Roasted Pumpkin Seeds Paprika

I used to toss pumpkin guts straight into the compost until a neighbor knocked on my door one October with a mason jar full of these burnished, crackling seeds. She'd made them while her kids carved jack-o-lanterns, and the smell—earthy, smoky, faintly sweet—made me rethink every pumpkin I'd ever wasted. Now I scoop those slippery seeds out with purpose, knowing that in half an hour they'll transform into something I'll guard from my family like treasure.

The first batch I made turned out pale and chewy because I rushed the drying step, and my kids poked at them with the kind of suspicion reserved for failed experiments. The second time I learned patience, spreading them out properly and letting the oven work its slow magic. When they finally crunched under our teeth, my youngest grabbed the bowl and wouldn't let go until I promised to make more.

Ingredients

• Raw pumpkin seeds: Fresh from a pumpkin or store-bought hulled seeds both work, though homegrown ones carry a certain pride and the mess is worth it.
• Olive oil: Just enough to help the spices cling without making the seeds greasy, and it adds a subtle richness that butter can't quite match.
• Smoked paprika: This is the soul of the recipe, lending a campfire warmth that makes you want to eat them by the handful.
• Garlic powder: A quiet backbone of savory flavor that rounds out the smoke without shouting.
• Fine sea salt: Brings everything into focus and makes each seed taste intentional.
• Freshly ground black pepper: A whisper of heat that wakes up your tongue just enough.
• Cayenne pepper (optional): For those who like their snacks with a little bite, a pinch turns them dangerously addictive.

Instructions

Prep the oven and tray:

Preheat your oven to 325°F and line a baking sheet with parchment paper so the seeds don't stick or burn. This low, steady heat is what coaxes out that perfect crunch.

Clean and dry the seeds:

If you're using fresh seeds, rinse away every strand of pumpkin pulp under cold water, then pat them bone-dry with a towel. Any lingering moisture will steam them instead of roasting them, and you'll end up with sad, soggy seeds.

Toss with oil and spices:

In a large bowl, combine the seeds with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne if you're brave. Toss with your hands so every seed gets a light, even coating—this is where the flavor lives.

Spread in a single layer:

Pour them onto your prepared baking sheet and spread them out so they're not crowded. Overlapping seeds won't crisp evenly, and you'll regret the unevenness later.

Roast until golden:

Slide the tray into the oven and roast for 20 to 25 minutes, stirring once at the halfway mark. You'll know they're done when they turn a deep golden brown and the kitchen smells like a bonfire in the best way.

Cool completely:

Let them sit on the tray until they're fully cool, which is when they'll reach peak crispness. Eating them warm is tempting, but patience pays off here.

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I once brought a bowl of these to a potluck and watched a quiet food fight almost break out over the last handful. My friend Sarah, who claims she doesn't like seeds, stood by the table eating them one by one until she realized the bowl was empty and she was the reason. That's when I knew I had something worth repeating.

Flavor Variations to Try

The paprika version is my go-to, but these seeds are a blank canvas for whatever mood strikes you. I've tossed them with chili powder and lime zest for a tangy kick, dusted them with cinnamon and a touch of sugar for a sweet-savory surprise, and once, in a fit of inspiration, finished them with grated Parmesan and rosemary. Each version disappears just as fast, so don't be afraid to experiment with what's already in your spice drawer.

Storage and Shelf Life

Once cooled, I pour these into a glass jar with a tight lid and leave it on the counter where I can see it, which is both convenient and dangerous. They stay crisp for up to a week, though in my house they rarely make it past day three. If you want to stretch them longer, hide them in the back of the pantry, but know that out of sight doesn't always mean out of mind.

Serving Suggestions

I've scattered these over roasted butternut squash soup, folded them into green salads for crunch, and handed them out in small bowls during movie nights when everyone's tired of popcorn. They're also excellent tucked into a lunchbox as a protein-packed snack, or eaten straight from the jar while standing at the kitchen counter pretending to do dishes.

• Sprinkle over creamy soups for texture and a smoky finish.
• Toss into grain bowls or salads to add crunch and richness.
• Pack into small containers for an easy, portable snack that feels homemade.

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These seeds have become my unofficial signal that fall has arrived, and every time I pull a tray from the oven, I feel like I've made something from nothing. Keep a jar on hand, and you'll never be far from a snack that tastes like you put in more effort than you actually did.

Recipe FAQs

→ How do I prepare fresh pumpkin seeds for roasting?

Rinse fresh pumpkin seeds thoroughly to remove pulp, then pat dry completely before seasoning for even roasting.

→ What oven temperature is best for roasting pumpkin seeds?

Roast pumpkin seeds at 325°F (160°C) to achieve a golden, crunchy texture without burning.

→ Can I add other spices for different flavors?

Yes, try chili powder, cumin, or grated Parmesan after roasting for varied tastes.

→ How should roasted pumpkin seeds be stored?

Store them in an airtight container at room temperature to maintain crispness for up to one week.

→ Are pumpkin seeds a good source of protein?

Yes, pumpkin seeds offer about 8 grams of protein per serving, making them a nutritious snack option.