If you’re craving a snack that’s as crunchy as it is addictive, garlic pumpkin seeds are just what you need. These flavorful little morsels are perfect for munching on their own or as a topping on salads and soups.
This recipe addresses issues of blandness, lack of flavor, and uneven crispiness often seen in typical roasted pumpkin seed snacks.
I remember the first time I tried making pumpkin seeds. I accidentally burnt them a bit, and it was a discouraging moment! But that didn’t stop me, and now I look forward to whipping up these garlicky bites, especially when friends drop by unexpectedly or on a busy weeknight.
The beauty of this recipe lies in how simple and quick it is. You’ll spend about 35 minutes total, from prepping the seeds to enjoying that aromatic crunch. All you need is a few ingredients, and soon you’ll be savoring those warm, garlicky flavors.
If you want another simple snack idea, check out my chocolate peanut clusters, they’re super easy to make and satisfying too!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains only pumpkin seeds, garlic, olive oil, paprika, and black pepper without any wheat ingredients.
- The recipe suits dairy-free diets since none of the ingredients include milk, cheese, or any dairy derivatives.
- This recipe is vegan and vegetarian because all ingredients are plant-based with no animal products used.
- The recipe is suitable for low-carb and keto diets due to its low carbohydrate content from pumpkin seeds and spices.
- This recipe is nut-free because it contains only pumpkin seeds, garlic, olive oil, paprika, and black pepper without nuts.
Why You Will Love This Recipe
- Crunchy Satisfaction These garlic pumpkin seeds come out super crunchy after roasting, providing a satisfying bite that’s hard to resist. Their texture makes them perfect for snacking anytime!
- Flavor-Boosting Twist The garlic powder adds a savory kick, transforming the usual pumpkin seed snack into something extra tasty. You’ll love how the spices get all cozy with the seeds as they roast.
- Healthful Goodness Packed with protein and fiber, pumpkin seeds are more than just a tasty treat. This snack not only satisfies your cravings but also supports your health goals.
- Easy to Make Ahead These garlic pumpkin seeds store well, making them a smart choice for meal prep. You can easily whip up a batch to have on hand for busy days or spontaneous gatherings!
How to Make Garlic Pumpkin Seeds
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: snack
- Method: roasting
- Cuisine: American
- Diet: Vegan
Description
Crunchy and flavorful garlic pumpkin seeds, perfect for snacking or enhancing dishes with texture and spice.
Ingredients
- 1 ½ cups (approximately 135 g) raw, unsalted pumpkin seeds, fresh if possible
- 1 ¼ teaspoons (about 3.3 g) garlic powder
- 1 ¼ teaspoons (about 3.3 g) onion powder
- ½ teaspoon (about 1.3 g) smoked paprika
- ½ teaspoon (about 2.9 g) kosher salt
- ¼ teaspoon (about 0.5 g) cayenne pepper
- ¼ teaspoon (about 0.6 g) ground mustard
- ¼ teaspoon (about 0.5 g) light brown sugar
- Olive oil spray, 4 to 5 squirts initially, plus additional for finishing
Instructions
- Step 1: Preheat your oven to 300°F (149°C) to prepare for roasting the pumpkin seeds evenly.
- Step 2: Remove seeds from the pumpkin, separate them completely from the stringy pulp, and rinse thoroughly in a colander under cold water.
- Step 3: Shake off any excess water from the rinsed seeds. Optionally, dry seeds thoroughly with a kitchen towel if they feel soggy after rinsing. Spread the seeds evenly on a baking sheet in a single layer.
- Step 4: Place the baking sheet in the preheated oven and roast the seeds for about 10 minutes. Toss them halfway through to ensure even drying, taking care the seeds do not become browned at this stage.
- Step 5: While the seeds are roasting, combine the onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a small bowl. Mix well until spices are evenly blended.
- Step 6: Transfer the dried roasted seeds into a medium bowl. Lightly spray with 4 to 5 squirts of olive oil spray to help spices adhere.
- Step 7: Sprinkle 3/4 of the spice blend over the seeds. Toss thoroughly to ensure all seeds are evenly coated with the spice mixture.
- Step 8: Line a baking sheet with parchment paper. Spread the spiced seeds evenly in a single layer on the parchment. Roast in the oven at 300°F (149°C) for 20 to 30 minutes. Toss the seeds halfway through roasting to promote even browning. Roast until the seeds turn golden brown and become crunchy.
- Step 9: Immediately after removing from the oven, lightly spray the seeds again with olive oil spray. Toss with the remaining 1/4 of the spice mixture to enhance flavor while the seeds are still warm.
Notes
- Room Temperature: Store seeds in an airtight container at room temperature for up to 4 days to maintain crispness.
- Refrigeration: Keep seeds in an airtight container refrigerated for up to 2 weeks to retain freshness and avoid staleness.
