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
Scale
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
