I used to think roasted pumpkin seeds were just a snack. But over the years, they’ve turned into a little tradition. Every fall we experiment — adding new spices, switching oils, trying new combinations. Sometimes sweet, sometimes spicy, sometimes smoky — and every time, it turns out a little different, a little special. If you’ve ever smelled freshly roasted pumpkin seeds — warm, crunchy, lightly salty — you know it’s impossible to resist.
In this article, I’ve gathered 10 favorite roasted pumpkin seed recipes we keep coming back to. From the classic sea salt version to vanilla and honey ones — everything is simple, delicious, and perfect for an evening snack.
And the best part: these recipes work not only with fresh pumpkin seeds but also with hulled pepitas, if you want to keep things easy.
1. Classic Salted Roasted Pumpkin Seeds
October means it’s time to bring out the pepitas. Simple, hulled pumpkin seeds that turn into something wonderfully crunchy and salty — a flavor that never gets old.
Lindy and I always roast them with our first batch of fall pumpkins. While one makes soup, the other slides the tray of pepitas into the oven.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp (15 ml) olive oil or melted butter
- 1 tsp fine sea salt
- ½ tsp garlic powder (optional, for a light aroma)
How to Make
- Preheat the oven. Set it to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper so the seeds don’t stick.
- Mix the seasonings. In a small bowl, combine oil, salt, and garlic powder (if using). Stir until smooth — the oil should smell fresh and warm.
- Add the seeds. Pour the pepitas into the bowl and coat them with the fragrant oil. Stir until every seed is shiny and lightly coated. This simple step is where the magic happens — the salt spreads evenly, and the seeds roast perfectly.
- Bake. Spread the seeds in a single layer and place in the oven. Roast for 15–20 minutes, stirring every 5–7 minutes. They’re ready when they turn golden and feel dry to the touch, and the smell fills the kitchen.
- Cool them down. Let them cool right on the tray. Once they’re crisp — they’re ready to serve.
How to Serve and Store
Serve them in small bowls next to a cup of cocoa, coffee, or apple cider — they taste especially good that way. Or toss a handful into oatmeal, cream soup, or a warm salad with goat cheese and pumpkin — that light crunch adds brightness to any dish.
Storing them is easy: just transfer to an airtight jar or container. At room temperature, they’ll stay crispy for about a week, and in the fridge — up to a month.
Though honestly, they never last that long around here.
If you want the perfect pepitas for roasting, try these raw pumpkin seeds on Amazon — they’re large, fresh, and keep their shape beautifully after baking.
2. Easy Cinnamon Sugar Pumpkin Seeds
These cinnamon sugar pumpkin seeds are sweet, crunchy, and so fragrant that our neighbors often think we’re baking rolls.
I make them every fall, sometimes even twice a week — they’re just that good and disappear so fast!
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp (15 ml) melted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- A pinch of salt
- ½ tsp vanilla extract (optional — adds depth of flavor)
How to Make
- Preheat the oven. Set the temperature to 325°F (160°C) and line a baking sheet with parchment paper. The lower temperature helps the sugar caramelize gently without burning.
- Make the sweet base. In a small bowl, combine melted butter, brown sugar, cinnamon, salt, and vanilla. Stir until smooth — you’ll get a fragrant, thick mix with a hint of cinnamon and cream.
- Add the seeds. Pour the pepitas into the bowl and mix well so every seed is evenly coated in the sweet glaze. A silicone spatula works well for spreading the mixture neatly.
- Bake. Spread the pepitas evenly on the baking sheet and place in the oven for 20–25 minutes. Stir every 7–8 minutes so the caramel doesn’t burn.
You’ll know they’re ready by the smell — warm, buttery, with a light touch of burnt sugar. - Cool. Leave the seeds to cool right on the baking sheet. As they cool, the sugar glaze will harden into a thin caramel layer.
Serving and Storage
Serve them warm, while the sugar is still slightly stretchy — that’s probably the best moment. Once fully cooled, you’ll get the perfect sweet crunch to add to yogurt, oatmeal, homemade granola, or baked goods.
Store in a tightly closed glass jar at room temperature for up to 10 days (if they last that long). For longer storage, keep in the fridge — they’ll stay fresh and crispy for up to a month.
3. Savory Garlic Herb Pumpkin Seeds
Salty, crunchy, and with a warm herbal aftertaste, these seeds are perfect both as a snack and as a flavorful topping for soups, salads, or even pasta.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 ½ tbsp (about 20 ml) extra virgin olive oil
- 1 tsp dried garlic (or 1 fresh clove, finely grated)
- ½ tsp dried rosemary
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp salt
- A pinch of black pepper
- (Optional — a pinch of smoked paprika for extra depth of flavor)
How to Make
- Preheat the oven. Set it to 350°F (175°C). While it heats up, line a baking sheet with parchment paper.
