Name: Spicy Roasted Pumpkin Seeds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup raw pumpkin seeds (rinsed and dried); 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper (adjust to taste); 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/2 teaspoon sea salt

Crunchy, smoky, and packed with bold flavor, these spicy roasted pumpkin seeds are my go-to fall snack. Every year after carving pumpkins, I scoop out the seeds and turn them into this irresistible treat that’s both nutritious and full of heat. Whether I’m snacking straight from the jar or sprinkling them over creamy soups or fresh salads, these little seeds bring the perfect amount of spice and crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup raw pumpkin seeds (rinsed and dried)

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

Directions

I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

I place the cleaned and dried pumpkin seeds in a bowl and drizzle with olive oil, mixing until they’re well coated.

In a small bowl, I combine all the spices and salt.

I sprinkle the seasoning mix over the seeds and toss everything together to coat thoroughly.

Then I spread the seeds in a single layer on the prepared baking sheet.

I roast them for 35–40 minutes, stirring once halfway through, until they’re golden and crispy.

I let them cool completely before storing in an airtight container.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories per serving: 180 kcal

Variations

Sweet & Spicy: I sometimes add a pinch of brown sugar or maple syrup for a sweet-spicy twist.

Herby Version: I swap in dried rosemary and thyme for a more savory, herby flavor.

Zesty Kick: A bit of lime zest added after roasting gives a fresh pop.

Cheesy Style: I add nutritional yeast for a cheesy, umami-packed version.

No-Spice Option: When making these for kids, I leave out the cayenne and chili powder and just stick with garlic and sea salt.

Storage/Reheating

Once cooled, I store the pumpkin seeds in an airtight container at room temperature. They stay crispy for up to 1 week. If they soften a bit, I just pop them back in a 300°F oven for 5–7 minutes to re-crisp them. No need to refrigerate—just keep them dry and sealed.

FAQs

How do I clean pumpkin seeds before roasting?

I rinse the seeds under cool water, removing all the pumpkin flesh. Then I pat them dry really well with a clean towel. The drier the seeds, the crispier they roast.

Can I use store-bought pumpkin seeds?

Yes, but make sure they’re raw and unsalted. If they’re already roasted or salted, they won’t absorb the seasoning as well.

What’s the best way to make them extra crispy?

I make sure the seeds are completely dry before seasoning, and I roast them low and slow at 300°F to avoid burning while still drying them out fully.

Are roasted pumpkin seeds healthy?

Definitely. They’re high in protein, fiber, magnesium, and healthy fats. Plus, they’re a great plant-based snack option.

Can I double this recipe?

Absolutely. I just make sure not to overcrowd the pan—roast in batches or use two baking sheets for best results.

Conclusion

These spicy roasted pumpkin seeds are one of my favorite fall traditions. They take minimal effort, use up what would otherwise go to waste, and taste incredible. Whether I’m looking for a quick snack or a flavorful topping, these seeds never disappoint. Once I start munching, it’s hard to stop.

📖 Recipe:

Spicy Roasted Pumpkin Seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Pin Recipe

Description

Crunchy, smoky, and spicy roasted pumpkin seeds that make the perfect fall snack. These seeds are easy to make, full of flavor, and a great way to reduce food waste.