We finally carved our pumpkins last night, so today I was able to roast our pumpkin seeds. Our three pumpkins yielded about two cups of seeds. I was hoping for more since we love eating them, but that’s a decent amount. I am sure they will be gone before the night is over!
If you still need to roast yours, you have to try my super easy and delicious recipe!
Sea Salt & Chipotle Pepper Roasted Pumpkin Seeds
Ingredients you’ll need:
- 2 cups of pumpkin seeds
- 1 Tbsp. olive oil
- 1-2 Tbsp. sea salt or kosher salt (or any variation of coarse salt)
- A pinch of cayenne pepper
- A dash of chipotle pepper
First, place the pumpkin seeds in a colander and rinse with water. Make sure you remove any chunks or strands of pumpkin.
Then combine them in a bowl with 1 Tbsp. of olive oil, 1-2 Tbsp. of coarse salt, a pinch of cayenne pepper, and a dash of chipotle pepper.
Mix all the ingredients thoroughly. You can add more or less seasoning depending on how salty/spicy you want them to be. If you make it as listed, it is not spicy at all.
Next, spread the pumpkin seeds evenly on a baking sheet and roast at 350 degrees for about 20-30 minutes, or until light brown. You’ll know that they are done when they are crunchy, rather than chewy.
That’s it! Enjoy!

Sea Salt and Chipotle Pepper Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds
- 1 Tbsp. olive oil
- 1-2 Tbsp. sea salt or kosher salt (or any variation of coarse salt)
- A pinch of cayenne pepper
- A dash of chipotle pepper
Instructions
- Preheat oven to 350 degrees. Place the pumpkin seeds in a colander and rinse with water. Make sure you remove any chunks or strands of pumpkin.
- Combine seeds in a bowl with 1 Tbsp. of olive oil, 1-2 Tbsp. of coarse salt, a pinch of cayenne pepper, and a dash of chipotle pepper.
- Mix all the ingredients thoroughly. You can add more or less seasoning depending on how salty/spicy you want them to be. If you make it as listed, it is not spicy at all.
- Spread the pumpkin seeds evenly on a baking sheet and roast in oven for about 20-30 minutes, or until light brown. You’ll know that they are done when they are crunchy, rather than chewy.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1820mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g
Nutrition information isn’t always accurate.
Krista Grandstaff
Saturday 5th of January 2013
I have so many plain pumpkin seeds, I am going to give this a try...it looks too easy! Thanks so much for sharing!
Kate F.
Thursday 1st of November 2012
That sounds delicious!
Mary Somerville
Monday 10th of September 2012
Sounds great & easy!! I will be trying this next month!!
Elena
Sunday 10th of June 2012
Sounds yummy!
Alyssa
Monday 14th of May 2012
Sounds delicious