Treat yourself to the BEST Spicy Pumpkin Seeds! These delicious Roasted Seeds are perfectly crunchy and so easy to make ... the ideal fall snack for spicy food lovers!
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Attention spicy food lovers ... have I got the perfect fall recipe for you!
These scrumptious Spicy Pumpkin Seeds are an irresistible autumn treat that you're going to want to make on repeat! This crave-worthy snack is crispy, loaded with flavor, and seasoned with the perfect amount of heat.
Best of all though? These crunchy Roasted Seeds couldn't be easier to prepare, so you can make a batch whenever a craving strikes.
Ready to start snacking? Then keep reading for all the delicious details!
Ingredients
This easy recipe uses basic ingredients that you probably already have in your cupboard. Here's what you'll need:
- Pumpkin Seeds - Of course, this recipe starts with raw pumpkin seeds! You can use seeds from a large jack-o'-lantern or from a smaller sugar / pie pumpkin, which is what I did. Squash seeds will also work.
- Oil - A little extra virgin olive oil gives the finished snack a great flavor and helps them get perfectly crisp.
- Spices - You'll use a mixture of chili powder, garlic powder, and cayenne, a combo that adds plenty of heat, as well as an amazing great chili-garlic taste.
- Salt - I recommend using Kosher salt.
This recipe is naturally vegetarian, vegan, gluten free, low carb, and dairy free ... all that good stuff. Which means the seeds are a healthy snack that anyone will enjoy!
You'll Also Need
You'll need a sharp knife to cut the pumpkin open, a spoon to scoop out the seeds, and a sheet pan to dry and roast the seeds ... these sturdy baking sheets are my favorite!
How to Make Spicy Pumpkin Seeds
This yummy fall snack couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Remove pulp. Start by separating the seeds from the pulp. It's easiest to work with one small handful of pulp at a time. Brush off any large clumps of seeds, then gently squeeze the pulp and more should pop out. Finally, remove any large clumps of pulp that remain on the seeds. Tip: It's not necessary to rinse the seeds after removing the pulp (unless they're absolutely covered). As long as you remove any big chunks, they'll be fine.
- Dry seeds. Spread the seeds on a large baking sheet, then let them dry for at least 30 minutes. The drier they are, the less baking time you'll need later, and a dry exterior also helps the oil and seasoning stick better.
- Add oil and seasonings. Once the seeds have dried, drizzle them with olive oil and sprinkle them with chili powder, garlic powder, cayenne, and salt. Mix well.
- Roast. Spread the seeds into a single layer, then bake them, stirring every 5 minutes. Don't forget to mix them as they cook! Stirring helps the seeds cook evenly and get crisp as they roast. It should take about 20 to 25 minutes until they're browned and crunchy. Tip: Tasting a few seeds as they cook is the best way to determine when they're crispy throughout and finished baking.
And that's all there is to it ... your Hot and Spicy Pumpkin Seeds are ready to eat! Just one bite, and you'll want to make a big batch to enjoy all fall long!
Variations
These Toasted Seeds are easy to customize according to your exact tastes! Here are some ideas to inspire you:
- Different Spices - Feel free to change up the spice mixture here, depending on your preferences and pantry. Leave out the chili powder and make them just with cayenne (or vice versa). Smoked paprika would be a tasty addition, or you could use a different spice blend, such as sriracha seasoning, Cajun seasoning, or Frank's RedHot Seasoning Blend.
- More / Less Spicy - To make this recipe more spicy, use a hot chili powder and / add more cayenne. To make it less spicy, use a mild chili powder and just a dash of cayenne (or leave it out altogether).
- Sweet and Spicy - Give your baked seeds a wonderful sweet heat flavor by mixing them with a tablespoon of granulated sugar as soon as they come out of the oven. Yum!
Storage
The best thing about these Spicy Roast Pumpkin Seeds is that if you bake a big batch, you can enjoy them all fall long! Store the seeds in an airtight container, and they'll keep for a couple weeks (although I doubt they'll last that long). If your seeds do happen to get a little stale, just pop them back in the oven (or your air fryer) for a few minutes to crisp them up.
Related Recipes
If you enjoyed this recipe, you'll love these other flavored seeds, too:
- Roasted Pumpkin Seeds - This basic recipe is a classic and features TONS of creative flavor ideas!
- Cinnamon Sugar Pumpkin Seeds
- Ranch Pumpkin Seeds
- Old Bay Pumpkin Seeds
- Garlic Pumpkin Seeds
- Garlic Parmesan Pumpkin Seeds
- Dill Pickle Roasted Pumpkin Seeds
- Pumpkin Spice Pumpkin Seeds
- Air Fryer Pumpkin Seeds
P.S. I've got lots more pumpkin recipes for you try, too! You'll find everything from sweets, like these Pumpkin Cake Pops and these Mini Pumpkin Pies, to savory recipes, like this Pumpkin Chili and this Roasted Pumpkin Couscous Salad!
Frequently Asked Questions
You do not need to soak pumpkin seeds before roasting. Some recipes call for this, and claim that it makes the seeds easier to digest, but unless they upset your stomach it's not necessary.
Pumpkin Seeds are one fall snack that's actually good for you. They're full of protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from Health magazine for more details.
While pumpkin seeds may be eaten raw, they taste much better (and are easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake the seeds, stirring every 5 minutes, until they're toasted and crunchy.
The best way to clean pumpkin seeds is to work with one small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.
If your pumpkin seeds are still chewy after roasting, you haven't cooked them for long enough. Return them to the oven, then continue baking until they are crunchy. Make sure to stir the seeds every five minutes so they roast evenly.
Pumpkin seeds can sit out for a few hours (or even overnight) before roasting. This will also dry the exterior of the seeds, which you need to do before baking anyway. If you're not planning to cook the seeds right away, you can always transfer them to an airtight container and refrigerate them for a couple days.
Pumpkin seeds have a mild, slightly nutty flavor, and a crunchy texture once roasted. Their neutral taste helps means they'll take on the flavor of whatever you season them with.
The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two different things. While both are pumpkin seeds, pepitas come from a specific type of pumpkin (they are not hulled seeds).
Spicy Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- kosher salt
Equipment
Instructions
- Preheat oven to 350 degrees.
- Separate pumpkin seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil, sprinkle with chili powder, garlic powder, and cayenne, and season generously with salt. Mix well.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- Taste seeds and season with additonal salt, if desired.
- Cool seeds on pan, then store in an airtight container until ready to eat. Enjoy!
Notes
Nutrition
