25-Minute Quick Spiced Pumpkin Seeds You’ll Devour

There’s something so satisfying about snacking on pumpkin seeds—crunchy, salty, and just a little bit spicy. Every fall, I find myself roasting batch after batch of these little gems, and my Quick Spiced Pumpkin Seeds have become a family favorite. It all started when I realized how much fun it was to scoop out the seeds while carving pumpkins with my kids. Instead of tossing them, we started roasting them, and now it’s a tradition I look forward to every year.

What I love most about this recipe is how ridiculously easy it is. With just a handful of ingredients and about 30 minutes in the oven, you’ve got a snack that’s not only delicious but also packed with nutrients. The warm spices—paprika, garlic powder, and a touch of cayenne—give these seeds a flavor kick that keeps you coming back for more. Trust me, once you try these, you’ll never see pumpkin seeds the same way again.

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Why You’ll Love This Quick Spiced Pumpkin Seeds Recipe

Oh, where do I start? These little crunchy bites are my go-to snack for so many reasons:

• Lightning fast – From bowl to baking sheet in under 5 minutes. Perfect when snack cravings hit hard.
• Crave-worthy crunch – That perfect crisp texture that makes you keep reaching for “just one more.”
• Good for you – Packed with protein and fiber to keep you full (but let’s be real, they’re too tasty to last long).
• Your spice rules – Love heat? Add more cayenne. Want smoky? Double the paprika. It’s your snack kingdom.

Seriously, these disappear faster than Halloween candy at my house. You’ve been warned.

Ingredients for Quick Spiced Pumpkin Seeds

Grab these simple ingredients – I bet you’ve got most in your pantry already. The magic happens with:

• 1 cup raw pumpkin seeds – Fresh from your jack-o’-lantern or store-bought (no shells, please)
• 1 tbsp olive oil – Just enough to make those spices stick without greasiness
• 1 tsp salt – I use kosher for better texture, but table salt works too
• 1/2 tsp paprika – Smoky sweet or regular, your choice
• 1/2 tsp garlic powder – The secret umami booster
• 1/4 tsp cayenne pepper – Adjust this up or down for your perfect heat level

That’s it, Six ingredients for snack perfection. Now let’s make some magic happen.

How to Make Quick Spiced Pumpkin Seeds

Alright, let’s get to the good stuff. Making these spiced pumpkin seeds is so simple, you’ll wonder why you haven’t been doing this all along. Here’s how it all comes together:

Preheat and Prepare

First things first—preheat your oven to 300°F (150°C). While it’s warming up, give your pumpkin seeds a good rinse in a colander to remove any pumpkin guts (trust me, you don’t want those hanging around). Pat them dry with a clean kitchen towel or paper towels. They don’t need to be bone dry, but getting rid of excess moisture helps them crisp up nicely.

Seasoning and Baking

Now for the fun part—tossing, In a bowl, mix your seeds with olive oil until they’re evenly coated. Then sprinkle in the salt, paprika, garlic powder, and cayenne pepper. Stir everything together until the seeds are perfectly seasoned. Spread them out in a single layer on a baking sheet—this is key for even cooking. Pop them in the oven and bake for 30 minutes, giving them a good stir every 10 minutes so they toast evenly. You’ll know they’re done when they’re golden and smell amazing.

Cooling and Serving

Once they’re out of the oven, let them cool completely on the baking sheet. This is when they get their final crunch. Serve them up in a bowl for snacking, or sprinkle them over salads or soups for an extra flavor boost. Warning: they’re addictive.

Tips for Perfect Quick Spiced Pumpkin Seeds

After making dozens of batches (okay, maybe hundreds), I’ve learned a few tricks to guarantee perfect pumpkin seeds every time:

• Dry those seeds well – Take an extra minute to really pat them dry. Wet seeds steam instead of crisp up.
• Spice cautiously – That cayenne can sneak up on you. Start with 1/4 tsp, then taste a cooled seed before adding more.
• Stir like clockwork – Set a timer for every 10 minutes – uneven stirring leads to burnt spots.
• Watch closely at the end – Seeds go from golden to charcoal fast in those last 5 minutes.

My biggest lesson? Always make a double batch – they disappear twice as fast as you’d think.

Variations for Quick Spiced Pumpkin Seeds

The best part about these seeds? You can dress them up a million different ways! My spice cabinet is basically a playground for pumpkin seed experiments. Here are my favorite twists:

• Sweet & Spicy: Swap the savory spices for 1 tsp cinnamon, 1/2 tsp sugar, and a pinch of chili powder
• Everything Bagel: Use 1 tbsp everything bagel seasoning instead of the spice blend
• Curry Lover’s: Try 1 tsp curry powder with 1/4 tsp turmeric for vibrant color and flavor

Really, any seasoning blend you love will work – that’s the beauty of this recipe.

Storing Quick Spiced Pumpkin Seeds

Here’s the good news – if you somehow don’t devour these immediately (no judgment if you do), they keep beautifully. Just toss them in an airtight container at room temperature, and they’ll stay crunchy and delicious for up to 2 weeks. Mine never last that long though – they’re usually gone by Tuesday.

Nutritional Information for Quick Spiced Pumpkin Seeds

Let’s be real – we’re not eating these just because they’re tasty (though that helps). A 1/4 cup serving packs about 160 calories with 5g of protein and healthy fats. These numbers are estimates, but one thing’s certain – they’re way better for you than reaching for chips.

Frequently Asked Questions About Quick Spiced Pumpkin Seeds

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