Pizza Roasted Pumpkin Seeds Recipe – Easy Savory Snack Everyone Loves

The moment you toss freshly roasted pumpkin seeds in pizza seasoning, something magical happens. That irresistible, cheesy aroma hits you right away—instantly making your kitchen smell like a cozy pizzeria (but with a crunchy twist). Honestly, pizza roasted pumpkin seeds have become my go-to snack every autumn, especially after carving pumpkins with my kids. It all started when we had a mountain of seeds leftover and I was tired of the same old salted version. I thought, “Why not make them taste like pizza?”—and wow, what a game changer!

If you love the bold flavors of pizza—think herby oregano, tangy tomato, and that savory punch of parmesan—these pumpkin seeds are about to be your new snack obsession. They’re perfect for movie nights, game days, or just munching while you scroll through Pinterest looking for your next pumpkin project. Plus, they’re packed with protein and crunch, making them a smart swap for chips. I’ve tested this pizza roasted pumpkin seeds recipe at least a dozen times (seriously, my family gets excited when pumpkin season rolls around), and every batch disappears fast.

What I especially love is how easy they are to customize. You can go heavy on the cheese, amp up the spice, or even swap in dairy-free options if needed. Whether you’re a busy parent looking for a wholesome snack, or you just want something savory to crunch on while you work from home, this recipe is for you. Pizza roasted pumpkin seeds are a little bit nostalgic, a little bit inventive, and totally addictive. Grab your pumpkin (or just the seeds if you’re not carving), and let’s make a snack you’ll actually crave!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, so you can whip up a batch whenever you’re feeling snacky. No complicated steps—just toss, season, and roast!
• Simple Ingredients: If you’ve got a pumpkin, some basic pantry spices, and a bit of parmesan, you’re set. No need for special shopping trips (unless you want to try a fun twist).
• Perfect for Any Occasion: These pizza roasted pumpkin seeds shine at parties, as a lunchbox treat, or even as a crunchy topping for salads and soups. I’ve brought them to potlucks and watched them vanish in minutes.
• Crowd-Pleaser: Kids love the pizza flavor, adults appreciate the real-food snack factor, and they’re allergy-friendly for most (just watch the cheese if you’re dairy-free).
• Unbelievably Delicious: The combination of crispy seeds and savory, cheesy pizza seasoning is basically comfort food in bite-sized form. You’ll find yourself reaching for “just one more.”

What really sets this pizza roasted pumpkin seeds recipe apart is my secret trick—tossing the seeds with a touch of tomato paste before adding the spices. It gives them that authentic pizza flavor, not just a generic “Italian seasoning” vibe. And instead of just sprinkling parmesan at the end, I roast it right on the seeds for maximum flavor and crunch.

This isn’t your average pumpkin seed snack. It’s a savory treat that brings all the joy of pizza in a healthy, portable form. Every bite is crispy, cheesy, and packed with taste. Whether you’re making them for your family or just because you need a little something satisfying, these seeds are sure to win you over. I love how they instantly brighten up a gloomy fall afternoon—seriously, they just make everything better!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold pizza flavor and that satisfying, addictive crunch. Most of these are pantry staples, and there’s plenty of room for swaps if you need!

• Pumpkin seeds (raw, from one medium pumpkin or about 1 cup/120g): Cleaned and dried—fresh or store-bought both work.
• Olive oil (1 tablespoon/15ml): For crispiness and flavor. Can sub with avocado oil or melted coconut oil.
• Tomato paste (1 teaspoon/5g): Gives authentic pizza tang. If you don’t have it, a dash of ketchup or sun-dried tomato puree is okay.
• Parmesan cheese (2 tablespoons/12g, grated): Adds cheesy, salty punch. Use dairy-free parmesan if needed.
• Garlic powder (½ teaspoon/2g): For that classic pizza aroma.
• Onion powder (½ teaspoon/2g): Adds depth and a little sweetness.
• Dried oregano (½ teaspoon/1g): The essential pizza herb! Italian seasoning works in a pinch.
• Dried basil (¼ teaspoon/0.5g): For extra herby flavor.
• Red pepper flakes (optional, ¼ teaspoon/0.5g): Adds a hint of heat. Skip or adjust to your taste.
• Salt (½ teaspoon/3g): Essential for bringing it all together.
• Black pepper (¼ teaspoon/1g): For a little zip.

