7 Ways to Turn Pumpkin Seeds into the Best Fall Snack

Carving a pumpkin is only half the fun — the real treat comes after! Don’t toss those seeds. With just a few ingredients and a hot oven, you can turn them into the perfect crunchy snack. Whether you like yours salty, sweet, or with a little kick, here are seven delicious ways to roast pumpkin seeds.

✨ Tip: Make sure your pumpkin seeds are fully dry before roasting — it helps them get extra crunchy!

Simply the Best 

The classic way to roast pumpkin seeds never goes out of style.

Ingredients:

• 3/4 cup pumpkin seeds, rinsed and dried
• 1 tbsp olive oil (or melted butter)
• 1/2 tsp kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 tsp black pepper

Directions:

1. Preheat oven to 350°F.
2. Toss seeds with olive oil and seasonings.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 12-15 minutes, stirring every 5 minutes, until golden and crunchy.

Pumpkin Pie Perfection

Like your favorite fall dessert, but crunchy!

Ingredients:

• 1 1/2 cups pumpkin seeds, rinsed and dried
• 2 tsp sea salt (plus more for serving)
• 2 tsp olive oil
• 2 tsp pumpkin pie spice

Directions:

1. Preheat oven to 350°F.
2. Stir together butter, sugar, and spices. Toss seeds to coat.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 20–25 minutes, stirring at least once, until crisp and fragrant.

Cinnamon-Sugar Crunch

Sweet, toasty, and totally snackable.

Ingredients:

• 1 1/2 cups pumpkin seeds, rinsed and dried
• 3 tbsp butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp white sugar

Directions:

1. Preheat oven to 300°F.
2. Toss seeds with melted butter, cinnamon and salt.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 40 minutes, stirring every 10 minutes, until golden.
5. Sprinkle sugar over warm seeds and stir until evenly coated.

Sweet & Salty Snack Mix

The perfect balance of sugar and salt.

Ingredients:

• 2 cups pumpkin seeds, rinsed and dried
• 1 tsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F.
2. Toss seeds with salt, brown sugar, oil, vinegar and vanilla.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 15–20 minutes, stirring halfway, until crisp. (Keep an eye on them because they can go from caramelized to burnt quickly.)

Drunken Seeds

Whiskey + pumpkin seeds = snack upgrade.

Ingredients:

• 1 1/2 cups pumpkin seeds, rinsed and dried
• 1/2 cup whiskey
• 2 tbsp bacon drippings
• 1 tbsp dark brown sugar
• 2 tsp salt

Directions:

1. Preheat oven to 275°F.
2. Mix seeds, whiskey, drippings, brown sugar and salt in a saucepan over medium-low heat. Bring mix to a simmer and cook 15-20 minutes.
3. Drain seeds and spread them evenly on a parchment-lined baking sheet.
4. Roast 60 to 90 minutes, stirring every 15 minutes.

Backyard BBQ

Smoky, savory, and full of flavor.

Ingredients:

• 1 cup pumpkin seeds, rinsed and dried
• 1 tbsp avocado oil 
• 4 tsp barbeque sauce
• 2 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Directions:

1. Preheat oven to 350°F.
2. Stir together oil and seasonings, then toss with seeds.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 15-20 minutes, stirring halfway.

Ranch Lovers’ Crunch

Cool ranch, but make it fall.

Ingredients:

• 1 cup pumpkin seeds, rinsed and dried
• 1 tbsp avocado oil 
• 1 tbsp ranch seasoning
• 1/2 tsp dry mustard powder
• 1/8 tsp salt

Directions:

1. Preheat oven to 350°F.
2. Stir together oil and seasonings, then toss with seeds.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 15-20 minutes, stirring halfway.

What’s your favorite way to enjoy pumpkin seeds in October?