Roasted Spicy Pumpkin Seeds

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Square feature image of roasted pumpkin seeds in a white bowl with a small pumpkin in the background.

Make a big batch of healthy, roasted spicy pumpkin seeds.

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It’s fall and that means cooler days, apple cider, and of course tasty pumpkin seeds to snack on!

For this recipe, we used the seeds from two medium-sized pumpkins which filled up one large cookie tray! You may not need the same amount of seasoning if you’re only doing a small pan full of seeds so my recommendation is to adjust the amounts to work with the number of pumpkin seeds you’re baking.

You can keep seeds in a zip lock bag or Tupperware bowl for about three days. I found that they get a bit stale after that.

Horizontal feature photo of roasted spicy pumpkin seeds in a white serving dish..

As far as baking, toast the seeds until crispy but watch them to avoid burning. If for some reason your pumpkin seeds are chewy, they are probably undercooked so put them back in the oven for a few minutes longer to crisp up.

Another unusual thing…to save time we don’t rinse our seeds. We remove as much of the stringy pumpkin pulp as we can, coat them with olive (or avocado) oil, season them, and bake. Rinse the seeds if you like.

Below are the easy steps to make roasted spicy pumpkin seeds, enjoy…

Roasted Spicy Pumpkin Seeds

Course

Snack

Prep Time

20 min.

Cook/bake time

20-25 min.

Servings

8-12

Here's What You'll Need

A baking sheet
A large bowl
A small bowl to mix spices

INGREDIENTS

1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground pepper

Directions

Photo of pulp being separated from pumpkin seeds and seeds placed on a baking sheet.
Separate the pulp from pumpkin seeds and place the seeds on a baking sheet.
Toss the seeds directly on the baking sheet with oil.
Mix the chili powder, garlic powder, salt and pepper in a small bowl then sprinkle over the seeds to coat them.
Photo of pumpkin seeds just removed from the oven and on a baking sheet.
Bake for 20-25 minutes at 350-degrees until crispy. Stir half way through baking.
Photo of two freshly carved, smiling pumpkins.