If you’re like me, snacking on something crunchy and flavorful is a total mood booster — and that’s why this Roasted Spiced Pumpkin Seeds Recipe is an absolute game-changer. I remember the first time I roasted pumpkin seeds myself, and it was a mess of slimy seeds and burnt bits. But once I got the hang of this simple method, I couldn’t stop making them every fall! You’ll love how crispy and perfectly spiced these seeds turn out, making them the best snack you’ll grab all season long.
Why You’ll Love This Recipe
- Simple Ingredients: Only a handful of pantry staples make these seeds incredibly easy to prep.
- Perfect Crunch: Roasting at a moderate temperature ensures they get crispy without burning.
- Customizable Spice: You can adjust the chili powder to your heat preference or add your favorite seasoning blend.
- Zero Waste Bonus: Making good use of pumpkin seeds leftover from carving helps reduce food waste deliciously.
Ingredients You’ll Need
The magic of this Roasted Spiced Pumpkin Seeds Recipe is all in the quality and balance of the ingredients. You’ll want fresh pumpkin seeds for the best flavor, and the olive oil really helps the seasoning stick while roasting to a perfect crunch.
- Pumpkin seeds: Fresh from your pumpkin or winter squash for ultimate freshness and flavor.
- Extra-virgin olive oil: Just enough to lightly coat the seeds, adding richness without greasiness.
- Sea salt: A fine finishing touch to bring out that natural nuttiness.
- Chili powder: For sprinkling after roasting — you can adjust the heat level to your personal taste.
Variations
One thing I love about this Roasted Spiced Pumpkin Seeds Recipe is how easy it is to customize. Whether you like it smoky, sweet, or spicy, there’s a variation here for everyone to try.
- Sweet & Spicy: Sprinkle a mix of cinnamon and brown sugar along with the chili powder — my family goes crazy for this combo!
- Smoky Paprika: Swap chili powder for smoked paprika to give seeds a deep, smoky flavor perfect for game day snacking.
- Garlic & Herb: Toss with garlic powder and dried thyme instead of chili powder for a herbal twist that pairs well on salads.
- Salt-Free: Leave the salt out and use a sprinkle of nutritional yeast for a cheesy flavor without sodium.
How to Make Roasted Spiced Pumpkin Seeds Recipe
Step 1: Scoop and Separate the Seeds
Start by scooping the seeds from your pumpkin or winter squash. Pop them into a bowl of water—this helps separate the seeds from the slimy pumpkin flesh because the seeds float. If you’ve ever felt overwhelmed by the slimy mess, this trick makes cleanup so much easier!
Step 2: Rinse and Dry Thoroughly
Next, pour the seeds into a colander and rinse under cold water to wash off any leftover pumpkin bits. Lay them out in a single layer on a kitchen towel and pat dry really well. Trust me, drying the seeds thoroughly is key — any leftover moisture will steam the seeds instead of roasting them crispy.
Step 3: Toss with Olive Oil and Salt
In a small bowl, drizzle your pumpkin seeds with extra-virgin olive oil and sprinkle sea salt. Give them a good toss so every seed gets lightly coated. This step helps the spices stick and ensures even roasting.
Step 4: Roast Low and Slow
Spread the coated seeds on a baking sheet lined with parchment paper in a single layer. Roast in a 300°F oven for 35 to 45 minutes, stirring halfway through. This longer, lower-temp roast is what I’ve found gives the seeds that perfect golden brown crunch without burning them.
Step 5: Add Your Favorite Spice
Once out of the oven, sprinkle the seeds with a few pinches of chili powder while they’re still warm. This locks in the flavor and adds a nice kick that’s irresistible. Feel free to adjust the amount to suit your taste buds!
Pro Tips for Making Roasted Spiced Pumpkin Seeds Recipe
- Dry Seeds Completely: Leaving any moisture will make seeds soggy instead of crunchy — I always double check with a paper towel.
- Use Parchment Paper: It prevents sticking and makes cleanup super easy—trust me, it’s worth the extra step.
- Stir Halfway Through: Gives you that evenly roasted, golden goodness on every seed rather than uneven burning.
- Don’t Rush the Roast: I used to crank the oven higher to save time but learned lower and slower is the secret to perfect crunchiness.
