Spicy Roasted Pumpkin Seeds with Chili & Paprika

If you love bold, fiery snacks, these spicy roasted pumpkin seeds are for you. Tossed with chili powder, smoked paprika, garlic, and a hint of sea salt, they’re crisp, satisfying, and seriously addictive. Whether you’re hosting a fall gathering, watching the game, or just craving something with a kick, this simple recipe delivers flavor and crunch in every bite.

Why Spicy Pumpkin Seeds Deserve a Spot in Your Fall Snack Lineup

Spicy roasted pumpkin seeds are the ultimate fall snack for anyone who loves bold flavors and big crunch. Not only are they easy to make, but they’re also a healthy alternative to fried chips or processed snacks.

Here’s what makes this recipe a must-try:

• Fiery flavor from chili, paprika, and garlic

• Perfectly crispy with no frying involved

• Naturally plant-based and gluten-free

• Budget-friendly and low-waste (use what you already have!)

• Perfect for parties, lunchboxes, or cozy nights in

Plus, the heat level is completely customizable—you can go mild or wild.

Ingredients You’ll Need

This recipe uses minimal ingredients with maximum flavor.

Base Ingredients:

• 1 cup raw pumpkin seeds (cleaned and dried)

• 1 tablespoon olive oil or avocado oil

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon sea salt

• Optional: pinch of cayenne pepper or red chili flakes (for extra heat)

• Optional: squeeze of lime juice (for brightness)

Add-ins & Variations:

• ½ teaspoon ground cumin (for earthy flavor)

• ½ teaspoon onion powder (for more depth)

• Black pepper to taste

• Splash of tamari or soy sauce (for a savory edge—reduce salt if using)

Prepping Pumpkin Seeds from Scratch

If you’re using fresh pumpkin seeds from a carved or cooked pumpkin, start with this simple prep process:

Step 1: Separate the Seeds

• Scoop the seeds from the inside of the pumpkin

• Place them in a bowl of water to help loosen and separate them from the stringy pulp

• Swirl with your hands—the seeds will float, and the pulp will sink

Step 2: Rinse & Clean

• Pour the cleaned seeds into a colander

• Rinse well under cold water to remove any remaining pulp

• Pat dry thoroughly with a clean kitchen towel

Step 3: Dry Before Roasting

For the crispiest seeds:

• Spread the seeds on a clean towel or baking sheet

• Allow them to air dry for at least 1–2 hours (overnight is best)

• The drier they are, the better they’ll roast

Optional Step: Boiling for Better Texture

You can also boil the seeds for a crispier, more evenly roasted texture:

• Boil the cleaned seeds in salted water for 10 minutes

• Drain thoroughly and dry well before roasting

Boiling softens the outer shell and allows for more even roasting. It’s optional, but worth trying if you have time.

Spicy Roasted Pumpkin Seeds Recipe (Step-by-Step)

Step 1: Preheat Your Oven

Set your oven to 325°F (165°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Seeds

In a mixing bowl, combine:

• 1 tablespoon oil

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon salt

• Optional: pinch of cayenne pepper or chili flakes

• Add 1 cup of dry pumpkin seeds and toss until evenly coated

Step 3: Roast

• Spread the seasoned seeds in a single layer on the baking sheet

• Roast for 30–40 minutes, stirring once halfway through

• Check for doneness: they should be golden, aromatic, and dry to the touch

Keep a close eye in the last 5–10 minutes to avoid burning.

Step 4: Cool and Crisp

Let seeds cool completely on the baking sheet. They’ll crisp up more as they cool.

Optional: Once cool, finish with a squeeze of fresh lime or a dusting of extra chili powder for an extra pop of flavor.

