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Best Easy Smoked Paprika Roasted Pumpkin Seeds

smoked paprika roasted pumpkin seeds - featured image
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These crispy, smoky roasted pumpkin seeds are the perfect fall snack. With a simple ingredient list and a two-temperature roasting method, they deliver a deep, warm flavor and satisfying crunch every time.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt (plus more to taste)
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
  2. If using fresh pumpkin seeds, separate them from the pulp and rinse in a colander under cold water. Pick out any large pieces of stringy pumpkin flesh. Spread the seeds on a clean dish towel or paper towels and pat them very dry. Let them sit on the towel for about 10 minutes if you have time.
  3. In a medium mixing bowl, combine the dried pumpkin seeds, olive oil, smoked paprika, garlic powder, and salt. Toss until every seed is coated. If using cayenne, add it now.
  4. Spread the seasoned seeds onto the prepared baking sheet in a single layer. Avoid overcrowding.
  5. Roast for 20 minutes (drying phase). The seeds will look slightly puffy and feel dry to the touch.
  6. Remove the baking sheet from the oven. Stir the seeds with a spatula, scraping up any that are sticking. Increase the oven temperature to 350°F (175°C).
  7. Return the baking sheet to the oven and roast for another 10-15 minutes, stirring once halfway through. Watch carefully during the last 5 minutes. The seeds should be deep golden brown and fragrant, and sound hollow when you shake the pan.
  8. Remove from the oven and let the seeds cool on the pan for about 5 minutes. Then transfer them to a cooling rack or spread them out on a plate to cool completely.
  9. Once completely cool, taste and adjust seasoning with a little extra salt if needed.

Notes

The drying step is crucial—wet seeds steam instead of crisping. Do not boil the seeds first; it makes them tough. The two-temperature method (300°F then 350°F) ensures even drying and perfect crunch. Let seeds cool completely before storing to maintain crispiness.

Nutrition

Keywords: roasted pumpkin seeds, smoked paprika, fall snack, crispy seeds, easy snack

Find it online: https://freshforkful.com/best-easy-smoked-paprika-roasted-pumpkin-seeds-50-plus/