Simple Spiced Roasted Pumpkin Seeds
Crunchy, golden roasted pumpkin seeds tossed in warm spices. A homemade snack that turns leftover pumpkin seeds into an irresistible savory treat — perfect for munching on its own or sprinkling over salads and soups.
For 4 servings
- prep
Preheat oven and prep the baking tray.
Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper and set aside.
- prep
Clean and dry the pumpkin seeds.
Rinse the fresh pumpkin seeds in a colander under running water to remove any pulp. Spread them on a clean kitchen towel and pat completely dry. Removing moisture helps them crisp up during roasting.
TIPEven a little moisture can steam the seeds instead of roasting them — take time to dry well. - mix
Toss the seeds with oil and spices.
1.Place the dried pumpkin seeds in a mixing bowl.2.Drizzle oil over the seeds and toss until evenly coated.3.Sprinkle salt, red chili powder, turmeric powder and cumin powder over the seeds.4.Toss well so every seed gets a light, even coating of the spice mix. - roast · ~20 min
Roast the seeds until golden and crisp.
1.Spread the seasoned seeds in a single, even layer on the prepared baking tray.2.Roast in the preheated oven for 10 minutes.3.Remove tray, stir the seeds, and spread again in a single layer.4.Return to the oven and roast another 8 to 10 minutes until golden and crisp.TIPStir midway for even roasting. Watch closely in the last 3 minutes — seeds brown quickly. - mix
Finish with chaat masala and cool.
Remove the tray from the oven. While the seeds are still hot, sprinkle chaat masala evenly over them and toss gently. Let the roasted seeds cool completely on the tray — they will crisp up further as they cool down.
TIPSprinkling chaat masala when hot helps the tangy flavor cling to the seeds. - serve
Store or serve immediately.
Once completely cooled, transfer to an airtight container. Serve as a crunchy snack or sprinkle over salads, soups and raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pumpkin seeds bone-dry after rinsing to ensure they roast crisp instead of steaming.
- 2Spread seeds in a single layer on the tray — overcrowding traps steam and prevents crunch.
- 3Stir the seeds halfway through roasting for even browning and to avoid burnt patches.
- 4Watch the seeds closely during the last 3 minutes; they can go from golden to burnt very fast.
- 5Sprinkle chaat masala while the seeds are still hot so the powder sticks to the oily surface.
- 6Let seeds cool completely on the tray before storing — they become crunchier as they cool.
Adapt it for your goals.
Garlic-herb
Replace the Indian spices with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp dried rosemary or thyme. This gives the seeds a Mediterranean savory profile perfect for salads or snacking.
sweet srirachaSweet-sriracha
Add 1 tbsp maple syrup or honey and 1 tsp sriracha sauce to the oil before tossing. Roast as directed for a sticky, spicy-sweet coating that caramelizes slightly.
low oilLow-oil
Reduce oil to 1 tsp and toss seeds with spices and a tablespoon of aquafaba (chickpea brine) or egg white. This cuts fat while still helping spices adhere, resulting in a lighter, extra-crisp seed.
jainJain
Omit the onion powder and garlic powder if using variations; use only the listed spices (turmeric, cumin, chili, chaat masala) and ensure the oil is not from animal sources. This keeps it Jain-friendly while remaining flavorful.
Why this is on our healthy list.
Rich in Magnesium
Pumpkin seeds are a solid source of magnesium, a mineral that supports muscle function, nerve health, and a steady heartbeat.
High in Zinc
These seeds provide zinc, which plays a key role in immune defense, cell growth, and wound healing.
Good Source of Healthy Fats
The oil and seeds together supply unsaturated fats that support heart health and help absorb fat-soluble vitamins from other foods.
Contains Antioxidants
Turmeric and chaat masala contribute curcumin and other antioxidant compounds that help fight oxidative stress.
Frequently asked questions
Yes, you can use raw, hulled pumpkin seeds (pepitas). Skip the rinsing and drying step; just toss them with oil and spices and roast as directed, checking a few minutes earlier since they are thinner.