- Make the aromatic oil. In a small bowl, mix olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Stir and let it sit for a couple of minutes so the oil absorbs the herbs’ aroma.
- Add the seeds. Transfer the pepitas to a large bowl, pour in the aromatic oil, and mix well — you can even use your hands to make sure the spices are evenly distributed.
- Bake. Spread the seeds in a single layer and place in the oven. Roast for 15–20 minutes, stirring every 5–7 minutes.
When the kitchen fills with the fragrance of garlic and herbs, and the pepitas turn golden — they’re ready. - Cool. Let them cool completely. Once cooled, you’ll get the perfect crisp texture.
Serving and Storage
These pepitas are super versatile. Serve them as a savory snack — in a bowl next to wine or a cheese platter. Add a pinch to an arugula and parmesan salad, homemade cream soup, focaccia, or bruschetta — that small herbal crunch makes any dish more exciting.
Store in a glass jar with a lid at room temperature for up to 10 days. For extra crispness, keep them in the fridge.
4. Sweet Maple Roasted Pumpkin Seeds
These maple-roasted pumpkin seeds are crunchy, shiny with a thin caramel glaze, and just a little sticky to the fingers — exactly how they should be.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 2 tbsp pure maple syrup
- 1 tbsp melted butter
- 1 tbsp brown sugar
- A pinch of sea salt
- ¼ tsp ground cinnamon (optional)
How to Make
- Preheat the oven. Set it to 325°F (160°C). The lower temperature helps the syrup caramelize without burning.
- Make the glaze. In a small bowl, mix maple syrup, melted butter, brown sugar, salt, and cinnamon. Stir until smooth — you’ll get a warm, fragrant mix that smells like nuts and syrup.
- Add the seeds. Place the pepitas in the bowl, pour in the glaze, and stir until every seed is shiny and coated.
- Bake. Spread everything in a single layer on parchment paper. Bake for 20–25 minutes, stirring every 7–8 minutes.
When the seeds turn amber and the sweet caramel aroma fills the kitchen — they’re ready. - Cool. Let them cool completely — while warm, the sugar stays soft, but once cooled, they’ll have a crisp texture and an even sweet crust.
Serving and Storage
Serve them in small bowls when you crave something sweet but not quite dessert. These pepitas pair perfectly with coffee, cocoa, oatmeal, or yogurt. You can also sprinkle them over baked apples or add to homemade granola bars.
Store in a sealed glass jar at room temperature for up to a week. For longer crisp freshness, keep them in the fridge.
5. Spicy Cajun Roasted Pumpkin Seeds
I promise you’ll love these spicy Cajun-style pumpkin seeds. They’re smoky, salty, crunchy, and perfectly spiced.
I first made them after a trip to Louisiana. Lindy and I were eating everything with Cajun seasoning — from potatoes to seafood. When we got home, I decided to try those same spices on pepitas. We loved it instantly!
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (use less if you don’t like too much heat)
- ½ tsp garlic powder
- ½ tsp salt
- A pinch of black pepper
- ½ tsp lemon juice (added after baking for freshness)
How to Make
- Preheat the oven. Set it to 350°F (175°C). While it heats up, line a baking sheet with parchment paper — the oil and spices can caramelize slightly, and this makes cleanup easier.
- Make the spice mix. In a bowl, combine Cajun seasoning, paprika, cayenne, garlic powder, salt, and pepper. Stir with a spoon until the spices are evenly mixed.
Add olive oil and stir again — you’ll get a thick paste with a strong smoky and peppery aroma. - Add the pepitas.Pour the seeds into a large bowl, add the spicy paste, and mix thoroughly. It’s best to do this by hand — the spices coat more evenly, and you can feel each seed is covered.
- Prepare for baking. Spread the seeds in a single layer on the baking sheet. Don’t pile them up — they’ll roast unevenly.
- Bake. Place in the oven for 15–20 minutes. Stir every 5–6 minutes so the spices don’t burn.
By the end, they’ll turn golden, and the aroma will become rich and spicy. - Final touch. Take them out of the oven and drizzle with lemon juice — just a drop or two. It refreshes the flavor and gives it a light sharpness.
- Cool. Let the pepitas cool completely on the baking sheet — they’ll crisp up perfectly once cooled.
Serving and Storage
Serve them as a salty and spicy snack — with a glass of beer, wine, or on their own. They pair great with pumpkin soup, roasted sweet potatoes, or corn chips. You can even mix a handful into homemade popcorn — it’s delicious.
Store in an airtight glass jar at room temperature for up to 10 days. In the fridge, pepitas keep their crunch and aroma for up to a month.
