Raise your hand if you secretly judge someone based on how they roast their pumpkin seeds. Just me? 😂 Let’s be honest—once pumpkin carving season rolls around, it’s really just a fancy way to get your hands on those crunchy little gems. Whether you’re a salty snacker, a sweet fiend, or someone who needs a punch of spice to stay awake (I see you, hot sauce lovers), roasted pumpkin seeds are about to become your seasonal fixation.

Today, I’m not just giving you basic “olive oil & salt.” Nope, you get eight outrageous, addictive, approachable roasted pumpkin seed recipes that are basically the snack equivalent of the group chat: everyone brings something fun to the table. Ready to channel your inner bowl-hoarder?

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1. Classic Crispy Roasted Pumpkin Seeds

Why It’s Awesome: Old-school, crispy, and the gold standard for out-of-hand munching. Every batch is salty, toasty, and satisfyingly nutty. Don’t mess with perfection.

Ingredients

• 1 cup raw pumpkin seeds (cleaned and dried overnight, or as long as you’ve got)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (optional, but yes please)

Step-by-Step Instructions

1. Preheat your oven to 350°F. Line a sheet pan with parchment.
2. Toss the seeds with olive oil and salt/pepper until every seed shines.
3. Spread in a single layer. Bake for 15–20 minutes, stirring halfway. (Check those golden edges—the difference between “yum” and “sad” is about 2 minutes.)
4. Let them cool for max crunch.

Why You’ll Love It

Simple, snackable, and always a win. They’re kid-friendly, classic, and make the perfect base for mix-ins or sample platters. IMO, double the recipe—because someone always devours them before you can blink.

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2. Honey Cinnamon Pumpkin Seeds

Why It’s Awesome: Snack goals for anyone living in a “sweet snacks > salty snacks” household. Think crunchy, golden, and cinnamon-dusted with a sticky honey hug.

Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon honey
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ tablespoon melted butter (or coconut oil for vegan pals)

Step-by-Step Instructions

1. Preheat oven to 350°F.
2. Stir seeds with honey, cinnamon, salt, and butter until coated.
3. Spread in a thin layer and roast 12–15 minutes, stirring once. (Don’t skimp on the cinnamon—just trust.)
4. Cool completely for non-sticky fingers.

Why You’ll Love It

These are basically dessert masquerading as “healthy.” Crunchy, warm, and just sweet enough to remind you of cinnamon toast. Once swapped maple syrup for honey—was… okay. But honey wins the umami, IMO! 🙂

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3. Spicy Buffalo Ranch Pumpkin Seeds

Why It’s Awesome: Like game-day wings, but vegetarian and waaaay crunchier. If bold flavors make you do a happy dance, this recipe’s your new MVP.

Ingredients

• 1 cup pumpkin seeds
• 2 teaspoons buffalo sauce
• 2 teaspoons ranch seasoning powder
• ½ teaspoon salt
• 1 tablespoon avocado oil

Step-by-Step Instructions

1. Preheat oven to 350°F.
2. Toss seeds, oil, buffalo sauce, ranch powder, and salt.
3. Spread evenly and roast for 15–18 minutes, stirring halfway.
4. Cool to crispy perfection (taste-test at your peril—these get spicier, IMO).

Why You’ll Love It

All the punch of buffalo wings, minus the mess and, let’s face it, pants stains. These disappear at parties, and they’re perfect on salads too. One time I doubled the ranch, and nobody complained. 😅

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4. Sweet & Spicy Maple Cayenne Seeds

Why It’s Awesome: For people who want a little “whoa!” with their sweet kick. Balanced spice and rich, sticky maple make these ideal for late-night snacking (or hiding from kids).

Ingredients

• 1 cup pumpkin seeds
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• 1 tablespoon melted coconut oil

Step-by-Step Instructions

1. Oven at 350°F, sheet lined as usual.
2. Mix seeds with maple, cinnamon, cayenne, salt, and coconut oil.
3. Roast for 15–20 minutes—watch for bubbling maple.
4. Let cool for max “snappy” texture.

Why You’ll Love It

Perfect balance: a little sweet, a little heat, and totally addictive. If you’re new to cayenne, start small. Once made these for book club; people tried to guess the secret “zing”—spoiler, it’s cayenne pepper.

