If you’ve ever scooped out a pumpkin for carving or cooking, you know those seeds usually get tossed aside. But hold up! Don’t throw them away because this Roasted Spiced Pumpkin Seeds Recipe is a game changer. I absolutely love how these little bites turn out crunchy, flavorful, and perfect for munching anytime. Whether you’re snacking while binge-watching your favorite show or looking to jazz up a salad or soup, this recipe has you covered—and it’s so easy to make!
Why You’ll Love This Recipe
- Simple and Fun to Make: You’ll enjoy turning something you usually toss into a tasty snack that feels like a homemade treat.
- Perfect Crunch Every Time: The roasting method ensures the seeds come out golden brown and irresistibly crispy.
- Endless Flavor Possibilities: Once you master this base, you can spice it up however you love—sweet, spicy, smoky, or savory.
- Great for Healthier Snacking: A nutritious, satisfying alternative to chips or nuts that’s packed with fiber and protein.
Ingredients You’ll Need
This Roasted Spiced Pumpkin Seeds Recipe keeps things simple with just a handful of ingredients, but each one brings its own magic. Starting with fresh pumpkin seeds from your pumpkin or winter squash, the olive oil helps everything crisp up perfectly without sticking, and a sprinkle of sea salt and chili powder adds just the right kick.
- Pumpkin seeds: Fresh from your pumpkin or winter squash, cleaned and dried for the best crunch.
- Extra-virgin olive oil: Just a touch adds moisture and helps the seasonings stick.
- Sea salt: Enhances natural flavors without being overpowering.
- Chili powder: Adds a smoky, spicy zing that wakes up your taste buds.
Variations
I love mixing things up with this Roasted Spiced Pumpkin Seeds Recipe depending on my mood and what I have on hand. Don’t be afraid to experiment—you might discover your new favorite flavor combo!
- Sweet Variation: Toss the seeds with a little cinnamon and brown sugar before roasting for a fall-inspired treat my family goes crazy for.
- Savory Twist: Add smoked paprika and garlic powder to the chili powder for a deep, rich flavor I’ve found works wonderfully as a salad topping.
- Spicy Heat: Increase the chili powder or add cayenne pepper if you want a bold kick. I learned the hard way that a little goes a long way here, so add gradually!
- Herb-Infused: Sprinkle dried rosemary or thyme right after roasting for a lovely aromatic finish that’s great on its own or tossed into trail mix.
How to Make Roasted Spiced Pumpkin Seeds Recipe
Step 1: Clean and Dry Your Seeds
Start by scooping the seeds from your pumpkin or winter squash into a bowl of water. This makes it super easy to separate the seeds from the stringy flesh as the seeds will float. Rinse them really well in a colander to get rid of any leftover gunk. Then, lay the seeds out in a single layer on a clean kitchen towel and let them dry completely. This step is key — wet seeds won’t roast up crispy, and no one wants soggy snacks!
Step 2: Prep Oven and Season Seeds
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup. Place your dried seeds in a small bowl and drizzle with the extra-virgin olive oil plus sea salt. I like to toss everything gently with my hands or a spoon, ensuring each seed has a light coating—don’t overdo it or the seeds can get oily.
Step 3: Roast the Seeds to Golden Perfection
Spread the seeds evenly across your prepared baking sheet in a single layer—that’s important so they roast evenly. Pop them in the oven and roast for about 35 to 45 minutes. I set a timer for 20 minutes to stir and shake the pan to help everything brown uniformly. Keep a close eye in the last 10 minutes so they don’t burn—pumpkin seeds go from golden to burnt quicker than you’d think!
Step 4: Spice and Serve
Once you’ve taken them out of the oven and they’re smelling amazing, sprinkle on your chili powder while still warm so the spice sticks. Give them a quick toss, and they’re ready to enjoy! You’ll find that little touch of heat takes these crunchy seeds from good to addictive.
Pro Tips for Making Roasted Spiced Pumpkin Seeds Recipe
- Dry Thoroughly: I learned that even a bit of moisture can make your seeds steam instead of roast, so pat them dry and let them air out before roasting.
- Single Layer is Key: Crowding the pan can lead to uneven cooking. I always spread seeds thin so each one gets that perfect crunch.
- Stir Midway: Halfway through roasting, stir or shake the pan to keep them roasting evenly, avoiding burnt or underdone seeds.
- Cool Before Storing: Let the seeds cool completely before storing in an airtight container so they don’t get soggy from trapped steam.
