Spiced Pumpkin Seeds

Spiced Pumpkin Seeds Recipe

These tasty spiced pumpkin seeds, which I use to add texture and heat to pumpkin soup, are positively addictive. They’re also spectacular for cocktail parties.–Joanna Pruess

LC What Folks Are Saying...Note

“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about this spiced pumpkin seeds recipe. Sorta makes you wanna try your hand at a batch, eh?

Spiced Pumpkin Seeds Recipe

  • Quick Glance
  • 10 M
  • 45 M
  • Makes about 1 cup


  • 1 cup (about 5 ounces) raw pumpkin seeds (hulled or unhulled)
  • 1 teaspoon olive oil or mild vegetable oil, plus more for the baking sheet
  • 2 teaspoons chili powder (any variety you prefer)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • Pinch cayenne pepper (optional)


  • 1. Preheat the oven to 350°F (177°C). Lightly oil a rimmed baking sheet.
  • 2. In a bowl, combine the pumpkin seeds, oil, chili powder, cumin, salt, and cayenne pepper if using, and mix well. Spread the seeds on the baking sheet in a single layer and bake for 20 to 25 minutes, stirring occasionally, until aromatic and golden brown at the edges. Transfer the seeds to a plate or a sheet of parchment paper to cool. Store in an airtight container.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Irene Seales

Oct 19, 2014

This is a super easy way to dress up pumpkin seeds for a soup garnish or snacking. I made the recipe using equal parts chipotle chile pepper and a mild chili powder which yielded a pretty bright spiciness. If you plan on using this as a garnish, this adds a nice smokiness and serious heat in small doses. If you plan on making this as a snack, you might want to use Ancho or another mild New Mexico red pepper. These spiced pumpkin seeds would be brilliant sprinkled over butternut squash soup or tossed on salads. This 1 cup recipe will spread over a half-sheet pan, so plan accordingly if you’re thinking of doubling it as a party recipe. I use parchment paper for these sorts of jobs and it makes cleanup a snap. Don’t wander off too far—at just over 20 minutes in the oven, the pumpkin seeds were taking on some nice brown color, and you don’t want to char the batch. These made a great accent to posole, adding a smoky character, although I could also see them sprinkled on cinnamon or vanilla ice cream.

Testers Choice
Anna Scott

Oct 19, 2014

I wouldn't change a thing with this simple spiced pumpkin seeds recipe for roasted spicy pumpkin seeds. I’d just bought a small pie pumpkin to make a homemade pumpkin pie so I was automatically drawn to this tasty recipe. I used a smoky chipotle chile powder. The results of the cumin, salt, chile powder, and cayenne pepper blend were just spicy enough and made these roasted pumpkin seeds quite addictive. It’s impossible to just eat one handful! I served them as a snack before dinner, but I could see these being a nice addition to a salad for a bit of spice and crunch or on top of pumpkin soup, perhaps? In terms of cooking time, I cooked them for 25 minutes and they were just right; once I began to smell their spices coming from the oven about that time, I checked on them and they were lightly toasted and smelled divine. My husband said he normally doesn’t like roasted pumpkin seeds, but these he totally loved! A quick and lovely fall recipe that I will be hanging onto.

Testers Choice
Pat Francis

Oct 19, 2014

These spiced pumpkin seeds make a zesty snack or garnish for soup. They continue cooking after they leave the oven, so I wouldn’t recommend going beyond the 25 minute mark, unless your oven runs cold. I knew these were done because I could smell the spices. As the pumpkin seeds cooled on the parchment paper, I could still hear them crackling, and I couldn’t resist snacking—and snacking some more—on them. (Warning: They’re a bit addictive.) The chili powder I used was Penzey’s medium hot and I did add a pinch of cayenne.) After I finished snacking on them, the rest were a garnish for curried pumpkin and lentil soup.

Testers Choice
Sofia Reino

Oct 19, 2014

This was an awesome project to do with both my daughters this past weekend as we were carving pumpkins for Halloween. We ended up with about 3 cups seeds, so I tripled the recipe. This was so incredibly easy to do my 6-year-old could have done it without me. Within 30 minutes we had a great snack that is healthy and tasty, not crazy spicy (which is perfect for a family with kids), easy enough, and a perfect recipe to use as a base to start creating your own flavors. This is definitely a recipe I'll be making more often.

  1. Brigitte Walsh says:

    I know what I’m saving my seeds for ~ sounds yummy!

  2. linda moore says:

    Never thought of spicing them up, great idea! Thanks for the share!

  3. Matt Howell says:

    Carved 2 pumpkins for the kiddos and roasted the seeds exactly like this. Quality!

  4. Renee says:


    When I made a second batch, I accidentally grabbed the jar of half-sharp Hungarian Paprika instead of chili powder. Just as addictive, maybe more so.

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