oil
  • 2 tsp spice blend of choice pumpkin spice, curry powder, smoked paprika, garlic powder, or cumin + chili powder

Method
 

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. Clean seeds thoroughly in cold water to remove all pumpkin pulp.
  3. Boil seeds in 2 cups salted water for 5 minutes, then drain well.
  4. Pat seeds completely dry with clean towels.
  5. Spread on baking sheet, drizzle with olive oil, and sprinkle with chosen spice blend. Toss to coat evenly.
  6. Arrange in a single layer to avoid overcrowding.
  7. Roast 10-25 minutes, stirring halfway. Watch closely for golden-brown color and nutty aroma.
  8. Remove when crisp, let cool, and enjoy as a crunchy snack.

Notes

For best results, don’t skip the boiling step—it seasons seeds throughout and improves texture. Ensure seeds are fully dry before roasting for maximum crunch.