How to Serve Roasted Spiced Pumpkin Seeds Recipe
Garnishes
I often sprinkle these seeds on my soups and salads for a fun texture contrast and a burst of flavor. Sometimes I add a pinch of freshly grated Parmesan or a squeeze of lime over the roasted seeds before serving to brighten things up. It’s those little touches that make each bite special.
Side Dishes
These roasted spiced pumpkin seeds make excellent companions to cozy autumn dishes. I love pairing them with creamy butternut squash soup, roasted vegetable medleys, or even sprinkled over my breakfast yogurt bowl for a satisfying crunch.
Creative Ways to Present
For fall gatherings, I like serving these in small rustic bowls lined with autumn-themed napkins. You can mix different spice blends in separate bowls for a DIY tasting party. It’s a fun way to get friends chatting and snacking happily!
Make Ahead and Storage
Storing Leftovers
Once your roasted spiced pumpkin seeds have cooled completely, store them in an airtight container at room temperature. I keep mine in a glass jar on the counter, and they stay crunchy for up to 1-2 weeks. Just avoid the fridge because it can trap moisture and soften the seeds.
Freezing
Freezing pumpkin seeds isn’t something I do often because they don’t last long in my house! But if you want to, place them in a freezer-safe bag, squeeze out excess air, and freeze up to 3 months. When ready, just thaw at room temperature and give them a quick toast in the oven to revive the crunch.
Reheating
If you want to refresh leftover seeds, spread them on a baking sheet and warm at 300°F for 5-7 minutes. This quickly restores their crunch and revives the flavors without drying them out.
FAQs
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Can I use store-bought pumpkin seeds for this recipe?
Absolutely! While fresh seeds from your pumpkin or squash give a great flavor and satisfaction, store-bought raw pumpkin seeds (often labeled as pepitas) work perfectly well. Just make sure they’re raw and unsalted to control your seasoning.
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How long can I store roasted pumpkin seeds?
Stored in an airtight container at room temperature, roasted pumpkin seeds stay fresh and crunchy for about one to two weeks. Keeping them away from moisture is key to maintaining their crispness.
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Can I roast pumpkin seeds without oil?
You can roast them without oil, but I find a light coating of olive oil helps the seasonings stick and enhances the crunch. If you prefer oil-free, toss seeds dry on the baking sheet and keep a close watch so they don’t dry out too much.
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What other spices can I use in this Roasted Spiced Pumpkin Seeds Recipe?
The possibilities are endless! Try cinnamon and sugar for sweetness, smoked paprika and garlic powder for savory, or curry powder for a warm, exotic twist. Don’t hesitate to experiment and find what tickles your taste buds.
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How do I know when the pumpkin seeds are done roasting?
Look for a golden brown color and a noticeable crunch when you bite into a seed. They’ll smell nutty and toasted. If you’re unsure, taste-test a seed toward the end of roasting to decide if you want them crispier or ready to remove.
Final Thoughts
Seriously, once you try this Roasted Spiced Pumpkin Seeds Recipe, you might never look at pumpkin leftovers the same way again. It’s such a simple, satisfying snack that brings a little homemade magic to your kitchen routine. I’ve made this for casual nights and festive gatherings, and it’s always a hit. So next time you carve a pumpkin or peel a winter squash, save those seeds and treat yourself—you’ll be so glad you did.
Print
Roasted Spiced Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for roasted pumpkin seeds, lightly coated with olive oil, sea salt, and a touch of chili powder for a flavorful, crispy snack.
Ingredients
Ingredients
- 1 cup pumpkin seeds
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili powder, for sprinkling
Instructions
- Seed Preparation: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water to separate the seeds from the flesh, allowing the seeds to float. Rinse them in a colander to remove excess pumpkin flesh, then lay the seeds out in a single layer on a kitchen towel and dry thoroughly.
- Preheat Oven and Prepare Seeds: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. In a small bowl, drizzle the dried seeds with extra-virgin olive oil and sprinkle with sea salt. Toss well to coat all seeds evenly.
- Roasting: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 35 to 45 minutes, stirring halfway through to ensure even toasting, until the seeds are golden brown and crisp.
- Seasoning and Serving: Remove the seeds from the oven and toss with a light sprinkle of chili powder to add a spicy kick. Serve warm or at room temperature as a healthy snack.
Notes
- Ensure the seeds are completely dry before roasting to achieve maximum crispiness.
- You can adjust the chili powder amount according to your spice preference or substitute with other seasonings like smoked paprika or garlic powder.
- Store cooled roasted seeds in an airtight container at room temperature for up to one week.
- If you prefer a quicker method, use pre-cleaned and dried pumpkin seeds.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0.3g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 0mg
