If you’ve ever carved a pumpkin, you know the delightful mess of seeds and stringy pulp that comes with it—but don’t toss those seeds out! With my Roasted Spiced Pumpkin Seeds Recipe, you’ll turn those humble seeds into a crunchy, flavorful snack that’s downright addictive. I absolutely love how this recipe takes just a few simple spices to elevate pumpkin seeds into something special that my family and I can’t get enough of. Trust me, once you try this, you’ll be saving your pumpkin seeds on purpose!
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need fancy stuff—just pantry staples that pack a punch.
- Perfect Crunch: Low and slow roasting ensures each seed is toasted to golden perfection without burning.
- Customizable Flavor: The spice blend is fantastic as-is, but you can tweak it to your personal taste.
- Versatile Snack: These seeds are great on their own, tossed on salads, or added to trail mix.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this Roasted Spiced Pumpkin Seeds Recipe. I love that you can do this using seeds straight from your pumpkin, and the spice combo is super simple but so flavorful.
- Pumpkin seeds: Fresh is best—make sure to rinse off the pulp well and dry them thoroughly!
- Olive oil: Just a touch coats the seeds so the spices stick nicely and aids in roasting.
- Kosher salt: It brings out the flavor and balances the spices.
- Ground paprika: Adds a subtle smoky warmth that I find really elevates the seeds.
- Onion powder: A savory base note that complements the garlic and paprika.
- Garlic powder: Because garlic makes almost everything better—this adds depth without overpowering.
- Ground black pepper: A mild kick that rounds out the spices beautifully.
Variations
I like to experiment with the spices depending on the season or mood. This Roasted Spiced Pumpkin Seeds Recipe is a fantastic base to build on, so don’t hesitate to try your own twist!
- Sweet Version: Swap the garlic and onion powders for cinnamon and a pinch of nutmeg; toss with a little brown sugar for a fall-inspired treat that my kids adore.
- Spicy Kick: Adding a dash more cayenne pepper or chili powder brings heat that wakes up your taste buds—perfect for game day snacking.
- Herb-Infused: Stir in some dried rosemary or thyme after roasting for a fresh, herbaceous flavor that jazzes up salads.
- Salt-Free Option: Simply omit the salt and boost the other spices slightly if you’re cutting back on sodium.
How to Make Roasted Spiced Pumpkin Seeds Recipe
Step 1: Prep Your Pumpkin Seeds
After carving your pumpkin, scoop out the seeds along with the pulp. I like to put the whole mess into a colander and rinse under cold water, rubbing gently to detach the seeds from the flesh. Then, here’s the trick I learned: patting the seeds dry with a clean kitchen towel is crucial—leftover moisture will steam the seeds instead of roasting them crisp.
Step 2: Dry Roast Before Seasoning
Spread your clean seeds on a parchment-lined baking sheet and pop them in the oven at a low 170°F for 5 to 10 minutes. This gentle drying step removes moisture and helps you avoid soggy pumpkin seeds later on.
Step 3: Toss with Oil and Spices
Once your seeds are dry, transfer them to a bowl and drizzle with olive oil. Add kosher salt, paprika, onion powder, garlic powder, and black pepper, then give everything a good toss. You’ll see the seeds get coated evenly, which means every bite is packed with flavor.
Step 4: Roast to Golden Perfection
Increase your oven temperature to 300°F. Spread the seasoned seeds in a single, even layer on your lined baking sheet—crowding can steam them, so give them room to breathe. Roast for about 25 minutes, stirring halfway through to ensure even browning. You’ll know they’re done when they turn golden and have that irresistible toasty aroma.
Pro Tips for Making Roasted Spiced Pumpkin Seeds Recipe
- Dry Thoroughly: I’ve found that patting the seeds dry prevents steaming and helps them roast crunchy every single time.
- Low and Slow: Starting at a low temp to dry, then roasting warmer, is the trick to even toasting without burning.
- Single Layer Roasting: Crowding the baking sheet leads to uneven cooking, so spread those seeds out.
- Cool Completely: Let the seeds cool fully before storing to keep them crisp and fresh.
How to Serve Roasted Spiced Pumpkin Seeds Recipe
Garnishes
I often sprinkle a little extra flaky sea salt on top just before serving for a satisfying crunch. Sometimes, I toss in a pinch of chili flakes for a bit of heat, or freshly chopped parsley for a pop of color when adding them to salads.
