If you’re anything like me, you never want to let those pumpkin seeds go to waste after carving or cooking your pumpkin. That’s why I’m so excited to share this Spicy Roasted Pumpkin Seeds Recipe with you—it’s simple, crunchy, and packed with just enough heat to make your snack game absolutely next-level. I love this because it turns a humble pumpkin seed into a crave-worthy treat that I can enjoy any time of year, not just Halloween. Stick around, and I’ll walk you through every step to get this perfect snack on your plate!
Why You’ll Love This Recipe
- Crunchy and Flavorful: The chili powder adds just the right kick, turning ordinary seeds into an addictive snack.
- Simple & Quick: With just a handful of ingredients, you can have these roasting in under an hour.
- Perfect Use of Pumpkin Seeds: Instead of tossing seeds, this recipe helps you turn them into a tasty, nutrient-packed treat.
- Versatile for Any Winter Squash: It works beautifully with pumpkin, kabocha, butternut, and more.
Ingredients You’ll Need
The magic behind this Spicy Roasted Pumpkin Seeds Recipe comes down to using fresh seeds and simple seasonings that really highlight their natural nuttiness. I always find that fresh pumpkin seeds, carefully cleaned and dried, roast up perfectly crisp. Plus, the chili powder adds that wonderful warmth that’s just irresistible.
- Pumpkin Seeds: Fresh is best here—you want to clean and dry them thoroughly for maximum crunch.
- Extra-Virgin Olive Oil: A light coating helps the spices stick and gives a subtle richness without overpowering.
- Sea Salt: Seasoning is key, and sea salt adds a crisp, clean flavor.
- Chili Powder: This is the star spice that brings the heat—feel free to adjust to your spice tolerance.
Variations
I love how flexible this Spicy Roasted Pumpkin Seeds Recipe is—you can easily switch up the spices or oils to tailor it to your taste or what you have on hand. When I first made this, I played around with different spice blends and found some surprising favorites. Don’t hesitate to get creative!
- Smoky Variation: Add a pinch of smoked paprika to the chili powder for a deep, smoky twist that my family goes nuts over.
- Sweet and Spicy: Mix in a little cinnamon and brown sugar along with the chili powder for a sweet heat combo that I swear is addictive.
- Garlic Lover’s: Toss in garlic powder or fresh minced garlic before roasting—perfect if you love bold savory flavors.
- Less Heat: If you want to keep it mild, swap chili powder for paprika or a little cumin instead.
How to Make Spicy Roasted Pumpkin Seeds Recipe
Step 1: Scoop and Soak the Seeds
After you carve your pumpkin or scoop out winter squash, grab the seeds and toss them into a bowl of water. This soaking separates the seeds from the clinging flesh and bits of pumpkin that you don’t want roasting with the seeds. You’ll notice the seeds float while the heavier pulp sinks—this makes cleaning so much easier! Once rinsed, spread them out on a kitchen towel and give them a good pat dry. Trust me, drying them well is key to crispiness.
Step 2: Season and Prep for Roasting
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a small bowl, drizzle the dried pumpkin seeds with extra-virgin olive oil and sprinkle the sea salt over them. Toss well to ensure every seed gets a light oil coating—that’s what helps the chili powder stick later and creates that beautiful golden toast. Spread the seeds out in a single layer on your baking sheet; crowding the pan can steam the seeds instead of roasting them, which you want to avoid.
Step 3: Roast Until Golden and Crisp
Roast the seeds for about 35 to 45 minutes, stirring about halfway through. You’ll want to keep an eye on the color—they should turn a lovely golden brown and get crunchy. Smaller seeds might cook faster, so start checking around 30 minutes to avoid burning. This step is where patience pays off—resist the urge to crank the heat higher; slower roasting brings out the best flavor and texture.
Step 4: Add the Spicy Finish
Once roasted, immediately toss the warm seeds with chili powder. The residual oil and heat help the powder cling perfectly, coating each seed with a tasty spicy punch. This final step is what makes it truly the ultimate Spicy Roasted Pumpkin Seeds Recipe. Let them cool a bit, and you’re ready to dive in!
Pro Tips for Making Spicy Roasted Pumpkin Seeds Recipe
- Drying the Seeds Thoroughly: I learned the hard way that any moisture left on the seeds leads to soggy roasting, so take your time drying with a towel.
- Low & Slow Roasting: Roasting at 300°F allows the seeds to cook through evenly without burning—the perfect crunchy texture.
- Season After Roasting: Adding chili powder while the seeds are hot makes a big difference—it sticks better and flavors the seeds more intensely.
- Single Layer for Even Cooking: Overlapping seeds is a common mistake that causes some to burn and others to stay soft, so spread them out.
