20 Delicious Pumpkin Seeds Roasting Recipes for Every Season

Welcome to the ultimate guide for pumpkin seed lovers! Whether you’re looking for a quick snack, a seasonal treat, or a cozy comfort food twist, we’ve got you covered with 20 Delicious Pumpkin Seeds Roasting Recipes for Every Season. From sweet to savory, these easy-to-follow recipes will transform your pumpkin seeds into irresistible delights. Ready to roast your way to perfection? Let’s dive in!

Spicy Cinnamon Roasted Pumpkin Seeds

Perfectly balancing warmth and spice, these Spicy Cinnamon Roasted Pumpkin Seeds offer a delightful crunch with a kick, making them an irresistible snack or a sophisticated garnish for autumnal dishes.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for even roasting.
3. Sprinkle the granulated sugar, ground cinnamon, cayenne pepper, and fine sea salt over the seeds, tossing gently to distribute the spices uniformly.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, avoiding overcrowding to promote crispiness.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and ensure golden perfection.
6. Remove from the oven and let cool completely on the baking sheet; the seeds will crisp up further as they cool.

Luxuriously crunchy with a fiery cinnamon finish, these seeds are a textural dream. Serve them atop a butternut squash soup for a surprising contrast or enjoy them as a standalone snack with a glass of crisp apple cider.

Garlic Parmesan Roasted Pumpkin Seeds

Whisking together the essence of autumn, these Garlic Parmesan Roasted Pumpkin Seeds offer a crunchy, savory snack that’s as nutritious as it is delicious. With a golden hue and an aroma that fills the kitchen, they’re the perfect blend of rustic charm and gourmet flair.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with extra-virgin olive oil until evenly coated.
3. Sprinkle the garlic powder, sea salt, and freshly ground black pepper over the seeds, tossing again to ensure an even distribution of flavors.
4. Spread the seeds in a single layer on the prepared baking sheet, ensuring they’re not overlapping to promote even roasting.
5. Roast in the preheated oven for 20 minutes, then remove and sprinkle the finely grated Parmesan cheese over the seeds.
6. Return the baking sheet to the oven and continue roasting for an additional 10 minutes, or until the seeds are golden brown and the cheese is crisped.
7. Allow the seeds to cool on the baking sheet for 5 minutes before serving to let the flavors meld and the texture crisp up further.

Unveil a snack that’s irresistibly crunchy with a rich, umami depth from the Parmesan and a subtle garlicky warmth. These seeds make a stunning garnish for soups or a sophisticated standalone treat paired with a crisp white wine.

Honey Mustard Roasted Pumpkin Seeds

Zesty and aromatic, these Honey Mustard Roasted Pumpkin Seeds are a delightful twist on a classic snack, offering a perfect balance of sweet and tangy flavors that elevate the humble pumpkin seed to gourmet status.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 2 tablespoons Dijon mustard
• 1 tablespoon raw honey
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium mixing bowl, whisk together the Dijon mustard, raw honey, and extra-virgin olive oil until the mixture is smooth and emulsified.
3. Add the cleaned and dried pumpkin seeds to the bowl, along with the sea salt, smoked paprika, and cayenne pepper. Toss until the seeds are evenly coated with the honey mustard mixture.
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping to promote even roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden brown and crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a serving bowl. The seeds will continue to crisp up as they cool.

Exquisitely crunchy with a glossy sheen, these Honey Mustard Roasted Pumpkin Seeds boast a complex flavor profile that makes them irresistible. Serve them as a sophisticated snack at your next gathering or sprinkle over autumnal salads for a textural contrast.

Maple Syrup and Sea Salt Roasted Pumpkin Seeds

Perfectly balancing the earthy sweetness of maple syrup with the delicate crunch of sea salt, these roasted pumpkin seeds are a testament to the beauty of simple ingredients transformed by careful preparation.

