There is something irresistibly satisfying about a bowl of freshly roasted, crunchy pumpkin seeds that carry a perfect balance of saltiness and spices. This Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe transforms simple pumpkin seeds into a vibrant, flavorful snack that’s wonderfully savory and deeply comforting. Whether you’re looking to cozy up with a healthy nibble or add a delightful crunch to your salads and soups, this recipe will quickly become your go-to. It’s easy to make, uses pantry staples, and bursts with warm, spiced aromas that make every bite a little celebration.
Ingredients You’ll Need
To bring this Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe to life, you only need a handful of straightforward ingredients — each one playing a key role in flavor, texture, and that perfect crispy roast.
- Pumpkin seeds (1 ½ cups, about 36 grams): Fresh, whole, and unseasoned seeds ensure the freshest taste and best texture for roasting.
- Fine sea salt (2 teaspoons for boiling water): This enhances the seeds’ natural flavor from the inside out and helps with seasoning balance.
- Olive oil (2 teaspoons): Coats the seeds to promote even roasting and adds a subtle, healthy richness; coconut or nut oils work beautifully too.
- Spice blend of choice (2 teaspoons, about 4 grams): Pick your favorite from pumpkin spice, curry powder, smoked paprika, garlic powder, cumin, or black pepper to give the seeds their signature savory zest.
How to Make Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by heating your oven to 350°F (177°C) and lining a baking sheet with parchment paper. This setup guarantees even roasting and a beautiful golden crisp on the seeds, while keeping cleanup hassle-free.
Step 2: Clean the Pumpkin Seeds Thoroughly
After scooping the seeds from your pumpkin, place them in a bowl of cold water. Gently swish them around to loosen any stringy pumpkin bits. This careful cleaning step is essential for that grit-free, truly enjoyable texture.
Step 3: Boil the Seeds in Salted Water
Fill a medium saucepan with 2 cups of water and add 2 teaspoons of fine sea salt. Bring this to a boil, then add your cleaned pumpkin seeds. Let them simmer for 5 minutes. This step seasons the seeds deeply and helps remove any lingering pumpkin residue for a clean flavor.
Step 4: Drain and Dry Completely
Drain the seeds and meticulously remove any remaining pumpkin bits. Spread the seeds on clean cloths or dishtowels and pat them very dry. Removing every bit of moisture here is pivotal for achieving that irresistible crunch during roasting.
Step 5: Toss Seeds with Oil and Seasonings
Transfer the dried seeds to your prepared baking sheet. Drizzle with 2 teaspoons of olive oil and sprinkle 2 teaspoons of your chosen spice blend. Toss everything thoroughly to coat each seed evenly in that luscious oil and seasoning mix.
Step 6: Arrange Seeds for Even Roasting
Spread the seeds out in a single layer, making sure they are well spaced. Proper spacing prevents steaming and encourages each seed to roast perfectly crisp and golden brown.
Step 7: Roast and Stir for Even Cooking
Bake the seeds for 10 to 25 minutes, stirring at least once during baking. This helps the seeds brown evenly and prevents any from burning. Keep an eye after the first 10 minutes for that enticing nutty aroma and golden color.
Step 8: Final Check and Cooling
Once the seeds are fragrant and golden brown, remove them from the oven. If needed, bake an additional 5 minutes but check frequently to avoid burning. Let them cool completely so they crisp up further, perfecting that crunch you love.
How to Serve Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe
Garnishes
Sprinkle your salted roasted pumpkin seeds over soups, salads, or roasted vegetables to add a delightful crunch and a burst of spiced flavor. You can also toss them into yogurt bowls or avocado toast for a savory twist and an extra layer of texture.
Side Dishes
This snack pairs amazingly well alongside fall favorites like butternut squash soup or roasted root vegetables. They add a festive and hearty touch, bringing warmth and a bit of flair to your side dishes.
Creative Ways to Present
For a fun twist, serve the seeds mixed with dried fruit and nuts as a homemade trail mix. Or fill small rustic bowls at your next gathering to offer guests an addictive, healthy nibble that’s bursting with spice and crunch.
Make Ahead and Storage
Storing Leftovers
The salted roasted pumpkin seeds keep well in an airtight container at room temperature for up to two weeks. Make sure they are completely cool before storing to maintain crispness and flavor.
