Spicy Roasted Pumpkin Seeds with Chili & Paprika (Crispy, Smoky, Snackable)

Setting the Scene: Autumn Spice, Oven-Warm Crunch

Crackly leaves, a pot of soup on the stove, and a jack-o’-lantern-in-progress—this is the cozy rhythm of October evenings. As you scoop out pumpkin innards, don’t toss the treasure hidden inside. Those slick, pale seeds are on their way to becoming the kind of snack that makes a chilly night feel festive: Spicy Roasted Pumpkin Seeds with Chili & Paprika. They emerge from the oven bronzed and blistered at the edges, humming with chili warmth, smoked-paprika swagger, and a whisper of garlic. Shake them into bowls for movie night, scatter over salads and soups, or pack into jars as edible gifts that taste like fall in a handful.

The method is simple and soothing—rinse, simmer, dry, roast—yet the payoff is remarkably gourmet. Boiling the seeds first ensures a shattering crunch; a quick toss in a chili-paprika oil coats every curve. As they roast, the kitchen fills with a toasty, nutty aroma tinged with spice and a hint of campfire smoke. You’ll hear a faint crackle when you swirl the pan halfway through, a promise of the crispness to come.

What You’ll Need: Ingredients & Tools

Ingredients (Makes about 3 cups)

• 3 cups fresh pumpkin seeds (from 2 large pumpkins) or 2 cups raw pepitas (hulled)
• 2 teaspoons fine sea salt, divided
• 2 tablespoons olive oil (or melted ghee for extra crispness)
• 1½ teaspoons chili powder (use your favorite blend)
• 1 teaspoon smoked paprika (pimentón)
• ½ teaspoon sweet paprika (for bright color)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼–½ teaspoon cayenne pepper (to taste)
• ½ teaspoon brown sugar or maple syrup (optional, balances the heat)
• Freshly ground black pepper

Tools

• Colander and large bowl
• Medium saucepan
• Clean kitchen towel or paper towels
• 1–2 rimmed sheet pans
• Parchment paper (optional; seeds crisp best directly on metal)
• Mixing bowl and spatula
• Airtight jars for storing

How to Make It: Crispy, Smoky Seeds in Four Cozy Steps

1) Clean & Brine: The Secret to Serious Crunch

Tumble the pumpkin seeds into a large bowl of cold water. Agitate with your fingers to loosen the clinging strands; the pulp sinks while the seeds bob to the top. Skim seeds into a colander and rinse well.
Bring a medium saucepan of water to a boil (about 6 cups), add 1 teaspoon of the salt, then the seeds. Simmer 8–10 minutes. This gentle brine seasons the seeds to the core and tenderizes the shells so they shatter in the oven rather than chew. Drain thoroughly and pat dry on a towel; the drier they start, the crisper they’ll finish.

Using hulled pepitas? Skip the simmer and go straight to seasoning; reduce total roast time by 5–8 minutes.

2) Season Like a Pro: Chili Heat, Paprika Smoke

In a mixing bowl, stir together olive oil, chili powder, smoked paprika, sweet paprika, garlic powder, onion powder, cayenne, brown sugar (if using), remaining 1 teaspoon salt, and a few grinds of black pepper. The oil should glow brick-red and smell faintly smoky—think embers and spice market. Add the dried seeds and fold until every surface shines. Taste one (it’s raw but safe) to check salt and heat; add a pinch more cayenne if you want a feistier finish.

3) Roast to Golden: Pan Shake for Even Crisp

Heat the oven to 160°C/325°F. Spread seeds in a single, not-too-crowded layer on one or two bare sheet pans (no parchment for maximum contact). Slide into the oven and roast 25–35 minutes, stirring and rotating pans every 10 minutes. You’re looking for edges to curl slightly and color to deepen from pale straw to ruddy bronze. Listen: a soft rustle when you stir signals they’re nearly there.
Pull the pans when the seeds are toast-fragrant and crisp to the touch—remember they’ll crunch even more as they cool. Sprinkle with a final pinch of salt while hot.

4) Cool, Store, and Serve: From Tray to Snack Jar

Cool on the pan for 10–15 minutes, then transfer to a bowl for snacking or to jars for gifting. Stored airtight at room temperature, these keep beautifully for 2 weeks (longer if you start with very dry seeds). If they soften, a quick 5-minute re-crisp in a 300°F oven brings them back to life.

Creative Twists: Flavor Remixes for Every Craving

• Maple-Chili Crunch: Swap olive oil for melted butter; add 1 tablespoon maple syrup and a big pinch of flaky salt after roasting. Sweet-heat perfection.
• Everything Bagel Seeds: Toss hot seeds with 1½ teaspoons everything bagel seasoning and ½ teaspoon extra sesame oil. Excellent on avocado toast.
• Ranch-Dusted: Mix 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon buttermilk powder; toss with hot seeds.
• Za’atar & Lemon: Season with 2 teaspoons za’atar and finish with lemon zest while cooling. Scatter over tomato soup or shakshuka.
• Cocoa-Chili Sweeties: Add 1 teaspoon unsweetened cocoa powder and 2 teaspoons sugar to the spice mix; cayenne stays for that Mexican-hot-chocolate wink.
• Soy Sesame Savory: Replace half the oil with 1 tablespoon soy sauce or tamari; add ½ teaspoon sesame oil and a pinch of white pepper.
• Kid-Friendly Mild: Skip cayenne, use only sweet paprika and a drizzle of honey.
• Seed Medley: Roast a mix of pumpkin, sunflower, and pepitas; the varied sizes give irresistible texture for salad toppers.

Nutritional Spotlight (Per ¼ cup serving, approximate)

Pumpkin seeds bring plant-based protein, minerals like magnesium and iron, and satisfying healthy fats—making this spicy snack as nourishing as it is addictive.

Final Inspiration: A Bowl That Disappears Fast

There’s a tiny thrill in turning what’s usually kitchen cast-off into the star of the snack table. These Spicy Roasted Pumpkin Seeds with Chili & Paprika deliver that alchemy every time—glossy, ember-hued seeds that crunch like autumn leaves and tingle with gentle heat. Set out a warm bowl beside cider or beer and watch hands circle back for “just one more.” Sprinkle a handful over creamy tomato soup, swirl them into yogurt with a drizzle of honey, or crown a roasted squash salad for contrast and pop.

Save the jars you brought to friends; they’ll want refills. And the next time you carve a pumpkin, you’ll feel that quiet satisfaction of a cook who knows a secret: the best part might not be the lantern on the porch, but the spicy, smoky snack cooling on the counter—an edible souvenir of the season.