Spiced Roasted Pumpkin Seeds

Blue bowl filled with roasted pumpkin seeds
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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.


  • 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


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.


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