Ingredients

• 2 cups fresh pumpkin seeds, cleaned and dried
• 2 tablespoons pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds, maple syrup, and olive oil, tossing until the seeds are evenly coated. Tip: For an even coating, let the mixture sit for 5 minutes before spreading on the baking sheet.
3. Spread the seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping to promote even roasting.
4. Sprinkle the flaky sea salt evenly over the seeds before placing them in the oven. Tip: For a more pronounced salt flavor, gently press the salt into the seeds with the back of a spoon.
5. Roast for 45-50 minutes, stirring every 15 minutes, until the seeds are golden brown and crisp. Tip: Keep an eye on the seeds during the last 10 minutes to prevent over-browning.
6. Remove from the oven and let cool completely on the baking sheet, which will allow the seeds to crisp up further.

How the seeds achieve a delightful contrast between the glossy, sweet exterior and the nutty, salty crunch within makes them irresistible. Serve them atop a fall salad for a textural surprise or as a sophisticated snack alongside a glass of sparkling cider.

Curry Powder Roasted Pumpkin Seeds

Amidst the crisp air of autumn, transforming the humble pumpkin seed into a snack of sophistication is a culinary delight worth savoring. This recipe for Curry Powder Roasted Pumpkin Seeds elevates the seasonal staple with a blend of warm spices, offering a crunchy, flavorful bite that’s as nutritious as it is indulgent.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 1 tablespoon clarified butter, melted
• 1 teaspoon high-quality curry powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a medium bowl, combine the pumpkin seeds with melted clarified butter, ensuring each seed is lightly coated for even roasting.
3. Sprinkle the curry powder, sea salt, and black pepper over the seeds, tossing gently to distribute the spices uniformly.
4. Spread the seasoned seeds in a single layer on the prepared baking sheet, avoiding overlap to guarantee crispiness.
5. Roast in the preheated oven for 20 minutes, then stir the seeds to promote even browning and prevent burning.
6. Continue roasting for an additional 10-15 minutes, or until the seeds are golden and emit a nutty aroma.
7. Remove from the oven and let cool on the baking sheet; the seeds will crisp further as they cool.

These Curry Powder Roasted Pumpkin Seeds boast a delightful crunch and a complex flavor profile, with the warmth of curry powder shining through. Serve them atop a fall salad for a textural contrast or enjoy as a standalone snack with a glass of sparkling cider.

Smoky Paprika Roasted Pumpkin Seeds

Nothing elevates a simple snack into a gourmet experience quite like the deep, smoky flavors of paprika paired with the earthy crunch of roasted pumpkin seeds. This dish, a harmonious blend of spice and texture, is perfect for those seeking a sophisticated yet approachable treat.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly rinsed and dried
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with the extra-virgin olive oil, ensuring each seed is lightly coated for even roasting.
3. Sprinkle the smoked paprika, fine sea salt, and freshly ground black pepper over the seeds, tossing gently to distribute the spices uniformly.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
5. Roast in the preheated oven for 20 minutes, then stir the seeds to promote even browning and continue roasting for an additional 10-15 minutes, or until they achieve a golden hue and a crisp texture.
6. Remove from the oven and allow the seeds to cool on the baking sheet for 5 minutes; they will crisp up further as they cool.

Smoky paprika roasted pumpkin seeds offer a delightful contrast of textures, from their initial crisp bite to the tender chew within. Their robust flavor profile makes them an excellent standalone snack or a sophisticated garnish for autumnal soups and salads.

Rosemary and Thyme Roasted Pumpkin Seeds

Mastering the art of snack-making begins with transforming humble ingredients into something extraordinary, and these Rosemary and Thyme Roasted Pumpkin Seeds are no exception. Infused with aromatic herbs and roasted to golden perfection, they offer a crunchy, flavorful bite that elevates any gathering or solo indulgence.

Ingredients

• 2 cups fresh pumpkin seeds, cleaned and dried
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for even roasting.
3. Add the finely chopped rosemary, thyme leaves, sea salt, and black pepper to the bowl, tossing gently to distribute the herbs and spices uniformly.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the seeds are golden brown and crisp to the touch.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will continue to crisp as they cool.

