Spiced Roasted Pumpkin Seeds (Print View)

Crunchy pumpkin seeds roasted with smoky spices for a savory, healthy snack or party appetizer.

# What You'll Need:

→ Seeds

01 - 1 cup raw pumpkin seeds, hulled or unhulled

→ Seasoning

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon ground cayenne pepper (optional)
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon black pepper

# Step-by-Step Directions:

01 - Set the oven to 325°F and line a baking sheet with parchment paper.
02 - Rinse the pumpkin seeds with cold water and thoroughly pat dry using a clean towel.
03 - In a medium bowl, mix olive oil, sea salt, smoked paprika, ground cumin, cayenne pepper if using, garlic powder, and black pepper until well blended.
04 - Add the dried pumpkin seeds to the seasoning mixture and toss until evenly coated.
05 - Spread the seasoned seeds in a single layer on the prepared baking sheet.
06 - Roast for 20 to 25 minutes, stirring once halfway through, until golden and crisp.
07 - Remove from the oven and allow the seeds to cool completely before serving.

# Expert Suggestions:

01 -
  • They're ridiculously easy to make, yet taste like you've spent hours in the kitchen
  • That perfect crunch hits differently when you know you've roasted them yourself with real spices
  • The aroma while they roast is honestly better than any candle, and your kitchen will smell incredible
02 -
  • The biggest mistake I made early on was using too high a heat. 325°F feels low, but it's exactly right—it lets the seeds dry out and crisp while the spices toast gently without burning.
  • Stirring halfway through isn't optional. That one simple action is the difference between perfectly golden seeds and a batch where some are pale and some are nearly burnt.
03 -
  • If you're roasting a fresh pumpkin and have seeds on hand, don't waste them—this method works beautifully with those too, and feels like you're honoring the whole ingredient
  • Make a double batch and freeze half in an airtight container. They thaw back to crispness better than you'd expect, and future you will be grateful for the shortcut

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