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Cajun and Chili Lime Spicy Pumpkin Seeds Recipe – Crunchy, Zesty, and Addictively Good

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Preheat the oven. Set to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool completely. Let the seeds cool on the tray. They crisp up as they cool, so don’t skip this step.