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A hand holding a black bowl and scraping pumpkin seeds into the bowl.

Spiced Roasted Pumpkin Seeds

Don't throw away the seeds from your pumpkins! Turn them into a spicy, savory, crunchy snack. It’s an easy and healthy recipe.
5 from 1 vote
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Course: Snack
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 132kcal
Author: Linda & Alex
Cost: $6


  • 1 Oven
  • 1 large pot
  • 1 stove


  • 4 cups pumpkin seeds
  • 1 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • 2 teaspoon chili powder
  • 1 teaspoon ground sea salt
  • ½ teaspoon ground black pepper


  • Preheat the oven to 385°F and line a baking sheet with parchment paper
  • Put enough water to cover the seeds in a pot and bring to a boil. Salt the water.
  • Scoop the pumpkin seeds out of the pumpkin. Some of the seeds may cling to the pumpkin, try to remove the seeds. Any of the seeds that won't separate from the pumpkin can be put in the boiling water with the pumpkin. This will help them separate.
  • Add the pumpkin seeds to the boiling water for 1 minute and drain in a colander.
  • Rinse the seeds in the colander. Remove any excess pumpkin flesh. Spread the seeds on a rimmed baking sheet and pat them dry.
  • Put the seeds in a large bowl and add the oil and spices. Stir well to evenly coat.
  • Spread the seeds out evenly on the baking sheet and bake for 5 minutes. Shake the pan to spread the seeds out. Bake for 5 minutes and shake again. Continue the process until the seeds are a light brown. This takes approximately 15 minutes.
  • Let the seeds cool.
  • Enjoy!


Store in an airtight container for up to 10 days.


Serving: 2tablespoon | Calories: 132kcal | Carbohydrates: 3g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
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