Sweet and Spicy Pumpkin Seed Seasoning

4.67 from 15 votes
15 Comments

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Sweet and Spicy Pumpkin Seeds are so much fun to make and eat! Roast the seeds while you’re carving your Jack-O’-Lanterns and you’ll have a yummy, healthy snack by the time you’re done.

Sweet and spicy pumpkin seeds in a bowl next to pumpkins
Featured with this recipe
  1. Don’t Throw Out Pumpkin Seeds!
  2. Ingredients in Pumpkin Seed Seasoning
  3. Reviews From Our Readers
  4. Are These Too Spicy?
  5. How to Roast Pumpkin Seeds
  6. How Can I Use Sweet and Spicy Pumpkin Seeds?
  7. Frequently Asked Questions
  8. More Pumpkin Recipes
  9. Pumpkin Seed Seasoning Recipe

The past few years, I have been experimenting with pumpkin seeds to switch things up from regular roasted pumpkin seeds (which there’s nothing wrong with, sometimes it’s just fun to have some variety with fall snacks). I have tried them savory, I have tried them sweet. I have tried them spicy, and finally I came up with a combination that is all three. Let me tell you, I found a WINNER!

The blend of spices combined with the brown sugar and cinnamon is so yummy. The sweet really stands out and then gives way to the spicier flavors. They’re so addicting! Even my kids are crazy about them (which should tell you they really aren’t too spicy).

Sweet and spicy mixture on top of pumpkin seeds in a bowl


Don’t Throw Out Pumpkin Seeds!

I know, I know. It’s too easy to scoop out all the seeds along with the pumpkin gunk and throw it all out. But, don’t! These seeds are SO good! It’s such a fun tradition as well as a great teaching moment to make roasted pumpkin seeds with your kids. Plus, this recipe is incredibly easy, too!

Ingredients in Pumpkin Seed Seasoning

  • Butter – melted
  • Brown sugar
  • Salt
  • Granulated sugar
  • Cinnamon
  • Ground Cumin
  • Chili powder
  • Pumpkin pie spice
  • Worcestershire sauce
  • Tabasco sauce

Other Flavors You Could Try

  • cayenne pepper – to give it a little more heat
  • garlic powder
  • ginger
  • paprika
  • maple syrup
  • kosher salt
Pumpkin seeds in a bowl with two hands picking out the seeds

Reviews From Our Readers

Don’t take my word for it! Here’s what a few of our readers had to say about these roasted pumpkin seeds:

“These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.” – Jocelyn

“These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. The butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!” – Kat

Are These Too Spicy?

These roasted pumpkin seeds have a bit of a kick to them, but not enough to deter kids. I made a batch a couple of days ago and my kids devoured them before I could take a picture! If you love REALLY spicy pumpkin seeds, you’ll want to add a shake or two of extra Tabasco sauce than the recipe calls for, as this version falls on the milder side.

How to Roast Pumpkin Seeds

Roasting these little seeds is actually very easy! All you do is toss them in the spices you like (see our recipe card below for full details) then spread them out on a baking sheet. For this recipe, you’ll want to roast them low and slow, meaning only heat your oven to about 300 degrees, then roast them for about 45 minutes until they’re slightly golden brown and crispy.

When just roasting pumpkin seeds with salt or other seasonings you can turn up the heat and roast for less time: see our how to roast pumpkin seeds post. However, since you have sugar in this recipe, you risk burning the sugar if you bake it too high.

Uncooked pumpkin seeds on a baking sheet

How Can I Use Sweet and Spicy Pumpkin Seeds?

There are so many ways to enjoy these sweet and spicy seeds! They can even be added to our Halloween Candy Charcuterie Board or enjoyed along with our Pumpkin Spice Steamer Here are a few more ideas:

  • Place them out at a Halloween party for a snack
  • Throw them on top of a salad
  • Add them to a grain bowl
  • Use them on top of soup
  • Make homemade trail mix
  • Layer them on top of a hummus dip
  • Enjoy them on their own!

Frequently Asked Questions

Are roasted pumpkin seeds gluten-free?

Yes, as long as you don’t add any gluten to the seasonings. This recipe is completely gluten-free.

How do I store leftovers?

Keep any leftovers in an airtight container either at room temperature or in the fridge.

Can you use parchment paper?

Yes, that definitely will make clean up a lot easier.

