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Easy Spiced Roasted Pumpkin Seeds Recipe – Crunchy & Perfect

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Turn fresh pumpkin seeds into a crunchy, addictive snack with this easy roasted pumpkin seeds recipe. Coated in a smoky, slightly spicy blend of sea salt, smoked paprika, and cayenne, these seeds are perfect for game day, fall snacking, or as a topping for soups and salads.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (or raw pepitas)
  • Water, for boiling
  • 1 tablespoon salt (for boiling water)
  • 2 tablespoons unsalted butter, melted (or coconut oil/olive oil for dairy-free)
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (or more to taste)
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Separate the seeds from the pumpkin pulp. Place seeds and stringy innards in a colander and rinse under cool water, using your fingers to separate seeds from pulp. A little remaining pulp is fine.
  3. Boil the seeds: Place rinsed seeds in a medium saucepan, cover with water, and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
  4. Drain and dry thoroughly: Pour seeds into a colander, let cool for a minute, then spread on a clean kitchen towel or paper towels and pat completely dry.
  5. In a mixing bowl, combine melted butter, flaky sea salt, smoked paprika, garlic powder, cayenne pepper, cumin, and onion powder. Add dried seeds and toss until every seed is coated (use your hands for best coverage).
  6. Spread seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping.
  7. Roast for 20-25 minutes, stirring halfway through. At the 10-minute mark, stir with a spatula. Watch closely during the last 5 minutes to prevent burning.
  8. Let seeds cool completely on the baking sheet (at least 15-20 minutes) before serving. They will continue to crisp as they cool.

Notes

Boiling the seeds is essential for achieving a crunchy texture throughout. Dry the seeds thoroughly after boiling to prevent steaming. Watch the oven closely during the last 5 minutes to avoid burning. Let seeds cool completely before serving for maximum crunch. Store in an airtight container at room temperature for up to 2 weeks; reheat in a 300°F oven for 5 minutes if they lose crispness.

Nutrition

Keywords: roasted pumpkin seeds, crunchy pumpkin seeds, spiced pumpkin seeds, game day snack, fall snack, healthy snack, gluten-free snack

Find it online: https://cheerycrisp.com/easy-spiced-roasted-pumpkin-seeds-recipe-crunchy-and-perfect/