Every fall, I remember how I used to just throw the seeds into the compost. What a mistake. It’s funny now, but our first “roasted seeds” with Lindy were just a random experiment. Back then, we didn’t know you could roast them in dozens of ways — from sweet to spicy, from simple to gourmet.
We’ve tried it all — and you know what? The difference between hulled and unhulled seeds really matters. Unhulled ones are the classic: crunchy and full-flavored, perfect for buttery or salty recipes. Hulled pepitas are lighter and more versatile — they roast fast, absorb marinades, and work great in dishes with sauces or lime.
All 10 recipes are the result of many cozy autumn evenings. Each one can be made at home, no fancy tricks — just some good mood and a warm oven.
1. Sweet Cinnamon Sugar Pumpkin Seeds
Every year, when we cut open the first pumpkin, part of the seeds always goes straight into the oven.
For this recipe, we use unhulled pumpkin seeds — the ones that come right from the fresh pumpkin. They give that special crunch and rich flavor. And it’s a great way to use something that usually just gets thrown away.
(If you want to make this same flavor as a topping, use hulled pepitas and just cut the roasting time down to 15 minutes.)
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 2 tbsp melted butter (about 30 g)
- 2 tbsp brown sugar (or white, if that’s all you have)
- 1 tsp ground cinnamon
- 1 tbsp honey or maple syrup (optional)
- A pinch of salt
How to make it:
- Prep the seeds. Scoop them out of the pumpkin and rinse well in a colander, removing all the pulp. Then spread them on a paper towel and let them dry for at least an hour. This step is key: wet seeds won’t roast, they’ll steam, and you won’t get that crispy texture.
- Preheat the oven. Set it to 325°F (160°C). Line a baking sheet with parchment paper or use a silicone mat.
- Make the sweet mix. In a bowl, melt the butter, add brown sugar, cinnamon, and salt. Mix well. If you want a caramel glaze and a bit of shine, add a spoonful of honey or maple syrup.
- Combine with the seeds. Add the seeds to the bowl, pour in the mixture, and stir — with your hands or a spatula — until every seed is fully coated with the butter-sugar mix.
- Roast. Spread the seeds evenly on the baking sheet and roast for 25–30 minutes. Stir every 10 minutes to make sure they roast evenly. By the end, they should be golden and fragrant — just don’t overdo it, since sugar burns fast.
- Cool down. Let the seeds cool completely — they’ll be soft at first, but after 10–15 minutes they’ll turn crunchy, like caramelized nuts.
These sweet roasted pumpkin seeds are the perfect fall snack. They’re great on their own, in a jar on the counter, or packed as a cute little gift. We often take them on road trips or snack on them during movie nights.
If you want to add this same flavor to dishes, make the same mix but use hulled pepitas — they’re shell-free and perfect for yogurt, oatmeal, baked goods, or salads.
2. Classic Sea Salt Roasted Pumpkin Seeds
For us, the classic salted pumpkin seeds are the absolute favorite. No sugar, no spices. Just butter, salt, and patience.
For this recipe, use unhulled seeds straight from the pumpkin.
(If you want a lighter version for salads or toppings, make the same recipe with hulled pepitas but shorten the roasting time to 15 minutes.)
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 1½ tbsp melted butter (about 20 g) or olive oil
- 1½ tsp sea salt
- Optional: a pinch of garlic powder or smoked salt for a deeper flavor
How to make it:
- Prep the seeds. Scoop them from the pumpkin and rinse under cold water until all the pulp is gone. Spread on a towel and let them dry completely — at least an hour, or overnight if you can. If the seeds are wet, they won’t roast evenly and will turn chewy instead of crispy.
- Preheat the oven. Set it to 325°F (160°C). Line a baking sheet with parchment paper or use a reusable silicone mat like Silicone Baking Mats on Amazon.
- Mix with oil. In a large bowl, toss the seeds with melted butter (or olive oil, if you prefer a cleaner flavor). Make sure every seed is coated — this helps the salt stick and gives them a perfect golden crust.
- Add salt. Sprinkle in the sea salt. If you want a deeper flavor, add a pinch of garlic powder or smoked salt (especially if you love that smoky touch).
- Roast. Spread the seeds in a single layer on the baking sheet. Roast for 25–30 minutes, stirring every 10 minutes to prevent burning and ensure an even crunch. Toward the end, keep an eye on them — the shells should turn golden, not dark brown.
- Cool down. After roasting, let them rest for 10–15 minutes until they become fully crispy. That’s my favorite moment — the house smells like nuts and salt, and it’s hard not to eat them straight off the pan.
