18 Spicy Pumpkin Seeds Roasting Recipes Delight

Fall is the perfect time to spice up your snack game with our 18 Spicy Pumpkin Seeds Roasting Recipes Delight! Whether you’re craving a fiery kick or a subtly seasoned treat, we’ve got a flavor for every palate. Dive into this roundup of easy, mouthwatering recipes that transform humble pumpkin seeds into crunchy, spicy delights. Get ready to roast, savor, and maybe even start a new autumn tradition!

Spicy Cinnamon Sugar Roasted Pumpkin Seeds

Amidst the crisp autumn air, there’s nothing quite like the warm, inviting aroma of Spicy Cinnamon Sugar Roasted Pumpkin Seeds wafting through your kitchen. This delightful snack combines the earthy sweetness of pumpkin seeds with a fiery kick and a hint of cinnamon, creating a perfect balance of flavors that’s both sophisticated and irresistibly snackable.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 2 tablespoons rich, golden honey
• 1 tablespoon high-quality melted butter
• 1 teaspoon ground cinnamon, fragrant and warm
• 1/2 teaspoon cayenne pepper, for a bold spice
• 1/4 cup granulated sugar, fine and sparkling
• 1/2 teaspoon sea salt, coarse and flaky

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds, honey, and melted butter, tossing until the seeds are evenly coated.
3. Sprinkle the cinnamon, cayenne pepper, sugar, and sea salt over the seeds, stirring gently to ensure each seed is beautifully seasoned.
4. Spread the seeds in a single layer on the prepared baking sheet, ensuring they’re not overlapping for even roasting.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and promote uniform crispiness.
6. Remove from the oven and let cool completely on the baking sheet; the seeds will crisp up further as they cool.

Zesty and crunchy, these Spicy Cinnamon Sugar Roasted Pumpkin Seeds offer a playful contrast of sweetness and heat. Serve them atop a creamy butternut squash soup for a textural surprise or simply enjoy by the handful as a bold snack that’s sure to spark conversation.

Garlic Parmesan Roasted Pumpkin Seeds

Nothing elevates the humble pumpkin seed quite like the bold flavors of garlic and Parmesan, transforming them into a crunchy, savory snack that’s as nutritious as it is delicious. Perfect for autumn gatherings or a wholesome treat any time of year, these roasted seeds are a testament to the magic of simple ingredients coming together.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with olive oil until evenly coated, ensuring each seed glistens with oil for maximum crispiness.
3. Sprinkle the garlic powder, sea salt, and black pepper over the seeds, stirring thoroughly to distribute the spices evenly.
4. Spread the seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure they roast rather than steam.
5. Roast in the preheated oven for 30 minutes, stirring halfway through, until the seeds are golden and crisp.
6. Remove from the oven and immediately sprinkle with Parmesan cheese, tossing gently while the seeds are still warm to help the cheese adhere.
7. Let the seeds cool on the baking sheet for 10 minutes, allowing the cheese to set and the flavors to meld beautifully.

How these Garlic Parmesan Roasted Pumpkin Seeds boast a delightful crunch and a deep, umami-rich flavor profile, making them an irresistible snack. Serve them atop a fall salad for a textural contrast or enjoy them straight from the bowl for a satisfyingly savory treat.

Honey Sriracha Roasted Pumpkin Seeds

On a crisp autumn day, nothing complements the season better than a batch of Honey Sriracha Roasted Pumpkin Seeds, a snack that perfectly balances sweet, spicy, and savory flavors with an irresistible crunch.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 2 tablespoons rich, golden honey
• 1 tablespoon sriracha sauce, with its vibrant heat
• 1 tablespoon melted unsalted butter, for a silky finish
• 1/2 teaspoon fine sea salt, to enhance the flavors
• 1/4 teaspoon smoked paprika, for a subtle depth

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the golden honey, vibrant sriracha sauce, and silky melted unsalted butter until fully combined.
3. Add the freshly scooped pumpkin seeds to the bowl, tossing them gently to ensure each seed is evenly coated with the honey sriracha mixture.
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet, ensuring they’re not overlapping for even roasting.
5. Sprinkle the fine sea salt and smoked paprika over the seeds, adjusting the amounts slightly if you prefer a more pronounced flavor.
6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crispy.
7. Remove from the oven and let cool on the baking sheet for 5 minutes; they’ll crisp up further as they cool.