Side Dishes
These roasted pumpkin seeds make a fantastic snack alongside a warm bowl of chili or hearty autumn soups. They’re also great sprinkled over roasted veggies or mixed into grain bowls for extra texture and flavor.
Creative Ways to Present
For festive gatherings, I like to serve the roasted spiced pumpkin seeds in small decorative bowls or mini mason jars tied with seasonal twine. It’s a fun way to showcase a homemade snack, and guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I store leftover roasted pumpkin seeds in an airtight container at room temperature, which keeps them fresh and crunchy for up to a month. For even longer storage, I sometimes keep them in the fridge, but I’ve noticed they stay better at room temp as long as humidity is low.
Freezing
Freezing pumpkin seeds is totally doable—I just pop them into a zip-top freezer bag after they’ve cooled completely. When I want a quick snack, I thaw a handful at room temperature, and they taste almost as good as fresh.
Reheating
If they get a little soft after storage, I re-crisp them in a 300°F oven for 5 minutes or so. Just keep an eye on them to avoid burning, and you’ll be amazed at how fresh and crunchy they taste again.
FAQs
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Can I use store-bought raw pumpkin seeds instead of scooping from a fresh pumpkin?
Absolutely! If you use raw pumpkin seeds from the store, you can skip the rinsing and drying steps and just toss them directly with the oil and spices before roasting. They’ll roast faster since they’re usually already cleaned.
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What if I want my pumpkin seeds sweeter instead of savory?
You can easily swap the savory spices for cinnamon, nutmeg, or even sprinkle with sugar and a pinch of salt before roasting to make a sweet snack. Keep an eye on them so the sugar doesn’t burn.
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How long do roasted pumpkin seeds stay fresh?
Stored in an airtight container, roasted pumpkin seeds remain crunchy and tasty for up to one month at room temperature, up to three months in the fridge, and can last six months in the freezer.
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Can I make this recipe DIY allergy-friendly?
Yes! This recipe is naturally nut-free and gluten-free. Just be sure your spices and oils meet your dietary needs, and you can adjust seasoning to avoid any allergens.
Final Thoughts
This Roasted Spiced Pumpkin Seeds Recipe has become a sweet little ritual for me every fall—and honestly, I reach for these crunchy bites year-round now. They’re easy, fun, and so satisfying, whether you’re snacking solo or sharing at a gathering. I hope you enjoy making and munching on them as much as my family does. Give it a try—you might just find yourself looking forward to carving pumpkins more than ever, just for these seeds!
Print
Roasted Spiced Pumpkin Seeds Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This Roasted Pumpkin Seeds recipe is a simple and delicious way to transform leftover pumpkin seeds into a crunchy, flavorful snack. Tossed with olive oil and a blend of paprika, onion powder, garlic powder, and black pepper, these seeds are perfectly toasted to golden brown perfection in the oven, making an ideal healthy and satisfying treat.
Ingredients
Seeds
- 1½ cups pumpkin seeds (from 1 large pumpkin)
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 170°F. Line a baking sheet with parchment paper and set it aside to prevent sticking and make cleanup easier.
- Clean the Seeds: Scoop out the pumpkin seeds along with the flesh from the pumpkin. Place the seeds in a colander and rinse thoroughly under cold water to separate the seeds from the pumpkin flesh.
- Dry the Seeds: Spread the rinsed pumpkin seeds in a single layer on the prepared baking sheet. Place them in the oven at 170°F for 5 to 10 minutes to dry them out properly, which helps achieve crispiness when roasted.
- Season the Seeds: Transfer the dried seeds to a bowl. Drizzle with olive oil and add kosher salt, ground paprika, onion powder, garlic powder, and ground black pepper. Toss well to ensure all seeds are evenly coated with the oil and seasonings.
- Roast the Seeds: Increase the oven temperature to 300°F. Spread the seasoned seeds out evenly on the prepared baking sheet. Roast in the oven for 25 minutes, stirring halfway through to promote even cooking and browning.
- Cool and Store: Once the seeds are golden brown and toasty, remove them from the oven and let them cool completely. Store in an airtight container at room temperature for up to 1 month or refrigerate/freezer as per storage guidelines.
Notes
- Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 month.
- For longer storage, keep in the refrigerator for up to 3 months or freeze for up to 6 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 0.2 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 0 mg
