Roasted Pumpkin Seeds: 3 Easy Recipes

Roasted pumpkin seeds are the easiest win of carving season: once you have scooped out a pumpkin, rinse the pulp off the seeds, dry them properly, toss with a little oil and salt, then roast until golden and crunchy. The whole process takes under an hour and turns something you would otherwise throw in the bin into a genuinely tasty snack. Below you will find quick answers on cleaning, boiling and storing the seeds, followed by three flavour variations to try: classic salted, sweet cinnamon and spicy smoky, so there is a version to suit every taste in the house this Halloween.

How to Clean the Seeds

Once you have finished carving your pumpkin, scoop all the seeds and stringy pulp into a large bowl and cover with cold water. The pulp floats free while the seeds sink, so you can lift the stringy bits out by hand or with a sieve. Do not worry about getting every last strand off; a few bits of pulp will simply crisp up in the oven along with the seeds.

Give the seeds a final rinse in a colander, then spread them out on a clean tea towel or some kitchen paper. Pat them dry and leave them to air for 20 to 30 minutes: drying the seeds properly is the single biggest factor in how crunchy they turn out, since wet seeds steam in the oven rather than roast.

The number of seeds you get varies a lot by pumpkin. If you have not bought one yet, our guide to which pumpkin to choose compares carving and eating types, and traditional carving pumpkins tend to give the biggest haul of seeds.

Do You Need to Boil Them First

Boiling is optional, not essential. A quick simmer in salted water for 5 to 10 minutes before roasting seasons the seeds right through and can make the shells a touch more tender to bite. Drain them well and pat completely dry again afterwards, or they will not crisp up properly in the oven.

If you are short on time, skip the boil. Pat the raw seeds dry, toss them with oil and salt, and roast as normal: the result is still crunchy, the seasoning just sits a little more on the surface.

While the seeds are drying or roasting, do not let the scooped out flesh go to waste. Our round up of leftover pumpkin uses has plenty of ideas, from puree to soup.

How to Store Roasted Pumpkin Seeds

Let the seeds cool completely on the tray before storing them; trapped steam will soften a batch that goes into a container while still warm.

Once cool, keep the seeds in an airtight container or jar, ideally somewhere dark and dry rather than sitting on a bright kitchen counter. Stored at room temperature they keep well for up to a week, though in most kitchens they disappear long before that. Avoid the fridge, which adds moisture and takes away the crunch.

Roasted seeds also make a great topping for other pumpkin dishes: try scattering a spoonful over a bowl of pumpkin risotto for extra crunch.

Classic Salted Roasted Pumpkin Seeds

A simple, everyday snack that lets the toasted, nutty flavour of the seeds do the talking. It is the version to reach for if you just want a quick, moreish handful while everyone else is still finishing their carving.

Ingredients:

• 200g raw pumpkin seeds, cleaned and dried
• 1 tbsp olive oil
• 1/2 tsp fine salt, plus a little extra to taste

Method:

1. Preheat the oven to 180C (160C fan) and line a baking tray with baking paper.
2. Check the seeds are completely dry, patting them again with kitchen paper if needed.
3. Toss the seeds in a bowl with the olive oil and salt until every seed is coated.
4. Spread the seeds out in a single layer on the tray, leaving a little space between them.
5. Roast for 20 to 25 minutes, stirring halfway through, until golden and crisp.
6. Leave to cool completely on the tray before serving or storing.

Sweet Cinnamon Pumpkin Seeds

A sugar and spice coating turns the seeds into more of a treat, closer to a caramelised nut than a savoury snack. They are lovely stirred through porridge or scattered over ice cream once cooled.

Ingredients:

• 200g raw pumpkin seeds, cleaned and dried
• 1 tbsp melted butter (or vegetable oil)
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• Small pinch of salt

Method:

1. Preheat the oven to 180C (160C fan) and line a baking tray with baking paper.
2. Mix the caster sugar, cinnamon and salt together in a small bowl.
3. Toss the dried seeds with the melted butter, then sprinkle over the cinnamon sugar and mix until evenly coated.
4. Spread the seeds out in a single layer on the tray.
5. Roast for 18 to 22 minutes, stirring once, and watch closely near the end as the sugar can catch and burn.
6. Cool completely on the tray; the coating crisps up further as it cools.

Spicy Smoky Pumpkin Seeds

Smoked paprika and a touch of chilli give these a warm, savoury kick, good with drinks or scattered over soup. Adjust the cayenne up or down depending on how much heat you and your family actually enjoy.

Ingredients:

• 200g raw pumpkin seeds, cleaned and dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or chilli powder, to taste)
• 1/2 tsp garlic powder
• 1/2 tsp fine salt

Method:

1. Preheat the oven to 180C (160C fan) and line a baking tray with baking paper.
2. Mix the smoked paprika, cayenne, garlic powder and salt together in a small bowl.
3. Toss the dried seeds with the olive oil, then add the spice mix and stir until evenly coated.
4. Spread the seeds out in a single layer on the tray.
5. Roast for 20 to 25 minutes, stirring halfway through, until crisp and lightly browned.
6. Leave to cool completely before tasting; the heat mellows slightly as the seeds cool.