Delightfully crunchy with a perfect balance of sweet and spicy, these Honey Sriracha Roasted Pumpkin Seeds are a standout snack. Serve them in a rustic bowl for a casual gathering or sprinkle over a fall salad for an unexpected crunch.

Smoky Paprika Roasted Pumpkin Seeds

Amidst the crisp embrace of autumn, there’s no better way to celebrate the season than by transforming humble pumpkin seeds into a snack that’s both sophisticated and irresistibly smoky. These Smoky Paprika Roasted Pumpkin Seeds are a testament to the magic of simple ingredients, elevated through careful seasoning and roasting to golden perfection.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped and rinsed
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon smoked paprika, for a deep, woodsy aroma
• 1/2 teaspoon fine sea salt, to enhance the natural flavors
• 1/4 teaspoon garlic powder, for a subtle, savory kick

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even roast, which brings out the seeds’ nutty flavor.
2. In a medium bowl, toss the rinsed and dried pumpkin seeds with the extra virgin olive oil until each seed is lightly coated.
3. Sprinkle the smoked paprika, fine sea salt, and garlic powder over the seeds, stirring thoroughly to distribute the spices evenly. Tip: For an even coating, add the spices in layers, mixing after each addition.
4. Spread the seasoned seeds in a single layer on a parchment-lined baking sheet, ensuring they’re not overlapping for uniform roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp. Tip: Listen for a slight popping sound—it’s a sign they’re perfectly roasted.
6. Remove from the oven and let cool on the baking sheet for 5 minutes; they’ll crisp up further as they cool. Tip: For an extra smoky flavor, a light sprinkle of additional smoked paprika can be added while the seeds are still warm.

Unveil these smoky, crunchy delights as a standalone snack, or sprinkle them over a velvety butternut squash soup for a contrasting texture. Their robust flavor and satisfying crunch make them a versatile addition to your autumn table.

Curry Lime Roasted Pumpkin Seeds

Unveil the vibrant flavors of autumn with these Curry Lime Roasted Pumpkin Seeds, a snack that marries the earthy warmth of curry with the zesty brightness of lime for an unforgettable taste experience.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground curry powder
• 1/2 teaspoon freshly grated lime zest
• 1/2 teaspoon coarse sea salt
• 1 tablespoon freshly squeezed lime juice

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the raw pumpkin seeds with the extra virgin olive oil until evenly coated.
3. Sprinkle the finely ground curry powder, freshly grated lime zest, and coarse sea salt over the seeds, tossing again to ensure an even distribution of flavors.
4. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet, ensuring they’re not overlapping for uniform roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and crisp.
6. Remove from the oven and immediately drizzle with freshly squeezed lime juice, tossing gently to coat while still warm.
7. Allow the seeds to cool completely on the baking sheet, during which they’ll crisp up further.

Offering a delightful crunch and a burst of tangy, spicy flavors, these Curry Lime Roasted Pumpkin Seeds are perfect as a standalone snack or as a bold topping for soups and salads. Their vibrant taste profile makes them a standout addition to any autumn gathering.

Ranch Style Roasted Pumpkin Seeds

Just as the autumn leaves begin to turn, our kitchens beckon for the warmth of roasted delights, and what better way to answer that call than with these Ranch Style Roasted Pumpkin Seeds. A perfect blend of rustic charm and gourmet flair, these seeds are a testament to the simple pleasures of seasonal cooking.

