20-Minute Spicy Roasted Pumpkin Seeds
These roasted pumpkin seeds are a quick, crunchy, and nutrient-dense snack with a savory shawarma spice blend. Packed with protein, fiber, and healthy fats, they’re perfect for snacking, topping salads, or adding a flavorful crunch to any meal.
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.