Generously seasoned and herbaceous, these roasted pumpkin seeds boast a satisfying crunch with every bite. Serve them as a sophisticated snack alongside a crisp white wine or sprinkle over autumnal soups for added texture and flavor.

Chili Lime Roasted Pumpkin Seeds

Zesty and vibrant, these Chili Lime Roasted Pumpkin Seeds are a delightful twist on a classic snack, offering a perfect balance of heat and tang with every crunchy bite. Ideal for autumn gatherings or as a year-round treat, they’re a testament to the magic of simple ingredients transformed by bold flavors.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lime zest, finely grated
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for even roasting.
3. Add the chili powder, smoked paprika, cayenne pepper, lime zest, lime juice, and sea salt to the bowl. Toss the seeds until the spices and lime are evenly distributed. Tip: For maximum flavor, let the mixture sit for 10 minutes before roasting to allow the seeds to absorb the spices.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure each seed roasts uniformly and achieves the perfect crunch.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp. Tip: Watch closely towards the end to prevent burning, as the seeds can go from perfectly roasted to overdone quickly.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before serving or storing.

Vibrant with a fiery kick and a hint of citrus, these seeds boast a satisfying crunch that makes them irresistible. Serve them atop a fall salad for added texture or enjoy them as a standalone snack with a cold beverage for contrast.

Brown Sugar and Cinnamon Roasted Pumpkin Seeds

Nothing heralds the arrival of autumn quite like the warm, aromatic embrace of brown sugar and cinnamon roasted pumpkin seeds, a delightful treat that combines rustic charm with a touch of sweetness. Perfect for snacking or as a garnish, these seeds are a testament to the season’s bounty, offering a crunchy texture and a flavor profile that dances between spicy and sweet.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 2 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with melted unsalted butter, ensuring each seed is lightly coated for even flavor distribution.
3. Sprinkle the light brown sugar, ground cinnamon, and fine sea salt over the seeds, tossing gently to coat them uniformly with the spice mixture.
4. Spread the seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
5. Bake for 45 minutes, stirring every 15 minutes to promote even roasting and prevent burning, until the seeds are golden and fragrant.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will crisp up further as they cool.

Just out of the oven, these pumpkin seeds boast a irresistible crunch and a caramelized sweetness, with the cinnamon adding a warm, spicy note. Serve them as a standalone snack, or sprinkle over a bowl of creamy butternut squash soup for a textural contrast that elevates the dish.

Taco Seasoned Roasted Pumpkin Seeds

On a crisp autumn evening, there’s nothing quite like the savory crunch of Taco Seasoned Roasted Pumpkin Seeds to elevate your snack game. This gourmet twist on a seasonal favorite combines the earthy sweetness of pumpkin seeds with the bold, spicy notes of taco seasoning, creating a snack that’s as sophisticated as it is addictive.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon homemade taco seasoning (comprising smoked paprika, ground cumin, garlic powder, onion powder, and a pinch of cayenne pepper)
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium mixing bowl, toss the pumpkin seeds with extra-virgin olive oil until evenly coated.
3. Sprinkle the homemade taco seasoning and fine sea salt over the seeds, tossing again to ensure each seed is generously coated with the spice blend.
4. Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they’re not overlapping to promote even roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; the seeds will continue to crisp up as they cool.

Yielded from this simple yet refined process are pumpkin seeds with a perfect balance of crunch and spice, their edges lightly caramelized for a hint of sweetness. Serve them atop a creamy butternut squash soup for a textural contrast or enjoy them as a standalone snack with a glass of crisp white wine.

