Spicy BBQ Pumpkin Seeds

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Living in Salem, MA, the home of all things Halloween, requires me to go all out for the holiday. I’m definitely not complaining, and I celebrated Halloween pretty nicely this year! Let’s just say 7 bags of candy is already gone, and we didn’t have trick-or-treaters ๐Ÿ˜›

So, after all the decorating and celebrating was done, I was left with 5 pumpkins that needed to be re-purposed. Pumpkin seeds are one of my very favorite things to make during the fall, and when I stumbled on this recipe at Skinnytaste, I knew it was a variation I had to try.

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Preheat the oven to 300 degrees.

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Prep your pumpkin seeds by draining and rinsing them in a colander. Choose one with small holes (not slats) so the seeds don’t fall through!

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Spread the seeds on paper towels, and cover with another sheet of paper towel, and let dry for about 10 minutes.

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Once dry, spread the seeds in a single layer on your baking sheet.

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Place into the oven and bake for 10 minutes, tossing them about halfway. This first “pre-bake” will ensure the spice mix and butter/oil stick to the seeds. It also allows the seeds to get really crispy.

While the seeds are baking, mix the spice mix. I doubled the cayenne to make these super spicy, but stick to the amount written for a nice subtle heat.

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Melt the butter with olive oil (or choose one or the other, totaling about 1 1/2 tablespoons).

Once the pre-baking of the seeds is complete, remove them from the oven, and pour into a bowl.

Sprinkle the spice mixture and butter/oil combo over the seeds.

Mix to cover the seeds.

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Spread evenly onto the baking sheet.

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Bake the seeds again for 25-30 minutes, tossing around the halfway mark.

Remove from the oven and eat immediately.

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Adapted from: Skinnytaste

Makes: 1 1/2 cups seeds

Prep: 15 minutes (including cleaning the seeds), Cook: 35 minutes, Total: 50 minutes

  • 1 ยฝ cups raw pumpkin seeds
  • 1 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 1 1/4 teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon light brown sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard

Preheat the oven to 300 degrees.

Prep your pumpkin seeds by draining and rinsing them in a colander.

Spread the seeds on paper towels, and cover with another sheet of paper towel, and let dry for about 10 minutes.

Once dry, spread the seeds in a single layer on your baking sheet.

Place into the oven and bake for 10 minutes, tossing them about halfway.

While the seeds are baking, mix the spice mix. Use 1/2 teaspoon of cayenne to make these extra spicy.

Melt the butter with olive oil (or choose one or the other, totaling about 1 1/2 tablespoons).

Once the pre-baking of the seeds is complete, remove them from the oven, and pour into a bowl.

Sprinkle the spice mixture and butter/oil combo over the seeds.

Mix and spread evenly onto the baking sheet.

Bake the seeds again for 25-30 minutes, tossing around the halfway mark.

Remove from oven and eat immediately.


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