Spicy Roasted Pumpkin Seeds

Meta Description: Learn how to make the most delicious spicy roasted pumpkin seeds with this simple recipe! Perfect for a healthy snack or a festive garnish, these crunchy, flavorful seeds are a must-try. Get the full recipe, pro tips, and creative variations here.

Why Pumpkin Seeds Are the Ultimate Fall Snack

As the leaves begin to turn and the air gets that crisp, cool bite, there’s one thing that always signals the arrival of fall in my kitchen: the pumpkin. Not just for lattes and pies, the humble pumpkin holds a treasure trove inside that I’ve been obsessed with since I was a kid—its seeds! I still remember my dad scooping out the gooey insides of a big jack-o’-lantern, and me, armed with a colander and a mischievous grin, tasked with the most important job of all: separating the seeds from the pulp. It was a messy, sticky, and utterly joyous process. The reward for all that hard work? A big sheet pan of perfectly toasted, golden-brown pumpkin seeds, seasoned simply with a little salt.

But as an adult, I’ve learned to take that classic snack to a whole new level. Why settle for plain when you can have a fiery, flavorful, and incredibly satisfying crunch? This recipe for spicy roasted pumpkin seeds is my go-to every single autumn. It’s a fantastic way to use up the seeds from your Halloween carving, and it turns a simple byproduct into a spicy, irresistible treat that you’ll want to make all year round. They’re not just a snack; they’re a tiny, crunchy celebration of the season, a perfect blend of salty, spicy, and savory that you’ll find yourself reaching for again and again.

Gathering Your Ingredients 🎃

The beauty of this pumpkin seed recipe is its simplicity. You don’t need a lot of fancy ingredients, and you can easily adjust the spice level to your liking. The secret to a perfect batch of roasted seeds is making sure they are completely clean and dry before you roast them, so don’t skimp on that step!

Here’s what you’ll need:

• 1 cup raw pumpkin seeds (from one medium pumpkin)
• 1 tablespoon olive oil (or melted butter for a richer flavor)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, if you dare!)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, freshly ground

Step-by-Step Instructions for the Perfect Roast

Follow these simple steps to make the most addictive spicy pumpkin seeds you’ve ever had.

1. Clean Your Seeds: This is the most crucial step! Start by scooping all the seeds and stringy pulp out of your pumpkin. Place the seeds in a colander and rinse them under cool water. Use your fingers to rub away any stubborn bits of pumpkin flesh and pulp. You want them to be as clean as possible.
2. Dry Them Thoroughly: This is the secret to a crispy crunch. Spread the cleaned seeds in a single layer on a kitchen towel or paper towels. Pat them dry and let them air-dry for at least 30 minutes, or up to a few hours. The drier they are, the crispier they will get in the oven. Trust me, it’s worth the wait!
3. Preheat and Prep: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper. This makes cleanup a breeze and prevents the seeds from sticking.
4. Toss with Seasonings: In a medium bowl, combine the cleaned and dried pumpkin seeds with the olive oil. Toss until the seeds are evenly coated. In a separate small bowl, whisk together the smoked paprika, cayenne pepper, garlic powder, chili powder, salt, and black pepper.
5. Coat the Seeds: Sprinkle the spice mixture over the oil-coated seeds. Use a spatula or your hands to toss everything together until every single seed is coated in that beautiful, spicy blend.
6. Spread and Roast: Spread the seasoned seeds in a single, even layer on the prepared baking sheet. This ensures they roast evenly and don’t steam.
7. Bake Until Golden: Place the baking sheet in the preheated oven. Roast for 20-30 minutes, stirring every 10 minutes to prevent burning and ensure even roasting. The seeds are done when they are golden brown, crunchy, and make a rattling sound when you shake the pan. Keep a close eye on them during the last few minutes, as they can go from perfectly roasted to burnt very quickly.
8. Cool and Enjoy: Remove the seeds from the oven and let them cool on the baking sheet. As they cool, they will become even crispier. Once they are at room temperature, they are ready to be devoured!

🌟 Pro Tips and Creative Variations

This recipe is fantastic as is, but a great cook knows that a recipe is just a starting point. Here are some ideas to take your roasted pumpkin seeds to the next level.

