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You are here: Home / Recipes / Appetizers / Sweet and Spicy Roasted Pumpkin Seeds

Sweet and Spicy Roasted Pumpkin Seeds

5 stars (from 2 ratings)
By Traci York — Updated June 6, 2023 — 32 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

I’m sharing How To Roast Pumpkin Seeds with an easy smoky sweet spice mix. Be sure to check out How to Make Pumpkin Puree too! It’s fall y’all! Let’s enjoy the pumpkins! [see VIDEO in recipe card!]

Winter Squash Seeds in a Bowl.  

Table of Contents

  • A Fall Delight: Roasted Pumpkin Seeds! 
  • How To Roast Pumpkin Seeds in the Oven
  • A Few Recipe Notes
  • Sweet and Spicy Roasted Pumpkin Seeds Recipe
  • Video

A Fall Delight: Roasted Pumpkin Seeds! 

Those pumpkin seeds are so delicious for snacking and worth the effort! Roasting pumpkin seeds in the oven couldn’t be simpler. I know, they can be such a stringy mess. But, this method will take some of the frustration out of preparing roasted pumpkin seeds.

The pumpkin seeds you’re roasting still have a seed coat on them, so they’re chewy. I don’t recommend peeling each seed, rather, the entire seed is to be enjoyed!

RELATED: Whip up the most silky and flavorful Homemade Pumpkin Puree to use in all your homemade pumpkin recipes! See my Pumpkin Puree recipe to learn more!

Removing pumpkin seeds from the pumpkin and adding them to a bowl with water.     Removing flesh from pumpkin seeds by swishing the seeds around. Strain the seeds and remove any excess flesh.     Dry the pumpkin seeds on a tea towel.

How To Roast Pumpkin Seeds in the Oven

These homemade pumpkin seeds are chewy and such a delight to make. Scoop the pumpkin seeds from the pumpkin before you roast it, then whip these sweet and spicy seeds up in no time. In summary, here’s how to roast pumpkin seeds (see recipe card below for details): 

  • First, place the pumpkin seeds in a bowl of water and give them a good agitation. Swish them around!
  • Second, skim the seeds off the top and transfer to a colander. Rinse the seeds under running water. Discard the water and solids.
  • Third, transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you have time, allow the seeds to air dry further for about 30 minutes. 
  • Fourth, preheat to 300F.  Place the dry seeds (they’ll still be a bit slippery) on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds. Use your hands to toss the seeds until they are all coated. I recommend about 1 Tbs of coconut oil per cup of seeds.
  • Fifth, sprinkle the seeds with the smoky sweet spice blend (or create your own favorite blend!).
  • Next, toss with hands to distribute the seasoning.
    Last, roast seeds for about 30-35 minutes or until lightly golden. 

Cool homemade pumpkin seeds completely before storing at room temperature  in a covered container. Homemade roasted pumpkin seeds are best enjoyed within a few days. 

Roasting pumpkin seeds on a parchment lined sheet pan with spices.     Homemade roasted pumpkin seeds on a sheet pan. Roasted pumpkin seeds in a bowl.

A Few Recipe Notes

  • For this homemade pumpkin seeds recipe, you’ll roast the seeds for about 30-35 minutes. I sometimes push this to upwards of 40 minutes because I like my seeds extra crunchy. Due to oven variations, keep an eye on them! Roast until golden to golden brown without burning the sugar. The transition from extra crispy to burned can happy quick!
  • DIY SPICE BLENDS: Make your own spice blend and play with those flavors!  Try a Cajun spice blend, pumpkin pie spice or BBQ. The possibilities are endless! If mixing and matching, mix the spices in a small bowl and taste before adding the seasoning blend to the oiled seeds.
    • For one cup of seeds, you’ll need 1 tablespoon of oil and about 1 teaspoon of spices (this doesn’t include the salt and brown sugar). 

Watch a Video Below See How Simple This Recipe Is!

Homemade Roasted Pumpkin Seeds in a Bowl.
Print Recipe

Sweet and Spicy Roasted Pumpkin Seeds Recipe

Prep Time:15 minutes minutes
Cook Time:30 minutes minutes
Total Time:45 minutes minutes
Servings:4
Calories:132kcal
Author:Traci York
How To Roast Homemade Pumpkin Seeds with an easy smoky sweet spice mix is easy to make. Be sure to check out How to Make Pumpkin Puree too! The pumpkin seeds you're roasting will still have a seed coat on them, so they're chewy. The entire seed is to be enjoyed! [VIDEO below]

Ingredients

  • 1 C Scooped out Pumpkin Seeds
  • 1 Tbs Coconut Oil melted, or other vegetable oil like olive oil
  • 1/4 tsp Fine Sea Salt
  • 1 Tbs Brown Sugar
  • 1/2 tsp Smoky Paprika
  • 1/4 tsp Chili Powder
  • 1/4 tsp Garlic Powder

