Spiced Roasted Pumpkin Seeds (Printable)

Savory spiced pumpkin seeds roasted to a crunchy, flavorful finish for a tasty snack.

# Ingredient List:

→ Seeds

01 - 1 cup raw pumpkin seeds (hulled or unhulled)

→ Seasoning

02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon ground cayenne pepper (optional, for heat)
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon black pepper

# How to Make:

01 - Set the oven to 325°F and line a baking sheet with parchment paper.
02 - Rinse pumpkin seeds under cold water and dry thoroughly using a clean kitchen towel.
03 - In a mixing bowl, blend olive oil, sea salt, smoked paprika, ground cumin, cayenne pepper if desired, garlic powder, and black pepper until evenly mixed.
04 - Add the pumpkin seeds to the seasoning mixture and toss until all seeds are evenly coated.
05 - Spread the coated seeds in a single layer onto the prepared baking sheet.
06 - Roast the seeds for 20 to 25 minutes, stirring once halfway through, until golden and crisp.
07 - Remove from the oven and allow the seeds to cool completely before serving.

# Expert Tips:

01 -
  • These are ridiculously easy to make and way cheaper than store-bought snacks, plus you control exactly how much salt and spice you want
  • They're naturally packed with protein and healthy fats, so you feel good eating them by the handful while watching a movie
  • Once you nail this basic recipe, you'll start experimenting with everything from cinnamon-maple to curry powder, turning them into your signature appetizer
02 -
  • The single biggest mistake is roasting at too high a temperature. I learned this the hard way by charring an entire batch at 375°F. The low and slow approach at 325°F is non-negotiable if you want that golden, crispy finish instead of burnt and bitter.
  • Don't skip the patting dry step. I once tried to rush this, and the seeds turned out soggy and disappointing. Those extra 30 seconds with a towel make an enormous difference in the final texture.
03 -
  • Use a spatula with a thin edge for the best stirring halfway through—it gives you better control and helps you reach into the corners where seeds tend to hide
  • If you're using seeds from your own carved pumpkins, save them before you carve and give them a good cleaning. Homegrown seeds are slightly larger and somehow taste even better

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