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You are here: Home / Recipes / Appetizers & Snacks / Sweet and Spicy Roasted Pumpkin Seeds

Sweet and Spicy Roasted Pumpkin Seeds

By Traci · Jump to Recipe · Jump to Video
This post may contain affiliate links. Please read my affiliate policy.

I’m sharing How To Roast Pumpkin Seeds with an easy smoky sweet spice mix. Be sure to check out How to Make Pumpkin Puree too! It’s fall y’all! Let’s enjoy the pumpkins! [see VIDEO in recipe card!]

Winter Squash Seeds in a Bowl.  

Table of Contents

  • A Fall Delight: Roasted Pumpkin Seeds! 
  • How To Roast Pumpkin Seeds in the Oven
  • A Few Recipe Notes
  • Sweet and Spicy Roasted Pumpkin Seeds Recipe
  • Video

A Fall Delight: Roasted Pumpkin Seeds! 

Those pumpkin seeds are so delicious for snacking and worth the effort! Roasting pumpkin seeds in the oven couldn’t be simpler. I know, they can be such a stringy mess. But, this method will take some of the frustration out of preparing roasted pumpkin seeds.

The pumpkin seeds you’re roasting still have a seed coat on them, so they’re chewy. I don’t recommend peeling each seed, rather, the entire seed is to be enjoyed!

RELATED: Whip up the most silky and flavorful Homemade Pumpkin Puree to use in all your homemade pumpkin recipes! See my Pumpkin Puree recipe to learn more!

Removing pumpkin seeds from the pumpkin and adding them to a bowl with water.     Removing flesh from pumpkin seeds by swishing the seeds around. Strain the seeds and remove any excess flesh.     Dry the pumpkin seeds on a tea towel.

How To Roast Pumpkin Seeds in the Oven

These homemade pumpkin seeds are chewy and such a delight to make. Scoop the pumpkin seeds from the pumpkin before you roast it, then whip these sweet and spicy seeds up in no time. In summary, here’s how to roast pumpkin seeds (see recipe card below for details): 

  • First, place the pumpkin seeds in a bowl of water and give them a good agitation. Swish them around!
  • Second, skim the seeds off the top and transfer to a colander. Rinse the seeds under running water. Discard the water and solids.
  • Third, transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you have time, allow the seeds to air dry further for about 30 minutes. 
  • Fourth, preheat to 300F.  Place the dry seeds (they’ll still be a bit slippery) on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds. Use your hands to toss the seeds until they are all coated. I recommend about 1 Tbs of coconut oil per cup of seeds.
  • Fifth, sprinkle the seeds with the smoky sweet spice blend (or create your own favorite blend!).
  • Next, toss with hands to distribute the seasoning.
    Last, roast seeds for about 30-35 minutes or until lightly golden. 

Cool homemade pumpkin seeds completely before storing at room temperature  in a covered container. Homemade roasted pumpkin seeds are best enjoyed within a few days. 

Roasting pumpkin seeds on a parchment lined sheet pan with spices.     Homemade roasted pumpkin seeds on a sheet pan. Roasted pumpkin seeds in a bowl.

A Few Recipe Notes

  • For this homemade pumpkin seeds recipe, you’ll roast the seeds for about 30-35 minutes. I sometimes push this to upwards of 40 minutes because I like my seeds extra crunchy. Due to oven variations, keep an eye on them! Roast until golden to golden brown without burning the sugar. The transition from extra crispy to burned can happy quick!
  • DIY SPICE BLENDS: Make your own spice blend and play with those flavors!  Try a Cajun spice blend, pumpkin pie spice or BBQ. The possibilities are endless! If mixing and matching, mix the spices in a small bowl and taste before adding the seasoning blend to the oiled seeds.
    • For one cup of seeds, you’ll need 1 tablespoon of oil and about 1 teaspoon of spices (this doesn’t include the salt and brown sugar). 

Watch a Video Below See How Simple This Recipe Is!

Homemade Roasted Pumpkin Seeds in a Bowl.
Print Recipe

Sweet and Spicy Roasted Pumpkin Seeds Recipe

Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings:4
Calories:132kcal
Author:Traci York | Vanilla And Bean
How To Roast Homemade Pumpkin Seeds with an easy smoky sweet spice mix is easy to make. Be sure to check out How to Make Pumpkin Puree too! The pumpkin seeds you're roasting will still have a seed coat on them, so they're chewy. The entire seed is to be enjoyed! [VIDEO below]

Ingredients

  • 1 C Scooped out Pumpkin Seeds
  • 1 Tbs Coconut Oil melted, or other vegetable oil like olive oil
  • 1/4 tsp Fine Sea Salt
  • 1 Tbs Brown Sugar
  • 1/2 tsp Smoky Paprika
  • 1/4 tsp Chili Powder
  • 1/4 tsp Garlic Powder

Instructions

  • Add the scooped out pumpkin seeds, about 1 cup, to a large bowl of water. In the bowl of water with the pumpkin seeds, give them a good agitation. Swish them around! The seeds will float to the top. Place the seeds in a colander to drain. Transfer the seeds to a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away. If you can let the seeds set on a new, dry towel for about 30 minutes, this will help them dry out further.
  • Preheat the oven 300F.  Place the dry seeds on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds and use your hands to toss the seeds until they are all coated. Sprinkle with all the remaining ingredients for a smoky sweet blend (or create your own favorite blend!)
  • Toss with hands to distribute the seasoning. Roast seeds for about 30-35 minutes (or up to 40 minutes) or until fragrant and golden. Cool completely before storing them at room temperature in a covered container for up to two days.

Video

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 132kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 150mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin for homemade roasted pumpkin seeds.

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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