If you’re looking to elevate that humble pumpkin seed snack into something truly irresistible, you’ve got to try this Garlic-Spiced Roasted Pumpkin Seeds Recipe. It’s such a delightfully crunchy, savory snack infused with a perfect blend of garlic, smoky, and slightly sweet spices. Each bite bursts with flavor, making it an ideal treat for cozy autumn evenings, game days, or whenever you crave a healthy, tasty nibble. Plus, roasting your own seeds feels like capturing a little bit of fall magic in every handful!
Ingredients You’ll Need
These simple but essential ingredients come together to create the perfect balance of flavor, texture, and color in your Garlic-Spiced Roasted Pumpkin Seeds Recipe. Each one plays a key role in highlighting the seeds’ natural nuttiness while delivering that addictive garlicky kick.
- Raw, unsalted pumpkin seeds (1 ½ cups): Fresh seeds give you the best crunch and flavor without any added saltiness.
- Garlic powder (1 ¼ teaspoons): The heart of the recipe, bringing that unmistakable savory depth.
- Onion powder (1 ¼ teaspoons): Adds a subtle sweetness and enhances the savoriness of the garlic.
- Smoked paprika (½ teaspoon): Provides a warm, smoky undertone that adds complexity.
- Kosher salt (½ teaspoon): Balances the flavors and brings out all the spices beautifully.
- Cayenne pepper (¼ teaspoon): Gives just a hint of heat to wake up your taste buds.
- Ground mustard (¼ teaspoon): Adds a gentle tangy punch to brighten the overall flavor.
- Light brown sugar (¼ teaspoon): A touch of sweetness that contrasts perfectly with the spices.
- Olive oil spray: Helps the spices cling to the seeds and aids in roasting to a perfect crisp.
How to Make Garlic-Spiced Roasted Pumpkin Seeds Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 300°F (149°C). This gentle temperature ensures the pumpkin seeds roast evenly without burning, giving them that perfect crunchy texture.
Step 2: Clean Your Seeds
Remove the seeds from your pumpkin and separate them from any stringy pulp. Rinse them thoroughly under cold water using a colander; this step is important to strip away any remaining pumpkin flesh that could interfere with crispiness.
Step 3: Dry and Arrange
Shake off as much water as possible. If your seeds still feel damp, pat them dry with a kitchen towel. Spread them out evenly on a baking sheet in a single layer to allow for consistent roasting.
Step 4: Initial Roast
Place the baking sheet in your preheated oven for about 10 minutes. Toss the seeds halfway through to promote even drying, but watch closely so they don’t brown at this stage—the goal here is to gently dry them out.
Step 5: Mix the Spices
While the seeds roast, mix together onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a bowl. The spice blend will form the core flavor that makes this Garlic-Spiced Roasted Pumpkin Seeds Recipe so irresistible.
Step 6: Oil and Spice the Seeds
Transfer your dried seeds to a medium bowl and lightly spray with 4 to 5 squirts of olive oil. This oil acts as the perfect adhesive for your spices. Sprinkle three-quarters of your spice blend over the seeds and toss well until every seed is coated.
Step 7: Roasting to Perfection
Line a baking sheet with parchment paper and spread the spiced seeds in a single even layer. Return them to the oven at 300°F and roast for 20 to 30 minutes, tossing halfway through. Keep your eye on them as they turn golden and become crunchy, releasing that mouthwatering roasted aroma.
Step 8: Final Touch
Once out of the oven, give your seeds another light spray with olive oil. Toss them with the remaining spice blend while they are still warm to maximize flavor. Allow them to cool slightly and get ready for snacking bliss.
How to Serve Garlic-Spiced Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle your roasted pumpkin seeds over salads or soups for a crunchy burst of flavor and texture that elevates any dish. You could even add chopped fresh herbs like parsley or thyme for a fresh green contrast.
Side Dishes
These Garlic-Spiced Roasted Pumpkin Seeds are fantastic alongside hearty autumnal dishes like roasted root vegetables, creamy mashed potatoes, or alongside a cheese board. They add a welcome savory, crunchy bite as a side or snack.
Creative Ways to Present
Serve your seeds in small decorative bowls at parties or stuffed into little paper cones for a fun, rustic snack. They also make a fantastic homemade holiday gift packaged in cute jars tied with twine and a handwritten label.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your leftover Garlic-Spiced Roasted Pumpkin Seeds Recipe in an airtight container at room temperature. They should stay fresh and crunchy for up to two weeks — perfect for keeping snacks handy.
Freezing
For longer storage, you can freeze the roasted seeds in a sealed container or freezer bag. Thaw them at room temperature before serving. Note that freezing might slightly soften the crunch but the flavor will hold up beautifully.
