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Simple Roasted Pumpkin Seeds and 4 Flavor Options

Roasted pumpkin seeds are a fun and healthy snack that can be made with a variety of flavors. This super easy recipe takes nearly no time to make and is a fun family activity while making a homemade snack. This recipe also offers 4 different flavor options that are sweet and savory.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 1 cup
Calories 280 kcal

Equipment

  • Baking Sheet
  • Parchment Paper

Ingredients
  

Roasted Pumpkin Seeds

  • 1 tsp Olive Oil (optional alternative is avocado oil)
  • 1 Pumpkin (recipe calls for 1 cup of Pumpkin Seeds) (clean and towel-dried seeds)

Dill Pickle Seasoning

  • 1/8 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Garlic Powder
  • 1 tsp White Vinegar
  • 1 tsp Dill

Cinnamon Sugar Seasoning

  • 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 1 tbsp Brown Sugar

Ranch Seasoning

  • 1/8 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/8 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/8 tsp Celery Seed
  • 1/4 tsp Parsley
  • 1/8 tsp Dry Mustard
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dill

Mocha Seasoning

  • 1 large Egg White
  • 6 tbsp Sugar
  • 1 tbsp Instant Coffe Granules
  • 2 tbsp Baking Cocoa

Instructions
 

  • Preheat oven to 300°F and line a baking sheet with parchment to prep for pumpkin seeds.
  • Cut the pumpkin open to remove the pulp and seeds.
  • Prep a large bowl of warm water to clean and separate pumpkin seeds from the pulp.
  • Submerge pieces of pulp to sift floating seeds from the surface of the water.
  • Let the remaining seeds soak for 5 minutes to be lifted to the surface of the water and the pulp will sink to the bottom of the water.
  • Use a slotted spoon to sift out the remaining pumpkin seeds then toss and towel-dry pumpkin seeds with olive oil.
  • Evenly distribute the pumpkin seeds on the baking sheet and add seasoning to the mixture.
  • (If you're opting to make several flavors, it's recommended to toss the pumpkin seeds in a plastic bag or bowl with the desired seasoning to ensure even seasoning coating. Then distribute on the baking sheet evenly.)
  • Roast in the oven for 20-30 minutes while stirring seeds every 10 minutes until the pumpkin seeds are golden brown.
  • Remove from the oven once pumpkin seeds are golden brown and let cool completely that will help to add crisp to the pumpkin seeds.
  • Serve and enjoy!
  • Store in an airtight container (mason or canning jar) in the pantry for up to 3 months.

Notes

If you want to make multiple flavors, you can create sections for different flavors on the baking sheet before adding to the oven.  You can also make the pumpkin seeds easier to digest by soaking the pumpkin seeds overnight or boiling the seeds.
After cleaning the pumpkin seeds, add them to a quart of filtered water with 1 tbsp of salt overnight (at least 8 hours) at room temperature. Dry the pumpkin seeds after removing from water and towel dry. It's recommended to add 5-10 minutes to the cooking time to achieve crispy pumpkin seeds. 
For a quicker process compared to soaking the pumpkin seeds overnight is to simply boil them. Add filtered water and 1 tbsp of salt (per quart of water) to a saucepan and bring to a boil, then let the cleaned pumpkin seeds boil for 10 minutes. Remove from the water and towel dry the roast according to the recipe (recommended to add 5-10 minutes to cook time for a crispy finish).