Learn how to make Sweet and Spicy Pumpkin Seeds! These flavorful roasted seeds are super easy to make, and their warm, spiced taste is so scrumptious. You won't be able to resist this delicious fall treat!
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Ginnie's Take
It's pumpkin season, and I've been indulging in all my go-to seasonal recipes! Which means I've got lots of seeds to roast (never a bad thing). I've perfected the basic recipe, and I love experimenting with different seasonings. It's hard to choose a favorite, but these Sweet and Spicy Pumpkin Seeds just might be it!
Why You'll Love This Recipe
- Wonderful Flavor - These yummy roasted pumpkin seeds are seasoned with an irresistible combination of warm spices, cayenne for kick, and sugar. They're so flavorful, and they have the perfect crunchy texture, too!
- Simple to Make - You don't need to put a lot of time or effort into this recipe. It's so easy and fun for the whole family to make together.
- Great Fall Snack - These crispy baked seeds have an amazing autumnal flavor you'll crave. Make a big batch, because they won't last long!
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Ingredients
This recipe uses simple ingredients you can find in any grocery store! Here's what you'll need:
- Pumpkin Seeds - Use the seeds from large pumpkins (jack-o'-lanterns) or smaller pie pumpkins. This recipe can easily be scaled up (or down) depending on how many seeds you have.
- Spices - You'll season the seeds with a mixture of pumpkin pie spice and cayenne. This warm, spicy mixture is loaded with so much fall flavor!
- Sugar - The spices are mixed with granulated sugar before tossing with the baked seeds.
- Oil - You'll need some extra virgin olive oil to roast the seeds.
- Salt - I recommend using kosher salt for the best flavor.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free. A tasty snack anyone can enjoy!
You'll Also Need
You'll need a large baking sheet or two (these sheet pans are my fave!) to cook the pumpkin seeds, as well as a medium bowl to mix the sugar and spice mixture together.
How to Make Spicy Sweet Pumpkin Seeds
These homemade Spiced Pumpkin Seeds couldn't be easier to prepare! You'll find a recipe card with measurements below, but here's a quick overview of the steps:
- Clean seeds. Start by separating the pumpkin seeds from the pulp. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.
- Dry seeds. Spread the seeds over a baking sheet (or two) in a single layer. Let the seeds dry for at least 30 minutes or (up to) overnight.
- Toss with oil and season. Drizzle the seeds with olive oil and sprinkle with salt. Then mix well.
- Roast seeds. Bake the seeds until they're browned and crisped throughout, mixing every five minutes.
- Make spiced sugar mix. While the seeds roast, stir together the pumpkin pie spice, cayenne, and sugar.
- Combines seeds and spices. When the seeds are finished baking, add them to the sugar and spice mixture. Stir until they're well coated.
Okay, time to enjoy your Spicy and Sweet Pumpkin Seeds. I hope you made a big batch, because they won't last long!
Storage
Store leftover Spicy Sweet Pumpkin Seeds in an airtight container at room temperature. They will stay fresh for about two weeks.
Related Recipes
If you loved these yummy spiced seeds, make sure to try my Spicy Pumpkin Seeds, Honey Roasted Pumpkin Seeds, and Cinnamon Pumpkin Seeds next! And you love these other flavors, too:
- Start with my Basic Roasted Pumpkin Seeds recipe! It has tons of helpful tips.
- These yummy Garlic Pumpkin Seeds (and these Garlic and Parmesan Pumpkin Seeds) are sure to please garlic fans.
- Skip the salad and treat yourself to these delicious Ranch Pumpkin Seeds instead.
- Are you a pickle person? Then you have to try these Dill Pickle Pumpkin Seeds!
- These Old Bay Pumpkin Seeds are a must for Old Bay fans.
- If you're an air fryer aficionado, you can make these Pumpkin Seeds in an Air Fryer!
P.S Did you know that you can Roast Squash Seeds, too?
Frequently Asked Questions (FAQs)
You do not need to soak pumpkin seeds before roasting. While some recipes claim this makes them easier to digest, this isn't necessary for most people.
Roasted pumpkin seeds make a nutritious snack. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from WebMD for more details.
While pumpkin seeds can technically be eaten raw, they're more delicious (and pleasant to eat) when roasted. Mix the raw seeds with olive oil and seasonings, then bake them at 350 degrees. Stir the seeds every 5 minutes, cooking until they're toasted and crunchy.
The fastest way to clean pumpkin seeds is to grab a small amount of pulp, then brush off any seeds hanging from it. Gently squeeze the pulp to remove the remaining seeds. Repeat with the remaining pulp. You do not need to wash the seeds, unless there's a lot of pulp clinging to them.
If your pumpkin seeds are chewy, you haven't roasted them for long enough. Return the seeds to the oven, and continue cooking them until they are crunchy throughout. Make sure to stir the seeds frequently and taste them as they cook. That way, you'll know when they're crisp.
Pumpkin seeds can sit out for a few hours (or even overnight) before roasting. Letting the seeds sit out helps dry their exterior, which you need to do before baking them anyway. If you're not planning to roast the seeds right away, transfer them to an airtight container and refrigerate.
Pumpkin Seeds have mild, slightly nutty flavor. They'll take on the flavor of whatever spices you use to season them.
Pumpkin seeds (such as those from jack-o'-lanterns and pie pumpkins) and pepitas come from different varieties of pumpkins. Pepitas are green (while pumpkin seeds are a white / creamy color), and pepitas have no hull. Because of this, pepitas are more tender, and less chewy than other pumpkin seeds.
Sweet and Spicy Pumpkin Seeds
Ingredients
- 1 cup pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon pumpkin pie spice
- dash cayenne (or to taste)
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Transfer pumpkin seeds to a baking sheet. Let dry for at least 30 minutes (or up to overnight).
- Drizzle seeds with olive oil and season generously with salt. Mix well.
- Bake seeds, stirring every 5 minutes, until toasted and crisp (about 20 to 25 minutes).
- While the seeds cook, stir sugar and pumpkin pie spice together in a medium bowl.
- When the seeds are done cooking, add them to the sugar mixture. Mix well.
- Let seeds cool, then store in an airtight container until ready to eat. Enjoy!
Notes
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Nutrition