Ingredient Notes:

• For the pumpkin seeds, I always use the ones from our jack-o’-lanterns, but you can buy raw pumpkin seeds (pepitas) if you’re not carving this year.
• Prefer extra crunch? Use large, plump seeds and make sure they’re super dry before seasoning.
• If you’re vegan, swap parmesan for nutritional yeast or your favorite vegan cheese—still delicious!
• For a gluten-free spin, all ingredients here are naturally gluten-free. Double-check your cheese if you’re extra sensitive.
• I sometimes toss in a pinch of smoked paprika for a “wood-fired pizza” vibe—totally optional, totally amazing.

All these ingredients play a role in making the pizza roasted pumpkin seeds taste like a slice of your favorite pie, but lighter and crunchier. Feel free to mix and match based on what you’ve got at home (I’ve even used taco seasoning in a pinch, and it was surprisingly tasty!).

Equipment Needed

• Baking sheet: Standard rimmed sheet works best. If it’s old and warped (like mine), just line with parchment paper.
• Mixing bowl: Any medium bowl for tossing the seeds with oil and seasonings.
• Colander or sieve: For rinsing and draining pumpkin seeds.
• Paper towels or clean kitchen towel: To dry seeds thoroughly—don’t skip this step!
• Measuring spoons: For accuracy (though a pinch here and there never hurt anyone).
• Spatula or wooden spoon: For stirring and spreading the seeds evenly.

If you don’t have a baking sheet, a pizza pan or even an oven-safe skillet will do in a pinch. I’ve roasted seeds on foil when I ran out of parchment, but keep an eye on them—they cook a little faster. For easy cleanup, I recommend parchment paper or a silicone baking mat (mine has survived dozens of batches!).

Maintenance tip: After roasting seeds, make sure to scrub your baking sheet well—pumpkin residue can get sticky. And if you’re using nonstick pans, avoid metal spatulas to keep them scratch-free. Budget-wise, you can get most of these for under $20, and they’ll last you through every pumpkin season.

Preparation Method

1. Preheat your oven: Set it to 325°F (160°C). This moderate heat makes the seeds crispy without burning them.
2. Clean and dry the pumpkin seeds: If you’re using seeds straight from a pumpkin, scoop them out and separate from the pulp. Place seeds in a colander, rinse under cold water to remove any remaining pulp, then spread on a kitchen towel. Pat dry thoroughly—moist seeds won’t crisp up! (I usually let them air dry for 30 minutes if I have time, but a good towel pat works.)
3. Season the seeds: Transfer dry seeds to your mixing bowl. Add 1 tablespoon (15ml) olive oil and 1 teaspoon (5g) tomato paste. Stir until seeds are evenly coated and slightly reddish. Add 2 tablespoons (12g) grated parmesan, ½ teaspoon (2g) garlic powder, ½ teaspoon (2g) onion powder, ½ teaspoon (1g) dried oregano, ¼ teaspoon (0.5g) dried basil, ¼ teaspoon (0.5g) red pepper flakes (if using), ½ teaspoon (3g) salt, and ¼ teaspoon (1g) black pepper. Toss well to coat every seed (don’t be shy—use your hands!).
4. Spread on baking sheet: Line your baking sheet with parchment paper or a silicone mat. Spread the seasoned seeds in a single layer. Try not to crowd—this helps every seed get crispy.
5. Roast: Place baking sheet in the oven. Roast seeds for 20-25 minutes, stirring halfway through. At the halfway mark, check for golden brown color and crispy edges. If your oven runs hot, they may finish closer to 20 minutes. (They’ll smell amazing—you’ll know they’re close!)
6. Test for doneness: Seeds should be golden, dry, and crunchy when you bite one. If they’re chewy in the middle, give them another 5 minutes. Watch closely toward the end—parmesan can darken quickly.
7. Cool: Remove seeds from oven and let them cool on the sheet for 5-10 minutes. Cooling helps them crisp up even more. Don’t sneak too many hot seeds—they taste best when fully cooled!
8. Serve or store: Enjoy immediately, or transfer to an airtight container once fully cooled.

