18 Simple Easy Pumpkin Seeds Recipes Delicious

You know those pumpkin seeds you usually toss aside when carving jack-o’-lanterns? Turns out, they’re a crunchy, nutritious snack waiting to happen! Whether you’re craving savory, sweet, or spicy, we’ve rounded up 18 simple and delicious ways to transform those humble seeds into irresistible bites. From quick snacks to party-worthy toppings, these recipes will make you rethink pumpkin carving leftovers. Ready to get roasting?

Spicy Roasted Pumpkin Seeds

Hang onto your taste buds—these Spicy Roasted Pumpkin Seeds are about to blow your snack game wide open. Crispy, fiery, and utterly addictive, they’re the perfect crunch to top salads, soups, or just devour by the handful.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp fine sea salt
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Sprinkle smoked paprika, cayenne, sea salt, and garlic powder over seeds, tossing vigorously to distribute spices evenly. Tip: For extra heat, add a pinch of crushed red pepper flakes.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding the pan leads to uneven roasting—give them space!
5. Roast for 25-30 minutes, stirring every 10 minutes, until seeds are golden and crisp. Tip: Listen for a faint popping sound—that’s your cue they’re done.
6. Remove from oven and let cool completely on the baking sheet (they’ll crisp up further as they cool).

A smoky, spicy kick with a satisfying crunch—these seeds are a flavor bomb. Try sprinkling them over avocado toast or folding them into a batch of homemade trail mix for an extra punch.

Sweet Cinnamon Pumpkin Seeds

Ditch the boring snacks—these sweet cinnamon pumpkin seeds are your new crunchy obsession. Roasted to golden perfection, they’re a caramelized, spice-kissed upgrade your fall cravings deserve.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Toss the pumpkin seeds with melted butter in a bowl until evenly coated.
3. Sprinkle sugar, cinnamon, and salt over the seeds, then drizzle with vanilla extract. Stir vigorously to create a sticky, spiced coating. Tip: For deeper flavor, let the mixture sit for 5 minutes to meld.
4. Spread seeds in a single layer on the prepared sheet, separating clumps for even roasting.
5. Bake for 25 minutes, stirring every 10 minutes to prevent burning, until seeds are glossy and fragrant. Tip: Listen for a faint crackling sound—that’s your cue they’re almost done.
6. Cool completely on the sheet (15 minutes) to crisp up. Tip: They’ll harden as they cool, so resist snacking early!

You’ve just crafted crackly, caramelized gems with a warm cinnamon hug. Toss them over Greek yogurt, fold into trail mix, or devour by the handful—they’re dangerously addictive.

Honey Glazed Pumpkin Seeds

Elevate your snack game with these crispy, sweet, and salty honey-glazed pumpkin seeds—perfect for fall munching or gifting in cute jars.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 2 tbsp raw honey
• 1 tbsp unsalted butter, melted
• 1/2 tsp flaky sea salt
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together honey, melted butter, smoked paprika, and cayenne (if using) until fully combined. Tip: Warm the honey slightly for easier mixing.
3. Add pumpkin seeds to the bowl and toss until evenly coated.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Use a fork to separate clumps for even roasting.
5. Bake for 18-20 minutes, stirring every 5 minutes, until seeds are golden and fragrant. Tip: Watch closely during the last 5 minutes to prevent burning.
6. Remove from oven and immediately sprinkle with flaky sea salt.
7. Let cool completely on the baking sheet—they’ll crisp up as they cool.

A crackly honey shell gives way to a nutty crunch, with a subtle kick from the paprika. Toss them over salads or pair with sharp cheddar for next-level charcuterie vibes.

Maple Syrup Roasted Pumpkin Seeds

Value every crunchy bite—these maple syrup roasted pumpkin seeds are sweet, salty, and stupidly addictive. Toast them low and slow for maximum crispiness.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 2 tbsp pure maple syrup (Grade A amber)
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp flaky sea salt
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 300°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with melted butter until evenly coated.
3. Drizzle maple syrup over seeds, stirring vigorously to create a glossy, sticky coating.
4. Sprinkle sea salt, smoked paprika, and cayenne (if using) over seeds, tossing again to distribute.
5. Spread seeds in a single layer on the prepared sheet, separating clumps for even roasting.
6. Bake for 25 minutes, then stir seeds with a spatula to prevent burning.
7. Continue baking 10-15 minutes until seeds are deep golden and sound hollow when tapped.
8. Cool completely on the sheet—they’ll crisp up as they rest.

Jagged edges caramelize into shatteringly crisp shards, while the center stays nutty. Crumble over vanilla ice cream or fold into granola for a next-level crunch.

