As the leaves turn and the air gets crisp, there’s nothing quite like roasting pumpkin seeds for a cozy fall snack. This Sweet and Spicy Pumpkin Seeds Recipe has been a family favorite since my son, Jake, first discovered the joy of cracking open those little treasures after carving pumpkins. Trust me, once you try these oven roasted pumpkin seeds, you’ll be hooked!
Table of Contents
Why You’ll Love It
- They’re a delightful mix of sweet and spicy flavors.
- Perfect for snacking while watching a movie or during game night.
- They’re a great way to use up those pumpkin seeds after carving.
Pure Comfort
These pumpkin seeds are not just tasty; they’re also a warm reminder of family traditions and the joy of fall. Plus, they’re super easy to make, so you can whip up a batch anytime you want a crunchy treat.
What You Need
- 2 cups raw pumpkin seeds – Make sure to rinse and dry them first.
- 2 tbsp 2 tbsp olive oil – Can substitute with melted coconut oil for a different flavor.
- 1/4 cup 1/4 cup brown sugar – Use coconut sugar for a healthier option.
- 1 tsp 1 tsp chili powder – Adjust to taste for spice preference.
- 1/2 tsp 1/2 tsp cinnamon – Adds warmth to the flavor.
- 1/4 tsp 1/4 tsp salt – Enhances all the flavors.
- 1/4 tsp 1/4 tsp cayenne pepper – Optional for extra heat.
Time to Cook
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, they can be made a day in advance.
Steps to Make It
- Preheat your oven to 300°F. This temperature is perfect for roasting and will help your seeds get nice and crispy without burning.
- In a large bowl, combine the raw pumpkin seeds and olive oil. Toss them well until all the seeds are coated. You want them to glisten with oil for the best roasting results.
- Add the brown sugar, chili powder, cinnamon, salt, and cayenne pepper to the bowl. Stir everything together until the seeds are evenly coated with the sweet and spicy mixture. The aroma will start to fill your kitchen!
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper. This helps with easy cleanup and ensures even roasting.
- Bake in the preheated oven for 25 minutes, stirring halfway through. Keep an eye on them; they should turn a lovely golden brown and smell irresistible.
- Once done, remove the baking sheet from the oven and let the seeds cool for a few minutes. They’ll crisp up even more as they cool. Don’t worry if they seem a bit soft at first.
Make It Perfect
- For a fun twist, try adding different spices like smoked paprika or garlic powder.
- Store any leftovers in an airtight container for up to a week. They make a great snack on the go!
Mix It Up
- Try using maple syrup instead of brown sugar for a different sweetness.
- Experiment with different nuts and seeds for a mixed snack.
Perfect Partners
- These pumpkin seeds pair wonderfully with a warm apple cider.
- Serve them alongside a cheese platter for a fun appetizer.
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FAQs
Can I make these pumpkin seeds in advance?
Absolutely! They can be made a day ahead and stored in an airtight container.
How should I store leftover pumpkin seeds?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze pumpkin seeds?
Yes, you can freeze them! Just make sure they are in a freezer-safe container.
What can I substitute for pumpkin seeds?
Sunflower seeds or pepitas work well as substitutes.
How spicy are these pumpkin seeds?
They have a nice kick from the chili powder and cayenne, but you can adjust the spices to your liking.
Conclusion
Now that you have this Sweet and Spicy Pumpkin Seeds Recipe, it’s time to get roasting! These oven roasted pumpkin seeds are not just a tasty treat; they’re a fun way to celebrate fall. Enjoy them with family and friends, and don’t forget to share your favorite pumpkin seed stories!
Sweet and Spicy Oven Roasted Pumpkin Seeds for Fall Snacking
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large bowl
Ingredients
Main
- 2 cups raw pumpkin seeds Make sure to rinse and dry them first
- 2 tbsp olive oil Can substitute with melted coconut oil for a different flavor
- 1/4 cup brown sugar Use coconut sugar for a healthier option
- 1 tsp chili powder Adjust to taste for spice preference
- 1/2 tsp cinnamon Adds warmth to the flavor
- 1/4 tsp salt Enhances all the flavors
- 1/4 tsp cayenne pepper Optional for extra heat
Instructions
- Preheat your oven to 300°F.
- In a large bowl, combine the raw pumpkin seeds and olive oil and toss until coated.
- Add brown sugar, chili powder, cinnamon, salt, and cayenne pepper, stirring until seeds are evenly coated.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
- Bake for 25 minutes, stirring halfway through, until golden brown and aromatic.
- Remove from oven and let seeds cool for a few minutes to crisp up.