Troubleshooting: If your seeds are chewy, they probably weren’t dry enough or need a bit more roasting. If some stuck together, just break them apart gently once cooled (I’ve had a few cheese clumps—still delicious!).

Personal tip: I like to reserve a little extra parmesan to sprinkle over the seeds right after roasting, for an extra cheesy hit. You can also add a touch more tomato paste if you want a stronger pizza flavor. Don’t forget to taste and adjust the seasonings before roasting—sometimes I go heavier on the herbs if I’m feeling fancy.

Cooking Tips & Techniques

• Dry is key: The drier your pumpkin seeds, the crispier they’ll get. I learned this the hard way after a few soggy batches—don’t rush the drying step.
• Even coating: Mixing with your hands ensures every seed gets an equal hit of seasoning and oil. Sometimes a spoon misses the corners!
• Don’t overcrowd: Seeds need space to crisp. If you have a ton, use two pans or roast in batches.
• Stir halfway: This helps both sides brown evenly and prevents sticking.
• Watch the cheese: Parmesan can go from golden to burnt in a flash. If you notice browning at the edges, turn the pan or reduce the heat slightly.

Common mistakes: Not drying seeds enough, using too much oil (makes them greasy, not crunchy), or forgetting to stir during roasting. I once accidentally doubled the tomato paste—still tasty, but a bit sticky! If your seeds are too salty, just rinse them off and try again.

I’ve found multitasking helps—while seeds are roasting, I chop fresh herbs for garnish or prep a salad to go with. For consistent crunch, always taste-test a seed before cooling. And honestly, don’t worry if some seeds are a little uneven—they’re homemade, after all!

Variations & Adaptations

• Vegan version: Use nutritional yeast instead of parmesan, and make sure tomato paste is vegan. Tastes just as “pizza-y,” with a little extra umami.
• Spicy style: Amp up the red pepper flakes or add a dash of cayenne for heat lovers. I sometimes sprinkle hot sauce on the finished seeds—so good!
• Herby twist: Add fresh chopped basil or parsley right after roasting for a burst of color and flavor. This works especially well if you’re serving at a party.
• Other seeds: Try this pizza seasoning mix with sunflower seeds or even chickpeas—same method, different crunch.
• Cheese swap: If you’re dairy-free, vegan mozzarella shreds work, or try a blend of nutritional yeast and garlic powder.

Personal variation: One year, I mixed in smoked paprika and a tiny pinch of fennel seed. It tasted like sausage pizza in seed form (my husband declared it “next-level”). Another time, I doubled the garlic and skipped the basil—still a hit!

Don’t be afraid to experiment with your favorite pizza toppings as seasoning. Just remember, wet ingredients can affect crispiness, so keep it mostly dry or add fresh garnishes after roasting.

Serving & Storage Suggestions

Serve pizza roasted pumpkin seeds at room temperature in a pretty bowl—they’re perfect as a standalone snack or crunchy salad topper. If you’re having friends over, pile them in a mason jar with a little pizza-themed ribbon for a cute touch.

These seeds pair great with fizzy drinks (I’m partial to lemon soda), and they make an awesome combo with tomato soup, veggie pizza, or even as a side for pasta night. If you’re packing them for lunch, tuck them into a small container to keep them crunchy.

Storage: Once completely cooled, store seeds in an airtight container at room temp for up to 1 week. For longer storage, pop them in the fridge for up to 3 weeks, or freeze for several months. To re-crisp, spread on a baking sheet and warm at 300°F (150°C) for 5 minutes—works like a charm.

Note: The flavor deepens after a day or two, so if you can resist eating them all right away, they actually get even better! Just keep them dry and sealed to avoid sogginess.

Nutritional Information & Benefits

Per ¼ cup (30g) serving, pizza roasted pumpkin seeds have about 160 calories, 7g protein, 13g fat (mostly healthy fats), 3g carbs, and 1g fiber. They’re naturally gluten-free and can easily be made dairy-free or vegan with a simple swap.

