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20 October 2021

Save those pumpkin seeds! With this spicy pumpkin seeds recipe, you can enjoy them as a quick snack anytime, anywhere. Easy to spice them anyway you’d like.

Everyone is cooking with pumpkin right now. The season demands it, and why wouldn’t we considering all the pumpkins popping up in every grocery store and roadside vegetable stand imaginable. 

It’s pumpkin, pumpkin everywhere.

You can make so many different recipes with pumpkin, from sweet desserts like pumpkin muffins or pumpkin bread, savory meals like pumpkin ravioli or pasta, not to mention grandma’s pumpkin pie.

I recently made a wonderful Spicy Pumpkin Soup Recipe that I hope you’ll try, but no matter what you make this year, we’re all faced with a singular question when cooking with pumpkin…

What should I do with leftover pumpkin seeds?

The best thing you can do with leftover pumpkin seeds is to roast them or pan cook them to make a wonderful snack or garnish. YES! There is no need to toss the seeds. You can very easily cook them up in a pan with lots of your favorite spices and flavors, or toss them with seasonings and roast them in the oven, whichever method you prefer.

Spicy pumpkin seeds make a delicious snack no matter where you are. I love them.

Pumpkin seeds in a pan for this pumpkin soup recipe

Let’s talk about how to cook pumpkin seeds, shall we? This recipe is super easy.

How to Remove and Clean Pumpkin Seeds

  • First cut open the pumpkin either at the top if you’re making a jack-o-lantern by carving pumpkins, or simply slice the pumpkin in half lengthwise if you’re using it for cooking. The stem can be thrown away if you’re only cooking.
  • Next, use a large spoon to scrape the pumpkin seeds and pulp away from the inner walls of the pumpkin. Set the seeds and stringy pulp into a colander.
  • Rinse the pumpkin seeds in a colander to remove any stringy pumpkin pulp. I use my hands to help separate the seeds. Discard the pulp.
  • Finally, dry them with kitchen towels. Do not use paper towels, as the seeds will stick.

A small pie pumpkin will yield about 1 cups fresh pumpkin seeds (removed from the pumpkin).

How to Make Spicy Pumpkin Seeds – the Recipe Method

Here are two different ways to make spicy pumpkin seeds.

FOR PAN COOKED PUMPKIN SEEDS

  1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a pan to medium heat. Add 2 cups pumpkin seeds along with 1 tablespoon Cajun seasoning blend and toss to coat. You can use other seasonings as well. More on that in the Recipe Tips section below. Cook for 15 – 25 minutes, stirring often.
  2. Remove from heat. Cool slightly and serve.

FOR OVEN ROASTED PUMPKIN SEEDS

  1. Preheat oven to 300 degrees F (150 degrees C). Toss 2 cups cleaned and dried pumpkin seeds in a large bowl with 1 tablespoon olive oil, 1 tablespoon melted butter and 1 tablespoon Cajun seasoning blend.
  2. Spread the seeds on a large baking sheet in a single layer and roast the seeds for 45 minutes, or until the seeds are golden brown. Stir them up about half way through to ensure even cooking.

Pumpkin seeds for this pumpkin soup recipe

Makes 2 cups pumpkin seeds.

Recipe Tips & Notes

  • The Seasonings. I am using my favorite Cajun seasoning blend for this recipe, but feel free to use your own favorite spice blend. Some great ideas include Old Bay Seasoning, cayenne pepper, smoked paprika, cumin (cumin and cayenne are a great combination), Creole seasoning blend, chili powder, curry powder, taco seasoning, even just a good blast of salt and pepper. Delicious! Try them with pumpkin spice!
  • Pan Cooking Vs. Roasting. I like cooking them both ways, but you’ll get a bit more chew factor with the pan cooking method. The seeds will be a bit dryer with the oven roasting method, so choose accordingly.
  • Storage. Store in an airtight container or a baggie that you can seal. Your cooked pumpkin seeds should last a few weeks this way easily.

That’s it, my friends! Easy enough, right? Enjoy these as a quick healthy snack while your on the go or just plopped in front of the television during your next show marathon.

I hope you enjoy them!

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Spicy Pumpkin Seeds Recipe
Print Recipe
5 from 2 votes

Spiced Roasted Pumpkin Seeds Recipe

Save those pumpkin seeds! With this roasted pumpkin seeds recipe, you can enjoy them as a quick snack anytime, anywhere. Easy to spice them anyway you'd like.
Prep Time20 mins
Cook Time45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: pumpkin, spicy
Servings: 8
Calories: 200kcal

Ingredients

  • 2 cups fresh pumpkin seeds removed from the pumpkin
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon Cajun seasoning blend or use Creole seasonings

Instructions

FOR PAN COOKED PUMPKIN SEEDS

  • Rinse the pumpkin seeds to remove any pumpkin pulp. Dry them with kitchen towels. Do not use paper towels, as the seeds will stick.
  • Heat the oil and butter in a pan to medium heat. Add the pumpkin seeds along with the Cajun seasoning blend and cook for 15-25 minutes, stirring often.
  • Remove from heat. Cool slightly and serve.
  • Pumpkin seeds in a pan for this pumpkin soup recipe

FOR OVEN ROASTED PUMPKIN SEEDS

  • Preheat oven to 300 degrees F (150 degrees C). Toss the cleaned and dried pumpkin seeds in a large bowl with oil, melted butter and Cajun seasoning blend.
  • Spread the seeds on a large baking sheet in a single layer and bake for 45 minutes, or until the seeds are golden brown. Stir them up about half way through to ensure even cooking.
  • Pumpkin seeds for this pumpkin soup recipe

Notes

Makes 2 cups pumpkin seeds.

Nutrition

Calories: 200kcal | Carbohydrates: 5g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 252mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

Pumpkin seeds are gluten-free.

NOTE: This recipe was updated on 10/20/21 to include new information. It was originally published on 10/7/19.