Fresh pumpkin seeds roast into a crisp, golden snack with olive oil and taco seasoning. This easy oven method takes just 10 minutes to prep.
Roasted pumpkin seeds are a savory, crunchy snack made with fresh pumpkin seeds, olive oil, and taco seasoning. This Mexican-inspired version is great for snacking and makes good use of the seeds left after cutting or carving a pumpkin. You can use my Keto Taco Seasoning for the original flavor.
Quick Look: Roasted Pumpkin Seeds
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- ⏲️ Total Time: 40 minutes
- 🍽️ Servings: 6
- 🌮 Flavor Profile: Savory, nutty, and taco-seasoned
- 🌰 Texture: Crisp and crunchy
- 👌 Difficulty: Easy
- 🎃 Best For: Turning fresh pumpkin seeds into an easy snack or appetizer
- 🔥 Cooking Method: Oven roasting
- 🫒 Key Ingredients: Pumpkin seeds, olive oil, taco seasoning, and salt if needed
- Why This Recipe Works: Dry the seeds well for a crisp texture. Toss them partway through to help them brown evenly. Pumpkin seeds vary in size, which is why the roasting time is flexible.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
- Quick Look: Roasted Pumpkin Seeds
- Pepitas vs. Pumpkin Seeds
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Clean and Dry Pumpkin Seeds
- How to Roast Pumpkin Seeds
- Expert Tips for Roasted Pumpkin Seeds
- FAQ About Roasted Pumpkin Seeds
- Ways to Eat Roasted Pumpkin Seeds
- More Pumpkin Recipes
- How to Roast Pumpkin Seeds
- Storage and Reheating
Pepitas vs. Pumpkin Seeds
There are a few differences between pumpkin seeds and pepitas. Pepitas are small and olive-green, while the whole pumpkin seeds commonly scooped from carving pumpkins have a white or cream-colored outer shell.
Pepitas naturally grow without a hard outer hull in certain pumpkin varieties, including Styrian or oilseed pumpkins. They aren't simply the inside of every pumpkin seed. Both pepitas and whole pumpkin seeds can be eaten raw or roasted, but this recipe uses whole pumpkin seeds with the shells still on.
Ingredients
- Pumpkin seeds – 1 ½ cups, washed and dried. Use fresh seeds removed from a pumpkin. A medium pumpkin may provide around this amount, but the exact yield will vary.
- Olive oil – 1 tablespoon. The oil lightly coats the seeds and helps the seasoning stick without excess grease.
- Taco seasoning – 1 tablespoon. This gives the pumpkin seeds their savory Mexican-inspired flavor. You can use homemade taco seasoning or a prepared taco seasoning blend from the store.
- Salt – only if needed. Taco seasoning often contains salt already. Taste the seasoned seeds before adding extra salt to prevent them from becoming too salty.
How to Clean and Dry Pumpkin Seeds
- Remove the seeds: If you're starting with a whole pumpkin, see How to Cut and Peel a Pumpkin first. Use a large metal spoon or ice cream scoop to remove the seeds and stringy fibers. PICS. 1–3
- Clean and wash the pumpkin seeds: Place the seeds in a colander or large sieve. Rinse them well under running water and remove any attached strings. Cover the sink drain with a strainer to help prevent clogging. PIC. 4
- Dry the pumpkin seeds: Spread the clean seeds over a kitchen cloth and let them dry overnight.
Note: Use the same process to clean pumpkin seeds for roasting whether they're from a fresh pumpkin or saved after carving.
How to Roast Pumpkin Seeds
- Season the seeds: Place the dry pumpkin seeds in a bowl. Toss them with the olive oil and taco seasoning until they're evenly coated. Taste one seed and add salt only if needed. PIC. 5
- Prepare for roasting: Preheat the oven to 375°F (190°C). Spread the seeds evenly on a parchment-lined baking sheet or lightly greased cookie sheet.