Pumpkin seeds are loaded with magnesium, zinc, and plant-based protein—great for muscle recovery and immune health. Olive oil and parmesan add healthy fats and a little calcium, while all those herbs pack bonus antioxidants. If you’re watching sodium, you can reduce the salt or skip the cheese.

Personally, I love snacking on these after a workout or when I need a quick energy boost. They’re filling, flavorful, and you actually feel good about eating them (unlike some snacks I won’t name!). Watch out for dairy if you’re allergic, and feel free to switch up the seasonings for your own dietary needs.

Conclusion

Let’s face it—pizza roasted pumpkin seeds are one of those snacks you’ll make “just to try,” and suddenly they’re a staple. They pack crunch, flavor, and a playful twist on classic pumpkin seeds that even picky eaters get excited about. Whether you’re carving pumpkins or just craving something savory, this recipe is so worth it.

Customize as you like—make them spicy, vegan, or extra cheesy. I really love how they bring a little bit of autumn magic to everyday snacking, and they’re fun to make with family, too. If you’ve never tried pizza roasted pumpkin seeds before, trust me, you’re in for a treat.

Give them a go, share your own twists in the comments, and let me know if you have a favorite pizza flavor combo. Don’t forget to pin this recipe for later—you’ll want it handy every pumpkin season! Happy snacking!

FAQs

Can I use store-bought pumpkin seeds for this recipe?

Absolutely! Raw, unflavored pumpkin seeds from the store work just as well. Just make sure they’re not already roasted or salted.

How do I keep the seeds from getting soggy?

Dry them thoroughly before seasoning and roasting. Spread them out in a single layer and don’t overcrowd the pan.

Can I make these seeds without cheese?

Yes—just swap parmesan for nutritional yeast or skip it entirely. You’ll still get great pizza flavor from the herbs and tomato paste.

How long do pizza roasted pumpkin seeds stay fresh?

Stored in an airtight container, they’ll stay crunchy for about a week at room temperature. For longer freshness, refrigerate or freeze.

Are pizza roasted pumpkin seeds healthy?

They’re high in protein, healthy fats, and minerals like magnesium. They’re also gluten-free, and you can make them dairy-free with simple swaps.

Pizza Roasted Pumpkin Seeds

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• Author: Savannah Collins
• Total Time: 35 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

Crunchy pumpkin seeds tossed in savory pizza-inspired seasonings and roasted to perfection. This easy, protein-packed snack delivers cheesy, herby flavor in every bite—perfect for autumn snacking or party bowls.

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Ingredients

Scale 1x2x3x

• 1 cup raw pumpkin seeds (from one medium pumpkin or store-bought, about 120g)
• 1 tablespoon olive oil
• 1 teaspoon tomato paste
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat oven to 325°F (160°C).
2. If using fresh pumpkin seeds, scoop out and separate seeds from pulp. Rinse seeds in a colander under cold water, then spread on a kitchen towel and pat dry thoroughly.
3. Transfer dry seeds to a mixing bowl. Add olive oil and tomato paste; stir until seeds are evenly coated.
4. Add parmesan, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and black pepper. Toss well to coat all seeds.
5. Line a baking sheet with parchment paper or a silicone mat. Spread seasoned seeds in a single layer.
6. Roast for 20-25 minutes, stirring halfway through, until seeds are golden and crispy.
7. Test for doneness: seeds should be crunchy and dry. If chewy, roast for an additional 5 minutes.
8. Remove from oven and let cool on the baking sheet for 5-10 minutes.
9. Serve immediately or store in an airtight container once fully cooled.

Notes

For extra crunch, ensure seeds are thoroughly dried before seasoning. Swap parmesan for nutritional yeast for a vegan version. Adjust herbs and spices to taste. Stir seeds halfway through roasting for even crispiness. Store in an airtight container for up to 1 week at room temperature, or refrigerate/freeze for longer. Sprinkle extra parmesan after roasting for more cheesy flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup (about 30g)
• Calories: 160
• Sugar: 0.5
• Sodium: 300
• Fat: 13
• Saturated Fat: 2.5
• Carbohydrates: 3
• Fiber: 1
• Protein: 7

Keywords: pumpkin seeds, pizza seasoning, savory snack, roasted seeds, autumn snack, gluten-free, healthy snack, parmesan, easy recipe