Crispy Roasted Pumpkin Seeds (3 Flavors)

Why you’ll love it

• Zero waste: turns your jack-o’-lantern leftovers into a snack.
• Super crunchy thanks to the boil-then-roast method.
• Kid-friendly and cute, not scary: perfect for Halloween parties and lunch boxes.

Quick facts

Ingredients

For the seeds

• 1 cup raw pumpkin seeds, from 1 medium carving pumpkin
• 4 cups (1 L) water
• 1 tbsp kosher salt, for boiling
• 1 tbsp melted unsalted butter or olive oil

Classic salted

• 1/2 tsp fine sea salt

Cinnamon sugar (use butter)

• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Pinch of salt

Smoky spice (use olive oil)

• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp fine sea salt
• Pinch of cayenne pepper

Step-by-step method

1. Separate the seeds. Scoop the seeds and pulp into a large bowl of water. Rub the pulp between your fingers: the seeds will float and the stringy pulp will sink. Skim off the seeds and measure 1 cup.

2. Boil. Heat the oven to 325°F (165°C). Bring the 4 cups water and 1 tbsp salt to a boil, add the seeds and simmer 10 minutes. Drain well.

3. Dry. Spread the seeds on a clean kitchen towel and pat them very dry. The drier they are, the crispier they get.

4. Season. Toss the seeds with the melted butter or oil and your seasoning. For cinnamon sugar, toss with the butter only for now and save the sugar mixture for the end.

5. Roast. Spread in a single layer on a parchment-lined rimmed baking sheet. Roast 20–30 minutes, stirring every 10 minutes, until golden and dry. For cinnamon sugar, sprinkle on the sugar mixture during the last 5 minutes.

6. Cool. Let the seeds cool completely on the pan; they get crunchier as they cool.

How to know it is done

The seeds are ready when they are light golden brown, sound dry and rattly when you stir them, and a cooled seed snaps crisply instead of bending. If they are still chewy after cooling, return them to the oven for 5 more minutes.

Tips for the best result

• Don’t skip the boil: it is the key to even seasoning and a crisp shell.
• Roast in a single layer; crowded seeds steam instead of crisping.
• Watch closely in the last 10 minutes: they go from golden to burnt quickly.

Variations and substitutions

• Ranch: toss with oil and 1 tsp dry ranch seasoning.
• Maple pecan-style: toss with butter and 1 tbsp maple syrup in the last 5 minutes.
• Other squash: butternut and acorn squash seeds work too; they are smaller, so start checking after 15 minutes.
• Air fryer: cook at 300°F (150°C) for 12–15 minutes, shaking the basket every 5 minutes.

Storage and reheating

Store completely cooled seeds in an airtight container at room temperature up to 1 week. If they soften, re-crisp them at 325°F (165°C) for 5 minutes.