Spicy Pumpkin Seeds (Easy Recipe)

Treat yourself to the BEST Spicy Pumpkin Seeds! These delicious Roasted Seeds are perfectly crunchy and so easy to make … the ideal fall snack for spicy food lovers!

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Attention spicy food lovers … have I got the perfect fall recipe for you!

These scrumptious Spicy Pumpkin Seeds are an irresistible autumn treat that you’re going to want to make on repeat! This crave-worthy snack is crispy, loaded with flavor, and seasoned with the perfect amount of heat.

Best of all though? These crunchy Roasted Seeds couldn’t be easier to prepare, so you can make a batch whenever a craving strikes.

Ready to start snacking? Then keep reading for all the delicious details!

A few seeds scattered over a napkin and marble counter.


This easy recipe uses basic ingredients that you probably already have in your cupboard. Here’s what you’ll need:

  • Pumpkin Seeds – Of course, this recipe starts with raw pumpkin seeds! You can use seeds from a large jack-o’-lantern or from a smaller sugar / pie pumpkin, which is what I did.
  • oil – A little extra virgin olive oil gives the finished snack a great flavor and helps them get perfectly crisp.
  • Spices – You’ll use a mixture of chili powder, garlic powder, and cayenne, a combo that adds plenty of heat, as well as an amazing great chili-garlic taste.
  • Absolute – I recommend using Kosher salt.

This recipe is naturally vegetarian, vegan, gluten free, low carb, and dairy free … all that good stuff. Which means the seeds are a healthy snack that anyone will enjoy!

You’ll Also Need

You’ll need a sharp knife to cut the pumpkin open, a spoon to scoop out the seeds, and a sheet pan to dry and roast the seeds … these sturdy baking sheets are my favorite!

Ingredients for Spicy Roasted Pumpkin seeds arranged together on a marble counter.

How to Make Spicy Pumpkin Seeds

This yummy fall snack couldn’t be easier to make! You’ll find a detailed recipe card below, but here’s an overview of the steps:

  1. Remove pulp. Start by separating the seeds from the pulp. It’s easiest to work with one small handful of pulp at a time. Brush off any large clumps of seeds, then gently squeeze the pulp and more should pop out. Finally, remove any large clums of pulp that remain on the seeds. Tip: It’s not necessary to rinse the seeds after removing the pulp (unless they’re absolutely covered). As long as you remove any big chunks, they’ll be fine.
  2. dry seeds. Spread the seeds on a large baking sheet, then let them dry for at least 30 minutes. The drier they are, the less baking time you’ll need later, and a dry exterior also helps the oil and seasoning stick better.
  3. Add oil and seasonings. Once the seeds have dried, drizzle them with olive oil and sprinkles them with chili powder, garlic powder, cayenne, and salt. mix well.
  4. Roast. Spread the seeds into a single layer, then bake them, stirring every 5 minutes. Don’t forget to mix them as they cook! Stirring helps the seeds cook evenly and get crisp as they roast. It should take about 20 to 25 minutes until they’re browned and crunchy. Tip: Tasting a few seeds as they cook is the best way to determine when they’re crispy throughout and finished baking.

And that’s all there is to it … your Hot and Spicy Pumpkin Seeds are ready to eat! Just one bite, and you’ll want to make a big batch to enjoy all fall long!

A photo collage showing how to make spicy pumpkin seeds step by step.


These Toasted Seeds are easy to customize according to your exact tastes! Here are some ideas to inspire you:

  • Different Spices – Feel free to change up the spice mixture here, depending on your preferences and pantry. Leave out the chili powder and make them just with cayenne (or vice versa). Smoked paprika would be a tasty addition, or you could use a different spice blend, such as sriracha seasoning, Cajun seasoning, or Frank’s RedHot Seasoning Blend.
  • More / Less Spicy – To make this recipe more spicy, use a hot chili powder and / add more cayenne. To make it less spicy, use a mild chili powder and just a dash of cayenne (or leave it out altogether).
  • Sweet and Spicy – Give your baked seeds a wonderful sweet heat flavor by mixing them with a tablespoon of granulated sugar as soon as they come out of the oven. Yum!
A bowl of the roasted seeds served on a checked napkin.


