Spiced Pumpkin Seeds Salt

There's something about the smell of pumpkin seeds roasting in the oven that stops you mid-step, makes you pause whatever you're doing. I discovered this recipe by accident one fall, standing in my kitchen with a small pile of seeds I'd scooped from a pumpkin, not wanting to waste them. A few spices I had on hand, some olive oil, and twenty minutes later, I had something so crunchy and addictive that I couldn't stop eating them straight from the baking sheet. Now they're my go-to when I need a snack that feels both comforting and alive with flavor.

I remember bringing a batch to a friend's dinner party in a small glass jar, almost embarrassed by how simple they were compared to everything else on the table. She opened it, ate three seeds, looked at me, and asked if I could make a double batch next time. Now they show up at every gathering, and honestly, I think people come for the seeds as much as the conversation.

Ingredients

• Raw pumpkin seeds (pepitas): Use the green inner seeds, not the white shells—they roast faster and get infinitely crunchier, and honestly, they're where all the texture magic happens.
• Olive oil: Just enough to coat everything evenly; this is what turns them golden and helps the spices stick like they belong there.
• Smoked paprika: This is the backbone of the whole thing—it adds warmth and a subtle smokiness that makes people ask what your secret is.
• Ground cumin: A gentle earthy note that grounds the whole flavor profile without shouting.
• Cayenne pepper: Keep this optional unless you like a slow burn that lingers; I use it when I want a little wake-up call.
• Garlic powder: Not fresh garlic here—the powder roasts into the seeds and becomes part of them rather than sitting on top.
• Ground black pepper: Fresh cracked is better if you have a grinder, but regular works just fine.
• Sea salt: The finishing touch that makes everything taste like itself, magnified.

Instructions

Set your oven up for success:

Preheat to 325°F and line your baking sheet with parchment paper—this sounds fussy, but it keeps seeds from sticking and cleanup becomes a nonissue.

Build the coating:

Toss your seeds with olive oil and spices in a medium bowl, using your hands or a spoon to make sure every single seed gets its moment with the seasoning. This is where patience pays off; you're not just dumping everything together, you're creating a relationship between seed and spice.

Spread and roast:

Lay them out in a single layer—crowded seeds steam instead of roast, and steamed seeds are chewy, not crunchy. Roast for 18–20 minutes, and here's the trick: stir them halfway through so they brown evenly and nothing catches or burns at the edges.

Cool before you eat:

This is torture, I know, but they'll crisp up even more as they cool, and they'll go from warm-and-soft to genuinely crunchy. Let them sit for at least ten minutes before you test your willpower.

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The moment I realized these weren't just a snack was when my mom ate a handful, then another, then asked if I could leave some at her house. She started putting them on her salads, in her yogurt, even in her lunch at work. That's when I understood that something so simple—just seeds, spices, oil, heat—could become a small ritual, a small kindness you give yourself or someone else every single day.

Flavor Combinations That Work

Once you've made the basic batch a few times, you'll start seeing how flexible this recipe really is. A pinch of cinnamon and a tiny bit of honey create something warm and almost dessert-like; swap the cumin for curry powder if you're in that mood; add chili powder if you want something that lingers on your lips. The base is forgiving—the olive oil and salt are the constants, everything else is just you exploring what you're hungry for that day.

Storing and Keeping Them Fresh

Cool them completely, then slide them into an airtight jar or container—they'll keep for up to a week, though they never last that long in my house. If they ever go soft (which happens if humidity sneaks in), a quick five-minute roast at 300°F brings them back to life. I like keeping a batch in a clear glass jar on my kitchen counter—it's pretty enough to look at and accessible enough that I actually eat them instead of forgetting about them in the pantry.

Ways to Use Them

Beyond eating them straight from the jar like the snack they were born to be, they're brilliant scattered over almost anything that needs a little crunch and attitude. They add depth to a simple green salad, texture to creamy soups, substance to a yogurt bowl that would otherwise taste boring, even a handful mixed into grain bowls makes everything taste more intentional. Think of them as the thing you add when you want people to slow down and actually taste what they're eating.

• Scatter them over roasted vegetables or grain bowls for unexpected texture and a flavor boost that feels indulgent.
• Use them as a salad topper instead of croutons to keep things gluten-free and lean toward actual nutrition.
• Mix into trail mix with dark chocolate chips and dried cranberries for something that tastes like intentional snacking.

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This recipe taught me that sometimes the best things in the kitchen come from not wanting to waste something small, and then discovering it's actually the thing people remember. That's the whole story right here.

Recipe FAQs

→ How do I get the seeds evenly coated with spices?

Mix the pumpkin seeds thoroughly with olive oil and spices in a bowl to ensure every seed is evenly coated before roasting.

→ Can I adjust the spice level?

Yes, you can omit or reduce cayenne pepper to lower the heat, or add a pinch of chili powder for extra kick.

→ What is the best way to store the roasted seeds?

Store cooled seeds in an airtight container at room temperature for up to one week to maintain freshness and crunch.

→ Can I use other seeds instead of pumpkin seeds?

Sunflower or squash seeds can be used, but roasting times may vary slightly due to size and moisture content.

→ Are these seeds suitable for gluten-free diets?

Yes, pumpkin seeds and the chosen spices are naturally gluten-free, making this snack suitable for gluten-free diets.