• Make it Sweeter and Spicier: For a fun twist, add a teaspoon of brown sugar or a drizzle of maple syrup to the oil and spice mixture. The sweetness will balance the heat and create a wonderfully complex flavor profile.
• Add a Tangy Kick: A splash of lime juice or a little bit of lime zest, added right after you take them out of the oven, can give these a zesty, bright flavor that is surprisingly delicious.
• Use Different Oils: For a nuttier flavor, swap out the olive oil for coconut oil. The subtle coconut taste pairs beautifully with the spices.
• Experiment with Spices: Don’t be afraid to play around with the seasonings. Want more heat? Add a pinch of red pepper flakes. Looking for an earthy flavor? Try a bit of ground cumin. You can even create a Mexican-inspired version with oregano and a touch of chipotle powder.

Serving and Storage Suggestions

These spicy roasted pumpkin seeds are so versatile. Of course, they are a phenomenal standalone snack, but they also make a fantastic garnish. Sprinkle them on a creamy pumpkin soup for a crunchy contrast. Use them to top a fall salad with mixed greens, apples, and a vinaigrette. Or, crush them up and use them as a crunchy coating for chicken or fish.

Store any leftover seeds in an airtight container at room temperature. They will stay fresh and crunchy for up to two weeks, but in my experience, they never last that long! A little piece of advice: if you’re making them for a party, double the recipe. You’ll thank me later. The scent of them roasting fills the house with such a warm, inviting aroma; it’s impossible for guests not to gravitate toward them.

Common Questions About Roasting Pumpkin Seeds

People often have a few questions when they’re making this popular fall snack for the first time. Let’s tackle some of the most common ones.

• Do I have to boil the seeds first? No! Boiling is a common old-school method that can help clean the seeds, but it’s an extra, unnecessary step. If you dry your seeds thoroughly after a good rinse, you’ll get a crispier result without the extra work.
• My seeds came out chewy, not crunchy. What went wrong? This is almost always a result of not drying the seeds enough. Excess moisture turns them into steamed seeds instead of roasted ones. Make sure they are bone dry before they go into the oven. Also, ensure you are roasting at a low enough temperature. Too hot and they will burn before the inside has a chance to crisp up.
• What’s the best temperature for roasting pumpkin seeds? A low and slow roast at 300°F is ideal. It allows the seeds to dry out and become crunchy all the way through without burning the outside.
• Can I roast the seeds from other squash? Absolutely! Seeds from butternut squash, acorn squash, and other winter squashes can be roasted using the exact same method. The flavors will vary slightly, but the process is identical and yields delicious results.

Nutritional Information

For a quarter-cup serving of these spicy roasted pumpkin seeds, here’s a general nutritional breakdown:

Note: These values are approximations and can vary based on the exact size and type of seeds, as well as the amount of oil used.

Pumpkin seeds, or pepitas, are a nutrient powerhouse. They are a good source of protein, healthy fats, and fiber. They’re also packed with minerals like magnesium, iron, and zinc. Including them in your diet is a simple way to get a lot of nutritional benefits in a very delicious package. A small handful is an excellent way to curb hunger and keep you feeling full and energized.

A Final Word on the Perfect Snack

There’s something truly special about taking a byproduct of a beloved tradition and turning it into something delicious. This recipe for spicy roasted pumpkin seeds is more than just a snack; it’s a way to savor every part of the season. It’s a testament to how the simplest ingredients can, with a little creativity and a touch of heat, be transformed into something truly unforgettable. The crunch, the spice, the subtle earthy flavor—it’s a combination that’s hard to beat.

Whether you’re making a batch for a movie night, a family gathering, or just for yourself to snack on throughout the week, these crispy pumpkin seeds are guaranteed to be a hit. So the next time you’re carving up a pumpkin, don’t throw away those seeds! Give this recipe a try and discover your new favorite fall tradition.

Now it’s your turn! I’d love to know what you think of this recipe. What spices do you love to add to your roasted seeds? Share your experiences and any creative twists you try in the comments below!