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.
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.
After carving your pumpkin, separate the seeds from the pulp. Rinse under cold water and pat completely dry with a paper towel.
In a bowl, toss the seeds with olive oil, salt, paprika, garlic powder, and pepper until evenly coated.
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.
Let cool completely before eating. Store in an airtight jar for up to 2 weeks — though they rarely last that long!