Sweet + Spicy Roasted Pumpkin Seeds

Don’t throw out your seeds when you carve pumpkins this year! Make these Sweet + Spicy Roasted Pumpkin Seeds for a tasty and nutritious snack!

Prep: 2 hoursCook: 25 minTotal: 2 hours 25 minutes
Servings: 1/2 cup 1x


  • 1/2 cup pumpkin seeds
  • 1 teaspoon refined coconut oil
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon smoke paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground pepper


  1. Preheat oven to 350F.
  2. Scoop out all the seeds from your pumpkin, place the seeds in a colander and put it in the sink.
  3. Run the water over the seeds occasionally and use your fingers to remove the seeds from any orange flesh.
  4. Discard the flesh and keep the seeds in the colander.
  5. Once all the seeds are separated from the orange flesh, rinse the seeds and then spread them out on a paper towel or clean dish towel for about 2 hours to dry.
  6. They don’t have to be completely dry, you just don’t want them to be super wet.
  7. After about 2 hours, transfer them to a bowl.
  8. Mix the seeds with coconut oil, coconut sugar, salt, paprika, cinnamon, garlic powder, and ground pepper.
  9. Spread the seeds out on a baking sheet lined with parchment paper and place them in the oven for 25 – 30 minutes until lightened browned and toasted.
  10. Transfer to a serving bowl and enjoy!
© The Toasted Pine Nut