These seeds aren’t just an ingredient — they’re a real standalone snack. They crunch loud, smell like a bakery, and are perfect when you want something natural instead of chips. We often pour them into a glass jar and keep them by the door — they never last long.
If you’re making them as a gift, just pack them into small kraft paper bags, tie with twine, and add a little tag that says “Homemade Roasted Pumpkin Seeds.” It’s a simple but warm seasonal gift.
Tip. Don’t be afraid to experiment with the salt. Sea salt gives a crystalline crunch, smoked salt adds depth, and pink Himalayan makes the flavor softer and more delicate. Our favorite is coarse Maldon salt — it melts in your mouth instead of just salting.
3. Savory Parmesan Herb Pumpkin Seeds
These seeds smell incredible — warm cheese, oregano, a hint of garlic, and that golden crunch. Lindy and I usually make them before a hike or just keep a jar in the kitchen to snack on instead of croutons.
What you’ll need:
- 1½ cups hulled pumpkin seeds (pepitas) — about 200 g
- 1 tbsp olive oil
- 3 tbsp finely grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp garlic powder
- A pinch of salt
- Freshly ground black pepper to taste
How to make it:
- Prep the seeds. Use already hulled pepitas — no soaking or drying needed. Just make sure they’re clean and free of dust. If you want, you can lightly rinse and pat them dry with a paper towel, but it’s optional.
- Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat to keep everything from sticking.
- Mix the flavor base. In a large bowl, combine olive oil, oregano, thyme, garlic powder, salt, and a bit of pepper. Stir well.
- Add the seeds. Pour the pepitas into the bowl with the oil and herbs, and mix thoroughly so every seed is evenly coated.
- Bake. Spread the seeds in a single layer on the baking sheet and bake for 15–18 minutes. Stir at least once during roasting. Once they start to turn slightly golden — take them out. Don’t overbake: the Parmesan should melt into a light crust, not turn into brown crumbs.
- Let them cool. Right out of the oven they’ll be a bit soft — wait 5–10 minutes, and they’ll dry out and turn perfectly crispy.
These savory Parmesan roasted seeds aren’t just a snack — they make a perfect topping for almost anything. Sprinkle them over an arugula salad with lemon dressing, a creamy pumpkin soup, pasta, or even an omelet.
I often take a small jar of these “Italian pepitas” on the road — they’re much more interesting than plain nuts.
Tip. If you want to boost the aroma, add a pinch of freshly grated lemon zest at the end. It adds brightness and makes the flavor richer.
And if you’re into kitchen experiments, try using smoked salt instead of regular — it gives that warm, fire-roasted flavor as if the seeds were toasted over coals.
4. Smoky BBQ Pumpkin Seeds
For this recipe, use unhulled pumpkin seeds — they’re denser, larger, and hold sauces and spices perfectly. They’re also the ones that develop that caramelized crust everyone loves.
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 1½ tbsp melted butter or olive oil
- 1½ tsp brown sugar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt
- 1 tsp thick tomato sauce or sugar-free ketchup
How to make it:
- Prep the seeds. Scoop them out of the pumpkin, rinse under cold water, remove all the pulp, and spread on a paper towel. Let them dry completely — at least for an hour. This is crucial: moisture prevents proper roasting. If you’re short on time, dry them in the oven at 200°F (90°C) for about 15–20 minutes.
- Preheat the oven. Set it to 325°F (160°C). Line a baking sheet with parchment paper or use a silicone mat.
- Make the spice mix. In a large bowl, combine the butter, brown sugar, smoked paprika, garlic powder, onion powder, salt, tomato sauce, and cayenne. Stir until you get a fragrant, slightly sticky paste — it should look like a BBQ-style marinade.
- Coat the seeds. Add the dry seeds into the bowl and mix thoroughly. Use your hands — that’s the best way to make sure all the spices stick evenly.
- Roast. Spread the seeds in a single layer on the baking sheet. Roast for 25–30 minutes, stirring every 10 minutes. By the end, they should be golden, with a smoky and caramel-like aroma.
- Cool down. After baking, let them sit for 10–15 minutes until they turn perfectly crispy. This is our favorite part — the house smells like camping, only cleaner and more delicious.
These are a pure snack, not a topping. The seeds turn out hearty, smoky, and flavorful — perfect to munch on instead of chips or nuts. We often take them on road trips or give them to friends in small jars — the best autumn gift, made with heart.
Tip. Swap some of the paprika for cumin — it’ll enhance the smoky flavor and give the seeds a subtle Middle Eastern twist. Or add a pinch of ground coriander for warmer, deeper notes. Everything stays clean, natural, and full of real flavor.
