The Story & Intro
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Every fall, my kitchen turns into a little pumpkin workshop scooping, roasting, and seasoning everything I can find. When I was a kid, my grandmother would roast pumpkin seeds right after we carved our Halloween lanterns. The smell filled the house warm, toasty, and nutty and we’d sit around the table, cracking and munching while telling spooky stories.
Now, I carry on that same tradition with my own little twist: a Creepy Roasted Pumpkin Seeds Trio seasoned three ways spicy, smoky, and sweet. They’re simple, healthy, and ridiculously addictive. These roasted pumpkin seeds are the perfect snack for fall nights, Halloween movie marathons, or even to sprinkle over salads and soups for a bit of crunch.
The beauty of this recipe is that you can make all three versions at once. It’s fun, quick, and you can mix and match flavors depending on your mood. I love keeping a few jars of each flavor ready one for sweet cravings, one for movie nights, and one for my husband, who loves all things spicy!
Cooking for me has always been about joy and sharing. I hope these little seeds bring that same joy to your home a taste of fall, a bit of spice, and a sprinkle of sweet nostalgia.
Ingredients
Base Ingredients:
- 2 cups raw pumpkin seeds (cleaned and patted dry)
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt
For the Spicy Batch
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
For the Smoky Batch
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
For the Sweet Batch
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- Pinch of nutmeg
Step-by-Step Instructions
Step 1: Clean and Dry the Seeds
After carving your pumpkin, scoop out the seeds and separate them from the pulp. Rinse under cold water and pat dry thoroughly with paper towels. For the best crunch, let them air dry for at least 30 minutes.
Step 2: Divide and Season
Preheat your oven to 325°F (165°C). Divide the seeds evenly into three bowls.
- Spicy: Mix with cayenne, paprika, garlic powder, olive oil, and a pinch of salt.
- Smoky: Toss with smoked paprika, cumin, chili powder, olive oil, and salt.
- Sweet: Combine with brown sugar, cinnamon, nutmeg, and a drizzle of olive oil.
Make sure each batch is coated evenly.
Step 3: Roast to Perfection
Line a baking sheet with parchment paper and spread each flavor in its own section (or use separate trays). Roast for 25–30 minutes, stirring halfway through. Keep an eye on them they should be golden and crunchy, not burnt!
Step 4: Cool & Store
Once roasted, let the seeds cool completely before storing them in airtight jars. They’ll stay fresh and crispy for up to two weeks if you can resist eating them all sooner!
Serving Suggestions
These Creepy Roasted Pumpkin Seeds Trio are perfect for Halloween parties, cozy fall nights, or healthy everyday snacking.
Try them:
- As a topping for soups or salads 🍂
- Mixed into granola or trail mix
- Served in spooky bowls at a Halloween party
- Gifted in small jars tied with orange ribbon for a homemade fall treat
Pair them with apple cider, hot cocoa, or pumpkin spice lattes for the ultimate fall snack moment.
Conclusion
There’s something magical about taking something simple like pumpkin seeds and turning it into a flavorful, crunchy, and festive snack. These Creepy Roasted Pumpkin Seeds Trio are proof that creativity in the kitchen doesn’t need to be complicated.
Each flavor brings a little personality: the spicy for bold snackers, the smoky for savory lovers, and the sweet for those who can’t resist dessert flavors.
From my cozy Cretan kitchen to yours, I hope this recipe adds a little warmth, fun, and flavor to your fall season. So the next time you carve a pumpkin, don’t toss those seeds roast them into something deliciously creepy and completely irresistible.