Is it safe to eat raw pumpkin seeds?

You absolutely can eat pumpkin seeds raw, although I can’t vouch for the texture or flavor of a raw pumpkin seed…no harm will come to you if you eat a raw pumpkin seed! This makes working with them around young children a lot easier!

Read More: Air Fryer Pumpkin Seeds

More Pumpkin Recipes

I don’t know about you, but I can’t get enough of pumpkin recipes in the fall. Be sure to try out some of our other pumpkin recipes, they are all so good!

A white bowl of spicy roasted pumpkin seeds

Pumpkin Seed Seasoning

4.67 from 15 votes
Sweet and Spicy Pumpkin Seeds are so much fun to make and eat! Roast the seeds while you're carving your Jack-O'-Lanterns and you'll have a yummy, healthy snack by the time you're done.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Snack
Cuisine American
Servings 8

Video

Ingredients

Instructions

  • Preheat oven to 300-degrees. Thoroughly wash and pat dry pumpkin seeds then place them in a medium-sized bowl. Stir in melted butter.
    Uncooked pumpkin seeds in a bowl
  • In a small bowl, combine salt, brown sugar, granulated sugar, cinnamon, cumin, chili powder, and pumpkin pie spice. Sprinkle sugar/spice mixture over seeds and stir well to combine.
    Sweet and spicy mixture on top of pumpkin seeds in a bowl
  • Add Worcestershire sauce and Tabasco sauce and stir well. Place seeds on a baking sheet lined with foil or a baking mat. Spread seeds across the baking sheet forming a single layer.
    Uncooked pumpkin seeds on a baking sheet
  • Bake for approximately 45 minutes or until crispy and golden brown.
    Spicy pumpkin seeds that have been roasted on parchment paper

Notes

The recipe calls for two shakes of Tabasco, but add as much or as little as you’d like for the flavor and heat level you desire. 

Nutrition Information

Calories: 229kcalCarbohydrates: 11gProtein: 9gFat: 18gSaturated Fat: 5gCholesterol: 12mgSodium: 297mgPotassium: 242mgFiber: 2gSugar: 8gVitamin A: 184IUVitamin C: 1mgCalcium: 22mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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4.67 from 15 votes (2 ratings without comment)

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Comments

  1. 1 star
    Well, I’ve been roasting pumpkin seeds for 30 years and I’ve never had a fail like this. They didn’t crisp up, they are now wet AND burned. Inedible. I should have just stuck to my original salt roast. I followed the recipe except I didn’t have the Tabasco sauce.
    I dried the seeds with a towel before I made the recipe but they were naturally still damp. I didn’t site dry before making them but I never had to before. Now everyone in the family is saying I should have stuck with my recipe. Always next year I guess. This recipe is not good.

    1. You said in an earlier comment that you doubled the recipe, but sometimes with recipes like this doubling the recipe has to be tweaked a little bit. Next time I would make separate batches as the doubled batch probably had too much liquid. I am sorry this didn’t turn out for you.

  2. 5 stars
    So my seeds have been roasting for 40 minutes now and they are still not crispy. Yes, I dried them in a towel before preparing them. I hope the come out ok. Taking a long time.

  3. 5 stars
    Making these now. The only ingredient I didn’t have was Tabasco sauce. I did use cayenne powder though. We just carved two giant pumpkins so I had enough for a double recipe. They were sticky after mixing and it was a challenge trying to get them into a single layer (I used two large cookie sheets lined with parchment)
    They are roasting now. I LOVE fall so I thought it would be fun to roast up my seeds differently this year. Right when they are done I’m going out to rake leaves. Nothing like roasted pumpkin seeds after raking.

  4. 5 stars
    There’s nothing better! Every year I say I’m not going to carve pumpkins and then I do it just for the seeds. I love that this recipe a combo of sweet and spicy!

  5. 4 stars
    One change…use SHELLED pumpkin seeds!! This is an amazing addition to a fall kale/pomegranate seed/roasted sweet potato salad!

  6. 5 stars
    OMG yassssss! These had just the right amount of spicy for me. Also made a batch without the spice for my kids and they gobbled them right up.

  7. 5 stars
    These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.

  8. 5 stars
    These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. I love that the butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!

    1. You’re welcome! I’m so glad you like them! I made them a couple of days ago and I couldn’t stop munching on them. They are addicting!