Savory Roasted Pumpkin Seeds Recipe - Simply Plant Based Kitchen (2024)

Our family loves this Savory Roasted Pumpkin Seeds Recipe! It’s a healthy, plant based, vegan, and oil free fall snack! This recipe is super simple, 4 ingredients and takes only 30 minutes in the oven.

What kind of Pumpkin Seeds should you use for this Homemade Recipe?

We like to use fresh pumpkin seeds from a pumpkin that we have just cut & carved for Halloween. I can usually get about 1 cup of pumpkin seeds per large carving pumpkin.

This will take more time to carve, remove, and clean all the pumpkin seeds, but since we only do this once a year we think it’s worth it! Plus, the fresh pumpkin seeds really taste better because sometimes to ones at the store are old and rancid.

You can use store bought pumpkin seeds, but make sure you get raw, unsalted, and unhulled. They should still be in their white shell, not the green color.

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Garlic Powder & Vegan Worcestershire Sauce make the Perfect Savory Seasoning

We prefer savory flavors for our roasted pumpkin seeds and this simple recipe has only 4 ingredients – raw pumpkin seeds, vegan Worcestershire sauce, garlic powder, and a sprinkle of salt.

If you can’t find vegan or vegetarian Worcestershire sauce at your local store you can find it here on Amazon. Regular Worcestershire has anchovies as an ingredient, so FYI.

How to Make Easy Vegan Roasted Pumpkin Seeds

Once you have removed all the pumpkin seeds from your pumpkin, if you are using fresh, make sure you rinse them really well and remove any pumpkin pits or strings. Then lay them on a dish towel and pat dry.

Add the clean pumpkin seeds to a medium bowl and combine with 2 tablespoons of vegan Worcestershire sauce and 1 teaspoon of garlic powder.

If you are using store bought raw pumpkin seeds you may want to let them marinate for about 20 minutes or so, since they are going to be much drier than fresh.

Best Oven Roasting Method for Pumpkin Seeds

Preheat your oven to 300°F and line a baking sheet with a silicone baking mat or parchment paper to make this recipe completely oil-free.

After mixing the pumpkin seeds with the vegan Worcestershire sauce and garlic, spread out on the baking sheet. Sprinkle lightly with salt if desired.

Bake pumpkin seeds for 30 minutes turning halfway.

***If using store bought pumpkin seeds, these are drier and make cook faster so check them at 15 minutes and adjust time if necessary.

Let cool and then store in an airtight container for a week, if they last that long!

More Fall recipes you might enjoy:

• Pumpkin Pie Hummus
• Homemade Pumpkin Pie Spice
• Vegan Autumn Squash Soup (Panera Bread Copycat)
• Healthy Vegan Pumpkin Pancakes
• One Pot Creamy Vegan Pumpkin Pasta
• Vegan Pumpkin Spice Muffins

Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!

Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you.