If you love cozy fall snacks that are easy to make and full of flavor, then you’re going to want to stick around for this Spicy Roasted Pumpkin Seeds Recipe. I absolutely love how these crunchy, spicy little bites turn out — perfect for munching while watching a movie or adding a punchy topping to salads. When I first tried roasting pumpkin seeds with chili powder, it totally changed the game for me. I’m excited to share all my tips so you get that perfect balance of toasty, spicy, and salty every single time.
Why You’ll Love This Recipe
- Super Easy Prep: You’ll find that cleaning and roasting pumpkin seeds is way simpler than you expect, especially with a few tried tricks.
- Customizable Spice Level: Whether you like a mild kick or full-on heat, this recipe adapts beautifully with your favorite chili powders.
- Perfectly Crunchy Results: I discovered the secret to roasting seeds until they’re golden and crisp without burning or drying out.
- Versatile Snack or Topping: This recipe is so flexible, your family will go crazy for it, whether on its own or sprinkled on salads and soups.
Ingredients You’ll Need
These ingredients work together to create that perfect spicy and savory crunch. When shopping, pick fresh pumpkin seeds if you can, and I recommend using a good quality extra-virgin olive oil to add a nice depth of flavor.
- Pumpkin seeds: Freshly scooped from your pumpkin or winter squash, these are the star of the show.
- Extra-virgin olive oil: Helps the spices stick and gives a subtle richness to the seeds.
- Sea salt: Enhances the flavor without overpowering the natural nuttiness.
- Chili powder: Adds that spicy kick, but you can adjust how much you sprinkle based on your heat preference.
Variations
I like to switch up the spice blends depending on what mood I’m in or what I have on hand — it keeps this Spicy Roasted Pumpkin Seeds Recipe exciting and suited perfectly for different occasions.
- Chipotle Chili Powder: I swapped regular chili powder for chipotle once and loved the smoky depth it added — try it if you’re into smoky heat!
- Curry-Spiced: Sprinkling garam masala or curry powder instead gives a warm, aromatic twist that my friends keep asking me to make again.
- Sweet and Spicy: Mix a pinch of cinnamon or brown sugar with the chili powder for a delightful spicy-sweet combo that’s great for fall parties.
- Garlic and Herb: Roasting seeds with garlic powder and dried herbs gives a savory savory snack that’s perfect for grazing.
How to Make Spicy Roasted Pumpkin Seeds Recipe
Step 1: Clean and Dry Your Seeds
After you scoop the seeds from your pumpkin or winter squash, I always drop them into a big bowl of water. This helps separate the seeds from the gooey pumpkin flesh — the seeds float, so you can scoop them out easily. Rinse the seeds in a colander, making sure to get off every bit of stringy flesh. Then, lay them out on a kitchen towel and really pat them dry. Trust me, this step matters — wet seeds won’t roast up crisp.
Step 2: Season and Prep for Roasting
Preheat your oven to 300°F and line a baking sheet with parchment paper to prevent sticking. Toss your dried pumpkin seeds in a small bowl with the olive oil and sea salt until they’re evenly coated. This oil helps the chili powder stick later and gives the seeds a beautiful golden color as they roast.
Step 3: Roast Low and Slow for Perfect Crunch
Spread the seeds in a single layer on your baking sheet. Roast them in the oven for about 35 to 45 minutes, stirring once halfway through to ensure even cooking. You’ll know they’re done when they’re golden brown and crisp—not burnt, but toasty. Smaller seeds may take less time, so keep an eye on them. This slower roasting method is what gives you that perfect crunch without the bitterness.
Step 4: Add the Spicy Finish
Once your seeds are out of the oven and still warm, sprinkle on your chili powder. I like to start light and add more gradually — it’s so easy to overdo the heat. Toss everything gently, then let the seeds cool. You’ll find the flavor intensifies as they sit, making every bite packed with that irresistible spicy bite.
Pro Tips for Making Spicy Roasted Pumpkin Seeds Recipe
- Dry Seeds Thoroughly: I learned the hard way that any moisture left on the seeds makes them soggy instead of crunchy—so don’t skip that drying step.
- Watch the Oven Closely: Roasting times can vary based on seed size; I usually check around 30 minutes to prevent burning.
- Adjust Spices After Roasting: Adding chili powder when the seeds are warm helps the spice stick better and lets you control the heat perfectly.
- Single Layer Is Key: Crowding the baking sheet leads to uneven roasting, so spread your seeds out for best results.
