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 spice up 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.
If you don’t have chipotle powder around the house, you can purchase some from our spicery. Or you can opt for using cayenne powder. See a good spicy pumpkin seeds recipe here that will serve. It won’t provide the smokiness, but it doubles down on the spiciness due to the extra heat of cayenne pepper.
Chipotle Pumpkin Seeds
- 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
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- 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. Flip/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!)