Roasted Pumpkin Seeds Snack Charcuterie Board Recipe
I love making quick snacks that are also fun to share, so I came up with a Roasted Pumpkin Seeds Snack Charcuterie Board. It’s a tasty mix of salty, crunchy pumpkin seeds with cheeses, fruits, and crackers.
This guide shows you exactly how to build a charcuterie board around roasted pumpkin seeds for an easy and flavorful snack.
Every time I make this, people ask for the recipe because it’s simple and different from regular boards.
With only a few steps, and ingredients you might already have, you can make your own snack board in less than 20 minutes.
Why I Love Them
I really enjoy roasted pumpkin seeds because they’re crunchy and tasty. They have a mild, nutty flavor that goes well with so many things.
Pumpkin seeds are super versatile. I can season them with just salt, or try something different like chili powder, garlic, or cinnamon sugar.
Reasons I keep coming back to them:
- Easy to make at home
- Great as a snack or on top of salads
- Good for sharing with friends
They’re also a nice source of fiber and some minerals like magnesium. I like knowing there’s something healthy in the mix when I build a charcuterie board.
The best part is how much fun it is to switch up the flavors. Sometimes I leave them plain, and other times I make them spicy or a little sweet.
Equipment
I don’t need many tools to make a roasted pumpkin seed snack charcuterie board, but a few things make it a lot easier and more fun.
Here’s what I use:
- Baking sheet – I use one standard baking sheet to roast the pumpkin seeds.
- Parchment paper – This keeps the seeds from sticking and helps with cleanup.
- Mixing bowls – I use one medium bowl for tossing the seeds with oil and seasonings.
- Measuring spoons & cups – For accuracy, I use these to measure the pumpkin seeds, oil, and spices.
- Spatula or spoon – I use this to stir and spread the seeds on the pan.
For building the board, I like to use:
- A large charcuterie board or tray, at least 12 inches wide.
- Small ramekins to keep different snacks and seeds separate.
- A small knife for cutting cheese or fruit, if adding them.
I always keep paper towels nearby for any spills. That’s all I need to get started!
Ingredients
Here’s everything I use to build my Roasted Pumpkin Seeds Snack Charcuterie Board.
For the Roasted Pumpkin Seeds:
- 1 cup raw pumpkin seeds
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Charcuterie Board Add-Ins:
- 4 ounces Sliced cheddar cheese
- 8-10 slices Salami or turkey slices
- 1 cup Seedless grapes
- 1 cup Baby carrots
- 12-15 pieces Crackers
- 1/2 cup Mixed nuts (optional)
I also like to add a small bowl of hummus or ranch dip—about 1/2 cup—to go with the veggies.
Optional extra treats:
- Dried cranberries (small handful)
- Cubed mozzarella cheese (1/2 cup)
I like to keep things simple, but it’s easy to swap in your favorite veggies, fruit, or meats. If you want more color, add a handful of cherry tomatoes or cucumber slices.
Instructions
First, I preheat my oven to 325°F (163°C). I rinse and dry the pumpkin seeds to remove any pulp.
Then, I spread them on a clean towel to dry as much as possible.
I toss the dry pumpkin seeds with olive oil, salt, and a bit of pepper. Sometimes I add a pinch of smoked paprika for flavor.
Next, I spread the seeds in a single layer on a baking sheet lined with parchment paper.
I roast the seeds for about 20–25 minutes, stirring halfway through. I check to see if they look golden and crisp.
After roasting, I let them cool completely before adding them to my charcuterie board.
Now, I set up my board. Here’s a simple way I arrange everything:
| Section | What I Add |
|---|---|
| Center | Roasted pumpkin seeds (cooled) |
| Around the edges | Sliced cheeses, cured meats, crackers |
| Gaps/Spaces | Grapes, dried fruit, and nuts |
I try to keep everything separate so each snack is easy to grab. Sometimes I use small bowls for the seeds and nuts.
The pumpkin seeds add a crunchy, salty bite that goes well with the sweet and savory snacks. I always make sure there are napkins nearby!
