If you've ever tossed aside pumpkin seeds after carving or cooking a squash, I've got a game-changer for you. These Spicy Roasted Pumpkin Seeds with Paprika, Cayenne & Garlic become a crunchy, flavour-packed snack (or garnish) that makes use of what might otherwise get wasted. You'll love how the smoked paprika, garlic and cayenne hit together. This recipe is simple, trust me, in about 30 minutes you'll have seeds ready to munch on or stir into salads, soups, or snack bowls.
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Why We Love This Recipe
- Zero waste: Every carved pumpkin or squash yields these gems, so nothing goes to the compost.
- Crunchy texture & bold flavour: The seasoning with smoked paprika, garlic powder and sea salt creates a snack you'll reach for again.
- Versatile use: They work as a snack, salad topper, and soup garnish, so you get more than just one use.
- Customisable heat: Want mild? Skip the cayenne.
Ingredients
- Raw pumpkin seeds
- Olive oil or melted butter
- Smoked paprika
- Cayenne pepper
- Garlic powder
- Sea salt
- Black pepper
📌Adjusting for Different Pumpkin Sizes: Pumpkins come in all shapes and sizes, so the amount of seeds you get will vary. For every 1 cup of cleaned and dried pumpkin seeds, use 1 tablespoon of oil or melted butter, ½ to 1 teaspoon of seasoning spices total, and ½ teaspoon of salt. If you end up with more seeds, simply scale the oil and spices up using the same ratio for perfectly coated, flavourful seeds every time.
See the recipe card below for exact quantities.
Instructions
Preheat Oven
325 °F (165 °C). Line a baking sheet with parchment paper.
Clean and Dry
Rinse and clean seeds in a bowl of water, removing any slimy pumpkin flesh and stringy fibers. Drain and spread and even layer on a clean kitchen towel and pat completely dry with paper towels (or let air-dry overnight for extra crispness).
Season
In a medium bowl, toss the dry seeds with oil or butter, smoked paprika, cayenne, garlic powder, salt, and pepper.
Roast
Spread in a single layer on a parchment-lined baking sheet. Roast 22-25 minutes, stirring once or twice, until golden, aromatic, and crisp.
Cool and Store
Cool fully before storing in an airtight container. Keeps up to a week at room temperature or longer in the freezer.
Tips, Substitutions & Serving Suggestions
Tips
- Be sure to thoroughly dry the pumpkin seeds after rinsing; moisture = less crunch.
- Spread them in a single layer on the baking sheet so they roast evenly.
- Stir them once or twice during roasting so they brown uniformly.
- Let them cool fully before storing; hot seeds in a closed container go soggy.
Substitutions
- Butter instead of olive oil gives a richer flavour.
- If you don't have smoked paprika, use regular paprika + a small pinch of chipotle or cayenne for smoky heat.
- If you prefer no heat, omit the cayenne entirely.
- Use hulled pepitas (pumpkin seeds without shells) for a quicker snack version, though roast time may be less.
Serving Suggestions
- Serve as a crunchy snack with a drink or when you're watching a game.
- Sprinkle on top of green salads, roasted vegetable bowls or grain bowls for crunch.
- Use as a garnish on creamy soups (pumpkin, squash, butternut) for texture contrast.
- Mix into homemade trail mix or nut-and-seed blends for on-the-go munching.
- Package some in small jars or bags as a simple gift or hostess treat.
📖 Recipe
Spicy Roasted Pumpkin Seeds with Paprika, Cayenne & Garlic
Ingredients
- 1½ cups raw pumpkin seeds cleaned and dried (we used a sugar pumpkin in this recipe)
- 1½ tablespoon olive oil or melted butter
- ¾ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for mild heat
- ¾ teaspoon garlic powder
- ¾ teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Preheat oven: 325 °F (165 °C). Line a baking sheet with parchment paper.
- Clean and dry: Rinse and clean seeds in a bowl of water, removing any slimy pumpkin flesh and stringy fibers. Drain and spread and even layer on a clean kitchen towel and pat completely dry with paper towels (or let air-dry overnight for extra crispness).
- Season: In a medium bowl, toss the dry seeds with oil or butter, smoked paprika, cayenne, garlic powder, salt, and pepper.
- Roast: Spread in a single layer on a parchment-lined baking sheet. Roast 22-25 minutes, stirring once or twice, until golden, aromatic, and crisp.
- Cool and store: Cool fully before storing in an airtight container. Keeps up to a week at room temperature or longer in the freezer.
- 💬We'd really appreciate your feedback! Please take a moment to rate and review this recipe below. Your thoughts help others, and it would really make our day! Thank you - James & Elaine!
Notes
Pumpkins come in all shapes and sizes, so the amount of seeds you get will vary. For every 1 cup of cleaned and dried pumpkin seeds, use 1 tablespoon of oil or melted butter, ½ to 1 teaspoon of seasoning spices total, and ½ teaspoon of salt. If you end up with more seeds, simply scale the oil and spices up using the same ratio for perfectly coated, flavourful seeds every time.
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