Deliciously spicy roasted pumpkin seeds are seasoned with olive oil, chili powder, garlic, and cayenne. They make a wonderfully healthy snack!
These pumpkin seeds are so good! How nice it is, to eat a crunchy, savory snack that’s also good for you.
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.
Save the seeds when cooking winter squashes
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.
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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty snack. Exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Raw pumpkin seeds
- Extra-virgin olive oil
- Kosher salt
- Chili powder
- Garlic powder
- Cayenne pepper
How to roast pumpkin seeds
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Simply mix together all the ingredients in a bowl.
- Spread the seasoned seeds on a parchment-lined baking sheet.
- Bake until golden, about 20 minutes at 350°F. Stir them midway through baking.
Do you eat the whole pumpkin seed?
You can eat them with or without the shells – it’s up to you. I usually eat them with the shells. It’s easier than trying to peel them. It’s safe and very tasty. After all, most of the seasoning adhere to the shell.
But if you find that eating the shells upsets your stomach, then simply remove them.
Are they good for you?
What seasonings to use?
I like to use chili powder, garlic powder, and cayenne pepper. But if you’re not into spicy food, simply omit the cayenne pepper. You’ll get delicious, well-seasoned seeds without the heat.
How to store roasted pumpkin seeds
They keep well in an airtight container at room temperature for 3-4 days. If you make a lot and plan on keeping them for longer, place them in the fridge, and reheat gently in the microwave on 50% power before serving.
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Roasted Pumpkin Seeds
- 1 cup raw pumpkin seeds, rinsed and dried on a clean kitchen towel
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, using clean hands, mix the pumpkin seeds, the oil and the seasonings.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, about 20 minutes. Watch out to make sure they don’t burn.
- Serve immediately – spicy roasted pumpkin seeds are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 2-3 days.