Ingredients

• 2 cups fresh pumpkin seeds, cleaned and dried
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon garlic powder, finely ground
• 1 teaspoon onion powder, aromatic and sweet
• 1/2 teaspoon smoked paprika, for a hint of warmth
• 1/2 teaspoon sea salt, finely crushed
• 1/4 teaspoon freshly ground black pepper, for a subtle kick
• 1 tablespoon fresh dill, finely chopped

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even roast, which enhances the seeds’ natural flavors.
2. In a medium bowl, toss the pumpkin seeds with the olive oil until each seed is lightly coated, ensuring even seasoning distribution.
3. Sprinkle the garlic powder, onion powder, smoked paprika, sea salt, and black pepper over the seeds, mixing thoroughly to coat every piece with the aromatic blend.
4. Spread the seeds in a single layer on a baking sheet lined with parchment paper, avoiding overcrowding to promote crispiness.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the seeds are golden brown and emit a nutty aroma.
6. Remove from the oven and immediately sprinkle with fresh dill, tossing gently to incorporate the herb’s bright flavor while the seeds are still warm.
7. Allow the seeds to cool on the baking sheet for 10 minutes; they will crisp up further as they cool, achieving the perfect texture.

Best enjoyed as a standalone snack or as a crunchy topping for soups and salads, these Ranch Style Roasted Pumpkin Seeds offer a delightful contrast of textures and a depth of flavor that elevates any dish. Their golden hue and herbaceous finish make them as visually appealing as they are delicious, a true celebration of autumn’s bounty.

Buffalo Wing Roasted Pumpkin Seeds

Lusciously crisp and boldly flavored, these Buffalo Wing Roasted Pumpkin Seeds are a game-day snack reimagined with a gourmet twist. Infused with the fiery tang of buffalo sauce and the earthy depth of roasted pumpkin, they’re a testament to the magic of simple ingredients transformed.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 2 tablespoons unsalted butter, melted to a golden liquid
• 2 tablespoons buffalo wing sauce, with a vibrant, tangy kick
• 1/2 teaspoon garlic powder, finely ground for even distribution
• 1/2 teaspoon onion powder, offering a subtle sweetness
• 1/4 teaspoon sea salt, for a clean, sharp contrast

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even roast that brings out the seeds’ nutty flavor.
2. In a medium bowl, combine the raw pumpkin seeds with the melted unsalted butter, tossing gently to coat each seed evenly.
3. Add the buffalo wing sauce, garlic powder, onion powder, and sea salt to the bowl, stirring meticulously to ensure every seed is enveloped in the spicy mixture.
4. Spread the coated seeds in a single layer on a parchment-lined baking sheet, avoiding overlap to guarantee crispiness.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and promote uniform cooking.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will crisp up further as they cool.

Brimming with a crunchy texture and a bold, spicy flavor, these Buffalo Wing Roasted Pumpkin Seeds are perfect for sprinkling over salads or serving alongside a cool, creamy dip to balance the heat.

BBQ Roasted Pumpkin Seeds

Crunchy, savory, and irresistibly smoky, these BBQ Roasted Pumpkin Seeds are a delightful twist on a classic snack. Perfect for autumn gatherings or a nutritious nibble any time of year, they’re a testament to the magic of simple ingredients transformed by bold flavors.

Ingredients

• 2 cups raw pumpkin seeds, freshly scooped and rinsed
• 1 tablespoon rich extra virgin olive oil
• 1 tablespoon smoky BBQ seasoning blend
• 1/2 teaspoon finely ground sea salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper for a subtle kick

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the rinsed pumpkin seeds with olive oil until evenly coated, ensuring each seed glistens.
3. Sprinkle the BBQ seasoning, sea salt, paprika, and cayenne pepper over the seeds, stirring thoroughly to distribute the spices uniformly.
4. Spread the seasoned seeds in a single layer on the prepared baking sheet, avoiding overcrowding to ensure crispiness.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the seeds are golden and emit a nutty aroma.
6. Remove from the oven and let cool on the baking sheet; the seeds will crisp up further as they cool.

Remarkably crunchy with a deep, smoky flavor, these BBQ Roasted Pumpkin Seeds are a versatile snack. Enjoy them as a standalone treat, sprinkle over salads for added texture, or incorporate into trail mix for an energy-boosting snack.

