This roasted spicy pumpkin seeds recipe is the perfect way to turn leftover pumpkin seeds into a crunchy, savory snack that’s full of flavor. With a hint of garlic, a kick of cayenne, and just the right amount of salt, these seasoned pumpkin seeds are a must-have for fall parties, lunchbox treats, or just a cozy snack while enjoying the autumn season.
Every fall, I find myself knee-deep in pumpkin carving, and honestly, the seeds are my favorite part! Roasting pumpkin seeds is such a fun and simple tradition, and this spicy version adds an exciting twist.
Whether you’re prepping for a Holidays party or looking for a healthy snack to enjoy during pumpkin spice season, these crunchy roasted seeds are always a hit.
What’s Inside This Recipe?
Why You’ll Love This Recipe
This recipe is one of my favorites for a few reasons:
- It’s quick, easy, and packed with bold flavors.
- The combination of garlic powder, cayenne, and olive oil gives the seeds a smoky, slightly spicy taste that’s impossible to resist.
- Plus, it’s a great way to use up leftover pumpkin seeds, so nothing goes to waste.
Trust me, once you try these, you’ll never look at raw pumpkin seeds the same way again!
Ingredients for Roasted Spicy Pumpkin Seeds
Let’s gather everything you’ll need to make these delicious roasted pumpkin seeds. The ingredient list is short and sweet, making this recipe as simple as it is flavorful!
- 1 cup cleaned and dried pumpkin seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper (adjust to taste for more or less heat)
- 1/2 ounce olive oil
Optional equipment:
A baking sheet lined with parchment paper for easy cleanup.
How to Make Roasted Spicy Pumpkin Seeds
Making these spicy roasted pumpkin seeds is as easy as 1-2-3. Follow these simple steps for the perfect crunchy snack every time!
Preheat the oven
Start by preheating your oven to 375°F (190°C). This step ensures your seeds roast evenly and develop that irresistible crunch.
Season the seeds
In a medium bowl, combine the cleaned and dried pumpkin seeds with olive oil, garlic powder, salt, and cayenne pepper. Stir well to coat the seeds evenly. I like to use my hands for this step – it’s the best way to ensure every seed is perfectly seasoned.
Roast to perfection
Spread the seasoned seeds in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes, tossing the seeds halfway through to ensure even cooking.
Keep an eye on them, especially toward the end, as oven times can vary, and you don’t want them to burn. Once they’re golden brown and perfectly toasted, remove them from the oven.
Cool and enjoy
Allow the roasted pumpkin seeds to cool completely on the baking sheet. This step is key to achieving maximum crunchiness. Once cooled, they’re ready to snack on or store for later!
How to Serve Your Roasted Spicy Pumpkin Seeds
- These spicy pumpkin seeds are versatile and make an excellent addition to your snack rotation.
- Serve them as a savory finger food at fall gatherings, sprinkle them over soups or salads for a crunchy topping, or pack them into lunchboxes for a wholesome treat.
- Pair them with a cozy fall beverage, like apple cider or hot chocolate, for the ultimate autumn vibe.
Storing and Enjoying Leftovers
- If you have leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to a week.
- For longer storage, you can keep them in the refrigerator for up to two weeks.
- To bring back their crunch, simply reheat them in a 300°F oven for 5 minutes before serving.
Top Tips for Customizing Your Roasted Spicy Pumpkin Seeds
Want to mix things up? Here are some fun variations to try:
- Add smoked paprika for a smoky, slightly sweet flavor.
- Swap cayenne pepper for chili powder or Cajun seasoning for a different kind of heat.
- For a sweet and spicy twist, toss the seeds with a pinch of cinnamon and a drizzle of honey before roasting.
- Experiment with different oils, like avocado oil or melted butter, for a richer flavor.
Your Questions About Roasted Spicy Pumpkin Seeds Answered
Can I use raw pumpkin seeds straight from the pumpkin?
Absolutely! Just make sure to clean them thoroughly and dry them completely before seasoning. Excess moisture can prevent them from roasting properly.
Are roasted pumpkin seeds healthy?
Yes, they’re a nutritious snack that’s high in protein, fiber, and healthy fats. Plus, making them at home lets you control the amount of added salt and oil.
What if I don’t like spicy snacks?
No problem! Skip the cayenne pepper and season your seeds with just garlic powder and salt for a milder flavor.
Can I roast pumpkin seeds in an air fryer?
Yes! Air fry at 350°F for 10-12 minutes, shaking the basket halfway through, for a quicker roasting method.
Can I use this recipe for other seeds?
Definitely! This method works well for sunflower seeds or even squash seeds. Just adjust the roasting time as needed.
Roast, crunch, repeat — fall snacking just got exciting!
I hope you’re excited to try these roasted spicy pumpkin seeds! They’re crunchy, flavorful, and so easy to make – the perfect snack to celebrate pumpkin spice season. Whether you’re serving them at a party, enjoying them on a cozy fall evening, or packing them as a nutritious treat, these seeds are sure to become a favorite in your home.
If you try this recipe, let me know how it turns out in the comments below! I’d love to hear your thoughts and any creative twists you come up with.
Don’t forget to share this recipe with friends or tag WandaRecipes.com if you post your pumpkin seed creations on social media. And if you’re looking for more fall recipe inspiration, check out my Cinnamon Sugar Pumpkin Seeds.
Happy snacking!
Roasted Spicy Pumpkin Seeds
Ingredients
- 1 cup cleaned and dried pumpkin seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper adjust to taste for more or less heat
- 1/2 ounce olive oil
Instructions
Preheat the oven
- Start by preheating your oven to 375°F (190°C). This step ensures your seeds roast evenly and develop that irresistible crunch.
Season the seeds
- In a medium bowl, combine the cleaned and dried pumpkin seeds with olive oil, garlic powder, salt, and cayenne pepper. Stir well to coat the seeds evenly. I like to use my hands for this step – it’s the best way to ensure every seed is perfectly seasoned.
Roast to perfection
- Spread the seasoned seeds in a single layer on a baking sheet. Bake in the preheated oven for 15-20 minutes, tossing the seeds halfway through to ensure even cooking.
- Keep an eye on them, especially toward the end, as oven times can vary, and you don’t want them to burn. Once they’re golden brown and perfectly toasted, remove them from the oven.
Cool and enjoy
- Allow the roasted pumpkin seeds to cool completely on the baking sheet. This step is key to achieving maximum crunchiness. Once cooled, they’re ready to snack on or store for later!