Smoky Paprika Pumpkin Seeds

Valorize your snack game with these smoky, crunchy pumpkin seeds—**next-level addictive** and ready in under 30 minutes.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Sprinkle smoked paprika, sea salt, garlic powder, and cayenne (if using) over seeds. Tip: For even distribution, mix spices in a small bowl first.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding causes steaming—keep space between seeds for maximum crispiness.
5. Bake for 18–20 minutes, stirring halfway, until seeds are golden and fragrant. Tip: Listen for a faint popping sound—that’s your cue they’re done.
6. Let cool completely on the baking sheet (they’ll crisp further as they cool).

Fragrant with smoky depth and a subtle kick, these seeds shatter with each bite. Toss them over fall salads or pack them for hikes—they’re the crunch you’ll crave.

Chili Lime Pumpkin Seeds

Zesty, crunchy, and packed with bold flavor—these Chili Lime Pumpkin Seeds are your next snack obsession. **Toss** them in your lunchbox, **sprinkle** over salads, or **devour** straight from the bowl.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 1 tbsp cold-pressed avocado oil
• 1 tsp fine sea salt
• 1 tbsp freshly squeezed lime juice
• 1 tsp lime zest, finely grated
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp granulated garlic

Instructions

1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, **toss** pumpkin seeds with avocado oil until evenly coated.
3. **Sprinkle** sea salt, smoked paprika, cayenne, and granulated garlic over the seeds, tossing to distribute spices evenly. Tip: For deeper flavor, let the seasoned seeds sit for 5 minutes before baking.
4. **Spread** seeds in a single layer on the prepared sheet. Bake for 12 minutes, then **stir** with a spatula for even browning.
5. **Bake** for another 8–10 minutes until golden and crisp. Tip: Listen for a faint popping sound—this signals perfect doneness.
6. **Transfer** seeds to a clean bowl. While warm, **drizzle** with lime juice and **sprinkle** zest, tossing gently. Tip: The heat helps the lime infuse into the seeds.
7. **Cool** completely on the sheet (about 15 minutes) to maximize crunch.

Golden and crackly with a smoky-spicy kick, these seeds **shine** as a taco topper or **elevate** a charcuterie board. The lime zest **brightens** each bite, balancing the heat like a pro.

Brown Sugar Pumpkin Seeds

Zesty and crunchy, these brown sugar pumpkin seeds are the ultimate snack hack. Roast them to caramelized perfection for a sweet-savory bite that’s *chef’s kiss* every time.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 2 tbsp unsalted European-style butter, melted
• 3 tbsp dark brown sugar, packed
• 1/2 tsp flaky sea salt
• 1/4 tsp ground Ceylon cinnamon
• 1/8 tsp smoked paprika

Instructions

1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with melted butter until evenly coated.
3. Sprinkle brown sugar, sea salt, cinnamon, and smoked paprika over seeds. Fold vigorously to create a sticky, spiced coating. Tip: Use a silicone spatula to scrape every bit of the mixture onto the seeds.
4. Spread seeds in a single layer on the prepared baking sheet, separating clumps for even roasting.
5. Bake for 18–20 minutes, stirring halfway, until sugar bubbles and seeds turn deep amber. Tip: Watch closely during the last 5 minutes to prevent burning.
6. Immediately slide parchment off the hot baking sheet onto a wire rack. Tip: This stops residual heat from overcooking the seeds.
7. Cool completely (about 15 minutes) before breaking into clusters.

Warm and glossy, these seeds crackle with a glassy sugar shell and whispers of smoke. Crumble over vanilla ice cream or pack into mini Mason jars for gifting.

Rosemary Sea Salt Pumpkin Seeds

Kick your snack game up with these crispy, herb-kissed pumpkin seeds—perfect for fall munching or next-level salad toppers.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely minced
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Add rosemary, sea salt, and black pepper, then toss again to distribute evenly. Tip: For deeper flavor, let the mixture sit for 10 minutes to allow the oil to infuse with the rosemary.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding causes steaming—ensure space for maximum crispiness.
5. Bake for 18–20 minutes, stirring halfway, until seeds are golden and fragrant. Tip: Listen for a faint popping sound—that’s your cue they’re done.
6. Let cool completely on the sheet (they’ll crisp further as they rest).

Yield crackly, savory bites with a buttery crunch and piney aroma. Crumble over whipped feta toast or fold into dark chocolate bark for a sweet-salty twist.