Sweet and Spicy Roasted Pumpkin Seeds

Kickstart your autumn snacking with these Sweet and Spicy Roasted Pumpkin Seeds, a delightful blend of caramelized sweetness and a fiery kick that promises to elevate your snack game. Perfectly crisp and irresistibly flavorful, these seeds are a testament to the magic of simple ingredients transformed by heat and spice.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 2 tablespoons pure maple syrup, for a deep, autumnal sweetness
• 1 tablespoon smoked paprika, for a warm, smoky depth
• 1 teaspoon cayenne pepper, for a bold, spicy kick
• 1 tablespoon rich extra virgin olive oil, for a smooth, glossy finish
• 1/2 teaspoon fine sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even roast that brings out the seeds’ natural flavors.
2. In a medium bowl, toss the pumpkin seeds with extra virgin olive oil until evenly coated, ensuring each seed is lightly glistening for maximum crispiness.
3. Add the maple syrup, smoked paprika, cayenne pepper, and sea salt to the bowl, stirring vigorously to coat every seed in the spicy-sweet mixture.
4. Spread the seeds in a single layer on a parchment-lined baking sheet, avoiding overlap to guarantee each seed roasts uniformly.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes, until the seeds are golden and fragrant, with a satisfying snap when cooled.
6. Let the seeds cool completely on the baking sheet; they’ll crisp up further as they cool, achieving the perfect texture.

Golden and glistening, these Sweet and Spicy Roasted Pumpkin Seeds offer a crunchy exterior with a tender bite inside, their complex flavors deepening as they cool. Serve them atop a creamy butternut squash soup for a contrasting crunch or simply enjoy by the handful for a snack that’s as nutritious as it is delicious.

Maple Glazed Roasted Pumpkin Seeds

Yielded from the humble pumpkin, these Maple Glazed Roasted Pumpkin Seeds are a testament to the beauty of simplicity transformed into a gourmet snack. Your autumn gatherings will shimmer with the addition of this crunchy, sweet, and subtly spiced treat.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 2 tablespoons pure maple syrup, rich and amber-hued
• 1 tablespoon unsalted butter, melted to a golden liquid
• 1/4 teaspoon fine sea salt, for a delicate crunch
• 1/8 teaspoon ground cinnamon, warmly aromatic
• 1/8 teaspoon ground nutmeg, for a hint of earthiness

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for an effortless cleanup.
2. In a medium bowl, combine the pumpkin seeds with melted unsalted butter, ensuring each seed is lightly coated for optimal flavor absorption.
3. Drizzle the pure maple syrup over the seeds, followed by the fine sea salt, ground cinnamon, and ground nutmeg, tossing gently to distribute the spices evenly.
4. Spread the seeds in a single layer on the prepared baking sheet, allowing space between them to ensure even roasting and crispiness.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the seeds are golden brown and the maple glaze is caramelized.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will crisp up further as they cool, achieving the perfect snap.

With their glossy maple finish and a whisper of spice, these roasted pumpkin seeds offer a delightful contrast of textures—crisp yet tender. Serve them nestled in small bowls as a sophisticated snack or sprinkle over a fall salad for a surprising crunch.

Chocolate Covered Roasted Pumpkin Seeds

Magically transforming the humble pumpkin seed into a decadent treat, these Chocolate Covered Roasted Pumpkin Seeds are a symphony of crunch and sweetness, perfect for elevating your snack game or adding a luxurious touch to desserts.

