Spiced Pan-Roasted Pumpkin Seeds (Pepitas)

Pan-roasted pumpkin seeds in a cast iron skillet.

5 from 8 votes

Spiced Pan-Roasted Pumpkin Seeds (Pepitas)

An easy, quick way to roast pumpkin seeds for a quick energy snack. This recipe seasons the pepitas with salt, cayenne and smoked paprika, but feel free to swap in spices you prefer. One serving is ¼ cup.

Prep Time2

Cook Time8

Total Time10

Course: Snack

Cuisine: Any

Keyword: pepitas, roasted pumpkin seeds

Servings:

Calories: 98.8kcal

Author: Susan Pridmore

Equipment

small mixing bowl
Small skillet

Ingredients

1 cup raw unsalted pumpkin seeds
1 teaspoon extra virgin olive oil
¼ teaspoon Kosher salt
¼ teaspoon ground smoked paprika
⅛ teaspoon ground cayenne pepper

Instructions

Combine all the ingredients in a small bowl and toss with a spoon or your fingers until the seeds are coasted.
Heat a small skillet over medium - low heat. Add the pumpkin seeds to the skillet, tossing them every 30 seconds until they begin to brown.
When they begin to brown, toss them in the pan every 15 seconds until toasted to your personal perference.
Cool and store in an air-tight container. I've kept mine in my pantry for as long as 6 months.

Nutrition