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Make the most of leftover Halloween pumpkin seeds with this recipe for roasted spicy pumpkin seeds with soy sauce, garlic, and cayenne! A simple, versatile, flavor-packed snack or salad/soup topper!

completed roasted spicy pumpkin seeds on a tray
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Quick Spicy Seasoned Roasted Pumpkin Seeds

Anytime we roast (or air fry) and/or carve a pumpkin, we’ve become obsessed with roasting the pumpkin seeds. I mean, since you’re already removing the seeds from your pumpkins, why not add just a few extra steps to your to-do list and turn them into a delicious, versatile snack?

Not only are these roasted spicy pumpkin seeds loaded with flavor, but they’re actually also really easy to adapt with other herbs and spices, and very easy to adjust to your desired heat levels, etc. You can also cook pumpkin seeds in the oven or an air fryer!

Best of all, pumpkin seeds are absolutely loaded with good-for-you vitamins and minerals – like magnesium, iron, zinc, and even several antioxidants. Plus, they’re naturally Paleo, gluten-free (if you use tamari), and an overall healthy snack.

The Ingredients

ingredients for roasted spicy pumpkin seeds measured out on a white surface
  • Pumpkin seeds: Cooking pumpkin seeds is the perfect way to use up all the seeds from your carving pumpkins and other delicious fall pumpkin recipes. You can also use pumpkins with ‘pepitas’, which are a type of seed bred without a hull/skin.

Note that this method will work with most pumpkin, squash, and melon seeds – though the roasting time may vary slightly.

  • Olive oil: We use olive oil, though avocado oil, coconut oil, vegan butter, or even cooking spray will work. Reduce the amount slightly if preferred.  
  • Seasonings: For this simple flavor-packed savory, spicy roasted pumpkin seeds recipe, use:
    • Soy sauce (or tamari, if gluten-free, for umami-rich, savory, saltiness)
    • Garlic powder
    • Cayenne pepper (alternatively, chili powder could work. Add to taste)
    • Salt (use sea salt/ kosher salt – not table salt)

More of the Best Spices for Roasted Pumpkin Seeds

Add to this easy recipe for spicy roasted pumpkin seeds for several ways to create the best pumpkin seed seasoning to suit your flavor preferences.

  • Black pepper (for subtle extra spice)
  • Cinnamon/pumpkin pie spice (just a little, for depth)
  • Smoked paprika (to add subtle smokiness)
  • Onion powder (enhance the aromatic savory flavor)
  • Ground cumin (an earthy, savory flavor that pairs well with spice)
  • Dried thyme, rosemary, sage, Italian seasoning (add in the last few minutes for herby flavor without risking them burning)
  • Cajun seasoning/ garam masala/ curry powder (to replace the cayenne)
  • Brown sugar or maple syrup (just a little for sweet, savory, spicy flavor)

How to Prepare Pumpkin Seeds for Roasting

If you’re using the pumpkin seeds directly from a pumpkin, there are several steps required to prepare them for roasting:

  • 1) Scoop out the seeds and stringy flesh from the pumpkin using your hands or a spoon. Place the seeds in a colander.
  • 2) Rinse the pumpkin seeds under cold water to remove any pulp/flesh.

If you’re having extra difficulty doing this step, leaving the seeds soaking in water can help. Over time, the seeds will float and all the gunky stuff sinks.

  • 3) Dry the seeds thoroughly by patting them with paper towels, then leave them to fully dry spread across a tray (overnight for the best results, though that isn’t necessary).  

It’s important that they’re fully dry before roasting for the best crispy texture.

unbaked roasted spicy pumpkin seeds on a tray

How to Store Pumpkin Seeds Before Roasting?

Having followed the above steps, transfer the seeds to an airtight container or Ziplock/Stasher bag and transfer them to the refrigerator for up to a week.

Alternatively, freeze them for up to 3 months.