Ranch Flavored Roasted Pumpkin Seeds

Kaleidoscopic in flavor and texture, these Ranch Flavored Roasted Pumpkin Seeds offer a delightful crunch with a herbaceous, tangy twist, perfect for elevating your snack game or adding a gourmet touch to salads and soups.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon ranch seasoning mix, finely ground
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium mixing bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for optimal seasoning adherence.
3. Sprinkle the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and fine sea salt over the seeds. Toss meticulously to distribute the spices evenly.
4. Spread the seasoned seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp. Watch closely in the final minutes to prevent burning.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; the seeds will crisp up further as they cool.

Masterfully crunchy with a savory depth, these seeds boast a perfect balance of tang and umami. Serve them atop a creamy butternut squash soup or as a standalone snack with a chilled craft beer for a truly elevated experience.

Dark Chocolate Covered Roasted Pumpkin Seeds

Yearning for a snack that marries the earthy crunch of autumn with the luxurious melt of premium chocolate? These Dark Chocolate Covered Roasted Pumpkin Seeds are a sophisticated twist on a seasonal favorite, offering a perfect balance of textures and flavors that will elevate your snack game.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly rinsed and dried
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 4 ounces high-quality dark chocolate (70% cacao), finely chopped
• 1 teaspoon coconut oil

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss the pumpkin seeds with olive oil, sea salt, cinnamon, and nutmeg until evenly coated.
3. Spread the seeds in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until golden and crisp.
4. Allow the seeds to cool completely on the baking sheet, about 15 minutes, to ensure maximum crunchiness.
5. In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate and coconut oil together, stirring constantly until smooth and glossy.
6. Remove from heat and gently fold in the cooled pumpkin seeds until fully coated in chocolate.
7. Using a fork, lift the seeds out of the chocolate, allowing excess to drip off, and place them back onto the parchment-lined baking sheet in a single layer.
8. Chill in the refrigerator for 30 minutes, or until the chocolate is fully set.

Just as the last piece hardens, you’re greeted with a snack that boasts a symphony of textures—crispy, creamy, and utterly addictive. Serve these gems atop a bowl of vanilla bean ice cream for an unexpected crunch or package them in elegant little bags as a thoughtful homemade gift.

White Chocolate and Cranberry Roasted Pumpkin Seeds

Savory meets sweet in this delightful twist on a classic snack, where the earthy crunch of roasted pumpkin seeds is elevated with the luxurious melt of white chocolate and the tart pop of dried cranberries.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 cup premium white chocolate chips
• 1/4 cup dried cranberries, finely chopped

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the pumpkin seeds with melted butter until evenly coated.
3. Sprinkle the granulated sugar and fine sea salt over the seeds, stirring to ensure an even distribution.
4. Spread the seeds in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and ensure even roasting.
6. Remove the seeds from the oven and let them cool completely on the baking sheet.
7. Once cooled, transfer the seeds to a large bowl.
8. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth.
9. Pour the melted white chocolate over the cooled pumpkin seeds, adding the chopped dried cranberries, and gently fold until everything is well coated.
10. Spread the mixture back onto the parchment-lined baking sheet and let it set at room temperature for at least 1 hour.

Generously textured with a perfect balance of sweetness and tartness, these white chocolate and cranberry roasted pumpkin seeds offer a sophisticated take on snack time. Serve them in a decorative bowl at your next gathering or package them elegantly as a thoughtful homemade gift.

Pumpkin Spice Roasted Pumpkin Seeds

Fall’s favorite flavor takes a delightful turn with these Pumpkin Spice Roasted Pumpkin Seeds, a crunchy, aromatic treat that perfectly captures the essence of the season. Freshly harvested pumpkin seeds are tossed in a blend of warm spices and sweeteners, then roasted to golden perfection for a snack that’s as nutritious as it is delicious.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with maple syrup and melted butter, ensuring each seed is evenly coated.
3. Sprinkle the cinnamon, nutmeg, ginger, cloves, and sea salt over the seeds, tossing gently to distribute the spices uniformly.
4. Spread the seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even roasting.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and promote even crispiness.
6. Remove from the oven and let cool completely on the baking sheet; the seeds will crisp up further as they cool.

