There’s something extra satisfying about a salty, spicy snack that also happens to be good for you. These Cajun and Chili Lime Spicy Pumpkin Seeds hit that sweet spot with bold flavor, bright citrus, and a perfect crunch. They’re quick to make, great for game day, and a smart way to use up pumpkin seeds after carving.
Keep a jar on the counter and watch them disappear faster than you expect.
Table of Contents
What Makes This Special
This recipe blends two flavor profiles that play perfectly together: smoky heat from Cajun spice and tangy kick from chili and lime. The result is a layered, balanced snack—zingy at first bite, with a warm finish that keeps you coming back. It’s also versatile: tweak the heat, swap spices, or adjust the salt to match your taste.
Best of all, it takes less than 30 minutes and uses pantry staples.
Shopping List
- 2 cups raw pumpkin seeds (also called pepitas if hulled)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1 teaspoon fine sea salt (plus more to finish, if needed)
- 1 teaspoon sugar or honey (balances the heat; optional)
- Zest of 1 lime
- 1 to 2 tablespoons fresh lime juice
- 1 teaspoon soy sauce or tamari (optional umami boost)
Step-by-Step Instructions
- Preheat the oven. Set to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Dry the seeds well. If using seeds from a pumpkin, rinse off the pulp and pat very dry with paper towels. Excess moisture leads to steaming instead of crisping.
- Toss with oil and spices. In a bowl, mix olive oil, Cajun seasoning, chili powder, cumin, cayenne, smoked paprika, and salt.
If using sugar or honey, add it now. Stir in the pumpkin seeds until evenly coated.
- Spread and roast. Arrange seeds in a single layer on the baking sheet. Roast for 18–22 minutes, stirring once halfway.
They should smell toasty and look lightly golden at the edges.
- Add the lime finish. While still hot, immediately toss the seeds with lime zest, lime juice, and soy sauce (if using). The warm seeds will absorb the flavors without getting soggy.
- Taste and adjust. Add a pinch more salt or a squeeze of lime if needed. For extra heat, dust with a touch more cayenne while warm.
- Cool completely. Let the seeds cool on the tray.
They crisp up as they cool, so don’t skip this step.
Storage Instructions
- Room temperature: Store in an airtight container for up to 1 week. Add a small piece of paper towel to absorb moisture.
- Re-crisp: If they soften, bake at 300°F (150°C) for 5–7 minutes to refresh the crunch.
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature—no need to reheat unless you want extra crunch.
Health Benefits
- Protein and fiber: Pumpkin seeds deliver plant-based protein and fiber to help you feel full and satisfied.
- Healthy fats: Rich in monounsaturated and polyunsaturated fats that support heart health.
- Minerals: Excellent source of magnesium, zinc, iron, and potassium—great for muscle and immune function.
- Antioxidants: Spices like chili, paprika, and cumin offer antioxidants that can help fight inflammation.
- Lower-waste snacking:</-strong> Using pumpkin seeds you might otherwise toss keeps food out of the trash.
Pitfalls to Watch Out For
- Not drying the seeds: Moist seeds steam in the oven and won’t crisp.
Pat them dry thoroughly.
- Overcrowding the pan: Spread in a single layer so they roast evenly.
- Adding lime too early: Acid during roasting can soften seeds and dull the spice. Add lime after roasting.
- Too much salt:</-strong> Cajun seasoning can be salty. Taste and adjust before adding extra salt.
- High oven temp: Above 350°F, seeds can burn quickly.
Gentle heat gives better crunch and flavor.
Variations You Can Try
- Garlic-Lime Twist: Add 1/2 teaspoon garlic powder to the spice mix and finish with extra lime zest.
- Sweet Heat: Swap sugar for 1 tablespoon maple syrup and reduce cayenne slightly.
- Tajin Swap: Replace chili powder and some salt with Tajin for a tangy chili-lime shortcut.
- Herby Cajun: Stir in 1 teaspoon dried oregano and a pinch of thyme with the spices.
- Smokier Batch: Double the smoked paprika and add a drop or two of liquid smoke to the lime finish.
- No-Soy Version: Skip soy sauce; add 1/4 teaspoon extra salt and a pinch of nutritional yeast for umami.
- Air Fryer:</-strong> Cook at 300°F (150°C) for 10–14 minutes, shaking the basket a few times, then finish with lime.
FAQ
Can I use hulled pepitas instead of whole pumpkin seeds?
Yes. Pepitas roast more evenly and have a slightly softer crunch. Reduce roasting time by a few minutes and watch closely to avoid over-browning.
How spicy are these?
They have a noticeable kick, but you control the heat.
Start with 1/4 teaspoon cayenne for mild, 1/2 teaspoon for medium, and 3/4 teaspoon if you love it hot.
Can I use bottled lime juice?
Fresh lime juice gives brighter flavor and better aroma. Bottled works in a pinch, but add extra zest to boost freshness.
What if I don’t have Cajun seasoning?
Mix 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon dried oregano, 1/8 teaspoon black pepper, and a pinch of cayenne and salt. Adjust to taste.
Why add sugar or honey?
A touch of sweetness rounds out the heat and smoke without making the seeds taste sugary.
You can skip it if you prefer fully savory.
Can I make them oil-free?
Yes, but they’ll be less crispy. Toss with lime juice and spices, then roast and stir more frequently. Adding a splash of aquafaba can help the spices adhere.
How do I clean pumpkin seeds from a fresh pumpkin?
Scoop them into a bowl of water and swish to loosen pulp.
The seeds float; the pulp sinks. Skim seeds, rinse, and dry thoroughly before seasoning.
Are these good for kids?
Yes, if you dial back the cayenne and chili powder. Try half the spices at first, taste, and adjust for younger palates.
What can I serve them with?
Sprinkle over salads, soups, tacos, or grain bowls for crunch.
They also make a great bar snack or trail mix component with dried fruit and nuts.
How do I know they’re done?
They’ll look slightly golden and smell toasty. A test seed should be crisp around the edges. Remember, they continue to crisp as they cool.
Final Thoughts
These Cajun and Chili Lime Spicy Pumpkin Seeds deliver big flavor with minimal effort.
With a little heat, a pop of citrus, and an irresistible crunch, they’re the kind of snack you’ll want to keep on hand. Adjust the spices to suit your taste and don’t forget the lime finish—that’s the secret to their signature zing. Make a double batch if you’re sharing; one bowl rarely lasts long.
Cajun and Chili Lime Spicy Pumpkin Seeds Recipe – Crunchy, Zesty, and Addictively Good
Ingredients
Method
- Preheat the oven. Set to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Dry the seeds well. If using seeds from a pumpkin, rinse off the pulp and pat very dry with paper towels. Excess moisture leads to steaming instead of crisping.
- Toss with oil and spices. In a bowl, mix olive oil, Cajun seasoning, chili powder, cumin, cayenne, smoked paprika, and salt.If using sugar or honey, add it now. Stir in the pumpkin seeds until evenly coated.
- Spread and roast. Arrange seeds in a single layer on the baking sheet. Roast for 18–22 minutes, stirring once halfway.They should smell toasty and look lightly golden at the edges.
- Add the lime finish. While still hot, immediately toss the seeds with lime zest, lime juice, and soy sauce (if using). The warm seeds will absorb the flavors without getting soggy.
- Taste and adjust. Add a pinch more salt or a squeeze of lime if needed. For extra heat, dust with a touch more cayenne while warm.
- Cool completely. Let the seeds cool on the tray.They crisp up as they cool, so don’t skip this step.
