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Crispy Spiced Roasted Pumpkin Seeds: The Best Fall Snack

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Turn pumpkin carving leftovers into the ultimate fall snack with these perfectly crispy, smoky, and warmly spiced roasted pumpkin seeds. A foolproof recipe that transforms a simple ingredient into an irresistible crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds, rinsed and cleaned
  • 4 cups water
  • 1 tablespoon salt, plus more for seasoning
  • 1 ½ tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 1 teaspoon maple sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper if using.
  2. Separate the seeds from the pumpkin guts. Scoop the seeds and stringy pulp into a large bowl of cold water. The seeds will float to the top; use your hands to gently separate them.
  3. Rinse the seeds thoroughly in a colander under cold water, rubbing gently to remove any remaining pulp. Discard any dark or shriveled seeds.
  4. Bring 4 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the pumpkin seeds and boil for exactly 10 minutes.
  5. Drain the seeds in a colander and let cool for a minute. Spread them on a clean kitchen towel and pat completely dry. Let sit for 5-10 minutes.
  6. In a mixing bowl, combine olive oil, smoked paprika, garlic powder, cumin, cayenne, and black pepper. Whisk to combine. Add the dried seeds and toss until every seed is coated.
  7. Spread the seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping.
  8. Roast for 20-25 minutes, stirring halfway through (at 12 minutes). The seeds are done when golden brown and making a faint popping sound.
  9. Let the seeds cool completely on the baking sheet for at least 15 minutes.
  10. Once cool, taste and add a final sprinkle of flaky salt if needed.

Notes

Boiling the seeds first is the secret to perfect crispiness. Dry the seeds thoroughly to avoid steaming. Watch the oven closely in the last 5 minutes to prevent burning. Let seeds cool completely before storing to maintain crunch. Store in an airtight container at room temperature for up to 2 weeks; re-crisp in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: roasted pumpkin seeds, crispy pumpkin seeds, spiced pumpkin seeds, fall snack, Halloween snack, pumpkin seeds recipe

Find it online: https://jollyfork.com/crispy-spiced-roasted-pumpkin-seeds-the-best-fall-snack/