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Best Easy Sweet and Spicy Roasted Pumpkin Seeds Recipe

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These sweet and spicy roasted pumpkin seeds are perfectly crunchy with a caramelized coating and a subtle kick of heat. Made with simple pantry ingredients, they’re the ultimate fall snack that disappears in minutes.

Ingredients

Scale
  • 1 ½ cups raw pumpkin seeds (freshly scooped or store-bought raw pepitas)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 3 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder (optional)
  • 2 tablespoons salt (for boiling water)

Instructions

  1. Clean the seeds: Place fresh pumpkin seeds in a colander and rinse under cold water, removing all stringy pulp. Shake off excess water and spread on a kitchen towel to dry slightly.
  2. Parboil the seeds: Fill a medium saucepan with 2 cups of water and add 2 tablespoons of salt. Bring to a rolling boil. Add the cleaned seeds and boil for exactly 10 minutes. Drain and spread back on the kitchen towel to dry (damp but not soaking).
  3. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  4. Make the coating: In a medium bowl, whisk together brown sugar, cinnamon, smoked paprika, cayenne, salt, and garlic powder (if using). Add melted butter and olive oil, stirring until smooth.
  5. Coat the seeds: Add the dried, parboiled seeds to the bowl and toss with a spatula until evenly coated.
  6. Spread seeds in a single, even layer on the prepared baking sheet. Bake for 18-22 minutes, stirring halfway through, until golden brown and fragrant.
  7. Cool completely on the baking sheet for 20-30 minutes before serving. The seeds will crisp up as they cool.

Notes

Parboiling the seeds in salted water is essential for all-over crunch. Don’t skip the cooling step—seeds crisp up as they cool. For a dairy-free version, swap butter for coconut oil. For less spice, reduce cayenne to a pinch or omit. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: roasted pumpkin seeds, sweet and spicy pumpkin seeds, fall snack, Halloween snack, pumpkin seeds recipe, easy snack

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