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5. Dill Pickle Roasted Pumpkin Seeds

Why It’s Awesome: Are you THAT friend who puts dill on everything? This pickly, herby, super savory twist will get you Insta-DMs asking for the recipe.

Ingredients

• 1 cup pumpkin seeds
• 1 teaspoon dill pickle juice
• 1 teaspoon dried dill
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Preheat oven to 350°F.
2. Toss seeds with oil, pickle juice, dill, garlic, onion, and salt.
3. Roast on a lined sheet for 15 minutes, stirring once.
4. Cool before snacking for peak crunch.

Why You’ll Love It

Surprisingly addictive! They’re salty, bright, and bring “big pickle energy” to every handful. IMO, way better than any store-bought pickle chips. Pro-tip: Don’t skip the juice—it’s a flavor gamechanger.

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6. Garlic Parmesan Pumpkin Seeds

Why It’s Awesome: Garlic lovers unite! These ultra-savory seeds are basically the “pizza crust” of your snack dreams: cheesy, garlicky, crisp.

Ingredients

• 1 cup pumpkin seeds
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1 tablespoon melted butter

Step-by-Step Instructions

1. Oven prepped at 350°F.
2. Toss seeds, Parmesan, garlic, onion, salt, and butter.
3. Lay out and roast 15–18 minutes until golden and fragrant.
4. Cool for extra crunch (the aroma is next-level).

Why You’ll Love It

Like cheese popcorn but actually fills you up. I tried using pre-shredded Parm once—meh. Go for fresh-grated for that melt-in-your-mouth finish. Sprinkle extra cheese after roasting if you dare.

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7. Smoky BBQ Pumpkin Seeds

Why It’s Awesome: Smoky, sweet, and a little sticky—barbecue fans, this is your new jam. No grill required, just some good seasoning and an oven with attitude.

Ingredients

• 1 cup pumpkin seeds
• 4 teaspoons BBQ seasoning
• 2 teaspoons maple syrup
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Set oven for 350°F. Line your baking sheet.
2. Mix seeds with oil, BBQ seasoning, maple, paprika, and salt—don’t skimp.
3. Roast for 15 minutes, toss halfway.
4. Cool and serve (extra napkins for sticky fingers recommended).

Why You’ll Love It

So much flavor, so little effort. The smoky-sweet combo is killer, especially for game night. IMO, smoked paprika is key—regular just doesn’t pop.

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8. Za’atar & Sumac Middle Eastern Seeds

Why It’s Awesome: Take a world tour (no passport needed). Za’atar and sumac lend tang, earthiness, and legit “I made these from scratch” bragging rights.

Ingredients

• 1 cup pumpkin seeds
• 2 teaspoons za’atar spice blend
• ½ teaspoon sumac
• ½ teaspoon Aleppo pepper (optional, for heat)
• ½ teaspoon sea salt
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Preheat your oven to 350°F.
2. Toss seeds with oil, za’atar, sumac, pepper, and salt.
3. Spread out and roast for 15–18 minutes, stirring halfway.
4. Cool and snack like a Mediterranean food influencer.

Why You’ll Love It

Tangy, crispy, and unique. Za’atar brings herbal magic to the party, and sumac is pure electricity. IMO, Aleppo pepper adds sophistication—but skip it if you’re spice-shy.

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Speedy Tips for Roasted Pumpkin Seeds

• Clean seeds well and dry as long as time lets, for crunchier results.
• Preheat your oven (really—consistency matters).
• Toss seeds in oil or melted butter so flavors stick.
• Stir halfway for even roasting.
• Let seeds cool before snacking—crisper bites every time.

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The Crunchy Takeaway

So here we are—eight must-try roasted pumpkin seed recipes for your most epic fall, ever. Whether you like it salty, sweet, cheesy, spicy, or dill’d to the max, there’s a roasted pumpkin seed here for every mood (and snack attack). The best part? You can whip these up with whatever’s in your pantry—no weird ingredients, no extra shopping trips, and definitely no boring snacks. Promise me you’ll hide a handful for yourself before they vanish. Happy roasting, foodie friends!