Reheating
If your seeds ever lose their crisp, a quick toast in a preheated oven at 300°F (149°C) for 5 to 10 minutes will revive that glorious crunch and bring back their freshly roasted aroma.
FAQs
Can I use pre-packaged pumpkin seeds instead of fresh?
Yes, while fresh raw pumpkin seeds are ideal for texture and flavor, pre-packaged raw unsalted seeds will work just fine in this recipe. Avoid roasted or salted seeds as the seasoning and flavor balance may be off.
How spicy is this Garlic-Spiced Roasted Pumpkin Seeds Recipe?
The cayenne pepper adds just a gentle hint of heat, making the seeds mildly spicy but not overpowering. If you prefer more or less heat, you can easily adjust the cayenne to your taste.
Can I make this recipe without olive oil spray?
Using olive oil spray is convenient and helps the spices stick evenly without making the seeds oily. If you don’t have spray, you can toss the seeds with a small amount of olive oil using a spoon or brush before adding spices.
Is this recipe gluten-free?
Absolutely! All ingredients in the Garlic-Spiced Roasted Pumpkin Seeds Recipe are naturally gluten-free, making it a safe and tasty snack option for those with gluten sensitivities.
How do I know when the seeds are perfectly roasted?
The seeds should be golden brown and crunchy when done. If you bite into one and it still feels chewy or soft, pop them back in the oven for a few more minutes and keep an eye on them to avoid burning.
Final Thoughts
There is just something wonderfully satisfying about making and munching on your own Garlic-Spiced Roasted Pumpkin Seeds Recipe. It’s crispy, flavorful, and feels like a little blessing of homemade goodness every time. I can’t wait for you to try it and enjoy that perfect balance of garlicky, smoky, and sweet spices in every bite. Happy snacking!
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Garlic-Spiced Roasted Pumpkin Seeds Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crunchy, flavorful Garlic Pumpkin Seeds roasted to perfection with a smoky, spicy seasoning blend. These savory snacks are made by roasting raw pumpkin seeds in the oven with garlic powder, onion powder, smoked paprika, cayenne pepper, ground mustard, kosher salt, and a touch of brown sugar for sweetness. The seeds are coated in olive oil spray to help the spices stick and are roasted twice for maximum crunch and even roasting.
Ingredients
Pumpkin Seeds
- 1 ½ cups (approximately 135 g) raw, unsalted pumpkin seeds, fresh if possible
Spice Blend
- 1 ¼ teaspoons (about 3.3 g) garlic powder
- 1 ¼ teaspoons (about 3.3 g) onion powder
- ½ teaspoon (about 1.3 g) smoked paprika
- ½ teaspoon (about 2.9 g) kosher salt
- ¼ teaspoon (about 0.5 g) cayenne pepper
- ¼ teaspoon (about 0.6 g) ground mustard
- ¼ teaspoon (about 0.5 g) light brown sugar
Other
- Olive oil spray, 4 to 5 squirts initially, plus additional for finishing
Instructions
- Preheat oven: Preheat your oven to 300°F (149°C) to prepare for roasting the pumpkin seeds evenly.
- Prepare seeds: Remove seeds from the pumpkin and separate them completely from the stringy pulp. Rinse thoroughly in a colander under cold water to clean them well.
- Dry seeds: Shake off any excess water from the rinsed seeds. Optionally dry thoroughly with a kitchen towel if they feel soggy. Spread seeds evenly on a baking sheet in a single layer.
- Initial roast: Place the baking sheet in the preheated oven and roast the seeds for about 10 minutes. Toss halfway through to ensure even drying, being careful the seeds do not brown at this stage.
- Mix spices: While seeds roast, combine onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a small bowl. Stir until evenly blended.
- Coat seeds with oil: Transfer dried seeds to a medium bowl and lightly spray with 4 to 5 squirts of olive oil spray to help spices adhere.
- Add spices: Sprinkle about 3/4 of the spice blend over the seeds and toss thoroughly to coat all seeds evenly with the spice mixture.
- Final roast: Line a baking sheet with parchment paper and spread the spiced seeds evenly in a single layer. Roast in the oven at 300°F (149°C) for 20 to 30 minutes, tossing halfway through to ensure even browning until seeds turn golden brown and crunchy.
- Finish seasoning: Immediately after removing from the oven, lightly spray seeds again with olive oil spray. Toss with the remaining 1/4 of the spice blend while seeds are still warm to enhance flavor.
Notes
- Ensure seeds are completely dry before initial roasting to achieve maximum crunch.
- Watch closely during the second roast to prevent burning, as pumpkin seeds can brown quickly.
- You can adjust cayenne pepper amount to control heat level.
- Use fresh pumpkin seeds for best flavor and texture.
- Store cooled seeds in an airtight container to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