- Freezing: For longer storage, wrap seeds tightly in plastic wrap or foil and place them in a freezer-safe container for up to 3 months. Thaw to room temperature before serving.
- If seeds brown too quickly during roasting, check at 15 minutes and lower oven temperature to 275°F (135°C) to avoid burning.
- If seeds are not crunchy after full roasting time, continue roasting in 5-minute intervals until desired crunch is reached.
- To improve spice adherence, add an additional 2 squirts of olive oil spray before tossing with spices.
- For a spicier snack, add an extra pinch of cayenne pepper to the spice mixture before roasting.
- Seeds should look golden brown and feel crunchy when done.
- Avoid overly dark or burnt seeds for best flavor and texture.
- Take care with initial drying roast to prevent premature browning.
- Use garlic pumpkin seeds as a crunchy topping on salads or soups.
- Pair with dips like hummus, guacamole, or yogurt-based dips.
- Add to grain bowls or roasted vegetable dishes for added texture and flavor.
- Incorporate into savory granola or trail mix for nutritious snacking.
- Garnish with fresh herbs or nutritional yeast, or drizzle with olive oil or hot sauce for additional flavor layers.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source
Ingredient Notes
- Pumpkin seeds: Go for raw, unsalted seeds. They have the freshest flavor and the right texture for roasting. Check the label for freshness dates!
- Garlic: Use fresh garlic for the best flavor. Look for firm, unbruised bulbs. Fresh garlic adds the right kick to complement the pumpkin seeds.
- Olive oil: A light, high-quality olive oil works well here. It helps the garlic adhere to the seeds and enhances their richness during roasting.
- Paprika: Smoked paprika adds depth to the flavor. Choose a high-quality brand for the best taste. It creates a delightful contrast with the pumpkin seeds.
- Black pepper: Freshly cracked black pepper gives a nice hint of heat. Opt for whole peppercorns and grind them right before using for maximum aroma.
- Pumpkin seeds: Go for raw, unsalted seeds. They have the freshest flavor and the right texture for roasting. Check the label for freshness dates!
- Garlic: Use fresh garlic for the best flavor. Look for firm, unbruised bulbs. Fresh garlic adds the right kick to complement the pumpkin seeds.
- Olive oil: A light, high-quality olive oil works well here. It helps the garlic adhere to the seeds and enhances their richness during roasting.
- Paprika: Smoked paprika adds depth to the flavor. Choose a high-quality brand for the best taste. It creates a delightful contrast with the pumpkin seeds.
- Black pepper: Freshly cracked black pepper gives a nice hint of heat. Opt for whole peppercorns and grind them right before using for maximum aroma.
Recipe Tips
- If pumpkin seeds feel soggy after rinsing, dry them thoroughly with a kitchen towel before spreading them on the baking sheet for even roasting.
- When seeds brown too quickly during roasting, check them 15 minutes into baking and reduce the oven temperature to 275°F to prevent burning.
- If the seeds aren’t crunchy after 30 minutes of roasting, extend cooking time by five-minute intervals until they reach your desired crunchiness.
- For difficulty in coating the seeds, add 2 additional squirts of olive oil spray before tossing with the spice mixture to help adhere the spices better.
- If you want to adjust the heat level, add an extra pinch of cayenne pepper when sprinkling the spice mix over the seeds before roasting.
Serving Suggestions
Serve garlic pumpkin seeds as a crunchy topping on salads or soups. Pair them with hummus, guacamole, or a yogurt dip for snacking.
Add garlic pumpkin seeds to grain bowls or roasted vegetable dishes for extra crunch. Use them in savory granola or trail mix for a nutritious snack.
Top with a sprinkle of fresh herbs or nutritional yeast for extra flavor. Drizzle with a bit of olive oil or hot sauce for a spicy kick.
Recipe variations
- You can use raw or pre-roasted pumpkin seeds in this recipe. Either can work well, but pre-roasted seeds may need less roasting time to avoid burning.
- Add smoked paprika, cayenne pepper, and 1 1/4 teaspoons of garlic powder to season the seeds. Either onion powder or grated parmesan can replace onion powder for variation.
- Either light brown sugar or honey can sweeten the garlic pumpkin seeds slightly. If using honey, reduce the oven temperature slightly and roast for 15 to 20 minutes.
- You can double the recipe by using 3 cups of pumpkin seeds, 2 1/2 teaspoons garlic powder, and adjust roasting time to 35 to 40 minutes. This pairs nicely with Garlic Parmesan Pumpkin Seeds.
Save This Recipe!
How to Store?
To keep your garlic pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store garlic pumpkin seeds in an airtight container at room temperature up to 4 days to keep them crisp and ready to enjoy.
Refrigeration: Place the seeds in an airtight container and refrigerate up to 2 weeks to preserve freshness and prevent them from going stale.
Freezing: Wrap garlic pumpkin seeds tightly in plastic wrap or foil, store in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Garlic Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