6. Air Fryer Sea Salt Pumpkin Seeds
Air fryer pumpkin seeds with sea salt are the perfect choice when you don’t feel like turning on the oven. Just 10–12 minutes — and you’ve got a crunchy, lightly salty snack with the clean, natural flavor of pepitas.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp olive oil
- 1 tsp sea salt (or to taste)
- A pinch of garlic powder (optional)
- A pinch of black pepper (to taste)
How to Make
- Prepare the pepitas. Make sure the seeds are dry — if they’re slightly damp, pat them with a paper towel. Moisture prevents proper roasting and turns them soft instead of crispy.
- Mix the ingredients. In a bowl, combine pepitas, olive oil, salt, and seasonings. Stir until the oil evenly coats each seed. Take your time — this step ensures that perfect even crunch.
- Preheat the air fryer. Set it to 360°F (180°C) and warm the basket for a couple of minutes so the air inside is evenly hot.
- Roast the seeds. Place the pepitas in a single layer in the basket (if your air fryer is small, cook in 2–3 batches). Cook for 10–12 minutes, shaking the basket every 4–5 minutes to roast evenly on all sides.
- Check for doneness. The seeds should be golden and dry, with a light nutty aroma. If you want a slightly deeper flavor, roast for one more minute.
- Cool. Transfer the pepitas onto a plate or parchment paper and let them cool completely. Once cooled, they’ll be perfectly crispy.
Serving and Storage
Serve them as a quick savory snack — for movie nights, a glass of wine, or even morning coffee. They also go great with salads, creamy soups, and veggie dishes, adding that satisfying texture you sometimes miss.
If you want to play with flavor, add a pinch of smoked paprika or a drop of lime juice right after roasting. It gives that light “snack bar” touch, like your favorite nuts.
Store pepitas in a glass jar or metal tin with a lid at room temperature for up to 10 days. In the fridge, they’ll stay crisp for up to a month.
If you don’t have an air fryer yet, check out this Ninja air fryer on Amazon — simple, powerful, and perfect for roasting even tiny pepitas without drying them out.
7. Brown Sugar & Chili Pumpkin Seeds
These brown sugar and chili pumpkin seeds are the perfect mix of sweet and spicy. A light caramel crust, a hint of smokiness, and that moment when you can’t tell what you love more — the sugar or the spice.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp olive oil or melted butter
- 2 tbsp brown sugar
- ½ tsp ground chili
- ¼ tsp smoked paprika (optional)
- ½ tsp salt
- A pinch of cumin (for earthy depth of flavor)
How to Make
- Preheat the oven. Set the temperature to 340°F (170°C). It’s a bit gentler than usual so the sugar doesn’t burn and the caramel forms evenly.
- Make the seasoning. In a small bowl, mix oil, brown sugar, chili, paprika, salt, and cumin. Stir until it turns into a thick, aromatic paste. It should smell sweet, smoky, and slightly spicy.
- Add the pepitas. Pour the seeds into the bowl, coat them with the mixture, and stir gently so every seed is covered in oil and sugar. Don’t rush — even coating creates the perfect crisp texture.
- Bake. Spread the seeds in a single layer on parchment paper and bake for 20–25 minutes. Stir every 7–8 minutes so the sugar doesn’t clump or burn.
By the end, the pepitas should be amber-colored. - Cool. After baking, let the pepitas cool right on the baking sheet. As they cool, the sugar will harden into a thin, crunchy caramel shell.
Serving and Storage
Serve them as a snack for a movie night — with cider, wine, or a cup of tea. They also work beautifully in salads with citrus or roasted vegetables — the mix of sweetness and spice adds bright contrast.
Store in a glass jar with a lid at room temperature for up to a week. For longer freshness, keep them in the fridge — they’ll stay crisp for up to a month.
8. Smoky Paprika Pumpkin Seeds
A hint of smoke, a little salt, and a nutty crunch make these Smoky Paprika Pumpkin Seeds the perfect everyday snack. Simple ingredients, but the flavor tastes like something made by a chef.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- A pinch of black pepper
- ¼ tsp brown sugar (to balance the flavor and highlight the smokiness)
How to Make
- Preheat the oven. Set it to 350°F (175°C) and line a baking sheet with parchment paper. While it heats up, get the seasoning ready.
- Mix the spices. In a bowl, combine smoked paprika, garlic powder, salt, pepper, and sugar. Stir until evenly mixed — you’ll immediately catch that smoky aroma.
- Add the oil. Pour olive oil into the spice mix and stir until you get a thick, fragrant paste.
- Prepare the pepitas. Place the seeds in a large bowl, pour the spiced oil over them, and mix well so every pepita is shiny and evenly coated.
