Smoky BBQ Spiced Roasted Pumpkin Seeds

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Smoky BBQ Spiced Roasted Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.

Smoky BBQ Spiced Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.
BBQ Spiced Roasted Pumpkin Seeds

Pumpkin seeds are such a healthy, low-calorie snack, so if you’re carving those jack-o-lanterns this week, rather then tossing them, roast them in the oven for a high-nutritive snack.

My favorite part about carving pumpkins is getting to eat the toasted seeds straight from the oven. You can simply toss them with salt and use this recipe as a guideline. (Madison loves them with garlic powder and salt). But if you want something with more flavor, try seasoning them with this smokey, spicy, savory combination. It just that mimics the flavor of BBQ potato chip seasoning. If I don’t finish them all I keep a small baggie in my purse any time I just want a little snack.

More ways I like to use my left over pumpkin seeds are making pumpkin seed encrusted Baked Tilapia. Or in a salad like my Baby Spinach Salad with roasted butternut squash, pumpkin seeds, gorgonzola and dried cherries.

Smoky BBQ Spiced Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.

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Smoky BBQ Spiced Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.

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Smoky BBQ Spiced Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.
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Spicy BBQ Spiced Pumpkin Seeds

2
2
2
SP
81 Cals 3 Protein 10 Carbs 3.5 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 6 servings
COURSE: Snack
CUISINE: American
Smoky BBQ Spiced Roasted Pumpkin Seeds, a fun twist on roasted pumpkin seeds that are healthy to snack on, or use them as a salad topper.

Ingredients

  • 1 ½ cup raw pumpkin seeds, unshelled
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon light brown sugar
  • 4 to 5 squirts olive oil spray

Instructions

  • Preheat oven to 300F degrees.
  • Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water.
  • Shake off any excess water, spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.
  • In another small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.
  • Place the seeds in a medium bowl and lightly spray with oil.
  • Add 3/4 of the spice mixture and toss to evenly coat.
  • Evenly spread the seeds on a sheet pan covered with parchment and roast for 20 to 30 minutes or until brown and crunchy, tossing half way through.
  • Immediately spray more olive oil over the seeds and toss with the remaining spice mixture.

Nutrition

Serving: 1/4 cup, Calories: 81kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3.5g, Cholesterol: 5mg, Sodium: 97mg, Fiber: 3g, Sugar: 0.5g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
Keywords: roasted pumpkin seeds

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22 comments

  1. Does anyone have thoughts on whether I could buy raw pumpkin seeds from the store and use them with this recipe (I believe raw seeds haven’t been roasted yet?)

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  4. Great recipe, and you can do this year round — I always roast the seeds from my spaghetti squash!

  5. I loved these so much I'm now making a second batch!

  6. Wow, these look great, and funnily enough there are a lot of pumpkin seeds around at the moment!

  7. Any recommendations on storage? I left mine cool completely (accidentally left on the counter overnight, whoops!) and then put in a tupperware-esqe container in the morning and found that they lost a bit of their crunch and were a little tacky to the touch. Still delicious though!

  8. I made these today! Easy and the flavor is yum yum!

  9. Gina, I love it! I always do the same thing with pumpkin seeds, excited to try something different this year! Have a great weekend!
    -Lauren

  10. Love this recipe! I always have so many pumpkin and even butternut squash seeds leftover, and with a little seasoning (like this) they make great salad toppers.

  11. Do you think you could you make this with store bought pumpkin seeds?

  12. Hi Gina – Another great recipe! I cannot wait to carve my pumpkin so I can try this. I think my favorite part about carving pumpkins is getting to eat the warm seeds straight from the oven. Curious as to why you suggest baking them before adding the seasoning?

  13. That sounds so yummy! Can I ask a dumb question? I've never roasted pumpkin seeds before – only eaten the shelled ones you can buy at the store – when you eat them, do you eat them whole (shell & all)? Or do you sort of shell them with your teeth? THANKS!

  14. A new twist on pumpkin seeds! Awesome I will have to test these out with some friends!

    xoxoBella | http://xoxobella.com

  15. I've been wanting a good recipe for pumpkin and squash seeds…. love this one and will be trying it this weekend!

  16. brown sugar and olive oil both make pumpkin seeds so delicious, I'll try this as soon as possible