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Spiced Roasted Pumpkin Seeds

These gently spiced roasted pumpkin seeds are compulsively snackable! Flavored with smoked paprika, garlic powder, and chili powder with a dash of salt and pepper, these crunchy pumpkin seeds are a family favorite.

Blue bowl filled with roasted pumpkin seeds

Roasting pumpkin seeds is one of our most-loved Halloween traditions. After scooping the innards out of our pumpkins in preparation for Jack-O-Lantern carving, we set aside the seeds for roasting with a quick spice mix. The pulp always goes to the chickens – the hens love it! In fact, pumpkin is one of their favorite treats.

This recipe is incredibly simple so I won’t write too much about it. The hardest part is just separating the seeds from the pulp, and that is not difficult really, it just requires patience. I start by picking out the seeds by hand and placing them in a bowl filled with warm water. Then I mix them about a bit to separate even more pulp, removing any stringy parts with my hands. Lastly, the seeds are strained in a colander and laid out to dry a bit on a couple of layers of paper towel. You can also use a kitchen towel but be sure not to use one with fluff on it as it tends to get stuck to the seeds.

And that’s about the most elaboration you need I think! The rest is just adding the oil, spices and roasting the seeds in the oven.

These roasted pumpkin seeds come out so flavorful and crispity-crunchy. They’re quite addictive. We like to serve them with popcorn and a side of candy while watching a scary movie!

Close up of roasted pumpkin seeds in a bowl
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Spiced Roasted Pumpkin Seeds

These gently spiced roasted pumpkin seeds are compulsively snackable! Flavored with smoked paprika, garlic powder, and chili powder with a dash of salt and pepper, these crunchy pumpkin seeds are a family favorite.

  • Author: Rustic Family Recipes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10-12 servings
  • Category: Snacks
  • Method: Oven
  • Cuisine: American

Ingredients

  • 1 1/2 cups raw pumpkin seeds
  • 2 tablespoons peanut oil
  • 1 teaspoon kosher salt, ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon black pepper

Instructions

Wash your pumpkin seeds. I usually do this by separating the seeds from the pulp as much as possible. Then I place them in a large bowl and fill it with warm water. Move the seeds around a bit in the water, pulling out any pulpy bits, then strain them with a colander. Spread them on a few layers of paper towel to dry.

Preheat your oven to 350F.

Grind your salt. Using a mortar and pestle, grind the kosher salt until each granule is smaller and the salt is more powdery.

Add oil and spices. Transfer the seeds to a medium bowl and add the peanut oil. Stir with a spoon to coat. Then add the salt, garlic powder, paprika, chili, and black pepper.

Roast the seeds. Spread the seeds on a baking sheet lined with a silicone mat or parchment paper. Place in the oven and roast for 20-30 minutes, until the seeds are crisp and have some color. Stir them with a spatula or spoon every 10 minutes or so.

Cool. Once your seeds have achieved the desired crispness and color, remove the baking sheet from the oven and allow them to cool for 5 minutes before snacking on them.

Notes

Store your seeds in an airtight container on the counter for up to 2 weeks Make sure they have cooled completely to room temperature before placing them in your storage container.

Keywords: roasted pumpkin seeds, roasted pepitas, spicy pumpkin seeds

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