Equipment
- Measuring spoons and cups
- Spatula or spoon
- Charcuterie board or large tray (12 inches or larger)
- Small ramekins or bowls (for dips and seeds)
- small knife (for cutting cheese or fruit)
- Paper towels (for cleanup)
Ingredients
For the Roasted Pumpkin Seeds:
- 1 cup raw pumpkin seeds
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Charcuterie Board Add-Ins:
- 4 ounces sliced cheddar cheese
- 8 –10 slices salami or turkey slices
- 1 cup seedless grapes
- 1 cup baby carrots
- 12 –15 crackers
- 1/2 cup mixed nuts optional
- 1/2 cup hummus or ranch dip optional
- 1/2 cup cubed mozzarella cheese optional
- 2 tablespoons dried cranberries optional
Instructions
- Preheat oven to 325°F (163°C).
- Rinse and dry pumpkin seeds thoroughly to remove any pulp.
- Spread the seeds on a clean towel and pat them dry.
- In a mixing bowl, toss the seeds with olive oil, salt, paprika, and garlic powder.
- Line a baking sheet with parchment paper and spread the seeds in a single layer.
- Roast for 20–25 minutes, stirring halfway through. Check for golden, crispy texture.
- Remove from oven and allow seeds to cool completely on the baking sheet.
- Prepare the charcuterie board:
- Place roasted pumpkin seeds in the center or a small ramekin.
- Arrange sliced cheddar, salami or turkey, crackers, grapes, and carrots around the edges.
- Fill in gaps with nuts, cubed mozzarella, dried cranberries, and a small bowl of dip.
- Keep snacks separated for easy grabbing. Add napkins nearby.
- Serve and enjoy your crunchy, savory, and sweet fall snack board!
Substitute
Sometimes I don’t have pumpkin seeds, so I use other seeds or nuts. Sunflower seeds work well and taste great when roasted.
I also like using shelled pistachios, or sliced almonds for something different.
If you have allergies, here’s a quick table of seed and nut options:
| Original | Swap With | Notes |
|---|---|---|
| Pumpkin seeds | Sunflower seeds | Similar size and crunch |
| Pumpkin seeds | Shelled pistachios | Adds a bit of sweetness |
| Pumpkin seeds | Sliced almonds | Lighter flavor and crisp |
| Pumpkin seeds | Pepitas (hulled) | Roasts faster, easy to eat |
For seasoning, I swap salt for garlic powder, chili powder, or even a little cinnamon sugar. If I want something cheesy, I add a little grated parmesan on top before roasting.
If I need to avoid nuts, I stick with sunflower or watermelon seeds. Pita chips or pretzel sticks can also fill out the board as a crunchy, nut-free option.
Sometimes I mix roasted chickpeas onto the board for more protein and crunch.
What Can Go Wrong?
Sometimes, I end up over-roasting my pumpkin seeds. When this happens, they turn very brown and taste burnt instead of crunchy.
Even just two extra minutes in the oven can make a surprising difference.
Undercooking is another problem. If I don’t leave the seeds in long enough, they’re chewy and not fully crisp.
I try to check them often. Stirring halfway through helps get more even roasting, or at least that’s the idea.
Salting can also be tricky. If I add too much salt, the seeds taste way too salty and honestly aren’t enjoyable.
Too little salt, and they’re bland—kind of boring, really.
If I don’t let the seeds cool before adding them to the board, they can get soggy or make the cheese sweat.
It’s important for me to let them cool all the way on a baking sheet, even if I’m impatient.
Sometimes, I forget to clean the seeds well. When I leave too much pumpkin pulp on them, the seeds become sticky or cook unevenly.
Here’s a quick reminder table I use:
| Mistake | What Happens |
|---|---|
| Over-roasting | Seeds taste burnt |
| Undercooking | Seeds are chewy |
| Too much salt | Overly salty seeds |
| Not cleaning seeds | Seeds stick together |
| Not cooling before use | Soggy board items |