5. Spicy Buffalo Roasted Pumpkin Seeds
These seeds are spicy, a little buttery, and so crunchy that an entire tray can disappear before you realize it.
For this recipe, use unhulled pumpkin seeds — they hold the sauce and spices perfectly, forming that glossy, flavorful crust. If you want a version for salads or soups, just use hulled pepitas with the same ingredients and cut the baking time in half.
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 2 tbsp butter
- 2 tbsp hot sauce like Frank’s RedHot (or your favorite Buffalo sauce)
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- ½ tsp salt
- ½ tsp smoked paprika
How to make it:
- Prep the seeds. Scoop them out of the pumpkin, rinse, remove the pulp, and let them dry on a paper towel for at least an hour. If you want to speed things up, dry them in the oven at 200°F (90°C) for about 20 minutes. Fully dry seeds are the key to that perfect crunch.
- Preheat the oven. Set to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the sauce. In a small saucepan over low heat, melt the butter. Add the hot sauce, garlic powder, paprika, salt, and cayenne. Stir until smooth. The smell will be unmistakable — that classic Buffalo aroma, only lighter.
- Coat the seeds. Transfer the dried seeds into a bowl, pour the hot sauce over, and mix well until every seed is evenly coated. If you’re doubling the batch, mix in two rounds so nothing stays dry.
- Roast. Spread the seeds in a single layer on the baking sheet and roast for 25–30 minutes, stirring every 10 minutes. Watch closely so the butter doesn’t burn — Buffalo flavor loves heat, but not flames. By the end, the seeds should look golden, slightly glossy, and smell incredible.
- Cool down. Let them sit for 10–15 minutes after baking. As they cool, the sauce will set and form that light buttery-spicy crust — the signature of these seeds.
These Buffalo-style roasted seeds are a true snack — crispy, spicy, and buttery, just like Buffalo wings but without the meat. They go perfectly with cold celery sticks, fresh cucumbers, or even a glass of lemon water after work.
If you want to make a gift for friends, pack them into small jars labeled “Buffalo Crunch” — simple and delicious!
Tip. Don’t be afraid to adjust the heat. For a milder version, reduce the cayenne and add a bit of honey to the sauce before baking — it softens the flavor and creates a light caramel glaze.
If you love a real fiery kick, add a few drops of Tabasco right before putting the seeds in the oven.
6. Air Fryer Roasted Pumpkin Seeds in Minutes
When you’re short on time — the air fryer saves the day. I love this method: no need to preheat the oven or watch over a baking tray. In just ten minutes, you get evenly roasted, aromatic, light seeds — and your home still smells like fall.
What you’ll need:
- 1½ cups hulled pumpkin seeds (pepitas) — about 200 g
- 1 tbsp olive oil or melted coconut oil
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp smoked paprika (optional)
- A pinch of black pepper
How to make it:
- Prep the seeds. Hulled pepitas don’t need rinsing or drying — just make sure they’re clean and dry. If they were stored in the fridge, let them sit at room temperature for about 10 minutes to remove extra moisture.
- Preheat the air fryer. Set it to 350°F (about 175°C) and preheat for 2–3 minutes. This helps the seeds roast evenly right from the start.
- Mix the seasonings. In a bowl, combine the oil, salt, garlic powder, paprika, and pepper. Stir well — it’s a simple but flavorful blend.
- Add the seeds. Toss the pepitas into the bowl with the seasoning mix and stir until every seed glistens with oil. If you want a richer flavor, sprinkle in a bit of grated Parmesan — it gives that crispy cheesy chips effect.
- Air fry. Transfer the seeds into the fryer basket. Cook for 8–10 minutes, shaking the basket every 3 minutes. They should turn golden and crisp, but not dry.
- Cool down. Transfer to a bowl and let them cool completely — they’ll get even crunchier as they cool.
These pepitas are super versatile. Add them to oatmeal, salads, creamy soups, sprinkle over pasta, or just snack on them by the handful. I love keeping a jar of these in the kitchen — perfect when you crave something salty but healthy.
Tip. For a more “gourmet” version, mix some rosemary or lemon zest into the oil before roasting — the aroma will be amazing.
Or, swap the salt and spices for a pinch of cinnamon and a teaspoon of honey for a quick sweet version — no oven needed.
7. Pumpkin Pie Spice Pumpkin Seeds
This is probably the most aromatic way to roast pumpkin seeds — warm spices, a hint of caramel, and a deep nutty flavor. When the seeds come out of the oven, the house smells like you’ve just baked a pie.
