Cajun Spiced Roasted Pumpkin Seeds
Crispy oven-roasted pumpkin seeds with bold Cajun seasoning.Made with pumpkin seeds, olive oil, paprika, garlic, and spices.Smoky, savory, peppery, and mildly spicy flavor.Simple preparation using everyday pantry ingredients.An excellent homemade alternative to packaged savory snacks.Perfect for parties, salads, soups, and autumn celebrations.
Ingredients
- 2 cups raw pumpkin seeds, cleaned
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Instructions
Clean the Pumpkin Seeds
- Remove the seeds from a fresh pumpkin and separate them from the stringy pulp. Rinse them in a bowl of water, gently removing any remaining fibers. Drain thoroughly.
Dry the Seeds
- Spread the seeds on a clean kitchen towel and pat them dry. Allow them to air-dry for 20–30 minutes if possible. Removing excess moisture helps the seeds roast evenly and develop a crisp texture.
Preheat the Oven
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare the Cajun Seasoning
- In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, black pepper, salt, and optional cumin. Mix well to distribute the spices evenly.
Coat the Pumpkin Seeds
- Place the dried pumpkin seeds in a large mixing bowl. Add the olive oil and toss until lightly coated. Sprinkle the Cajun seasoning mixture over the seeds and stir until the spices cover them evenly.
Arrange on the Baking Sheet
- Spread the seasoned seeds in a single layer on the prepared baking sheet. Separate any large clusters and avoid overcrowding, which can lead to uneven roasting.
Cool and Serve
- Remove the baking sheet from the oven and let the seeds cool completely. They will become crunchier as they cool. Taste and adjust the seasoning with a little extra salt or Cajun spice if desired.Serve immediately or transfer the cooled seeds to an airtight container for later snacking.
Notes
- Clean thoroughly: Remove all pumpkin pulp before seasoning the seeds.
- Dry completely: Excess moisture can make the finished seeds less crispy.
- Use fresh spices: Freshly opened spices generally provide a more pronounced flavor.
- Adjust the heat: Cayenne pepper can be increased or reduced according to your preference.
- Avoid excess oil: Too much oil can leave the seeds greasy rather than crisp.
- Stir regularly: Turn the seeds during roasting to promote even browning.
- Watch carefully: Seeds can burn quickly toward the end of cooking.
- Cool before storing: Trapped steam can soften the seeds inside a closed container.