Velvety spices meld with the natural nuttiness of the seeds, creating a snack with a satisfying crunch and a warm, autumnal flavor profile. Serve these gems as a standalone snack, or sprinkle over a bowl of creamy pumpkin soup for a textural contrast.

Savory Herb Roasted Pumpkin Seeds

Yielded from the heart of autumn’s bounty, these Savory Herb Roasted Pumpkin Seeds are a testament to the simple elegance of seasonal cooking. Your culinary repertoire deserves this crunchy, aromatic delight that marries the earthy sweetness of pumpkin seeds with a symphony of garden-fresh herbs.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly rinsed and dried
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a medium mixing bowl, combine the dried pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for optimal crispiness.
3. Sprinkle the sea salt, black pepper, chopped rosemary, thyme, and garlic powder over the seeds, tossing gently to distribute the herbs and spices evenly.
4. Spread the seasoned seeds in a single layer on the prepared baking sheet, allowing ample space between them to promote even roasting.
5. Roast in the preheated oven for 20 minutes, then stir the seeds carefully to prevent clumping and ensure uniform goldenness.
6. Continue roasting for an additional 10-15 minutes, or until the seeds are golden brown and emit a nutty aroma, watching closely to avoid over-browning.
7. Remove from the oven and let cool on the baking sheet for 5 minutes; the seeds will crisp up further as they cool.

Rich in texture and bursting with herbaceous flavor, these roasted pumpkin seeds offer a satisfying crunch that elevates any autumn gathering. Consider sprinkling them over a butternut squash soup or incorporating them into a fall-inspired salad for a delightful contrast of textures.

Cajun Spiced Roasted Pumpkin Seeds

Nothing elevates the humble pumpkin seed quite like a bold blend of Cajun spices, transforming this seasonal snack into a crunchy, flavor-packed delight. Perfect for autumn gatherings or a nutritious nibble, these roasted seeds are a testament to the magic of simple ingredients meeting expert seasoning.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for optimal spice adherence.
3. Add smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, sea salt, and freshly ground black pepper to the bowl. Toss the seeds until evenly coated with the spice mixture.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even roasting.
5. Roast in the preheated oven for 30-35 minutes, stirring every 10 minutes to prevent burning and promote uniform crispiness.
6. Remove from the oven when the seeds are golden brown and let them cool on the baking sheet for 5 minutes to crisp up further.

Yieldingly crisp and bursting with a smoky, spicy kick, these Cajun spiced roasted pumpkin seeds are a versatile treat. Enjoy them as a standalone snack, or sprinkle over soups and salads for an added crunch and flavor dimension.

BBQ Flavored Roasted Pumpkin Seeds

Lusciously golden and irresistibly crunchy, these BBQ Flavored Roasted Pumpkin Seeds are a testament to the art of transforming simple ingredients into a snack that’s both sophisticated and satisfying. Perfect for autumn gatherings or as a year-round treat, they offer a smoky, sweet, and slightly spicy flavor profile that’s bound to captivate.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 1 tablespoon brown sugar

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with extra-virgin olive oil until evenly coated.
3. Add smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and brown sugar to the bowl. Mix thoroughly to ensure each seed is well seasoned.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
5. Roast in the preheated oven for 20 minutes, then stir the seeds to promote uniform crispiness. Continue roasting for another 10-15 minutes, or until the seeds are golden and crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; the seeds will crisp up further as they cool.

Notably, these BBQ Flavored Roasted Pumpkin Seeds boast a delightful crunch and a complex flavor that deepens as they cool. Serve them as a standalone snack, or sprinkle over a fall-inspired salad for an unexpected twist.