For this recipe, use unhulled pumpkin seeds — the spices and sugar stick perfectly to their surface, forming a thick, crunchy coating.
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 1½ tbsp melted butter
- 2 tsp Pumpkin Pie Spice mix (or 1½ tsp cinnamon, ¼ tsp nutmeg, a pinch of ginger and clove)
- 1½ tbsp brown sugar
- ½ tsp salt
- 1 tsp honey or maple syrup (optional, for a caramelized layer)
How to make it:
- Prep the seeds. Scoop them out of the pumpkin, rinse, and remove all the fibers. Spread on a towel and let them dry completely. To speed things up, you can dry them in the oven at 200°F (90°C) for 20 minutes, then let cool.
- Preheat the oven. Set to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the spice mix. In a large bowl, melt the butter and add the sugar, spices, salt, and honey if using. Stir until smooth. The smell at this stage is already pure autumn — rich, warm, and a little spicy.
- Add the seeds. Transfer the seeds into the bowl and mix well so each one is fully coated in the buttery spice mixture.
- Roast. Spread the seeds evenly on the baking sheet and roast for 25–30 minutes, stirring every 10 minutes. Watch closely — the sugar should caramelize, not burn. By the end, they should be golden with an even, glossy coating.
- Cool down. Let them cool completely. Only then will they reach that perfect crunch — dense, spiced, and lightly sweet.
These pumpkin pie spice roasted seeds are the perfect snack for chilly evenings. The warm spices lift your mood, and the mix of pumpkin and caramel flavors wins everyone over. Lindy and I often keep them in jars near the coffee — they go perfectly with a latte or hot cocoa.
If you want to gift them, just pack them in a clear bag, add a tag that says “Pumpkin Pie Crunch,” and tie it with twine — it looks like something straight out of a spice shop in Oregon.
Tip: Don’t make the mix too sweet — the Pumpkin Pie Spice should stand out, not the sugar. To enhance the aroma, add a drop of vanilla extract or a couple drops of orange oil — it makes the spices brighter and more fragrant.
8. Chili Lime Roasted Pumpkin Seeds
These seeds are spicy, slightly tangy, and have a fresh lime aroma. The perfect choice when you want something with a kick but not too heavy.
For this recipe, it’s best to use hulled pumpkin seeds (pepitas). They roast quickly, evenly, and hold the lime juice and spices perfectly — unhulled seeds just don’t get the same texture.
What you’ll need:
- 1½ cups hulled pumpkin seeds (pepitas) — about 200 g
- 1 tbsp olive oil
- Juice and zest of 1 lime
- ½ tsp chili powder or smoked paprika (to taste)
- ¼ tsp cayenne pepper (for extra heat, if you like it spicier)
- ½ tsp salt
- ½ tsp honey or maple syrup (optional, to balance the acidity)
How to make it:
- Prep the seeds. Hulled pepitas don’t need much prep — just make sure they’re dry. If they’ve been stored in the fridge, let them sit at room temperature for about 10 minutes.
- Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
- Make the marinade. In a small bowl, combine olive oil, lime juice and zest, chili powder, cayenne, salt, and honey. Mix until smooth. At this stage, it already smells bright and spicy — like taco seasoning in the best way.
- Add the seeds. Pour the pepitas into the bowl and toss until every seed is coated. The lime juice will slightly soften them, but after roasting, they’ll turn even crispier.
- Roast. Spread the seeds in a single layer and bake for 12–15 minutes, stirring occasionally. Watch closely — spices can burn if the temperature is too high. The seeds should turn slightly golden and aromatic, but not dark.
- Cool down. Let them rest for about 10 minutes after baking. As they cool, the lime coating will crystallize, giving the flavor a perfect balance — a bit of heat, a burst of citrus, and that nutty crunch.
These chili lime pepitas make a great savory topping. Sprinkle them over salads, tacos, or creamy soups, or just keep a jar handy for snacking. I often toss them into a bowl of guacamole — it’s just as good as nachos, only healthier.
Tip. To play with the flavor, try swapping lime for lemon and add a bit of orange zest — it’ll make the taste softer and slightly sweeter.
Or, to highlight the citrus notes, sprinkle a touch of coarse sea salt after roasting — it brings out the contrast and makes the flavor pop.
9. Garlic Butter Pumpkin Seeds
Butter, garlic, and the warm nutty flavor of roasted seeds — a simple combo that never fails.
Lindy and I often make these in the evening: quick, aromatic, and perfect with a glass of dry cider or just as a salty snack after a long day.