Cheesy Ranch Pumpkin Seeds

Snack smarter with these **Cheesy Ranch Pumpkin Seeds**—crunchy, salty, and packed with umami depth. **Toss**, **bake**, and **devour** in under 30 minutes.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tbsp powdered ranch seasoning (no MSG)
• 2 tbsp finely grated aged sharp cheddar cheese
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Sprinkle ranch seasoning, cheddar, smoked paprika, and garlic powder over seeds. Fold gently to distribute spices without clumping.
4. Spread seeds in a single layer on the prepared sheet. Tip: Crowding causes steaming—leave space for crispiness.
5. Bake for 18-22 minutes, stirring halfway, until seeds are golden and fragrant. Tip: Listen for faint crackling sounds to gauge doneness.
6. Let cool completely on the sheet (10 minutes) to crisp further. Tip: Resist nibbling hot—they’re crunchier at room temp.

**What** emerges is a **savory, crackly** bite with a cheesy finish. Sprinkle over fall salads or fold into homemade trail mix for a salty kick.

Caramelized Pumpkin Seeds

Roast these caramelized pumpkin seeds for a crunchy, sweet-savory snack that’s addictive by the handful. Toss them in salads, sprinkle over soups, or devour straight off the tray.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 2 tbsp unsalted butter, clarified
• 2 tbsp granulated sugar
• 1 tsp flaky sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter until it foams lightly, about 1 minute.
3. Add pumpkin seeds, tossing constantly with a silicone spatula for 2 minutes until lightly toasted.
4. Sprinkle sugar evenly over seeds, stirring vigorously for 1 minute to coat and dissolve granules.
5. Transfer mixture to the prepared baking sheet, spreading in a single layer with no overlaps.
6. Bake for 12 minutes, then rotate the tray and bake another 8 minutes until seeds glisten and edges deepen to amber.
7. Immediately sprinkle with sea salt, cinnamon, and cayenne (if using), tossing gently on the tray.
8. Cool completely on the sheet—20 minutes—to harden the caramelized coating.

These seeds crackle with a glassy caramel shell, balancing heat from cayenne and warmth from cinnamon. Pack them in mini jars for gifting or fold into granola for a texture surprise.

Spicy Cajun Pumpkin Seeds

Roast your way to snack perfection with these Spicy Cajun Pumpkin Seeds—crunchy, fiery, and totally addictive.

Ingredients

• 2 cups raw pumpkin seeds, rinsed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tbsp Cajun seasoning blend (preferably salt-free)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 300°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Sprinkle Cajun seasoning, smoked paprika, garlic powder, cayenne, and sea salt over the seeds. Tip: For maximum flavor, massage the spices into the seeds with your fingertips.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding causes steaming—keep them spaced for optimal crispiness.
5. Bake for 25 minutes, stirring every 10 minutes to ensure even browning.
6. Increase oven temperature to 325°F and bake for another 5-7 minutes until deeply golden. Tip: Listen for a faint crackling sound—that’s your cue they’re done.
7. Let cool completely on the baking sheet (they’ll crisp up further as they cool).

Crack into these smoky, heat-packed seeds for a snack that’s bold enough to stand alone or elevate a fall charcuterie board. The cayenne lingers just long enough to keep you reaching for more.

Lemon Pepper Pumpkin Seeds

Kick your snack game up with these crispy, zesty lemon pepper pumpkin seeds—perfect for sprinkling on salads, soups, or devouring straight from the tray.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 1 tbsp extra-virgin olive oil
• 1 tbsp freshly grated lemon zest
• 1 tsp freshly cracked black pepper
• 1/2 tsp fine sea salt
• 1/4 tsp granulated garlic

Instructions

1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Add lemon zest, black pepper, sea salt, and granulated garlic, then toss again to distribute spices evenly.
4. Spread seeds in a single layer on the prepared baking sheet, ensuring none overlap for even crisping.
5. Bake for 20 minutes, then stir seeds with a spatula to prevent clumping.
6. Continue baking for another 10-15 minutes, or until seeds are golden and crisp (listen for a light “snap” when testing one).
7. Remove from oven and let cool completely on the tray—they’ll crisp further as they rest.

Outstanding crunch with a bright, peppery kick. Try them as a garnish for avocado toast or folded into homemade trail mix for a savory twist.

Toasted Coconut Pumpkin Seeds

A snack that’s crunchy, sweet, and salty? **Game on.** These toasted coconut pumpkin seeds are your next obsession—ready in minutes and packed with flavor.

