Why You’ll Love Roasted Spicy Seasoned Pumpkin Seeds Recipe
This recipe takes something you might otherwise throw away — pumpkin seeds — and turns them into a delicious, crunchy snack. The spicy seasoning delivers bold flavor without too much effort, and the seeds roast up crisp in about 20 minutes. It’s a healthy, homemade alternative to store‑bought snacks that’s easy enough for any home cook.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Raw pumpkin seeds, cleaned and dried
• Olive oil
• Salt
• Smoked paprika
• Garlic powder
• Cayenne pepper (for heat)
• Black pepper (optional)
• Any other spices you like for extra flavor (such as chili powder or cumin)
Directions
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Preheat your oven to about 175 °C (350 °F).
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Rinse the pumpkin seeds in a colander to remove any pumpkin bits, then pat them dry thoroughly with a towel so they roast evenly.
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In a medium bowl, toss the dried pumpkin seeds with olive oil and all your seasonings until the seeds are well coated.
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Spread the seasoned seeds in a single layer on a baking sheet.
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Roast in the preheated oven for about 15–20 minutes, stirring once halfway through, until the seeds are golden brown and crispy. Watch closely toward the end so they don’t burn.
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Remove from the oven and let cool before serving; they’ll get even crispier as they cool.
Servings and timing
• Servings: About 4 snack‑size servings (this can vary depending on how many seeds you start with)
• Prep time: ~10 minutes (plus drying time)
• Cook time: ~15–20 minutes
• Total time: ~30 minutes
Variations
• Milder version: Reduce the cayenne pepper or omit it entirely for a less spicy snack.
• Smoky flavor: Add more smoked paprika or a dash of chipotle powder for a deeper smoky taste.
• Herb‑infused: Sprinkle in some dried rosemary, thyme, or Italian seasoning with the other spices.
• Sweet and spicy: Toss seeds with a little maple syrup and cinnamon plus the spices for a contrasting flavor twist.
Storage/Reheating
After roasting, let the seeds cool completely. Store them in an airtight container at room temperature for up to about 1–2 weeks. If you prefer them extra crisp later, you can warm them in a low oven (about 120 °C / 250 °F) for a few minutes before snacking.
FAQs
How do you clean pumpkin seeds for roasting?
Rinse them under cold water to remove pumpkin pulp and strings, then pat dry thoroughly with a kitchen towel.
Do I need to boil pumpkin seeds before roasting?
Boiling isn’t required, but some recipes call for boiling in salted water first to help the seeds roast more evenly and season them deeply.
Can I eat the shells on roasted pumpkin seeds?
Yes — the shells become crisp during roasting and are completely edible.
What’s the best oil to use?
Olive oil works well, but you can use other neutral oils like avocado or vegetable oil.
How do I make them extra crispy?
Dry the seeds as much as possible before roasting and spread them in a single layer on the baking sheet.
Can I use pepitas instead of pumpkin seeds with shells?
Yes — pepitas (hulled pumpkin seeds) roast quickly and make a great snack too.
What spices go well with pumpkin seeds?
Smoked paprika, garlic powder, chili powder, cumin, cayenne, and black pepper are all good options.
How long do roasted pumpkin seeds last?
Stored in an airtight container at room temperature, they’ll stay good for about one to two weeks.
Can I freeze roasted pumpkin seeds?
You can — place cooled seeds in a freezer‑safe bag or container, and freeze for up to a few months.
Are roasted pumpkin seeds healthy?
Yes — they’re a source of fiber, protein, and healthy fats when eaten in moderation.
Conclusion
Roasted spicy seasoned pumpkin seeds are a simple, tasty way to make the most of pumpkin seeds after carving or cooking a pumpkin. With just a few pantry spices and a quick roast in the oven, you get a crunchy snack that’s full of flavor and perfect for munching or sharing. Customize the spice blend to suit your taste and enjoy a homemade treat that beats store‑bought versions every time.
