Toasty Spiced Pumpkinseeds

Earthy and crunchy, these cumin- and coriander-infused pumpkinseeds are a cinch to make.

pumpkin seeds

Pumpkinseeds might be called nature’s smallest antidepressant (next to a snowflake). They contain glutamate, which produces GABA, a chemical that fights stress in the brain. The seeds have a fantastic crunch and spectacular taste, especially when tossed with cumin and coriander, two anti-inflammatory spices.

Makes 1 cup

Preparation time: 15 minutes


  • 1 cup raw and dry pumpkinseeds
  • 1 tsp. extra-virgin olive oil
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put all the ingredients in a bowl and stir until well combined. Spread evenly on the prepared baking sheet and bake for seven to eight minutes, until you can start to smell the spices. Check after five minutes to be sure the seeds aren’t burning. (Sometimes you need to use your ears in the kitchen. Once you hear the seeds start to pop, they’re done.) Allow seeds to cool on the baking sheet.

Per Serving: Serving Size: 1/4 cup; Calories: 132; Total Fat: 11.25 g (1.5 g saturated, 0.5 g monounsaturated); Carbohydrates: 2.75 g; Protein: 5.5 g; Fiver: 1.5 g; Sodium: 203  mg

Storage: Store in an airtight container for up to a month

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