Crispy Roasted Pumpkin Seeds (Vegan Snack Recipe)

You know it’s officially fall when your kitchen smells like roasted pumpkin, cinnamon, and cozy spices. Every year after carving pumpkins, there’s one golden rule in my house: never throw away the seeds.

They’re little nuggets of flavor and nutrition — loaded with protein, fiber, and magnesium — and when roasted, they turn into a crispy, nutty snack that’s impossible to stop eating.

These Crispy Roasted Pumpkin Seeds are not only delicious but also versatile. You can season them sweet with cinnamon and maple sugar, or savory with garlic, smoked paprika, and sea salt. They’re perfect for topping soups, sprinkling over salads, or just snacking straight from the pan.

And the best part? You only need one bowl, one baking sheet, and 20 minutes to make them.

So grab that leftover pumpkin, save the seeds, and turn your kitchen into the coziest fall snack zone ever.

💛 Why You’ll Love This Recipe

1. Zero Waste Recipe — Use every part of your pumpkin.
2. Ready in 20 Minutes — Easy, quick, and crispy perfection.
3. Healthy + Protein-Packed — Full of plant-based nutrients.
4. Endlessly Customizable — Sweet, spicy, or classic salty.
5. Perfect Fall Snack or Garnish — Ideal for soups, salads, or cozy munching.

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Crispy Roasted Pumpkin Seeds (Vegan Snack Recipe)

Cooking Method: Baking, Roasting Courses: Appetizer Recipe Keys: F Fall Recipe S Snack Vegan

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Best Season: Fall, Suitable throughout the year, Winter

Description

These Crispy Roasted Pumpkin Seeds are the perfect fall snack — salty, crunchy, and totally addictive. Whether you just carved a pumpkin or want a healthy homemade snack, these roasted seeds are easy to make and endlessly customizable. Toss them with olive oil, spices, and roast until golden for the ultimate seasonal crunch.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup raw pumpkin seeds (rinsed + patted dry)
• 1 tbsp olive oil
• ½ tbsp sea salt
• ½ tbsp smoked paprika
• ¼ tbsp garlic powder
• ¼ tbsp black pepper

Optional variations:

• 1 Sweet: tbsp maple syrup + ¼ tsp cinnamon
• Spicy: ¼ tsp cayenne or chili flakes

Instructions

1. Clean the Seeds

1. After carving your pumpkin, separate the seeds from the pulp. Rinse under cold water and pat completely dry with a paper towel.
   

2. Season the Seeds

1. In a bowl, toss the seeds with olive oil, salt, paprika, garlic powder, and pepper until evenly coated.
   

3. Roast to Perfection

1. Spread the seeds in a single layer on a parchment-lined baking sheet. Roast at 350°F (175°C) for 15–20 minutes, stirring halfway, until golden and crisp.
   

4. Cool + Store

1. Let cool completely before eating. Store in an airtight jar for up to 2 weeks — though they rarely last that long!
   

Note

💡 Tips

• Make sure seeds are completely dry before roasting for maximum crunch.
• Try a drizzle of maple syrup before baking for a sweet version.
• Add pumpkin spice for a cozy dessert twist.
• Perfect topping for your Roasted Butternut Squash Soup!