Is it necessary to boil pumpkin seeds before roasting them?

While not strictly "necessary" in the sense that you can roast them without boiling, it is highly recommended for optimal results. Boiling the seeds in salted water for 5-10 minutes helps to loosen any remaining pumpkin pulp, pre-season them from the inside out, and makes them easier to dry thoroughly. This pre-treatment often leads to a crispier, more evenly seasoned final product, making your roasted pumpkin seeds truly stand out.

How long should pumpkin seeds dry before roasting?

After boiling and draining, pumpkin seeds should be patted as dry as possible with a clean kitchen towel or paper towels. For the best crispness, it's ideal to then let them air dry for at least a few hours, or even overnight, spread out in a single layer on a baking sheet lined with paper towels. The drier they are before they hit the oven, the crispier your roasted pumpkin seeds will be, as moisture is the enemy of crispiness.

What causes roasted pumpkin seeds to be not crunchy?

The primary culprits for non-crunchy roasted pumpkin seeds are insufficient drying and overcrowding the baking sheet. If the seeds are still wet when they go into the oven, they will steam rather than roast, leading to a chewy or soggy texture. Overcrowding the pan also traps moisture, preventing air circulation and proper browning. Ensure seeds are bone dry, spread in a single layer, and roasted at a moderate temperature for long enough to dehydrate fully.

Is it possible to use an air fryer to roast pumpkin seeds?

Yes, absolutely! An air fryer is a fantastic tool for making roasted pumpkin seeds, often yielding very crispy results in less time. Preheat your air fryer to around 325-350°F (160-175°C). Toss the seasoned seeds with oil and place them in a single layer in the air fryer basket. Cook for 8-15 minutes, shaking the basket every 3-5 minutes, until golden brown and crisp. Keep a close eye on them, as air fryers can cook quickly and may vary in temperature.

Can any type of pumpkin or squash seeds be used?

Yes, the good news is that this roasting method works wonderfully for seeds from almost any type of pumpkin or winter squash! Whether you're using seeds from a carving pumpkin, a pie pumpkin, butternut squash, acorn squash, spaghetti squash, delicata, or kabocha, you can roast them using this same technique. The main difference will be in size, which affects roasting time (smaller seeds roast faster), and the thickness of the shell. All shells are edible, but larger seeds may have tougher shells that some prefer to discard after roasting.

Perfect Roasted Pumpkin Seeds: Crispy & Flavorful Guide

Description

Perfectly crispy, golden, and flavorful roasted pumpkin seeds made with a simple but foolproof method—boil, dry, season, roast, and cool. A healthy, versatile autumn snack with endless flavor variations.

Ingredients

1 ½ cups pumpkin seeds (from 1 medium pumpkin)

1–2 tbsp olive oil (enough to lightly coat seeds)

1 tsp fine sea salt (plus more to taste)

Optional: favorite spice blend (paprika, chili powder, curry powder, cinnamon & sugar, etc.)

Cook Mode Prevent your screen from going dark

Instructions

Step 1. Scoop pumpkin seeds and pulp into a large bowl. Fill with water, separate seeds from pulp, and rinse clean in a colander.

Step 2. Bring a pot of salted water (1 tsp salt per 2 cups water) to a boil. Add seeds and boil 5–10 minutes. Drain thoroughly.

Step 3. Spread seeds on a towel or paper towels. Pat dry vigorously, then air dry several hours or overnight until completely dry.

Step 4. Toss seeds in a bowl with olive oil, salt, and any desired spices until evenly coated.

Step 5. Preheat oven to 300°F (150°C). Spread seeds in a single layer on a parchment- or silicone-lined baking sheet.

Step 6. Roast 20–45 minutes, stirring every 10–15 minutes, until golden brown, dry, and crisp.

Step 7. Cool completely on the baking sheet before storing in an airtight container.

Notes

Boiling in salted water helps season and clean seeds for better flavor and crispness.

Thorough drying is crucial—otherwise seeds will steam and turn chewy instead of crispy.

Store roasted seeds in an airtight container at room temperature up to 1–2 weeks, refrigerate for 1 month, or freeze for several months.

Works with seeds from pumpkin, butternut squash, acorn squash, spaghetti squash, delicata, and kabocha.

Flavor ideas: Sweet & Spicy (brown sugar + cayenne + cinnamon), Smoky BBQ (paprika + garlic + onion powder), Curry Craze (curry powder + turmeric), or Pumpkin Pie Spice + maple syrup.

Prep Time: 20
Cook Time: 20 - 45