Is it good to eat roasted pumpkin seeds?

Yes! Roasted pumpkin seeds are rich in fiber, protein, magnesium, and healthy fats. They’re a satisfying and nutritious snack, especially when homemade. With the right seasoning, they’re just as craveable as chips—without the guilt.

Should you let pumpkin seeds dry before roasting?

Absolutely. Drying removes surface moisture, allowing the seeds to roast evenly and crisp up. You can pat them dry with a towel or spread them out to air dry for several hours. Dry seeds = crispy results.

How do I eat roasted pumpkin seeds?

You can eat them whole, shell and all, especially if they’re well-roasted. Or, crack them open and eat the inner kernel if you prefer. They’re great as snacks, toppings for soup or salad, or stirred into granola.

How to make roasted seeds?

Start by cleaning and drying the seeds. Then toss them in oil and seasoning. Roast at 325°F for 25–30 minutes, stirring halfway. Let cool for maximum crunch. You can find our full easy roasted pumpkin seed recipe below.

Can I roast pumpkin seeds without oil?

Yes! For a lighter snack, you can dry roast seeds and season them after baking. They’ll be less rich but still crisp. Just make sure the seeds are fully dry before going into the oven.

How long to roast pumpkin?

When roasting pumpkin flesh (for puree or savory dishes), bake at 375°F for about 45–60 minutes. For seeds, the sweet spot is 25–30 minutes at 325°F, depending on moisture and size.

Roasted Pumpkin Seeds Halloween – 7 Fun Flavors You’ll Love

Name: Roasted Pumpkin Seeds Halloween Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups raw pumpkin seeds; 1 tbsp olive oil (or melted butter); 1 tsp salt; Optional: ½ tsp garlic powder, ½ tsp smoked paprika, 1 tbsp sugar for sweet version

Description

Crispy, savory, and endlessly customizable—these roasted pumpkin seeds are the perfect Halloween snack. Use your jack-o’-lantern leftovers to create a healthy fall treat.

Ingredients

Scale

1 ½ cups raw pumpkin seeds
1 tbsp olive oil (or melted butter)
1 tsp salt
Optional: ½ tsp garlic powder, ½ tsp smoked paprika, 1 tbsp sugar for sweet version

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Instructions

Preheat oven to 325°F (163°C).
Clean seeds by separating from pulp and rinsing thoroughly.
Pat dry or air dry seeds for several hours.
Optional: Boil seeds in salted water for 10 minutes, then drain and dry again.
Toss dry seeds with oil and desired seasonings.
Spread seeds in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, stirring halfway through.
Let cool completely to crisp.
Store in airtight container up to 2 weeks.

Notes

For sweet versions, toss warm seeds with cinnamon and sugar after roasting.

For extra crunch, let seeds rest in the oven after baking with heat turned off.

Try multiple seasonings by dividing seeds into batches before roasting.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Snack
Method: Roasting
Cuisine: American

Nutrition

Serving Size: ¼ cup
Calories: 180 kcal
Sugar: 0g
Sodium: 170mg
Fat: 14g
Carbohydrates: 6g
Fiber: 2g
Protein: 8g