Sweet and Spicy Pumpkinseeds

Sweet and Spicy Pumpkinseeds Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
These pumpkinseeds make a delicious snack that delivers a slight sweetness with a kick thanks to the chipotle chili powder and red pepper. For even more kick, add an extra 1/8 teaspoon ground red pepper.


Serves 8 (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Fat 13 g
Satfat 2.3 g
Monofat 4.6 g
Polyfat 5.6 g
Protein 8.8 g
Carbohydrate 4.3 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 4.1 mg
Sodium 67 mg
Calcium 14 mg


1 cup unsalted pumpkinseed kernels
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Dash of ground red pepper


1. Place 1 cup pumpkinseeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).

2. Combine canola oil and remaining ingredients in a large bowl; add seeds, tossing to coat. Arrange seeds in a single layer on a paper towel-lined baking sheet. Cool 10 minutes.

Laraine Perri,

Cooking Light

December 2011
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