- Bake. Spread the pepitas in a single layer and bake for 15–20 minutes, stirring every 5–7 minutes. By the end, they’ll turn warm golden-red and smell like roasted nuts with a smoky note.
- Cool. Leave the seeds on the baking sheet until completely cooled — that’s when they become perfectly crisp.
Serving and Storage
These pepitas are great for snacking on the go — with a cup of coffee, a sandwich, or just by themselves. Sprinkle them over pumpkin soup, roasted veggies, or popcorn for a rich flavor with a touch of smoke.
Store in a glass jar with a lid at room temperature for up to 10 days. For longer freshness, keep them in the fridge.
9. Vanilla Bean Roasted Pumpkin Seeds
Vanilla pumpkin seeds smell just like fresh baked goods. Sweet but not too sugary, with a light buttery aroma — they turn out simple yet elegant.
What You’ll Need
- 1 ½ cups (about 200 g) raw hulled pumpkin seeds (pepitas)
- 1 tbsp melted butter
- 1 tbsp honey or maple syrup
- 1 tbsp brown sugar
- ½ tsp vanilla extract
- ½ vanilla bean (or ¼ tsp vanilla paste)
- A pinch of salt
How to Make
- Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper. The low temperature helps keep the vanilla aroma and sweetness from burning.
- Prepare the vanilla mix. In a small saucepan or bowl, melt the butter. Add honey, brown sugar, vanilla extract, and the seeds from the vanilla bean. Stir until smooth — the butter should become glossy and fragrant.
- Combine with the pepitas. Place the seeds in a bowl and pour the warm vanilla mixture over them. Mix until every pepita is evenly coated — the soft sweet glaze should shine on each one.
- Bake. Spread the pepitas in a single layer and bake for 20–25 minutes. Stir every 7–8 minutes so the sugar doesn’t crystallize or stick to the edges.
When the seeds turn golden and the kitchen fills with the scent of vanilla and caramel, they’re done. - Cool. Let them cool completely. Once cooled, the glaze will harden, giving the pepitas a pleasant crunch.
Serving and Storage
Serve them as a sweet snack with coffee or tea. They also go beautifully with yogurt, oatmeal, or homemade granola. For something special, sprinkle them over ice cream or fresh berries.
Store in a glass jar with a lid at room temperature for up to a week, or in the fridge for up to a month.
For a rich aroma, use real Madagascar vanilla beans — like these gourmet vanilla beans on Amazon. They give a pure, smooth flavor without the bitterness you get from regular extract.
10. Honey Butter Pumpkin Seeds
Honey butter pumpkin seeds are sweet, lightly caramelized, and have a soft buttery aftertaste. No spices, no fuss — just three simple ingredients.
What You’ll Need
- 1 ½ cups (about 200 g raw hulled pumpkin seeds (pepitas)
- 2 tbsp melted butter
- 2 tbsp honey
- 1 tbsp brown sugar
- A pinch of salt
- ¼ tsp ground cinnamon (optional)
How to Make
- Preheat the oven. Set it to 325°F (160°C) and line a baking sheet with parchment paper. This temperature is perfect — hot enough for caramelization, but gentle enough to avoid burning.
- Make the honey-butter mix. In a small saucepan, melt the butter over low heat. Add honey, brown sugar, and salt. Stir until the sugar dissolves completely — you’ll get a smooth, glossy syrup. If you’d like, add a pinch of cinnamon for a light aroma.
- Coat the pepitas. Transfer the seeds into a bowl, pour the warm syrup over them, and mix gently. Every pepita should be evenly coated with a thin layer of honey-butter glaze.
- Bake. Spread the pepitas in a single layer and bake for 20–25 minutes, stirring every 7–8 minutes. When the mixture starts to bubble slightly and the sweet buttery aroma fills the air — that’s your cue to take them out.
- Cool. Let the pepitas cool completely on the baking sheet. As they cool, the honey-butter glaze will harden, forming that perfect caramel crunch.
Serving and Storage
They’re wonderful with oatmeal, baked apples, or pancakes. For something more creative, try adding them to a salad with goat cheese and pear.
Store in a tightly sealed glass jar at room temperature for up to 7 days or in the fridge for up to a month.
Honey, butter, and a touch of salt — just three ingredients, yet together they create an unforgettable flavor.
What About You?
Do you like pumpkin seeds?
Here’s what I love about roasted pepitas: they’re always different. The crunch stays the same, but the flavor changes every time — and all it takes are simple ingredients.
Which ones do you love to make — classic salted, spicy, caramelized? Or maybe you’ve got your own signature flavor we should try next season?
Share it in the comments — I really do read every message and love discovering and swapping new recipes.
