Transform simple pumpkin seeds into a crunchy, flavor-packed snack with a bold shawarma-inspired twist.
Rich in plant-based protein, fiber, and healthy fats, these roasted seeds are naturally low in carbs and easy on saturated fat.
Quick to prepare and endlessly versatile, they make a perfect everyday snack, salad topper, or nutritious addition to meal prep.
20-Minute Spicy Roasted Pumpkin Seeds
Equipment
- 1 Small Mixing Bowl
- 1 15 x 10-inch rimmed baking sheet
- Measuring spoons
- Measuring cups
- Oven
Ingredients
- 4 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon smoked paprika or regular
- ¼ teaspoon cayenne pepper optional
- 2 cups raw pumpkin seeds cleaned, washed, and patted dry
- 1 tablespoon fresh lime juice
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). Preheating ensures that your pumpkin seeds roast evenly and become crisp without burning. While the oven warms, prepare your ingredients so everything is ready to go, as the seeds will cook quickly once inside.
- Prepare the Spice Blend: In a small mixing bowl, combine the following seasonings: garlic powder, salt, ground coriander, black pepper, cumin, cardamom, smoked paprika, and cayenne pepper (if using). Stir them together thoroughly to create a fragrant and evenly mixed spice blend. This step ensures that every pumpkin seed will absorb the full depth of flavor.
- Coat the Pumpkin Seeds: Place 2 cups of cleaned, washed, and fully dried pumpkin seeds into a medium mixing bowl. Pour the 4 tablespoons of olive oil over the seeds, making sure they are lightly but evenly coated. Sprinkle the prepared spice blend on top and toss gently but thoroughly with a spatula or your hands until every seed is fully covered in oil and spices. This ensures maximum flavor absorption and even roasting.
- Arrange Seeds on Baking Sheet: Line a 15 x 10-inch rimmed baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned pumpkin seeds in a single, even layer, making sure they are not overlapping. Proper spacing is key to achieving crisp, golden-brown seeds instead of soggy ones.
- Roast the Seeds: Place the baking sheet in the preheated oven on the middle rack. Roast for 15 minutes, checking occasionally. About halfway through (after 7–8 minutes), stir or shake the seeds gently to ensure they bake evenly. The seeds are done when they turn a light golden-brown color and start to emit a warm, nutty aroma.
- Add Lime Juice: Once the seeds are lightly roasted, remove the baking sheet from the oven. Immediately drizzle 1 tablespoon of fresh lime juice over the seeds and toss carefully to coat. The lime juice adds a zesty brightness that perfectly complements the smoky, spicy flavors.
- Finish Roasting: Return the seeds to the oven for an additional 2–3 minutes. This brief final roasting helps the lime juice meld into the seeds and ensures a perfectly crisp texture. Keep a close eye to avoid burning.
- Cool Completely: Remove the seeds from the oven and transfer them to a plate or cooling rack. Allow them to cool completely at room temperature before serving or storing. Cooling is essential to achieve that satisfying crunch and to prevent moisture from making the seeds soggy.
- Serve or Store: Enjoy your spicy roasted pumpkin seeds immediately as a snack, sprinkle them over salads, or add them to grain bowls. To store leftovers, place cooled seeds in an airtight container at room temperature for up to a week. For longer storage, refrigerate and lightly reheat in the oven or on a skillet before serving.
Notes
- Drying Seeds Properly: After washing the pumpkin seeds, pat them thoroughly with a clean kitchen towel or paper towel. Removing excess moisture is key to achieving a crisp, golden roast in a short baking time. Even if a little moisture remains, the oven will help dry them out, but the process may take slightly longer.
- Choosing Oils: Olive oil works beautifully for its subtle fruitiness, but you can also experiment with avocado oil or melted butter for different flavor profiles. Avoid oils with low smoke points to prevent burning.
- Spice Freshness Matters: Fresh spices make all the difference. Using old or stale powders can result in muted flavors and a less aromatic snack. Always check your spice jars before roasting.
- Stirring for Even Roast: Gently toss or shake the seeds halfway through baking to ensure uniform color and crispness. Uneven roasting can lead to some seeds burning while others remain undercooked.
- Adjusting Heat: Customize the spice level by omitting or reducing cayenne pepper, or by adding chili powder for a different kind of heat.
Chef’s Secrets for Flavorful Seeds
To elevate the flavor of roasted pumpkin seeds, consider layering your seasonings in stages.
Toss the seeds first in oil, then lightly coat them with the dry spice mix.
Adding lime juice after initial roasting, followed by a brief return to the oven, intensifies the tangy aroma and ensures the spices adhere perfectly.
Using smoked paprika or freshly ground spices adds depth and a professional, gourmet touch.
Serving Suggestions for Snack Lovers
These spiced pumpkin seeds are extremely versatile.
Serve them as a crunchy, satisfying snack straight from the oven, or sprinkle them over salads, roasted vegetables, or grain bowls for added texture and flavor.
They also make an excellent topping for creamy soups or yogurts.
Pair them with a light citrus dressing or a fresh salsa to balance the heat and savoriness.
Storage Tips for Maximum Freshness
To preserve the crispiness, allow the seeds to cool completely before storing.
Keep them in an airtight container at room temperature for up to a week.
If you want longer storage, refrigerate the seeds, but make sure to reheat them lightly in the oven or on a skillet to regain their crunch.
Avoid storing them in a humid environment, as moisture will make them soft.
Frequently Asked Questions
1. Can I use unwashed pumpkin seeds?
It’s best to wash and remove pulp from seeds before roasting.
Residual moisture helps prevent burning, and washing ensures a cleaner, more pleasant flavor.
2. Are these seeds suitable for vegans?
Yes! This recipe uses plant-based ingredients, making it a vegan-friendly snack rich in protein, fiber, and healthy fats.
3. How can I make seeds extra crunchy?
Pat seeds dry after washing, spread them in a single layer on the baking sheet, and stir them halfway through baking.
Overlapping or wet seeds can become chewy instead of crisp.
4. Can I adjust the spice level?
Absolutely. Reduce or omit cayenne for a milder flavor, or experiment with chili powder, curry powder, or pumpkin pie spice for unique twists.
5. What is the best way to serve leftovers?
Store cooled seeds in an airtight container. Reheat lightly in a preheated oven or skillet before serving to restore crunch and aroma.
They can also be sprinkled over salads or soups directly from storage.