The best thing about these Spicy Roast Pumpkin Seeds is that if you bake a big batch, you can enjoy them all fall long! Store the seeds in an airtight container, and they’ll keep for a couple weeks (although I doubt they’ll last that long). If your seeds do happen to get a little stale, just pop them back in the oven (or your air fryer) for a few minutes to crisp them up.

Related Recipes

If you enjoyed this recipe, you’ll love these other flavored seeds, too:

PS I’ve got lots more pumpkin recipes for you try, too! You’ll find everything from sweets, like these Pumpkin Cake Pops and these Mini Pumpkin Pies, to savory recipes, like this Pumpkin Chili and this Roasted Pumpkin Couscous Salad!

Closeup of a bowl of the toasted seeds.

Frequently Asked Questions

Should pumpkin seeds be soaked before roasting?

You do not need to soak pumpkin seeds before roasting. Some recipes call for this, and claim that it makes the seeds easier to digest, but unless they upset your stomach it’s not necessary.

Are roasted pumpkin seeds good for you?

Pumpkin Seeds are one fall snack that’s actually good for you. They’re full of protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from Health magazine for more details.

How do you eat pumpkin seeds?

While pumpkin seeds may be eaten raw, they taste much better (and are easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake the seeds, stirring every 5 minutes, until they’re toasted and crunchy.

What is the fastest way to clean pumpkin seeds?

The best way to clean pumpkin seeds is to work with one small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds.

Why are my roasted pumpkin seeds chewy?

If your pumpkin seeds are still chewy after roasting, you haven’t cooked them for long enough. Return them to the oven, then continue baking until they are crunchy. Make sure to stir the seeds every five minutes so they roast evenly.

How long can pumpkin seeds sit out before roasting?

Pumpkin seeds can sit out for a few hours (or even overnight) before roasting. This will also dry the exterior of the seeds, which you need to do before baking anyway. If you’re not planning to cook the seeds right away, you can always transfer them to an airtight container and refrigerate them for a couple days.

What do pumpkin seeds taste like?

Pumpkin seeds have a mild, slightly nutty flavor, and a crunchy texture once roasted. Their neutral taste helps means they’ll take on the flavor of whatever you season them with.

What’s the difference between pumpkin seeds and pepitas?

The pumpkin seeds that you remove from jack-o’-lanterns and the pepitas that you find in grocery stores are two different things. While both are pumpkin seeds, pepitas come from a specific type of pumpkin (they are note hulled seeds).

The chili pumpkin seeds served in a bowl and scattered on a checked napkin.
The Spicy Pumpkin Seeds recipe served in a bowl on a checked napkin.

Print Recipe

Spicy Pumpkin Seeds

Treat yourself to these Hot and Spicy Roasted Pumpkin Seeds … they’re the perfect fall snack!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Snack

Cuisine: american

Servings: 16 servings

Calories: 26kcal


  • one cup raw pumpkin seeds
  • one tablespoon extra virgin olive oil
  • one teaspoon of chili powder
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of cayenne
  • kosher pure


  • Preheat oven to 350 degrees.

  • Separate pumpkin seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes.

  • Drizzle seeds with olive oil, sprinkles with chili powder, garlic powder, and cayenne, and season generously with salt. mix well.

  • Roast seeds, stirring every five minutes, until they’re toasted and crispy (about 20 to 25 minutes).

  • Taste seeds and season with additonal salt, if desired.

  • Cool seeds on pan, then store in an airtight container until ready to eat. Enjoy!


A large pie / sugar pumpkin will yield about one cup seeds, but you’ll get a lot more from a jack-o’-lantern type pumpkin. Depending on how many seeds you have, size the recipe up (or down).
For best results, spread the seeds in a single layer on your baking sheet before roasting. Use two sheet pans instead of one, if you have lots of seeds so they’re not crowded.
Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, so every seed get crunchy.
Check out the info before this recipe card for more tips, variations, and related recipes!


Calories: 26kcal

Closeup of Spicy Pumpkin Seeds in a black and white bowl.

Spicy Pumpkin SeedsSpicy Pumpkin Seeds