Smoky snacking. Pumpkins are the vegetable gift that keeps on giving. Not only do you have the delicious pumpkin flesh to partake in for spicy pumpkin pies, you also have those fresh pumpkin seeds that are oh so good for snacking. You can season pumpkin seeds in many ways, but one of our faves is via chipotle powder. Roasted chipotle pumpkin seeds have that earthy flavor you expect. Plus that chipotle pepper provides a tasty hint of smokiness along with a very eatable medium heat.
🌶️ Quick recipe snapshot
| Flavor profile | Toasty, nutty pumpkin seeds with chipotle smoke, a medium heat and plenty of salt. |
| Primary heat source | A tablespoon of chipotle powder. |
| Heat level | Medium. Chipotle powder carries a jalapeño’s 2,500 to 8,000 Scoville heat units, spread over 2 cups of seeds. |
| Texture | Crunchy once they’re roasted and cooled. |
| Best uses | Snacking, or scattered over salads, soups and grain bowls. |
| Customization ideas | Cayenne for more heat, half the chipotle for less, or a little lime zest after roasting. |
| Before you start | About 35 minutes, including cleaning and drying seeds that are straight from the pumpkin. |
Flavor notes
Chipotle powder is ground chipotle, a smoke-dried jalapeño, so a single spice brings both the smoke and the heat. It carries the same 2,500 to 8,000 Scoville heat units as a fresh jalapeño, so spread over 2 cups of seeds, it gives you a medium heat that’s easy to keep snacking on.
Start with clean, dry seeds: pull away as much of the stringy pulp as you can, rinse the seeds, then pat them dry on paper towels. That way the oil and chipotle coat the seeds instead of the leftover pulp.
Want an extra step? Boil the seeds in salted water for 10 minutes. This helps the seeds roast more evenly. If you try it, go lighter on the salt when you toss the seeds with the chipotle.
Stir the seeds every 5 minutes while they bake so they brown evenly, and pull them when they’re golden and dry to the touch. And let them cool on the pan before you dig in.
Adaptation ideas
Most of these are about the heat, and a couple change up the flavor.
- Want it hotter? Swap the chipotle for cayenne. It won’t give you the smokiness, but it doubles down on the spiciness due to the extra heat of cayenne pepper, at 30,000 to 50,000 Scoville heat units.
- Want it milder? Use half the chipotle powder, and make up the difference with smoked paprika to keep the smoky flavor.
- Out of chipotle powder? Here’s our guide to the best chipotle powder substitute.
- Add some citrus: Toss the warm seeds with a little lime zest right out of the oven.
- Add garlic: A half teaspoon of garlic powder goes well with the chipotle.
Serving ideas
Looking past the snack bowl? They’re a snack first, but you’ll find plenty of other places for a handful.
- As a snack: Straight from the jar by the handful, with a cold drink alongside.
- On salads: For crunch and a little smoky heat.
- On soup: Scattered over a bowl of spicy pumpkin soup or squash soup.
- On grain bowls and tacos: Anywhere you’d use toasted nuts or seeds.
- In a snack mix: With nuts, dried fruit and pretzels.
Storage notes
Let the seeds cool completely, then keep them in an airtight container at room temperature. They’re best eaten within a month. For comparison, USDA’s FoodKeeper gives packaged roasted pumpkin seeds up to six months in the pantry.
But if they soften, a few minutes back in the oven will crisp them up again. Got chipotle powder left over? Our chipotle powder uses guide has plenty of ideas for the rest of the jar.
Like this recipe? You’ll love these too:
- Old Bay Sunflower Seeds: Homemade sunflower seeds with Old Bay’s simmering heat.
- Spicy Roasted Chickpeas: A crunchy snack that soaks up spice fast.
- Jalapeño Cheddar Popcorn: Sharp cheddar and bright jalapeño on a snack-time favorite.
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Chipotle Pumpkin Seeds
Ingredients
- 2 cups fresh pumpkin seeds or roughly the seeds from one pumpkin
- 1 tablespoon olive oil
- 1 tablespoon chipotle powder
- 1 teaspoon sea salt coarse sea salt preferred
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- If your seeds came straight from the pumpkin, pull away as much of the stringy pulp as you can, rinse the seeds in a colander, and pat them dry on paper towels.
- In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
- Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
- Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Stir the pumpkin seeds once every 5 minutes to get an even browning.
- Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
- Eat immediately or place in an airtight container for future snacking (best to eat within a month!)