Ingredients

• 1 cup raw pumpkin seeds, carefully rinsed and patted dry
• 2 tablespoons pure maple syrup, for a deep, autumnal sweetness
• 1 tablespoon unsalted butter, melted to silky perfection
• 1/4 teaspoon fine sea salt, to enhance all flavors
• 1/2 cup high-quality dark chocolate chips, for a rich, velvety coating
• 1 teaspoon coconut oil, to ensure a smooth chocolate melt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the dried pumpkin seeds with maple syrup, melted butter, and sea salt until evenly coated.
3. Spread the seeds in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until golden and fragrant.
4. Tip: For extra crunch, let the seeds cool completely on the baking sheet before coating in chocolate.
5. While the seeds cool, melt the dark chocolate chips and coconut oil together in a double boiler over simmering water, stirring until completely smooth.
6. Tip: Avoid overheating the chocolate to prevent seizing; remove from heat as soon as it’s melted.
7. Gently fold the roasted pumpkin seeds into the melted chocolate until fully coated, then spread them back onto the parchment-lined baking sheet.
8. Tip: Use a fork to separate any clumps for individually coated seeds.
9. Chill in the refrigerator for at least 30 minutes, or until the chocolate is set.

Just as they are, these chocolate-covered gems offer a delightful contrast between the crispness of the seeds and the smoothness of the chocolate. For an extra indulgent twist, sprinkle with flaky sea salt before the chocolate sets, or use them as a topping for ice cream or yogurt.

Caramelized Onion Roasted Pumpkin Seeds

Just when you thought pumpkin seeds couldn’t get any more addictive, along comes this irresistible twist. Caramelized onion roasted pumpkin seeds are a savory, crunchy delight, perfect for elevating your snack game with minimal effort and maximum flavor.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 2 tbsp unsalted butter, melted
• 1 large sweet onion, thinly sliced
• 1 tbsp granulated sugar
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium skillet over medium heat, melt the unsalted butter, then add the thinly sliced sweet onion. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
3. Sprinkle the granulated sugar over the onions, stirring to combine. Continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown, about 15 minutes. Tip: Lower the heat if the onions begin to burn.
4. Remove the skillet from heat and let the caramelized onions cool slightly. Then, mix in the raw pumpkin seeds, ensuring they’re evenly coated with the onion mixture.
5. Spread the pumpkin seed and onion mixture in a single layer on the prepared baking sheet. Sprinkle with finely ground sea salt and freshly ground black pepper.
6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the pumpkin seeds are golden and crisp. Tip: Keep an eye on them during the last few minutes to prevent over-browning.
7. Remove from the oven and let cool completely on the baking sheet. The seeds will crisp up further as they cool. Tip: For extra crunch, break apart any clumps while the seeds are still warm.

Perfectly crisp with a sweet and savory depth from the caramelized onions, these pumpkin seeds are a standout snack. Try sprinkling them over a fall salad or alongside a cheese board for an unexpected twist.

Rosemary Sea Salt Roasted Pumpkin Seeds

Brimming with rustic charm and a whisper of sophistication, these Rosemary Sea Salt Roasted Pumpkin Seeds are a testament to the beauty of simplicity. Each bite offers a crispy texture and a harmonious blend of earthy rosemary and the subtle brininess of sea salt, making them an irresistible snack or garnish.

Ingredients

• 1 cup fresh pumpkin seeds, cleaned and dried
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even roast, which enhances the seeds’ crispiness.
2. In a medium bowl, toss the pumpkin seeds with the extra virgin olive oil until they are evenly coated, ensuring each seed is lightly glistening for optimal flavor absorption.
3. Spread the seeds in a single layer on a parchment-lined baking sheet, allowing space between them for uniform roasting.
4. Sprinkle the finely chopped fresh rosemary and flaky sea salt evenly over the seeds, adjusting the amount of salt to suit your preference but keeping the rosemary’s aromatic presence.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes to prevent burning and promote even coloring, until the seeds are golden and crisp.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will continue to crisp up as they cool.

Whispering of autumn’s bounty, these roasted pumpkin seeds boast a delightful crunch and a flavor profile that’s both nuanced and bold. Serve them atop a creamy soup for contrast or enjoy them as a standalone snack that’s as nutritious as it is delicious.

Thai Peanut Roasted Pumpkin Seeds

Harnessing the vibrant flavors of Thailand, these Thai Peanut Roasted Pumpkin Seeds offer a delightful twist on a classic snack, blending the earthy sweetness of pumpkin seeds with the bold, nutty essence of peanut and a hint of spice.

