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Spicy Pumpkin Seeds

We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    2 cups


  • 2 cups fresh pumpkin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


  • In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
  • Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts
1/4 cup: 103 calories, 7g fat (1g saturated fat), 0 cholesterol, 158mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 3g protein.

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Average Rating:
  • ooh!
    Sep 18, 2014

    I've made these for the past 3 years now! (When my husband and I share), friends and family will bring pumpkins to our home so we will make them some more! We are addicted!

  • Angel182009
    Aug 31, 2014

    We have a garden and have gotten lots of pumpkins. This recipe is super easy and definitely spicy. My husband and I love spicy so I will be making this again.

  • Queenlalisa
    Jul 5, 2013

    These are best with big pumpkin seeds if you can find them. Some people eat the whole seed. I just eat the inside.

  • misshomec718
    Nov 22, 2009

    I cannot wait to try this recipe! Thanks, you made my day.

  • ctonseth
    Nov 1, 2009

    very flavorful, nicely spicy. Hard to stop eating them. I had to cook them a bit longer and raised the temp some to get them nicely roasted and dry.