Ingredients

– 1 cup raw pumpkin seeds (pepitas) – 2 tbsp virgin coconut oil, melted – 2 tbsp pure maple syrup – 1/2 tsp fine sea salt – 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper. 2. In a medium bowl, toss pumpkin seeds with melted coconut oil until evenly coated. 3. Drizzle maple syrup over the seeds, then sprinkle with sea salt. Toss vigorously to combine. 4. Spread seeds in a single layer on the prepared baking sheet. 5. Bake for 10 minutes, then remove from oven and sprinkle shredded coconut evenly over the seeds. **Tip:** Toasting the coconut separately risks burning—adding it halfway ensures perfect golden color. 6. Return to oven and bake another 8–10 minutes, stirring once, until seeds are deep golden and coconut is lightly toasted. 7. Let cool completely on the sheet (they’ll crisp up as they cool). **Tip:** For extra crunch, break up any clumps while warm. **Tip:** Store in an airtight container—if they last that long. Munch on these straight from the jar, or sprinkle over yogurt for a tropical twist. The coconut caramelizes into a brittle-like crunch, while the pepitas stay nutty and rich.

Barbecue Flavored Pumpkin Seeds

F**orget boring snacks—these Barbecue Flavored Pumpkin Seeds are your next crunchy obsession.** Roasted to perfection and coated in smoky-sweet spice, they’re the addictive bite you’ll stash in every bag (and sneak straight from the jar).

Ingredients

• 1 cup raw pumpkin seeds, rinsed and patted dry
• 1 tbsp cold-pressed avocado oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp fine sea salt
• 1 tbsp coconut sugar
• 1 tsp apple cider vinegar

Instructions

1. Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with avocado oil until evenly coated.
3. Add smoked paprika, garlic powder, onion powder, cayenne, sea salt, and coconut sugar. Massage spices into seeds with fingertips for 30 seconds to ensure even distribution.
4. Drizzle apple cider vinegar over seeds and toss again to create a slightly sticky coating.
5. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding causes steaming—leave space for crispiness.
6. Roast for 18 minutes, then stir seeds with a spatula to prevent scorching.
7. Continue roasting for another 7–10 minutes until seeds are deeply golden and fragrant. Tip: Listen for faint popping sounds—that’s your cue they’re done.
8. Let cool completely on the baking sheet (15 minutes). Tip: They crisp further as they cool—resist nibbling early!

H**ot, smoky, and just sweet enough**, these seeds shatter with a crunch that’ll drown out your next Netflix binge. Toss them over fall salads or mix into trail bread dough for a savory twist.

Dark Chocolate Covered Pumpkin Seeds

Snack smarter with these addictive bites—crispy pumpkin seeds dunked in rich dark chocolate, finished with a pinch of sea salt for that sweet-salty crunch.

Ingredients

• 1 cup raw pumpkin seeds, hulled
• 1 cup 70% dark chocolate, finely chopped
• 1 tbsp virgin coconut oil
• 1/2 tsp flaky sea salt
• 1/4 tsp ground cinnamon (optional)

Instructions

1. Preheat oven to 325°F. Spread pumpkin seeds in a single layer on a parchment-lined baking sheet.
2. Toast seeds for 12-14 minutes, stirring halfway, until golden and fragrant. Tip: Listen for a faint popping sound—it signals perfect toasting.
3. Cool seeds completely on the baking sheet, about 15 minutes.
4. In a double boiler over simmering water, melt chocolate and coconut oil, stirring until smooth (4-5 minutes). Tip: Keep water barely simmering to prevent chocolate from seizing.
5. Remove from heat. Fold in toasted pumpkin seeds until fully coated.
6. Drop spoonfuls of the mixture onto parchment paper. Immediately sprinkle with sea salt and cinnamon (if using). Tip: Work quickly—the chocolate sets fast.
7. Let harden at room temperature for 1 hour, or chill for 20 minutes.

Glossy chocolate shells shatter to reveal nutty, toasty seeds inside. Crumble over vanilla ice cream or pack into mini Mason jars for gifting.

Herb Infused Pumpkin Seeds

Nail your snack game with these crispy, herb-infused pumpkin seeds—packed with flavor and ready in minutes.

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt

Instructions

1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss pumpkin seeds with olive oil until evenly coated.
3. Add rosemary, thyme, garlic powder, smoked paprika, and sea salt. Mix thoroughly to distribute spices.
4. Spread seeds in a single layer on the prepared baking sheet. Tip: Crowding causes uneven roasting.
5. Bake for 25-30 minutes, stirring every 10 minutes, until golden and crisp. Tip: Listen for a faint popping sound—it signals perfect doneness.
6. Remove from oven and let cool completely on the sheet. Tip: They’ll crisp further as they cool.

Heavenly crunchy with earthy rosemary and smoky paprika, these seeds are killer on salads or straight from the jar.

Summary

Just like that, you’ve got 18 simple and delicious ways to enjoy pumpkin seeds! Whether you’re craving something sweet, savory, or spicy, there’s a recipe here for everyone. Don’t forget to try your favorites and let us a comment below—we’d love to hear which one you loved most. Loved this roundup? Share the pumpkin seed love by pinning this article on Pinterest for later!