Ingredients

• 1 cup raw pumpkin seeds, carefully rinsed and dried
• 2 tablespoons creamy peanut butter, rich and smooth
• 1 tablespoon honey, pure and golden
• 1 teaspoon soy sauce, aged and full-bodied
• 1/2 teaspoon garlic powder, finely ground
• 1/2 teaspoon ginger powder, aromatic and pungent
• 1/4 teaspoon cayenne pepper, for a subtle heat
• 1 tablespoon coconut oil, unrefined and fragrant

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the peanut butter, honey, soy sauce, garlic powder, ginger powder, and cayenne pepper, whisking until smooth and fully incorporated.
3. Add the pumpkin seeds to the bowl, tossing gently to ensure each seed is evenly coated with the peanut mixture.
4. Melt the coconut oil in a small saucepan over low heat, then drizzle it over the pumpkin seeds, stirring to combine.
5. Spread the seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
6. Bake for 20-25 minutes, stirring halfway through, until the seeds are golden brown and fragrant.
7. Remove from the oven and let cool completely on the baking sheet; the seeds will crisp up as they cool.

Lusciously crunchy with a perfect balance of sweet, savory, and spicy, these Thai Peanut Roasted Pumpkin Seeds are a standout snack. Serve them atop a fresh salad for added texture or enjoy them straight from the bowl for a satisfying treat.

Cajun Spice Roasted Pumpkin Seeds

Delight in the rustic charm of autumn with these Cajun Spice Roasted Pumpkin Seeds, a snack that marries the earthy sweetness of pumpkin with the bold, spicy kick of Cajun seasoning. Perfect for cozy evenings or as a gourmet garnish, these seeds are a testament to the beauty of simple ingredients transformed by thoughtful seasoning.

Ingredients

• 2 cups fresh pumpkin seeds, cleaned and dried
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1 tablespoon aromatic Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, for a subtle heat

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even roast that brings out the seeds’ natural flavors.
2. In a medium bowl, toss the cleaned and dried pumpkin seeds with the extra virgin olive oil until evenly coated, ensuring each seed is lightly glistening for optimal spice adherence.
3. Sprinkle the sea salt, Cajun seasoning, smoked paprika, and cayenne pepper over the seeds, tossing again to distribute the spices uniformly for a balanced flavor in every bite.
4. Spread the seasoned seeds in a single layer on a parchment-lined baking sheet, allowing ample space between them to promote crispiness.
5. Roast in the preheated oven for 45-50 minutes, stirring every 15 minutes to prevent burning and ensure an even golden hue, until the seeds are crispy and fragrant.
6. Remove from the oven and let cool on the baking sheet for 10 minutes; the seeds will continue to crisp up as they cool, achieving the perfect crunch.

Nowhere does the humble pumpkin seed shine brighter than in this Cajun-spiced rendition, offering a crunchy texture and a complex flavor profile that dances between smoky, spicy, and subtly sweet. Serve these seeds as a standalone snack, or sprinkle them over soups and salads for an unexpected twist.

Lemon Pepper Roasted Pumpkin Seeds

Mastering the art of snacking takes a delightful turn with these Lemon Pepper Roasted Pumpkin Seeds, a harmonious blend of zesty citrus and bold pepper that elevates the humble seed to gourmet status.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1 tablespoon fresh lemon zest, brightly aromatic
• 1/2 teaspoon sea salt, finely crushed

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a gentle roast that brings out the seeds’ natural flavors without burning.
2. In a medium bowl, combine the raw pumpkin seeds with the rich extra virgin olive oil, tossing until each seed is lightly coated for even roasting.
3. Add the finely ground black pepper, brightly aromatic fresh lemon zest, and finely crushed sea salt to the bowl, mixing thoroughly to distribute the flavors uniformly.
4. Spread the seasoned seeds in a single layer on a parchment-lined baking sheet, ensuring they’re not overlapping to promote crispiness.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the seeds are golden and emit a nutty aroma.
6. Remove from the oven and let cool on the baking sheet; the seeds will crisp up further as they cool, achieving the perfect crunch.