How to Serve Roasted Spiced Pumpkin Seeds Recipe
Garnishes
I love tossing my seeds with a dash of extra chili powder or a sprinkle of freshly chopped parsley for a pop of color and freshness. Sometimes a squeeze of lime juice right before serving adds a brightness that balances the spice perfectly.
Side Dishes
These roasted pumpkin seeds are fantastic next to hearty fall soups like butternut squash or tomato bisque, and I often serve them as a crunchy topping on seasonal salads or roasted veggies for an extra layer of texture.
Creative Ways to Present
For parties, I like to serve the seeds in cute little bowls or mini paper cones lined with parchment paper, making it easy for guests to grab a handful. You can also sprinkle them over cheese boards paired with dried fruits and nuts to add a spiced crunch.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted spiced pumpkin seeds in an airtight container at room temperature. They usually last about a week — just be sure the container is sealed tightly to keep the crunch fresh.
Freezing
Freezing is a great option if you want to keep batches longer. I put cooled seeds in a freezer-safe bag, squeeze out the air, and freeze up to 3 months. Just let them thaw at room temp before reheating.
Reheating
To refresh the crunch, I spread leftover seeds on a baking sheet and pop them in a 300°F oven for about 5 minutes. It wakes up the crispiness without drying them out or burning.
FAQs
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Can I use store-bought raw pumpkin seeds for this recipe?
Absolutely! Store-bought raw pumpkin seeds work perfectly. Just make sure to rinse and dry them thoroughly before roasting to get that crispy texture.
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How do I know when the pumpkin seeds are done roasting?
Look for a golden brown color and a crisp texture when you bite into one. They’ll smell toasty and have a pleasant roasted aroma. Stirring halfway through helps achieve even roasting.
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Can I make this recipe spicier or milder?
Definitely! Adjust the chili powder to your liking or swap it for milder spices like smoked paprika or sweet cinnamon depending on your mood.
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Should I roast the seeds with the skin on or remove it?
Roast the pumpkin seeds with the white skin on — it crisps up nicely and adds an extra layer of texture and nutrition. Removing the skin is a lot more work and not necessary.
Final Thoughts
I absolutely love how this Roasted Spiced Pumpkin Seeds Recipe turns out every single time. It’s become a staple snack in my kitchen, especially during cooler months when warm spices just hit differently. If you’ve never roasted your own pumpkin seeds before, I promise you’ll enjoy the process and the amazing crunch that comes with it. So next time you carve a pumpkin, don’t toss those seeds—give this recipe a try and share the crunchy love with your family and friends!
Print
Roasted Spiced Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: Serves 4
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple recipe for roasted pumpkin seeds transforms raw seeds into a crunchy, flavorful snack perfect for autumn or anytime you want a healthy treat. Lightly coated with olive oil and sea salt, then roasted to a crisp golden brown, these pumpkin seeds are finished with a hint of chili powder for a spicy kick.
Ingredients
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Separate and clean seeds: Scoop the seeds from a pumpkin or winter squash and place them in a bowl of water. The seeds will float and separate from the flesh. Rinse the seeds under running water using a colander to remove any remaining pumpkin flesh.
- Dry the seeds: Lay the rinsed seeds in a single layer on a clean kitchen towel. Thoroughly dry them by patting and letting them air dry to ensure they roast evenly.
- Preheat oven and prepare seeds: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Place the dried pumpkin seeds in a small bowl, drizzle with the extra-virgin olive oil, add sea salt, and toss well to coat all the seeds evenly.
- Roast the seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring once halfway through cooking, until the seeds are golden brown and crispy.
- Add seasoning and serve: Remove the roasted seeds from the oven and while still warm, sprinkle with chili powder to your taste. Toss gently to distribute the spice and serve immediately or let cool and store for snacking.
Notes
- Ensure the seeds are completely dry before roasting to get a crisp texture.
- Stirring the seeds halfway through roasting ensures even cooking and prevents burning.
- Adjust roasting time depending on your oven and seed size—watch carefully in the last 10 minutes.
- You can experiment with other seasonings like garlic powder, smoked paprika, or cinnamon sugar.
- Store cooled roasted seeds in an airtight container for up to one week to maintain freshness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 0.3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 0mg
