An easy, step-by-step photo tutorial on how to roast pumpkin seeds! Sweet and spicy roasted pumpkin seeds are a perfect fall snack as well as a tasty garnish for soups and salads. Also, these are easy and fast to prepare. What’s not to love?
I’ve been making my own homemade pumpkin puree this fall, which has left me with a lot of leftover pumpkin seeds. Since I hate to waste them, it’s been a perfect time to make roasted pumpkin seeds!
Not only are these a great snack, but they’re also awesome on salads and as a soup garnish (for example, try these with my roasted butternut squash soup).
- Pumpkin seeds
- Pure maple syrup
- Brown sugar
How to Roast Pumpkin Seeds
This recipe works with either pumpkin seeds scooped directly from a fresh pumpkin, or with packaged raw pumpkin seeds. Make sure they’re raw, though, and avoid anything labeled roasted or salted.
Step 1: Combine Ingredients In a Small Bowl
Combine the ingredients in a small bowl, stirring thoroughly until the seeds are evenly coated (you can taste a few and adjust the seasoning if needed).
Step 2: Transfer To a Sheet Pan
Spread in a single layer on a sheet pan, then roast, stirring and gently flipping the seeds a few times to make sure they cook evenly.
Step 3: Cool and Enjoy!
That’s it! The pumpkin seeds are ready when the color has darkened slightly and they smell amazing.
Recipe Notes and Substitutions
- If you’re using fresh pumpkin seeds, I recommend rinsing them first, then letting them dry out for awhile. I also pat them dry with paper towels. Anytime you’re roasting (veggies, seeds, nuts, etc), it’s easier to get a crunchy exterior if the food is completely dry.
- If you’re using packaged pumpkin seeds, keep in mind that they’re sometimes sold as pepitas.
More Fall Recipes
You can also see my full archive of fall recipes here!
Sweet and Spicy Roasted Pumpkin Seeds
- 1 1/2 cups raw pumpkin seeds (see notes)
- 1 tablespoon pure maple syrup
- 1 tablespoon unsalted butter, melted (see notes)
- 1 teaspoon dark brown sugar (light brown sugar will also work)
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 3/4 teaspoons kosher salt
- 1/4 teaspoon ground cayenne
- Place an oven rack on the center shelf and preheat the oven to 300 degrees F. Line a sheet pan with parchment paper or foil (if using foil, I recommend lightly spraying with cooking spray to prevent sticking).
- Combine all of the ingredients in a small bowl, stirring thoroughly until the pumpkin seeds are evenly coated (taste a few and adjust the seasoning if needed). Spread in a single layer on the prepared sheet pan.
- Roast for 40-50 minutes, stirring and gently flipping the seeds a few times so they cook evenly. They’re ready when the color has darkened slightly and they smell amazing. Allow to cool.
- Roasted pumpkin seeds will keep in an airtight container for 2-3 days at room temperature, a week in the refrigerator, or in the freezer for around 3 months.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)