This easy snack recipe for Spicy Toasted Pumpkin Seeds falls on the savory side, tossed with paprika, onion powder, garlic powder, salt, and pepper. Yum!
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As I’ve mentioned in many of my fall posts, I’m a pumpkin lover. No matter what the recipe may be, if it has pumpkin in it, I’m all for it. So it should come as no surprise that I’m also a huge fan of toasted pumpkin seeds, otherwise known as pepitas.
Not only do they make a healthy snack for me to have on hand whenever the munchies rear their ugly head, but they also allow me to use up as much of the pumpkin as possible. And I love no waste vegetables! Between my homemade pumpkin puree and now these spicy toasted pumpkin seeds, the only thing left from our edible pumpkins is the skin. But fear not, the chickens gobble that right up!
I like to eat my pumpkin seeds shell and all, but some people prefer them without the shells. In my opinion, when they’re small enough in size (like the ones found in baking pumpkins) and properly toasted, they get super crunchy in the oven and are perfect for snacking. If you’re going to use the seeds from your jack-o-lanterns, you may want to shell them.
Pumpkin seeds are also incredibly versatile and can be made sweet or savory. I like mine on the savory side, so in this recipe, I’ve tossed them with paprika, onion powder, garlic powder, salt, and pepper. If you prefer a sweeter snack, try tossing them with cinnamon sugar and nutmeg.
Pumpkin seeds also make a great snack for kids. Not only are they full of nutrients like magnesium, potassium, and zinc, but they’re also a terrific source of protein. Just 1 cup yields over 18 grams of protein! Yum!
Regardless of who’s eating these tasty, crunchy treats – make sure you make them at least once this holiday season. I took a container of them over to a craft beer tasting party last weekend and people couldn’t stop eating them. They’re highly addictive but in a very healthy way!
Spicy Toasted Pumpkin Seeds
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1/2 teaspoon onion
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Step 1: Preheat oven to 300. Line a baking sheet with parchment paper and set aside.
Step 2: Wash pumpkin seeds in a colander. Get all of the pumpkin guts off of them and allow them to dry.
Step 3: Place pumpkin seeds in a large bowl and toss with olive oil and spices.
Step 4: Place pumpkin seeds on the sheet and try to spread them out as much as possible. Bake for 30 minutes. Shake the baking pan around at 15-minute mark to move the seeds around. Then, continue baking for the remaining 15 minutes.
Step 5: Allow seeds to cool and store in an airtight container for up to one week.
Want more pumpkin recipes?
- Homemade Pumpkin Puree
- Healthier Muffins: Flaxseed Pumpkin with Almond Milk
- Paradise Pumpkin Pie
- Pumpkin Smoothie