Carving pumpkins this fall? Don’t toss the seeds! Roasted pumpkin seeds are one of autumn’s tastiest, healthiest, and most underrated snacks. Packed with protein, fiber, and minerals like magnesium and zinc, they’re a nutritious crunch you can enjoy long after the pumpkin’s been carved.
While most people stick to basic salt, there’s a whole world of savory roasted pumpkin seed recipes waiting to be explored. From smoky BBQ to bold curry turmeric, these seven recipes will take your seeds from boring to brilliant. Let’s explore these bold, crave-worthy flavors.
1. Spicy Sriracha Lime Pumpkin Seeds
If you love heat with a citrusy zing, this recipe is a must-try. The sriracha adds that familiar kick, while fresh lime zest brightens up the flavor for a snack that’s bold and refreshing. It’s the perfect combo for those who like a little fire in every bite.
Whether you’re snacking during a football game or need something to perk up your afternoon, these spicy lime seeds deliver. Bonus: they smell amazing while roasting!
Ingredients:
- 1 cup raw pumpkin seeds (cleaned and dried)
- 1 tbsp olive oil
- 1½ tsp sriracha sauce
- ½ tsp garlic powder
- Zest of 1 lime
- ¼ tsp sea salt
Instructions:
- Preheat oven to 300°F (150°C).
- In a bowl, mix olive oil, sriracha, garlic powder, and salt.
- Add pumpkin seeds and toss to coat evenly.
- Spread seeds on a parchment-lined baking sheet in a single layer.
- Bake for 25–30 minutes, stirring halfway through.
- Once cooled, toss with lime zest and enjoy.
2. Smoky Paprika BBQ Pumpkin Seeds
This recipe channels the essence of a backyard barbecue with smoky paprika, a hint of brown sugar, and garlic powder. It’s savory, a little sweet, and completely addictive.
These seeds make a great snack alternative to chips and can even be tossed on top of baked potatoes or chili for an extra crunch.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp brown sugar
- ¼ tsp salt
- Pinch of cayenne (optional)
Instructions:
- Preheat oven to 300°F (150°C).
- In a bowl, mix all spices and brown sugar with olive oil.
- Add seeds and stir well to coat.
- Spread seeds on a baking sheet and roast for 25–30 minutes, stirring once halfway through.
- Let cool before serving.
3. Garlic Parmesan Pumpkin Seeds
Garlic and parmesan—need we say more? These cheesy seeds are rich, savory, and full of umami. A perfect way to transform a handful of pumpkin seeds into a gourmet snack.
They’re great on their own or sprinkled on soups or salads for an added crunch. Just try not to eat them all in one sitting!
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 2 tbsp finely grated Parmesan cheese
Instructions:
- Preheat oven to 300°F (150°C).
- Mix seeds with oil, garlic powder, onion powder, and salt.
- Spread on a baking sheet and roast for 20 minutes.
- Remove, sprinkle with Parmesan, stir, and bake for an additional 5–10 minutes.
- Cool completely before serving.
4. Za’atar-Spiced Pumpkin Seeds
Bring a little Middle Eastern flair to your fall snacking with this za’atar-spiced variation. The mix of thyme, sesame seeds, and sumac adds a tangy, nutty, and earthy twist.
These seeds are great for entertaining or as a unique topping for hummus and yogurt bowls. They’re unexpected—in the best way.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp za’atar spice blend
- ¼ tsp sea salt
Instructions:
- Preheat oven to 300°F (150°C).
- Toss seeds with olive oil, za’atar, and salt in a bowl.
- Spread evenly on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through.
- Let cool before storing in an airtight container.
5. Curry Turmeric Pumpkin Seeds
Golden in color and rich in warm flavor, these seeds are seasoned with curry powder and turmeric for a fragrant, flavorful snack. A little garlic powder rounds out the taste for a bold, savory bite.
These seeds also look beautiful with their vibrant yellow hue—great for fall-themed charcuterie boards or gifting in jars.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp sea salt
Instructions:
- Preheat oven to 300°F (150°C).
- Mix all seasonings with olive oil and combine with seeds.
- Spread in a single layer on a parchment-lined tray.
- Roast for 25–30 minutes, stirring once.
- Cool before serving or storing.
6. Rosemary Sea Salt Pumpkin Seeds
Sometimes simplicity is best. Rosemary and sea salt bring a clean, herbaceous flavor to roasted pumpkin seeds, perfect for pairing with wine or adding to an appetizer platter.
This recipe is especially nice for grown-up gatherings or as a subtle snack with bold flavor.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp olive oil
- 1 tsp finely chopped fresh rosemary (or ½ tsp dried)
- ½ tsp flaky sea salt
Instructions:
- Preheat oven to 300°F (150°C).
- Toss seeds with oil, rosemary, and salt.
- Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring once.
- Let cool before enjoying.
7. Soy Sauce & Sesame Pumpkin Seeds
Inspired by Asian snack mixes, this savory blend is bursting with umami flavor from soy sauce and the rich nuttiness of sesame oil and seeds. A drizzle of honey can be added for a sweet-savory balance.
These are great to munch on solo or toss into rice bowls or stir-fried veggies.
Ingredients:
- 1 cup raw pumpkin seeds
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 tbsp sesame seeds
- Optional: ½ tsp honey
Instructions:
- Preheat oven to 300°F (150°C).
- In a bowl, mix soy sauce, sesame oil, olive oil, and optional honey.
- Toss in the seeds and stir to coat evenly.
- Spread on a baking sheet and sprinkle with sesame seeds.
- Roast for 25–30 minutes, stirring once.
- Let cool before eating.
Roasting Tips for Perfect Seeds:
- Clean seeds well: Rinse off all pumpkin pulp and pat dry thoroughly.
- Even roasting: Spread seeds in a single layer for even heat distribution.
- Watch the timing: Most recipes roast best at 300°F for 25–30 minutes, stirring halfway.
- Storage: Store in an airtight container for up to 1–2 weeks at room temperature.
Conclusion
With these 7 savory roasted pumpkin seed recipes, you’ll never settle for plain salt again. Whether you love spice, herbs, or bold global flavors, there’s a mix here for every palate. Make a big batch and try them all—you might just find your new favorite fall snack.
Which flavor are you trying first? Let us know in the comments or tag us in your creations!