For this recipe, use unhulled pumpkin seeds — they’re denser, hold the butter and spices better, and develop that golden garlic crunch.
If you want a salad or topping version, use hulled pepitas and cut the roasting time down to 12–15 minutes.
What you’ll need:
- 2 cups unhulled pumpkin seeds (about 250 g)
- 3 tbsp butter
- 2 garlic cloves, finely chopped or pressed
- ½ tsp salt (or a bit more, to taste)
- ¼ tsp black pepper
- ½ tsp dried thyme or parsley (optional)
How to make it:
- Prep the seeds. Rinse them under water, remove any pulp, and spread on a paper towel. Let them dry for at least an hour — this step is key. If they’re not dry, the butter won’t coat them evenly and they won’t brown properly.
- Preheat the oven. Set it to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the garlic butter. In a small saucepan, melt the butter over low heat. Add the garlic and sauté for 1–2 minutes until fragrant (don’t let it brown — that makes it bitter). Remove from heat, then add salt, pepper, and thyme.
- Coat the seeds. Place the dry seeds in a large bowl and pour over the garlic butter. Mix well until every seed glistens.
- Roast. Spread the seeds evenly on the baking sheet and roast for 25–30 minutes, stirring every 10 minutes. By the end, your kitchen will smell like an Italian trattoria. The seeds should turn golden but not dark.
- Cool down. Let them sit for 10–15 minutes — that’s when they develop the perfect crunch.
These garlic butter roasted seeds are pure, rich, savory goodness. We love taking them on walks or snacking on them in the evening with tea.
They’re also great as a topping for creamy soups or mashed potatoes (use pepitas if you prefer them without shells).
Tip: For a deeper flavor, sprinkle a bit of smoked salt after baking. For brightness, toss the hot seeds with a few drops of lemon juice — it sharpens the aroma and balances the butter beautifully.
10. Everything Bagel Pumpkin Seeds
The Everything Bagel flavor — that iconic mix of sesame, poppy seeds, garlic, and onion that Americans sprinkle on literally everything, from avocado toast to salads — works unbelievably well with roasted pumpkin seeds.
The result is a crunchy, salty, nutty snack with just the right savory touch.
For this recipe, always use hulled pumpkin seeds (pepitas). Only on them will the seasoning stick evenly — the shells won’t hold the mix properly.
What you’ll need:
- 1½ cups hulled pumpkin seeds (pepitas) — about 200 g
- 1 tbsp olive oil
- 1½ tbsp Everything Bagel Seasoning (store-bought like Trader Joe’s or McCormick, or homemade)
Homemade version:
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- ½ tsp poppy seeds
- ½ tsp dried garlic
- ½ tsp dried onion
- ½ tsp coarse salt
How to make it:
- Prep the pepitas. Make sure they’re completely dry — moisture will prevent the seasoning from sticking. If unsure, spread them on a paper towel for 10–15 minutes.
- Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
- Make the mix. In a bowl, combine olive oil and Everything Bagel seasoning. Stir well so the sesame and poppy seeds are evenly coated in oil — that’s what helps them cling to the seeds instead of falling off.
- Add the pepitas. Toss the seeds into the bowl and mix thoroughly. Each one should glisten with oil and have at least a few bits of seasoning stuck to it.
- Roast. Spread everything in a single layer and bake for 12–15 minutes, stirring once or twice. By the end, the seeds should be golden and fragrant — the smell will remind you of a freshly baked bagel.
- Cool down. Let them rest for about 10 minutes — the crunch develops as they cool.
These Everything Bagel pepitas are perfect on morning avocado toast, sprinkled over salads or creamy soups, or just kept in a jar on the counter — they’ll disappear in a day.
Lindy and I often use them as a topping for homemade rolls and bread: while the dough is still warm, just sprinkle some on top — and voilà, you’ve got an “everything bagel” right at home.
Tip. For a richer flavor, mix in a teaspoon of grated Parmesan or a pinch of smoked salt before roasting. To help the seasoning stick even better, drizzle the hot seeds with a drop of honey and toss quickly — it’ll fix the seeds and keep the topping from falling off.
Ready to roast?Those pumpkin seeds you scoop out can become an evening snack, a soup garnish, or even an edible gift. All you need is a bit of oil, a spark of creativity, and the will not to throw away something that can bring joy.
So next time you’re carving a pumpkin — don’t toss the seeds. Tell me in the comments: which roasted seed flavors have you tried at home? Do you prefer sweet, salty, or spicy? Maybe you’ve got your own special version?
I always love hearing what flavors are born in other kitchens — let’s keep experimenting together.