Instructions

  • Add the scooped out pumpkin seeds, about 1 cup, to a large bowl of water. In the bowl of water with the pumpkin seeds, give them a good agitation. Swish them around! The seeds will float to the top. Place the seeds in a colander to drain. Transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you can let the seeds set on a new, dry towel for about 30 minutes, this will help them dry out further.
  • Preheat the oven 300F.  Place the dry seeds on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds and use your hands to toss the seeds until they are all coated. Sprinkle with all the remaining ingredients for a smoky sweet blend (or create your own favorite blend!)
  • Toss with hands to distribute the seasoning. Roast seeds for about 30-35 minutes (or up to 40 minutes) or until fragrant and golden. Cool completely before storing them at room temperature in a covered container for up to two days.

Video

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 132kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin for homemade roasted pumpkin seeds.

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  1. Avatar for JeanJean

    October 26, 2019 at 5:26 am

    Roasting pumpkin seeds brings back such a flood of memories for me. I remember the first time my Mom made these with me and my sister. It’s still one of the best parts of carving the pumpkins for me. I love the sweet and spicy seasoning mix here. Thanks for sharing this seasonal treat, Traci.

    Reply
  2. Avatar for SabellSabell

    November 10, 2017 at 4:00 pm

    5 stars
    Thank you! So much easier than the way I’ve been doing it. I miss roasting pumpkin seeds. I’ll definitely give this recipe a try.

    Reply
  3. Avatar for Denice YatesDenice Yates

    November 7, 2017 at 9:10 am

    I roasted my pumpkin whole, can i not use the seeds now?

    Reply
    • Avatar for TraciTraci

      November 7, 2017 at 9:17 am

      Hi Denice… I’m sure you still can, although I’ve not tried it. I’ve always removed mine first if toasting the seeds. I hope this helps.

      Reply
  4. Avatar for francesfrances

    October 6, 2017 at 8:43 am

    what’s the best way to de-shell the pumpkin seeds?

    Reply
  5. Avatar for PrashanthiPrashanthi

    December 30, 2016 at 10:30 pm

    I ended up chopping the pumpkin into semi circular slices! Can I still make the puree?

    Reply
    • Avatar for TraciTraci

      January 1, 2017 at 11:24 am

      That’s fine. Just be sure to cover the pumpkin with foil before roasting, otherwise the exposed edges tend to dry out.

      Reply
  6. Avatar for JessiJessi

    October 27, 2015 at 4:11 pm

    Made the roasted seeds with the seeds of a pumpkin we carved in my Early HeadStart class and sent them home with the kids they are a huge hit!! Thank you!!

    Reply
  7. Avatar for Cheryl H.Cheryl H.

    November 26, 2014 at 5:52 pm

    I made both recipes. Yummy goodness!!! Thank you so much for sharing!!!

    Reply
    • Avatar for TraciTraci

      November 26, 2014 at 7:12 pm

      Hi Cheryl! So glad to be of help! Thank you for sharing your success! :D

      Reply
  8. Avatar for MIRAMIRA

    October 22, 2014 at 7:33 am

    Homemade pumpkin pure is the best! I love making it! Thanks for the great step by step tutorial on roasting pumpkin seeds. They are a great healthy snack!

    Reply
    • Avatar for TraciTraci

      October 23, 2014 at 3:08 pm

      You are welcome, Mira! I hope you enjoy the seeds, healthy, yessss!

      Reply
  9. Avatar for ATasteOfMadnessATasteOfMadness

    October 21, 2014 at 9:43 am

    I seriously needed this post. I have not yet made ANYTHING with pumpkin yet. This definitely needs to change!

    Reply
    • Avatar for TraciTraci

      October 21, 2014 at 10:15 am

      LOL! I can totally relate! I had been seeing so many pumpkin recipes and I thought, hello!!, it’s time to make some pumpkin recipes! SO glad this is helpful! :D

      Reply
  10. Avatar for TashTash

    October 20, 2014 at 12:39 am

    This was so handy Traci! I am bookmarking this for later. In the UK, pumpkin cans are very hard to come by – I have to buy mine online! So seeing this tutorial really inspires me to stop being a wimp and to just buy + prepare a whole pumpkin of my own…it’s so much cheaper and you sell it as being 10 x tastier too! Great photo’s, I’m Looking forward to making my own pumpkin puree!! :)

    Reply
    • Avatar for TraciTraci

      October 20, 2014 at 3:19 pm

      Hi Tash! Yes, tasty indeed! So glad you have pumpkins available too! Go for it! I think you’ll love the results!

