These roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They are easy to make and incredibly delicious!
My kids get so excited every year when carving Jack-O-Lanterns. They save as many of the seeds as they possibly can. We then clean them and roast them. These roasted pumpkin seeds are delicious! The extra kick from the spices dramatically elevates their flavor. And they keep well on the counter for up to two weeks!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Raw pumpkin seeds: Clean them well, then wash and dry them. Don't go nuts about completely drying them. They will dry out in the oven.
- Olive oil: Adds great flavor to the seeds. I like to use extra-virgin olive oil.
- To season: Kosher salt, smoked paprika, garlic powder, and cayenne pepper.
Variations
- If you're not into spicy food, simply omit the cayenne pepper. You'll get delicious, well-seasoned seeds without the heat. On the other hand, if you enjoy spicy foods, you can double the cayenne.
- You can replace the smoked paprika with chili powder and the garlic powder with onion powder.
- Sometimes, I add a pinch of ground cumin.
- You can use melted butter instead of olive oil. I like both versions.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Remove the seeds from the pumpkin, rinse, and dry them on a clean towel.
Mix together the seeds, olive oil, and spices.
Bake the coated seeds until golden, for about 15 minutes in a 350°F oven. Stir them midway through baking.
Recipe Tip
Roasting the seeds is one of the best things about making Jack-o-lanterns, but you don't have to wait until Halloween to make them. Whenever I roast a pumpkin or microwave spaghetti squash, I remind myself not to discard the seeds.
Picking the seeds, rinsing, and drying them is an extra effort. But it's well worth it once the tasty seeds are seasoned and roasted.
Recipe FAQs
You can eat these seeds with or without the shells. I usually eat them with the shells. It's easier than trying to peel them, and it's delicious. After all, most of the seasoning adheres to the shell.
I like to bake pumpkin seeds in a 350°F oven. You can go lower than this and roast them for longer, but don't go any higher because they burn easily.
When done, they will have a deep golden color, very different from their white color in their raw state. Note that they should be golden, not brown. When they become dark brown, it means you over-roasted them, and they are bitter. So keep a close eye on them!
After you cool them completely, store them on the counter in an airtight container for up to two weeks. For longer storage or if your kitchen is hot, store them in an airtight container in the fridge for up to a month. You can reheat them in the microwave at 50% power. You can also freeze these seeds in a freezer-safe container for up to three months.
Serving Suggestions
These tasty little seeds are the perfect snack. They are delicious and satiating. That's typically how I serve them.
You can also shell them and use them in recipes. They make a lovely, crunchy addition to salads such as this arugula salad.
You can use them to top this pumpkin curry soup or add them to a chocolate bark for a sweet-salty-spicy flavor combination.
Recipe Card
Roasted Pumpkin Seeds
Video
Ingredients
- 1 cup raw pumpkin seeds - 4 ounces
- 1 tablespoon olive oil - extra-virgin
Seasonings:
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Rinse the pumpkin seeds and dry them on a clean kitchen towel.
- Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
- Place the seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. Mix with a spoon or a spatula until the seeds are well coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast them until golden, for 15-20 minutes, stirring them halfway through.
- Serve immediately - they are perfect when warm!
Notes
- Check the seeds after 15 minutes, and watch out to ensure they don't burn. They quickly progress from pale to brown. When done, they will have a deep golden color, very different from their white color in their raw state. Note that they should be golden, not brown. When they become dark brown, it means you over-roasted them. So keep a close eye on them!
- If you're not into spicy food, simply omit the cayenne pepper. You'll get delicious, well-seasoned seeds without the heat. On the other hand, if you enjoy spicy foods, you can double the cayenne.
- Storage: After you cool them completely, store these seeds on the counter in an airtight container for up to two weeks. For more extended storage or if your kitchen is hot, store them in an airtight container in the fridge for up to a month. You can reheat them in the microwave at 50% power. You can also freeze these seeds in a freezer-safe container for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