Freezing
If you want to keep them longer, freezing sealed pumpkin seeds is a great option. They can last for up to 3 months frozen. Just let them thaw fully at room temperature to restore their crunch before enjoying.
Reheating
To revive stored pumpkin seeds, spread them on a baking sheet and briefly reheat in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This brings back their roasted crispness without drying them out.
FAQs
Can I use store-bought pumpkin seeds for this recipe?
Yes, but keep in mind that fresh pumpkin seeds from a pumpkin often give that extra natural flavor and texture. Store-bought seeds may already be roasted or salted, so adjust seasoning accordingly.
What spice blends work best with this recipe?
Classic pumpkin spice, smoked paprika, curry powder, garlic powder, cumin, or even a pinch of chili powder all work beautifully. Feel free to experiment to find the combination you love best.
How do I know when the seeds are done roasting?
Look for a golden brown color and a nutty aroma. They should be crispy but not burnt. Stirring occasionally ensures even cooking and prevents burning.
Is it necessary to boil the seeds before roasting?
Boiling the seeds in salted water seasons them deeply and helps clean away pumpkin bits. It also aids in creating a crisper texture once roasted.
Can I make this recipe vegan and allergy-friendly?
Absolutely! The recipe is naturally vegan, and you can choose any allergy-friendly oil like coconut or certain nut oils depending on your needs. Just be mindful of possible spice allergies.
Final Thoughts
I can’t recommend this Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe enough for anyone craving a crunchy, savory snack with a warm spice punch. It’s simple to prepare, wonderfully versatile, and delivers a rewarding taste experience every time. So grab your seeds and spices and get roasting — I promise your snack game will never be the same!
Print
Salted Roasted Pumpkin Seeds with Spiced Seasoning Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving
- Category: Snack
- Method: Baking
- Cuisine: American
Description
A simple and delicious recipe for salted roasted pumpkin seeds, perfect for a crunchy, savory snack. This recipe involves boiling the seeds in salted water, seasoning with your favorite spices, and roasting them in the oven until golden and crispy.
Ingredients
Seeds and Boiling
- 1 ½ cups (about 36 grams) pumpkin seeds, fresh, whole, unseasoned
- 2 teaspoons (10 grams) fine sea salt, for boiling water
Coating and Seasoning
- 2 teaspoons (10 ml) olive oil (or coconut/nut oil), for coating seeds
- 2 teaspoons (approximate; 4 grams) spice blend of choice (examples: pumpkin spice, curry powder, smoked paprika, garlic powder, cumin, black pepper)
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper to ensure even roasting and promote a golden color.
- Clean Seeds: Place pumpkin seeds in a bowl of cold water and swish them around to remove stringy pumpkin bits thoroughly. This ensures a grit-free snack.
- Boil Seeds: Fill a medium saucepan with 2 cups (480 ml) of water and add 2 teaspoons (10 grams) fine sea salt. Bring to a boil, then add the cleaned pumpkin seeds and simmer for 5 minutes to season and clean the seeds.
- Dry Seeds: Drain the seeds and remove any remaining pumpkin flesh. Spread seeds on a clean dishcloth or dishtowel and pat very dry to promote crispiness during roasting.
- Season Seeds: Transfer dried seeds to the prepared baking sheet. Drizzle with 2 teaspoons (10 ml) olive oil and sprinkle with 2 teaspoons (about 4 grams) of your chosen spice blend. Toss well to coat evenly.
- Arrange for Roasting: Spread the seeds out in a single layer on the baking sheet, ensuring they are spaced well to prevent steaming and promote even roasting.
- Roast Seeds: Bake for 10 to 25 minutes, stirring at least once during baking to ensure even cooking and prevent burning.
- Check for Doneness: After 10 minutes, begin checking for a nutty aroma and golden edges. Continue baking up to 25 minutes, adding up to 5 extra minutes if needed. Remove from oven when seeds are fragrant and golden brown.
Notes
- Make sure seeds are completely dry before roasting to achieve maximum crispiness.
- Feel free to experiment with different spice blends to customize flavor.
- Stirring once or twice during roasting helps to roast seeds evenly and avoid burning.
- Store cooled roasted seeds in an airtight container to maintain freshness.
