Spiced Pumpkin Seeds Snack

The first time I roasted pumpkin seeds was a happy accident while cleaning out a fresh pumpkin after Halloween. The smell of spices roasting filled my kitchen and instantly became a new favorite snack to reach for whenever autumn rolled around.

I’ll never forget the day unexpected guests arrived and I tossed together a batch of these seeds in minutes; watching their eyes light up made me proud to have a healthy snack that also tastes indulgent.

Ingredients

• Raw pumpkin seeds: I prefer hulled seeds for a smoother roast but unhulled add extra texture if you like a bit of chew
• Olive oil: Using a good quality extra virgin olive oil brings out the spices beautifully
• Sea salt: Adjust to taste but I love the way it balances the sweet and smoky notes
• Smoked paprika: It gives a deep warm flavor that’s addictive
• Ground cumin & cinnamon: These add a cozy earthiness that’s subtle but essential
• Cayenne pepper (optional): Just a pinch wakes up the palate without overheating things
• Maple syrup or honey (optional): I like a drizzle to add the perfect touch of sweetness

Instructions

Get Everything Ready:

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. The anticipation begins as the kitchen warms.

Mix the Magic:

In a large bowl, combine the pumpkin seeds with olive oil, sea salt, smoked paprika, cumin, cinnamon, and cayenne pepper if using. Add maple syrup or honey if you want a sweet twist. Toss them well so each seed wears the spice coat proudly.

Spread & Roast:

Arrange the seeds in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through. The seeds will turn golden and fill your kitchen with a nutty, spicy aroma.

Cool & Enjoy:

Let the seeds cool completely so they crisp up perfectly. Store them in an airtight container for a week of snackable goodness.

Save

This recipe became more than a snack for me—it turned into a comfort ritual every fall, sharing bowls of crunchy seeds with family while stories poured out around the dinner table.

Keeping It Fresh

Once cooled and stored properly in an airtight container, the seeds maintain their crunch and flavor for up to a week. I like to make a batch early in the week for snacking through busy days.

When You're Missing Something

If you find yourself out of a spice, don't worry—these seeds are forgiving. A pinch of garlic powder or even a dash of curry powder can create a delicious variation that’s uniquely yours.

Serving Ideas That Clicked

Beyond a tasty snack, sprinkling these seeds over salads or creamy soups adds a satisfying crunch and depth of flavor. My last-minute thoughts before you leave:

• Try serving them warm fresh from the oven for an extra cozy feel
• If you like them sweeter, a little extra maple syrup won’t hurt
• Always give them a stir halfway through roasting to keep the cooking even

Save

Thanks for spending time with this recipe—I hope it brings you little moments of joy and crunch anytime you need them.

Common Questions

→ How do I get pumpkin seeds extra crunchy?

Soaking the seeds overnight followed by thorough drying before roasting helps achieve an extra crunch.

→ Can I adjust the spice levels?

Yes, spice amounts can be customized or swapped such as substituting smoked paprika with chili powder or adding garlic powder for variety.

→ What sweeteners work best in this mix?

Maple syrup or honey is suggested to add a subtle sweetness, but both can be omitted or substituted to preference.

→ How should I store the roasted seeds?

Store in an airtight container once cooled completely to maintain freshness for up to one week.

→ Are raw or hulled pumpkin seeds better for roasting?

Both raw hulled and unhulled seeds work well; hulled seeds roast evenly and are easier to eat.