Roasted pumpkin seeds are a delightful, crunchy snack, especially popular during fall when pumpkins are abundant.
This recipe features a spicy seasoning blend that adds a flavorful kick to the naturally nutty seeds.
They're easy to prepare at home using ingredients you likely already have, and they make a great snack or salad topper.
Why You’ll Love This Recipe
- Roasting the seeds at a moderate temperature crisps them up without burning.
- A balanced seasoning blend gives just the right amount of heat and flavor without overwhelming the pumpkin seed's natural taste.
- Using olive oil helps the seasoning stick and adds a subtle richness.
Homemade Spicy Roasted Pumpkin Seeds
Make a crunchy and flavorful snack with this easy roasted pumpkin seeds recipe featuring a spicy seasoning blend. Perfect for fall or anytime snacking!
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- About 2 cups of roasted pumpkin seeds
Ingredients
- 1 1/2 cups raw pumpkin seeds (pepitas), rinsed and dried
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Seeds Preheat your oven to 300°F (150°C). Pat the pumpkin seeds completely dry with paper towels to ensure crispness.
- Season Seeds In a bowl, toss the dried pumpkin seeds with olive oil, smoked paprika, cayenne pepper, garlic powder, ground cumin, salt, and black pepper until evenly coated.
- Roast Seeds Spread the seeds in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes, stirring every 7 minutes to ensure even cooking and prevent burning.
- Cool and Store Remove the seeds from the oven once golden and crispy. Allow them to cool completely on the baking sheet before eating or storing.
Helpful Tips
- Make sure your pumpkin seeds are thoroughly dried before roasting to achieve maximum crispness.
- Adjust cayenne pepper to control the spice level to your preference.
- Store roasted pumpkin seeds in an airtight container at room temperature to keep them crunchy.
- To rinse raw seeds, separate from pumpkin pulp and rinse under cold water, then dry completely before seasoning.
Storage and Make-Ahead
Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to 1 week.
Do not store in the refrigerator as moisture can make them soggy.
Frequently Asked Questions
Can I use pre-packaged raw pumpkin seeds?
Yes, you can use pre-packaged raw pumpkin seeds. Just make sure they are unsalted and not roasted already, then follow the recipe as is.
How do I make pumpkin seeds less bitter?
Rinsing the seeds well to remove all pumpkin pulp and soaking them briefly in salted water before drying can help reduce bitterness.
Can I change the seasoning?
Absolutely! Feel free to experiment with other seasonings like cinnamon sugar, chili lime, or curry powder.
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