Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.

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  • Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.

  • Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

Cook's Notes:

I don't measure the spices - I sprinkle them on and eyeball it. Using more spices (especially the pepper and chili powder) will make your seeds have more of a kick; using fewer spices will make the flavor more of a hint. It's up to you.

You don't need to spray the seeds with cooking spray. The spray at the bottom of the pan is plenty. Since I presoak my seeds, they are wet when I put them on the sheet and the spices stick without the help of extra calories like butter or oil.

Nutrition Facts

189 calories; protein 8.6g 17% DV; carbohydrates 6.5g 2% DV; fat 15.9g 25% DV; cholesterolmg; sodium 299.5mg 12% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2018
Great recipe. I added honey and lime juice to balance it all out. Delicious! Read More

Most helpful critical review

Rating: 3 stars
10/29/2014
Near perfect! A bit heavy on the cumin and they were too spicy for the kids due to the cayenne. I ended up mixing them with a sweet cinnamon pumpkin recipe from this site and the result was phenomenal! Sweet spicy salty....perfect! Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/02/2014
Okay so I changed it up a little. I used butter instead of cooking spray and added Worcestire. Also I didn't measure the spices and cooked them much longer (40min) at 300 bc another recipe I was making simultaneously called for the lower temp. Still the flavor was phenomenal. The kids didn't care for it but I love it. Read More
Rating: 4 stars
11/04/2015
I loved this recipe! I have roasted pumpkin seeds annually for years but always the same way. This year I decided to try something new! Great flavor! Read More
Rating: 3 stars
10/28/2014
Near perfect! A bit heavy on the cumin and they were too spicy for the kids due to the cayenne. I ended up mixing them with a sweet cinnamon pumpkin recipe from this site and the result was phenomenal! Sweet spicy salty....perfect! Read More
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Rating: 5 stars
10/21/2016
These were great! Will definitely make again next season. a different take if you like a little spicy. Read More
Rating: 5 stars
10/28/2018
Great recipe. I added honey and lime juice to balance it all out. Delicious! Read More
Rating: 5 stars
10/19/2015
I used a nonstick pan so I opted out for the oil and be very careful with how much salt you add because mine turned out a tad bit salty but they're still so good! I will use this recipe again and I just loved it so much. Read More
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