Spiced pumpkin seeds are a spicy snack made with pepitas and chili powder and not a lot of effort. Simple and satisfying and curiously addictive.
These spiced pumpkin seeds make a curious nibble to set out at cocktail parties as well as a satisfying nosh to grab by the handful or sprinkle over salads or creamy puréed soups. And we’re not the only ones to think so. Folks are calling these “quite addictive” and “divine” and “healthy and tasty” and “super easy” and “definitely a recipe I’ll be making more often.” Sorta makes you wanna try your hand at a batch, eh? Originally published October 19, 2014.–Renee Schettler Rossi
Spiced Pumpkin Seeds
- Quick Glance
- 10 M
- 45 M
- Makes about 1 cup
- 1 cup raw pumpkin seeds (hulled or unhulled) (5 oz)
- 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.