Name: Slow Roasted Pumpkin Seeds
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 to 1½ cups raw pumpkin seeds (cleaned and rinsed); 1 tablespoon olive oil or melted butter; ½ teaspoon salt; Optional: ½ teaspoon garlic powder, smoked paprika, cayenne, cinnamon, or maple syrup (for flavor variations)

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Slow Roasted Pumpkin Seeds are my favorite zero-waste snack during pumpkin season. They’re crisp, golden, and lightly seasoned, with just the right crunch to keep me coming back for handful after handful. Whether I’m carving pumpkins or cooking with fresh squash, I never let the seeds go to waste.

Why You’ll Love This Recipe

I love how simple and satisfying these are to make. With a little patience and a low oven temp, the slow roast draws out a deep nutty flavor and perfect crunch. They’re healthy, full of fiber and protein, and endlessly customizable with spices or sweet flavors. Plus, it’s a fun way to use every part of the pumpkin. Slow Roasted Pumpkin Seeds

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw pumpkin seeds (cleaned and rinsed)
Olive oil or melted butter
Salt
Optional: garlic powder, smoked paprika, cayenne, cinnamon, or maple syrup for seasoning

Directions

I start by scooping seeds from a fresh pumpkin and rinsing them under cold water to remove all pulp.
I pat the seeds dry thoroughly with a towel—it’s important for crispiness.
I toss the seeds in olive oil and salt, adding any extra seasoning I want.
I spread them in a single layer on a parchment-lined baking sheet.
I roast them low and slow at 275°F (135°C) for 45–50 minutes, stirring halfway through, until golden and crisp.
I let them cool completely before snacking or storing.

Servings and timing

This recipe makes about 1 to 1½ cups of seeds, depending on the pumpkin size, and takes around 1 hour total (10 minutes prep, 45–50 minutes roasting).

Variations

I make them spicy with cayenne and chili powder.
For a sweet snack, I toss them in cinnamon and maple syrup.
I sometimes add soy sauce and sesame oil for an umami-rich flavor.
I coat them in ranch seasoning or nutritional yeast for a savory twist.

Storage/Reheating

Once cooled, I store the seeds in an airtight container at room temperature for up to 1 week. They stay crisp if kept dry. If they soften, I pop them back in the oven at 300°F (150°C) for 5–10 minutes to re-crisp. Slow Roasted Pumpkin Seeds

FAQs

Do I need to shell the seeds first?

No, I roast them with the shell on. They get crunchy and are totally edible once roasted.

Can I boil the seeds before roasting?

Yes, I sometimes boil them in salted water for 10 minutes to soften the shell and improve flavor before drying and roasting.

What’s the best oil to use?

I usually use olive oil, but melted coconut oil or avocado oil also works well.

Can I roast seeds from any pumpkin?

Yes, all pumpkin or winter squash seeds can be roasted. Sugar pumpkins and butternut squash have slightly smaller, more tender seeds.

Why did my seeds turn out chewy?

They likely weren’t dry enough before roasting or the oven temperature was too high. I keep it low and slow for best crunch.

Conclusion

These Slow Roasted Pumpkin Seeds are a crunchy, flavorful snack I never skip during fall. They’re easy to customize, fun to make, and a great way to use the whole pumpkin. Once I start roasting them, they become a seasonal must-have in my kitchen.