- Bake until golden: Roast for 15–30 minutes, depending on the size of the seeds. Toss them at least once halfway through for even browning. Check the roasted pumpkin seeds for a golden-brown color and nutty aroma before removing them from the oven. PIC. 6
- Serve: Enjoy them warm or at room temperature.
FAQ About Roasted Pumpkin Seeds
Yes, pumpkin seeds can be keto-friendly. If you're following a strict keto diet, check your taco seasoning for added sugar and carbs and keep your serving size in mind.
No, you don't. Boiling is optional, although it can help the seeds cook more evenly. This recipe skips that extra step and roasts the seeds without boiling them first.
Yes, you can eat the shells. Some pumpkin varieties have thicker shells that can be tougher to chew, but the shells don't need to be removed for this recipe.
Ways to Eat Roasted Pumpkin Seeds
- Soups: Top pumpkin, butternut squash, vegetable, or other creamy soups with roasted pumpkin seeds for extra crunch.
- Salads: Toss them into green salads, grain salads, or slaws for extra texture.
- Breakfast: Stir them into oatmeal, cereal, granola, or yogurt.
- Rice and grain dishes: Finish rice, quinoa, and other cooked grains with a handful of roasted pumpkin seeds.
- Dips: Use them as a crunchy topping for hummus and creamy dips, including my Pumpkin Dip.
- Baking: Fold them into breads, muffins, cookies, or other baked goods.
- Snacks: Enjoy them on their own or mix them into homemade trail mix.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
How to Roast Pumpkin Seeds
Equipment
- oven
- bowl
- baking sheet
- spoon
- Colander
- Ice cream scoop
Ingredients
- 1 ½ cups pumpkin seeds – washed and dried
- 1 tablespoon olive oil
- 1 tablespoon homemade keto taco seasoning or store-bought taco seasoning
- salt – only if needed
Instructions
- Remove the seeds: If you're starting with a whole pumpkin, see How to Cut and Peel a Pumpkin first. Use a large metal spoon or ice cream scoop to remove the seeds and stringy fibers. PICS. 1–3
- Clean and wash the pumpkin seeds: Place the seeds in a colander or large sieve. Rinse them well under running water and remove any attached strings. Cover the sink drain with a strainer to help prevent clogging. PIC. 4
- Dry the pumpkin seeds: Spread the clean seeds over a kitchen cloth and let them dry overnight. Note: Use the same process to clean pumpkin seeds for roasting whether they're from a fresh pumpkin or saved after carving.
How to Roast Pumpkin Seeds
- Season the seeds: Place the dry pumpkin seeds in a bowl. Toss them with the olive oil and taco seasoning until they're evenly coated. Taste one seed and add salt only if needed. PIC. 5
- Prepare for roasting: Preheat the oven to 375°F (190°C). Spread the seeds evenly on a parchment-lined baking sheet or lightly greased cookie sheet.
- Bake until golden: Roast for 15–30 minutes, depending on the size of the seeds. Toss them at least once halfway through for even browning. Check the roasted pumpkin seeds for a golden-brown color and nutty aroma before removing them from the oven. PIC. 6
- Serve: Enjoy them warm or at room temperature.
Recipe Video
Recipe Notes
Storage and Reheating
Room temperature: Let the roasted pumpkin seeds cool completely, then transfer them to an airtight container. Store them at room temperature for up to 3 days. Refrigerator: Keep the cooled roasted pumpkin seeds in an airtight container in the refrigerator for up to 7 days. Freezer: For longer storage, place the completely cooled seeds in an airtight container or freezer-safe bag and freeze them. Reheating: You don't need to reheat roasted pumpkin seeds before eating them. If they've lost some of their crunch, warm them in a 300°F (150°C) oven for 5–10 minutes, or until crisp again.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Nice and crunchy with a little spice. I enjoyed snacking on these.
These turn out perfectly crunchy with great flavor. A simple way to use something that would otherwise be wasted.
What a neat idea! Love the flavors in this -- thanks!