      Reply
  11. Avatar for Olivia - Primavera KitchenOlivia - Primavera Kitchen

    October 19, 2014 at 7:40 am

    Tracy, thanks a lot for this post. Although I live in the biggest city in Canada I found it is so hard to find can pure pumpkins here. I don’t know why. So, now I can make my own, which it is better because it is chip and healthier too ;-)

    Reply
    • Avatar for TraciTraci

      October 19, 2014 at 1:04 pm

      Oh yeah, Olivia, if you can get fresh, whole, pumpkins, DO IT! You’ll love the flavor!

      Reply
  12. Avatar for AllisonAllison

    October 19, 2014 at 5:21 am

    What a fantastic tutorial! I ADORE pumpkin seeds and fresh roasted pumpkin. Love the versatility of them. You can make them savoury or sweet and use them in SO many recipe. Nice one, Traci! P.S. I need a silpat ASAP. So chef-y!!!

    Reply
    • Avatar for TraciTraci

      October 19, 2014 at 1:03 pm

      Hi Allison! Thank you! LOL! Chef-y! Get yourself a silpat. You’ll love it!

      Reply
  13. Avatar for Carla (@charliesue)Carla (@charliesue)

    October 18, 2014 at 8:15 pm

    Oooh, I’ve never roasted my own pumpkin seeds before! This looks delightful and I’d love to try!

    Reply
    • Avatar for TraciTraci

      October 18, 2014 at 8:45 pm

      Hi Carla! Oh you should try it! These are not like the green pepitas purchased from the store. These have the seed coat on, so they are a bit tough and chewy. I love them, however, Rob does not. I like the process of eating these little morsels from chewing on them, enjoying the seasonings and then getting to the actual pepita inside. I hope you enjoy the recipe, Carla!

      Reply
  14. Avatar for IsadoraIsadora

    October 17, 2014 at 7:42 pm

    This is awesome Traci!! I’m embarassed to admit that I have never roasted my own pumpkin seeds or made my own pumpkin puree! I’m not sure why I haven’t done either, but now I really want to do both! I bet homemade pumpkin puree is much better than the canned stuff! I’m going to the pumpkin patch this weekend and I will have to look out for those sugar pumpkins so I can roast up something delicious! Have a great weekend :)

    Reply
    • Avatar for TraciTraci

      October 17, 2014 at 7:52 pm

      Oh Izzy.. no worries! Go get that pumpkin and roast it up! The pumpkin patch has the best sugar pumpkins! Load up on them, if you can. They store for a few months at least, so when you run out of puree’ you’ll have more to whip up! And it is worth the effort for sure! Can you imagine pumpkin mac n’ ‘cheese?’ There’s so much to make!!! Hope your weekend is beautiful, too, Izzy!

      Reply
  15. Avatar for Evi @ greeneviEvi @ greenevi

    October 17, 2014 at 12:36 pm

    I live in Germany and I really struggle here buying pumpkin puree, so thanks for the great idea! Unfortunately my freezer is pretty small, so I can’t store a lot of pumpkin there :(

    Reply
    • Avatar for TraciTraci

      October 17, 2014 at 1:02 pm

      Hi Evi! So glad the tutorial is useful. You know, my freezer is small too. In fact, I can’t believe I was able to stuff 3 packs of pumpkin in there! Things fall out when I open it! :) I try to preserve as much as I can before winter hits.. So, I just keep stuffing it full!

      Reply
      • Avatar for Evi @ greeneviEvi @ greenevi

        October 20, 2014 at 2:50 pm

        Just put 2 small bags in my freezer, too. I’ll be very thankful in the spring and summer times to you :)

        Reply
        • Avatar for TraciTraci

          October 20, 2014 at 3:20 pm

          Woo hooo, Evi! Way to go!! Just think of all the delicious things you’ll create! And look at you! You were able to stuff those little bags in there! Made me smile, thinking of my stuffed freezer! :D

          Reply
  16. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    October 17, 2014 at 8:19 am

    Great tutorial, Traci! With halloween right around the corner this couldn’t come at a better time. Love the combination of sugar and spice that you use on the seeds. Thanks!

    Reply
    • Avatar for TraciTraci

      October 17, 2014 at 10:55 am

      YaY for pumpkin seeds!

      Reply
  17. Avatar for CherylCheryl

    October 17, 2014 at 5:54 am

    What an excellent tutorial, Traci! Can you believe I’ve never made my own pumpkin purée? I’m always intimidated! But no longer.. I have two little pie pumpkins sitting outside our house and I think I know just what to do with them now.. I”m thinking an elegant pumpkin-something (hazelnut? chocolate? coconut milk?) tart and maybe a red curry soup?!

    Reply
    • Avatar for TraciTraci

      October 17, 2014 at 10:54 am

      Mmmmm coconut milk and pumpkin… mmmmmmm… :D Cheryl, you must puree your own pumpkin! Do IT!

      Reply

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