How to Serve Spicy Roasted Pumpkin Seeds Recipe
Garnishes
I like to sprinkle a tiny extra pinch of flaky sea salt right before serving for an eye-catching finish and a little extra salt pop. Sometimes, I add a squeeze of fresh lime juice for a zesty brightness that complements the spice beautifully—give it a try if you’re feeling adventurous!
Side Dishes
This recipe pairs amazingly well as a crunchy topping on salads or roasted veggie bowls. I’ve also enjoyed these seeds alongside creamy soups, like butternut squash or tomato bisque, where the texture contrast is delightful.
Creative Ways to Present
For parties, I like to serve these spicy seeds in small, colorful bowls or even in mini paper cones for easy snacking. Another fun idea I discovered was sprinkling them over a cheese board—it adds unexpected crunch and just the right amount of heat!
Make Ahead and Storage
Storing Leftovers
Leftover spicy roasted pumpkin seeds store best in an airtight container at room temperature. I’ve kept mine fresh and crispy for up to a week without any issues—just make sure they’re cool and fully dry before sealing them up.
Freezing
Freezing isn’t my go-to for these because they lose some crunch after thawing, but if you want to freeze them, use a freezer-safe bag and toast them quickly in the oven again to revive the texture.
Reheating
To bring back their crispiness, just pop the seeds in a 300°F oven for 5 to 7 minutes. Keep a close eye to avoid burning, but this little reheating hack works like a charm every time.
FAQs
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Can I use seeds from any type of pumpkin or squash for this recipe?
Absolutely! This Spicy Roasted Pumpkin Seeds Recipe works well with seeds from classic pumpkins as well as winter squashes like kabocha, butternut, delicata, and acorn. Just note that smaller seeds may roast faster, so adjust the time accordingly.
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How can I make these vegan and allergy-friendly?
The recipe is naturally vegan since it uses olive oil and spices. If you’re avoiding nightshades, swap the chili powder for cumin or smoked paprika to keep it flavorful but allergy-friendly.
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Can I make this recipe without oil?
You can roast seeds without oil, but they won’t crisp up quite the same way or hold the spice coating as well. A light touch of oil really helps the texture and flavor.
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How spicy is this Roasted Pumpkin Seeds Recipe?
The heat level depends on how much chili powder you use. I suggest starting with a light sprinkle—you can always add more after roasting if you want it hotter!
Final Thoughts
I seriously can’t recommend this Spicy Roasted Pumpkin Seeds Recipe enough. It’s got that perfect balance of crunch and spice that keeps me coming back for more, especially during pumpkin season when I’m swimming in seeds. Plus, it’s a fun way to get the most out of your pumpkin without wasting a thing. Next time you roast a pumpkin, give this a whirl—you’ll have friends asking for the recipe before you know it!
Print
Spicy Roasted Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy and delicious Roasted Pumpkin Seeds recipe is a perfect fall snack made from fresh pumpkin or winter squash seeds, lightly coated with olive oil, sea salt, and a hint of chili powder for a spicy kick. Crispy, flavorful, and healthy, these roasted seeds are ideal for enjoying during the autumn season or as a nutritious snack any time of year.
Ingredients
Seeds
- 1 cup pumpkin seeds
Seasoning
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Chili Powder (for sprinkling)
Instructions
- Prepare the seeds: Scoop the seeds from the pumpkin or winter squash and place them in a bowl of water. The seeds will float, helping you separate them from the flesh. Rinse the seeds in a colander to remove any excess pumpkin flesh. Lay the seeds out in a single layer on a kitchen towel and dry them thoroughly to ensure they roast crisp.
- Preheat the oven: Set your oven to 300°F (149°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the seeds: Place the dried pumpkin seeds in a small bowl. Drizzle them with the extra-virgin olive oil and sprinkle with sea salt. Toss well to ensure every seed is evenly coated with oil and salt.
- Roast the seeds: Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 to 45 minutes, stirring halfway through to promote even browning. Roast until the seeds are golden brown and crisp, adjusting time for smaller or larger seeds as needed.
- Add chili powder and serve: Once roasted, toss the warm seeds with a few sprinkles of chili powder for a flavorful spicy touch. Allow them to cool slightly before serving as a crunchy snack.
Notes
- This recipe works with a variety of winter squash seeds including classic pumpkin, kabocha, butternut, delicata, and acorn. Keep in mind roasting times vary based on seed size.
- Ensure seeds are thoroughly dried before roasting to achieve crispiness.
- Adjust chili powder amount to taste or try other seasonings such as smoked paprika or garlic powder for variety.
- Store roasted seeds in an airtight container to maintain freshness.
Nutrition
- Serving Size: ¼ cup
- Calories: 160
- Sugar: 0.2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 0mg