Lemon Pepper Roasted Pumpkin Seeds

Brimming with zest and a subtle crunch, these Lemon Pepper Roasted Pumpkin Seeds are a testament to the beauty of simplicity in cooking. Perfectly seasoned and roasted to golden perfection, they offer a delightful snack or garnish that elevates any dish with their vibrant flavor profile.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with extra-virgin olive oil, ensuring each seed is lightly coated for even roasting.
3. Add the freshly squeezed lemon juice, finely grated lemon zest, freshly cracked black pepper, and sea salt to the bowl. Toss the seeds until the seasoning is uniformly distributed.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; the seeds will continue to crisp up as they cool.

Yieldingly crisp and bursting with a tangy, peppery zest, these roasted pumpkin seeds are a versatile treat. Sprinkle them over autumnal soups for added texture or enjoy them as a standalone snack that’s as nutritious as it is delicious.

Wasabi and Soy Sauce Roasted Pumpkin Seeds

Lusciously crisp and bursting with umami, these Wasabi and Soy Sauce Roasted Pumpkin Seeds are a sophisticated twist on a classic snack. Perfectly balanced with a hint of heat and a touch of saltiness, they’re an irresistible treat for any occasion.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly rinsed and dried
• 1 tablespoon high-quality soy sauce
• 1 teaspoon wasabi powder
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the soy sauce, wasabi powder, and olive oil until fully combined.
3. Tip: For a smoother paste, let the wasabi powder sit with a few drops of water for 5 minutes before mixing with other ingredients.
4. Toss the dried pumpkin seeds in the soy-wasabi mixture until evenly coated, then spread them in a single layer on the prepared baking sheet.
5. Sprinkle the sea salt evenly over the seeds, ensuring each one gets a hint of seasoning.
6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp.
7. Tip: Keep an eye on the seeds during the last 5 minutes to prevent burning, as oven temperatures can vary.
8. Remove from the oven and let cool completely on the baking sheet to allow the seeds to crisp up further.
9. Tip: For an extra flavor boost, sprinkle with a pinch of smoked paprika or toasted sesame seeds before serving.

Kick your snack game up a notch with these Wasabi and Soy Sauce Roasted Pumpkin Seeds, where each bite delivers a crunchy texture and a complex flavor profile. Serve them as a bold garnish for soups or salads, or simply enjoy them by the handful for a satisfyingly spicy snack.

Caramelized Onion Roasted Pumpkin Seeds

Radiating with the deep, complex flavors of slowly caramelized onions and the satisfying crunch of perfectly roasted seeds, this dish transforms the humble pumpkin seed into a gourmet snack. Its elegant simplicity belies the depth of flavor achieved through careful preparation and quality ingredients.

Ingredients

• 1 cup raw pumpkin seeds, thoroughly cleaned and dried
• 2 tbsp clarified butter, melted
• 1 large yellow onion, finely julienned
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp pure maple syrup

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a heavy-bottomed skillet over medium-low heat, melt the clarified butter. Add the julienned onion and a pinch of salt, stirring to coat. Cook slowly, stirring occasionally, until the onions are deeply caramelized and golden brown, about 25 minutes. Tip: Resist the urge to increase the heat; slow cooking is key to developing the onions’ sweetness without burning.
3. Transfer the caramelized onions to a large mixing bowl. Add the pumpkin seeds, remaining salt, black pepper, and maple syrup. Toss until the seeds are evenly coated with the onion mixture.
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, then stir the seeds and rotate the pan for even roasting. Continue roasting for another 15-20 minutes, until the seeds are golden and crisp. Tip: Watch closely during the final minutes to prevent over-browning.
5. Remove the baking sheet from the oven and let the seeds cool completely on the sheet. They will crisp up further as they cool. Tip: For an extra flavor boost, sprinkle with a pinch of smoked paprika or cayenne pepper before serving.

Lusciously crunchy with a sweet and savory balance, these caramelized onion roasted pumpkin seeds are a standout snack. Serve them atop a fall salad for a textural contrast or alongside a cheese board for an unexpected gourmet touch.

Conclusion

We hope this roundup of 20 delicious pumpkin seeds roasting recipes inspires you to try something new in every season! Whether you’re craving sweet, savory, or something in between, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy roasting!