Spicy Roasted Pumpkin Seeds

They make a wonderful snack, so whenever I cook a whole pumpkin, I make sure to save the seeds. My kids get so excited every year when carving their Jack-O-Lanterns. They make sure to save as many of the seeds as they possibly can. Then we clean them up and roast them. Roasted pumpkin seeds are so good (and so are these spicy roasted nuts, by the way)! It’s not just the kids who like them - I enjoy them too. The extra kick from the spices certainly elevates them. How nice it is, to eat a crunchy, savory snack that you’ve made by yourself with the help of your kids.

Ingredients

You’ll only need a few simple ingredients to make this tasty snack. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Raw pumpkin seeds: Clean them well, then wash and dry. Yes, it’s tedious work, but I think it’s well worth the tasty result! Don’t go nuts about getting them completely dry, though - they will dry out in the oven. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead (although it won’t be as flavorful). Melted butter is another tasty option. Kosher salt: If using fine salt, you should probably reduce the amount you use, or the seeds could end up too salty. Spices: I use smoked paprika, garlic powder, and cayenne pepper. Make sure the spices you use are fresh - a stale spice can easily ruin a dish. Speaking from experience!

Instructions

How to roast pumpkin seeds? It’s so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by removing the seeds from the pumpkin, rinsing and drying them on a clean towel. Next, mix together the seeds, olive oil, and spices. Spread the seasoned seeds on a parchment-lined rimmed baking sheet. Bake them until golden, about 15 minutes in a 350°F oven. Stir them midway through baking to ensure even baking.

Expert tip

Roasted pumpkin seeds are one of the best things about making Jack-o-lanterns, but you don’t need to wait until Halloween to make them. Whenever I bake pumpkin or cook spaghetti squash, I remind myself not to discard the seeds. It’s a bit tedious, for sure. Picking the seeds, rinsing and drying them is definitely an extra effort. But I think it’s well worth it once the tasty seeds are seasoned and roasted.

Frequently asked questions

Variations

I like to use smoked paprika, garlic powder, and cayenne pepper to season these seeds. But if you’re not into spicy food, simply omit the cayenne pepper. You’ll get delicious, well-seasoned seeds without the heat. You can replace the smoked paprika with chili powder and the garlic powder with onion powder. A pinch of ground cumin is also very nice. In fact, just add the spices you love! You really can’t go wrong.

Storing leftovers

These tasty seeds keep well in an airtight container at room temperature for 3-4 days. If you make a lot of them and plan on keeping them for longer, place them in the fridge, and reheat them gently in the microwave on 50% power before serving them. You can also freeze these seeds in freezer-safe containers or bags.

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