These spicy pumpkin seeds are a flavorful twist on classic roasted pumpkin seeds. Crunchy and filling, they make a satisfying snack on their own and add a smoky, spicy crunch when sprinkled over salads, soups, or grain bowls. If you enjoy flavors that echo a smoky barbecue seasoning, this recipe provides that bold profile with a simple spice mix you can tweak to taste.
Easy Spicy Pumpkin Seeds
Pumpkin seeds, or pepitas, are an inexpensive, protein-rich snack that roasts quickly and keeps well. Instead of discarding the seeds when you carve pumpkins, rinse and roast them with a smoky, spicy seasoning blend for a crunchy bite the whole family will reach for.
The seasoning used here mimics the savory, slightly sweet, smoky notes found in BBQ chip seasoning. A touch of brown sugar balances the heat from cayenne and the smokiness from smoked paprika. Light oil spray helps the spices cling to the seeds so they roast evenly and become crisp.
What You’ll Need
A handful of simple pantry staples is all you need. Quantities are listed in the ingredients section below.
- Pumpkin seeds – raw, unshelled pepitas removed from the pumpkin.
- Onion and garlic powders – provide savory depth.
- Smoked paprika – gives a smoky, BBQ-like flavor.
- Ground mustard and cayenne – add tang and heat.
- Kosher salt and light brown sugar – salt enhances flavor; a pinch of brown sugar balances the spice.
- Olive oil spray – helps spices adhere and promotes even browning.
Recipe Yield and Timing
- Yield: 6 servings
- Serving size: 1/4 cup
- Prep time: about 5 minutes
- Cook time: 30 minutes (plus a brief initial roast)
- Total time: about 35 minutes
Ingredients
- 1 1/2 cups raw pumpkin seeds (unshelled)
- 1 1/4 teaspoons onion powder
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon ground mustard
- 1/4 teaspoon light brown sugar
- 4 to 5 squirts olive oil spray
How to Make Spicy Pumpkin Seeds
These spiced pepitas come together in a few straightforward steps. Follow the instructions below for crunchy, evenly seasoned seeds.
- Preheat: Set the oven to 300°F (about 150°C).
- Clean the seeds: Remove seeds from the pumpkin, separate them from pulp, and rinse well in a colander under cold water.
- Dry briefly: Shake off excess water and spread seeds on a baking sheet. Roast for about 10 minutes to dry them, tossing once halfway through.
- Mix the seasoning: In a small bowl, stir together onion powder, garlic powder, smoked paprika, ground mustard, cayenne, kosher salt, and light brown sugar.
- Season the seeds: Place the dried seeds in a medium bowl, lightly spray with olive oil spray, and add three-quarters of the spice mix. Toss to coat evenly.
- Roast: Spread the coated seeds in a single layer on a parchment-lined sheet pan. Roast for 20–30 minutes, stirring or shaking the pan halfway through, until the seeds are brown and crunchy.
- Finish: Remove from the oven, spray lightly again with oil, and toss with the remaining spice mix so the flavor sits on the surface for maximum bite.
Tips and Variations
- If you prefer milder seeds, reduce the cayenne or omit it entirely and rely on smoked paprika for the smoky flavor.
- For a sweeter snack, increase the brown sugar slightly and add a pinch of cinnamon for a sweet-spicy twist.
- Try other spices such as chili powder, cumin, or smoked sea salt to vary the profile.
- To keep seeds crisp, cool completely and store in an airtight container at room temperature. They maintain best when kept dry and away from humidity.
- These seeds work well as a salad topping, crunchy garnish for soups, or an on-the-go snack portioned into small bags.
Nutrition (per 1/4 cup)
Calories: 81 • Carbohydrates: 10 g • Protein: 3 g • Fat: 3.5 g • Fiber: 3 g • Sodium: 97 mg • Sugar: 0.5 g
More Pumpkin Recipe Ideas
- Pumpkin Pie Dip
- Pumpkin Butterscotch Bars
- Mini Pumpkin Chocolate Chip Muffins
- Classic Pumpkin Pie
- Pumpkin Mac and Cheese with Roasted Vegetables
If you try this recipe, experiment with the spice ratios to suit your taste. The basic method—drying seeds, coating in oil and spices, and roasting slowly—works for any flavor profile, from sweet to savory. Enjoy the crunch!