How to Serve Spicy Roasted Pumpkin Seeds Recipe
Garnishes
For me, a quick sprinkle of flaky sea salt on top right before serving really brings out the flavors. Sometimes I toss them with a little fresh lime zest or chopped cilantro to add a bright note that pairs amazingly with the spicy kick.
Side Dishes
My family loves having these seeds next to a warm bowl of butternut squash soup or as a crunchy topping on a fresh green salad. They also make an awesome snack on their own alongside a cheesy charcuterie board or with a cold beer.
Creative Ways to Present
For fall parties, I like to serve these spicy seeds in small rustic bowls nestled inside a carved-out mini pumpkin—adds that extra festive vibe everyone loves. You could also mix them into homemade trail mix with nuts and dried cranberries for a sweet and spicy punch.
Make Ahead and Storage
Storing Leftovers
I keep my leftover spicy roasted pumpkin seeds in an airtight container at room temperature, and they usually stay fresh and crunchy for up to a week. Just make sure the container is sealed well to keep out moisture.
Freezing
Freezing isn’t my go-to for these seeds since they lose a bit of crunch when thawed, but if you do freeze them, pop them back in the oven for a few minutes to revive the crispiness before serving.
Reheating
If the seeds get a little soft from storage, I spread them back on a baking sheet and warm them in a 300°F oven for 5-7 minutes. This brings back that fresh-from-the-oven crunch beautifully.
FAQs
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Can I use seeds from any type of squash for this recipe?
Absolutely! While pumpkin seeds are the classic choice, you can use seeds from kabocha, butternut, acorn, or delicata squash. Just keep in mind that smaller seeds might need a shorter roasting time to avoid burning.
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How spicy will the seeds be with chili powder?
The spice level depends on the type and amount of chili powder you use. I recommend starting with a light sprinkle and adjusting to your taste—it’s easier to add more heat than to fix seeds that are too spicy!
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Can I use any oil instead of olive oil?
Yes! You can swap olive oil with avocado oil, coconut oil, or even melted butter for a different flavor profile. Just make sure to use something that withstands roasting temperatures well.
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What’s the best way to store these seeds to keep them crunchy?
Store your roasted pumpkin seeds in an airtight container at room temperature and keep them away from moisture. Reheating in the oven before serving can help bring back their crunch if they get a little soft.
Final Thoughts
Making this Spicy Roasted Pumpkin Seeds Recipe has become one of my favorite fall rituals—there’s something so satisfying about turning what might seem like kitchen scraps into a delicious, addictive snack. I hope you’ll give this recipe a try and find, like me, that it’s a simple way to add flavor, crunch, and a little spicy kick to your seasonal routine. Happy roasting!
Print
Spicy Roasted Pumpkin Seeds Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful recipe for roasting pumpkin seeds to a crispy, golden brown, perfect as a healthy snack or fall treat. This method uses olive oil and sea salt for seasoning, with an optional touch of chili powder for a spicy kick.
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 a pumpkin or winter squash and place them in a bowl of water to help separate the seeds from the stringy flesh; the seeds will typically float. Rinse the seeds thoroughly using a colander to remove any remaining bits of pulp. Then, lay the seeds out in a single layer on a clean kitchen towel and dry them completely to prevent steaming during roasting.
- Preheat the Oven: Set the oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season the Seeds: Transfer the dried seeds to a small bowl and drizzle with the olive oil and sea salt. Toss them gently to ensure all seeds are evenly coated with the oil and seasoning.
- Roast the Seeds: Spread the seasoned seeds in a single layer on the prepared baking sheet. Place the sheet in the oven and bake for 35 to 45 minutes, stirring or shaking the pan halfway through to promote even roasting. Roast until the seeds are golden brown and crisp, keeping an eye on them toward the end of cooking to prevent burning.
- Add Final Seasoning and Serve: Once roasted, transfer the seeds to a serving bowl and sprinkle with chili powder for a spicy flavor if desired. Let them cool slightly before enjoying as a crunchy snack.
Notes
- This recipe is versatile and can be made with seeds from other winter squash varieties such as kabocha, butternut, delicata, or acorn squash.
- Roasting times may vary based on the size and moisture content of the seeds; smaller seeds will require less time.
- Be sure to dry the seeds thoroughly before roasting to achieve maximum crispiness.
- Storage tips: Store cooled roasted seeds in an airtight container for up to a week 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: 1.2g
- Protein: 7g
- Cholesterol: 0mg