How to Store Spicy Pumpkin Seeds

• Cool completely before storing to prevent sogginess

• Store in an airtight jar or container at room temperature

• Best eaten within 5–7 days for peak crunch

• For longer shelf life, refrigerate up to 2 weeks

• Re-crisp softened seeds in a 300°F oven for 5–8 minutes

Creative Ways to Use Spicy Pumpkin Seeds

These aren’t just for snacking—spicy pumpkin seeds add flavor and crunch to tons of dishes:

• Sprinkle over creamy soups like squash, lentil, or black bean

• Add to salads as a spicy crouton alternative

• Mix into trail mix with nuts, raisins, and pretzels

• Top baked potatoes or roasted veggies

• Use as a taco garnish or in burrito bowls

• Blend into dips like hummus for texture and heat

Flavor Variations to Try

Make this recipe your own by tweaking the spice profile:

Smoky Chipotle Seeds

• Use chipotle powder instead of chili

• Add a dash of cumin for smoky heat

Lime & Chili Seeds

• Add fresh lime juice after roasting

• Toss with lime zest for extra brightness

Spicy-Sweet Seeds

• Add 1 tablespoon maple syrup or honey (optional if avoiding sweeteners)

• Balance heat with just a touch of sweetness

• Watch carefully while roasting—sugar can burn!

Curry-Spiced Seeds

• Add turmeric, coriander, and a pinch of garam masala

• A warming, earthy twist on the classic chili flavor

Nutritional Benefits of Pumpkin Seeds

Pumpkin seeds, also known as pepitas (when shelled), are nutrient-dense and packed with health benefits:

• High in plant-based protein

• Loaded with magnesium, zinc, iron, and potassium

• Rich in antioxidants and healthy fats

• Support heart health, immunity, and energy

When roasted with anti-inflammatory spices like paprika and chili powder, they become a flavor-packed, health-conscious snack you’ll actually look forward to.

Common Mistakes to Avoid

Too much oil: Makes them soggy. Stick to 1 tablespoon per cup of seeds.
Not drying seeds well: Moist seeds won’t crisp. Pat dry or air dry thoroughly.
Skipping the stir: Stir halfway for even roasting.
Crowding the pan: Use a large tray or two trays for best airflow.
Adding spices too late: Add most seasonings before roasting to help them stick and bake into the flavor.

Make-Ahead Tips

Want to prep ahead for fall parties or snacking on the go?

• Clean & dry seeds up to 2 days in advance

• Store raw seeds in a sealed container in the fridge until ready to roast

• Roast and cool seeds, then store in airtight containers for quick, grab-and-go snacks

• Perfect for fall road trips, lunchbox treats, or cozy movie nights

Great for Gifting

Spicy roasted pumpkin seeds make a fun and thoughtful fall gift idea:

• Package in mini mason jars or kraft snack bags

• Add a handwritten tag: “Spicy Pumpkin Crunch – Homemade with Heat!”

• Tie with twine and decorate with mini leaves or pumpkin stickers

• Perfect for party favors, Halloween handouts, or Thanksgiving table gifts

Frequently Asked Questions

Q: Can I make these without oil?
A: While a little oil helps the spices stick and gives a better roast, you can use a light spray or omit it and dry-toast the seeds for a lower-fat version.

Q: Are spicy pumpkin seeds healthy?
A: Yes! They’re rich in nutrients, healthy fats, and plant-based protein. Just watch the spice levels if you have sensitivity.

Q: Can I use store-bought raw seeds (pepitas)?
A: Absolutely. Pepitas are hulled pumpkin seeds and roast faster—bake for 15–20 minutes, not 40.

Q: How spicy are these seeds?
A: You control the heat! Start with mild chili powder and smoked paprika. For more heat, add cayenne or chili flakes.

Q: Can kids eat spicy pumpkin seeds?
A: For milder versions, skip the cayenne and use sweet paprika or a pinch of cumin. Taste as you go!

Q: Do I need to remove the shells?
A: No—roasted pumpkin seeds are eaten whole with the shell on. The roasting process makes them crisp and delicious.

Final Thoughts

These spicy roasted pumpkin seeds with chili and paprika are a crunchy, flavor-packed twist on a fall classic. Whether you’re roasting seeds from your Halloween pumpkin or grabbing a bag of raw pepitas, this recipe brings bold heat, smoky depth, and unbeatable crunch to your snack lineup.

They’re healthy, easy to customize, and fun to make in big batches. And best of all, they’re just as perfect for cozy nights at home as they are for entertaining guests or topping your favorite dishes.

So go ahead—turn up the heat and roast your way into snack heaven this fall.