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Crunchy Smoked Paprika Roasted Pumpkin Seeds – Easy Homemade Snack

smoked paprika roasted pumpkin seeds - featured image

These Crunchy Smoked Paprika Roasted Pumpkin Seeds are salty, smoky, with just a whisper of heat, and they disappear faster than any candy bowl. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (rinsed and dried)
  • 4 cups water (for boiling)
  • 1 ½ teaspoons salt (plus more for boiling water)
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 ½ tablespoons olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Separate the seeds from the pumpkin guts. Place the seeds and strings in a colander and rinse under cool water, using your fingers to pull away the sticky orange pulp.
  3. In a large pot, bring 4 cups of water and 1 teaspoon of salt to a rolling boil. Add the rinsed seeds and boil for exactly 10 minutes. Drain the seeds in the colander.
  4. Spread the drained seeds on a clean kitchen towel or layers of paper towels. Pat them very dry. Let them sit for 5 minutes to air-dry completely.
  5. In a medium mixing bowl, combine the dried seeds with olive oil, smoked paprika, garlic powder, cayenne (if using), and the remaining ½ teaspoon of salt. Toss well until every seed is evenly coated.
  6. Pour the seasoned seeds onto the prepared sheet and spread them into a single, even layer.
  7. Roast for 20-25 minutes, stirring halfway through. After 10 minutes, stir the seeds. Return to the oven and roast for another 10-15 minutes until golden brown and fragrant.
  8. Let the seeds cool on the baking sheet for at least 15 minutes before serving.

Notes

Boiling the seeds is crucial for crunch. Dry seeds thoroughly before seasoning. Watch oven closely to avoid burning. Cool completely before storing to maintain crispness.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, smoked paprika, easy snack, fall recipe, gluten-free, vegan