Roasted Pumpkin Seeds Paprika

I started roasting pumpkin seeds out of sheer stubbornness after carving a jack-o-lantern one October evening. The idea of tossing all those seeds felt wasteful, so I rinsed them off, tossed them with whatever spices I had, and slid them into the oven. When that smoky, toasted aroma filled the kitchen, I knew I'd stumbled onto something good.

I made a big batch for a potluck once, and they vanished before the main course even hit the table. People kept asking if I'd bought them somewhere fancy, but really it was just pumpkin seeds, good paprika, and a hot oven. That night taught me how something so simple could feel surprisingly special.

Ingredients

• Raw pumpkin seeds: Fresh from a pumpkin or store-bought hulled seeds both work beautifully, just make sure theyre completely dry before tossing with oil.
• Olive oil: It coats every seed evenly and helps the spices cling while encouraging that golden, crunchy finish.
• Smoked paprika: This is where the magic happens, lending a warm, campfire-like depth that regular paprika just cant match.
• Garlic powder: A subtle savory backbone that rounds out the smokiness without overpowering the seeds.
• Fine sea salt: Brings out every layer of flavor and makes each bite utterly addictive.
• Freshly ground black pepper: Adds a gentle bite that keeps things interesting from the first handful to the last.
• Cayenne pepper (optional): A pinch turns up the heat for those who like a little kick with their crunch.

Instructions

Prep the oven and pan:

Set your oven to 325°F and line a baking sheet with parchment so nothing sticks. This lower temperature ensures the seeds toast evenly without burning.

Clean and dry the seeds:

If youre using fresh seeds, rinse away every bit of pumpkin pulp under cold water, then pat them bone-dry with a towel. Any moisture will steam the seeds instead of crisping them.

Season generously:

Toss the seeds in a large bowl with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne if you like heat. Make sure every seed gets a little shimmer of oil and spice.

Arrange in a single layer:

Spread the seeds across your prepared baking sheet without crowding. Overlapping seeds wont crisp up properly.

Roast and stir:

Slide the tray into the oven and roast for 20 to 25 minutes, giving everything a good stir halfway through. Youll know theyre done when they turn golden and smell toasty.

Cool completely:

Let the seeds cool right on the tray so they finish crisping up. Theyll be irresistibly crunchy once they reach room temperature.

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One rainy afternoon, I made a double batch and packed them into small jars for neighbors. The next day, three people knocked on my door asking for the recipe, and I realized these seeds had become my signature move.

Flavor Variations to Try

Once you nail the basic technique, you can spin these seeds in any direction your pantry allows. Swap the smoked paprika for cumin and lime zest for a bright, zesty twist, or toss them with grated Parmesan and Italian herbs right after roasting for a savory, cheesy bite. I've even tried cinnamon and a touch of maple syrup for a sweet version that works beautifully on yogurt or oatmeal.

Storage and Serving Ideas

These seeds stay crisp in an airtight container at room temperature for up to a week, though they rarely last that long in my house. I like to sprinkle them over autumn salads, stir them into granola, or tuck a handful into my bag for a quick snack between meetings. They also make a gorgeous garnish for creamy soups, adding texture and a smoky pop of color.

What to Watch For

The biggest mistake I made early on was cranking the oven too high, thinking it would speed things up. Instead, the seeds scorched on the outside while staying pale and soft inside, and the whole batch tasted bitter. Low and slow is the only way to coax out that nutty sweetness and achieve an even, golden crunch.

• Check your seeds a minute or two early the first time, since ovens vary and nobody wants a burnt batch.
• If using fresh seeds, give them an extra day to air-dry on a towel if you have the time, it makes the final texture even better.
• Taste one seed before storing the whole batch so you can adjust salt or spice while theyre still warm.

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Now every time I carve a pumpkin or open a fresh squash, I set those seeds aside with a little thrill of anticipation. Theyre proof that the best snacks often come from the scraps we almost threw away.

Recipe Help & Support

→ How do I prepare fresh pumpkin seeds for roasting?

Rinse fresh pumpkin seeds thoroughly to remove pulp, then pat dry completely before seasoning and roasting.

→ Can I adjust the spice level in this seasoning?

Yes, adding cayenne pepper increases heat, or you can omit it for a milder flavor. Other spices like chili powder or cumin can also be added post-roast.

→ What is the best oven temperature for roasting the seeds?

Roast at 325°F (160°C) to ensure even cooking and a crunchy texture without burning.

→ How long should the pumpkin seeds be roasted?

Roast for 20 to 25 minutes, stirring once halfway through to achieve an even golden crispness.

→ How should roasted seeds be stored to maintain freshness?

Store cooled seeds in an airtight container at room temperature for up to one week for optimal crunch.