Crisp and bursting with flavor, these Lemon Pepper Roasted Pumpkin Seeds offer a satisfying crunch with every bite. Serve them as a standalone snack or sprinkle over autumnal soups for a textured garnish that delights the palate.

Taco Seasoned Roasted Pumpkin Seeds

On a crisp autumn evening, nothing complements the seasonal spirit quite like a batch of Taco Seasoned Roasted Pumpkin Seeds, a snack that marries the earthy crunch of pumpkin seeds with the bold, zesty flavors of taco seasoning.

Ingredients

• 1 cup raw pumpkin seeds, freshly scooped from the pumpkin
• 1 tablespoon rich extra virgin olive oil
• 1 tablespoon homemade taco seasoning, a blend of smoky paprika, cumin, garlic powder, and a pinch of cayenne for heat
• 1/2 teaspoon fine sea salt, to enhance the natural flavors

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even roast, which brings out the seeds’ nutty flavor.
2. In a medium bowl, toss the pumpkin seeds with the extra virgin olive oil until each seed is lightly coated, ensuring the seasoning will adhere well.
3. Sprinkle the taco seasoning and sea salt over the seeds, tossing again to distribute the spices evenly for a uniform flavor profile.
4. Spread the seasoned seeds in a single layer on a parchment-lined baking sheet, allowing space between each for crispiness.
5. Roast in the preheated oven for 45 minutes, stirring every 15 minutes to prevent burning and promote even cooking.
6. Remove from the oven when the seeds are golden brown and let them cool on the baking sheet; they will crisp up further as they cool.

Golden and aromatic, these Taco Seasoned Roasted Pumpkin Seeds offer a satisfying crunch with every bite, their spicy-savory flavor making them an irresistible snack. Serve them atop a fall salad for a textural contrast or alongside a cold beer for a simple yet sophisticated appetizer.

Wasabi Soy Roasted Pumpkin Seeds

Unveiling a snack that marries the boldness of wasabi with the umami depth of soy sauce, these roasted pumpkin seeds are a testament to the magic of simple ingredients transformed. Perfect for autumn gatherings or a sophisticated nibble, they promise a crunch that’s both fiery and savory.

Ingredients

• 1 cup raw pumpkin seeds, plump and green
• 1 tbsp soy sauce, aged and robust
• 1 tsp wasabi paste, freshly prepared for maximum heat
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp fine sea salt, for a crisp finish

Instructions

1. Preheat your oven to 300°F, ensuring a gentle roast that coaxes out the seeds’ natural flavors without burning.
2. In a mixing bowl, whisk together the soy sauce and wasabi paste until smooth, then drizzle in the olive oil, creating an emulsion that will evenly coat the seeds.
3. Add the pumpkin seeds to the bowl, tossing them gently with a rubber spatula until each seed is impeccably coated with the wasabi-soy mixture.
4. Spread the seeds in a single layer on a parchment-lined baking sheet, allowing space between them for optimal crispness.
5. Sprinkle the sea salt evenly over the seeds, enhancing their natural flavors as they roast.
6. Bake for 20-25 minutes, stirring halfway through, until the seeds are golden and emit a nutty aroma.
7. Remove from the oven and let cool on the baking sheet; the seeds will crisp up further as they rest.

Each bite delivers a symphony of textures—crisp, light, and utterly addictive—with a flavor profile that dances between spicy and savory. Serve these gems in a sleek bowl at your next cocktail party or pack them as a gourmet snack for hiking adventures.

Conclusion

Outstanding flavors await in our ’18 Spicy Pumpkin Seeds Roasting Recipes Delight’ roundup! Perfect for home cooks looking to spice up their snack game, each recipe offers a unique twist on this seasonal favorite. We invite you to try these delicious creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy roasting!

Bella Bacinos