How to Make Roasted Spicy Pumpkin Seeds

  • 1) First, preheat the oven to 350F/177C.
  • 2) Meanwhile, combine the pumpkin seeds, oil (or melted vegan butter), soy sauce, and cayenne pepper in a bowl and mix well.
  • 3) Spread the pumpkin seeds across a baking sheet and sprinkle with garlic powder and salt.
  • 4) Roast the pumpkin seeds for about 30-35 minutes, shaking or flipping them halfway. They’re ready when golden brown and crispy.
completed roasted spicy pumpkin seeds being mixed on. baking tray

It can take as little as 20 minutes if the seeds are very thin and/or small, so check on them first at that point, then every few minutes thereafter.

  • 5) Remove the roasted spicy pumpkin seeds from the oven and leave them to cool – they will become even crisper as they do. Then, Enjoy!

For Air Fryer Roasted Pumpkin Seeds

  1. Season the pumpkin seeds as written above.
  2. Then, spread them in a single layer (in batches if necessary) with space in between.
  3. Air fry the spicy pumpkin seeds at 325F/160C for 10-15 minutes, shaking every 5 minutes for even roasting.


How long do you bake pumpkin seeds?

Roasting pumpkin seeds can take anywhere between 20-35 minutes, based on their size, thickness, and your oven model. Make sure to first check at 20, and every few minutes after, to avoid burning them.

How do you know when roasted pumpkin seeds are ready?

When ready, they should have turned a golden color (not a dark brown), be crunchy/crispy, have a nutty, toasty aroma, and sound almost ‘hollow’/ crispy when shaking the baking tray.

If they’re still soft and/or chewy, they need more time. However, note that they will get even crispier as they cool. Be careful not to let them burn, though, as they become bitter.

Can you eat the white shell on pumpkin seeds?

Yes, you can eat whole pumpkin seeds with or without their shells. Plus, eating flavored roasted pumpkin seeds with the white shells on will provide DOUBLE the amount of dietary fiber.

Top Recipe Tips and Notes

  • Clean and dry the seeds thoroughly: They need to be thoroughly clean and dried for the best flavor and crispy texture.
  • For more flavor: Optionally boil the seeds in salted water (1-2 tbsp per cup of seeds) for 10 minutes to infuse them with more flavor (and help make them crispier). Make sure to thoroughly dry them after, though.
  • Don’t overcrowd the seeds: Spread them in a single layer with a little space in-between for the crispiest results.
  • The roasting time varies: The time it takes when roasting pumpkin seeds depends on their size/thickness, plus your oven/ air fryer. We recommend checking on them at the lowest recommended time and every few minutes thereafter to avoid over-cooking them.

Serving Recommendations

Enjoy these savory, spicy homemade pumpkin seeds as a simple snack or tasty, crunchy ‘topper’ over

Storage Instructions

Allow the seasoned roasted pumpkin seeds to cool thoroughly (even just a little heat can cause moisture and lead to early spoilage) then transfer them to an airtight container or Ziplock/Stasher.

Store them in a cool, dark place away from humidity for 1-2 weeks, in the refrigerator for about a month, and in the freezer for up to 3 months.

completed roasted spicy pumpkin seeds on a tray

Easy Vegan Pumpkin Recipes

You might also enjoy browsing through our list of 24 easy vegan canned pumpkin recipes!

Photos by Alfonso Revilla

Roasted Spicy Pumpkin Seeds

5 from 63 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 12 servings
Make the most of leftover Halloween pumpkin seeds with this recipe for roasted spicy pumpkin seeds with soy sauce, garlic, and cayenne! A simple, versatile, flavor-packed snack or salad/soup topper!


  • 1 cup of pumpkin seeds, rinsed clean
  • 2 tablespoons of olive oil or melted vegan butter
  • 1 ½ teaspoons of soy sauce
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of cayenne pepper
  • Salt to taste


  • Preheat the oven to 350 degrees F.
  • Place pumpkin seeds in a bowl with the oil or melted vegan butter, soy sauce, and cayenne pepper and mix.
  • Spread onto a cooking sheet, season with garlic powder and salt to taste, and bake for 30-35 minutes. Halfway through, give them a shake to flip them over.


Calories: 51kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 46mgPotassium: 47mgFiber: 0.3gSugar: 0.1gVitamin A: 18IUVitamin C: 0.1mgCalcium: 3mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Lunch
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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