Spiced Pumpkin Seeds: Easy Chili Lime Snack Mix Recipe for Fall

Posted on August 31, 2025

Crackling, spicy, and just a little bit tangy—there’s something about a handful of spiced pumpkin seeds that hits different once the air turns crisp. Seriously, the first time I roasted a batch of chili lime pumpkin seeds, the aroma alone had my whole kitchen humming with anticipation. I’d always thrown out the seeds when carving pumpkins with my kids, but one chilly autumn afternoon, I was inspired to turn those little nuggets into a snack that packs a punch. That’s how this chili lime snack mix recipe became my go-to for fall gatherings and cozy nights on the couch. You know, there’s a special kind of joy in transforming something so simple into a snack that’s bold, crunchy, and bursting with flavor. Whether you’re looking for a healthy alternative to chips or just want something fun to nibble on, this recipe for spiced pumpkin seeds will surprise you. I’ve tested it at least a dozen times—sometimes tweaking the seasoning, sometimes swapping out the mix-ins—and the result is always crave-worthy. If you love snacks with a kick and a twist of citrus, or you just want a creative way to use pumpkin seeds this season, you’re in the right place. Let’s get into the story, the flavor, and (of course!) the secrets that make this chili lime pumpkin seed snack mix the best thing you’ll make this fall.

Why You’ll Love This Recipe

I’m not exaggerating when I say this recipe has become a staple in my fall snack rotation. There’s so much to love about spiced pumpkin seeds, especially when you throw some chili and lime into the mix. After all, I’ve tested more versions than I can count—some with smoked paprika, some with extra lime zest, and even a batch with a touch of honey. Here’s exactly why you’ll want to make this snack mix again and again:

Quick & Easy: Ready in under 30 minutes—perfect for spontaneous snacking or last-minute entertaining.
Simple Ingredients: Nothing fancy here—just pumpkin seeds, a few spices, and pantry basics like olive oil and lime.
Perfect for Fall: Ideal for autumn parties, tailgating, or cozy evenings by the fire. It just feels right with a mug of apple cider!
Crowd-Pleaser: Even picky eaters get hooked on the crispy texture and zesty flavor. My kids fight over the last handful every time.
Unbelievably Delicious: The combination of chili heat, tangy lime, and toasted seeds is snack magic. You’ll probably want to double the batch.

What makes this spiced pumpkin seed snack mix stand out? I blend the chili powder with fresh lime zest for a burst of brightness that keeps the mix light and addicting. Toasting the seeds just right—until they’re golden and crunchy—really brings out their nutty flavor. And honestly, it’s not just another pumpkin seed recipe. The chili lime twist adds a layer of excitement, turning a humble seed into a snack that’s a little spicy, a little sour, and totally unforgettable. It’s comfort food for snack lovers with a bold streak. Whether you need a quick appetizer for guests or a healthy snack to pack in your lunch, this is the recipe that delivers flavor without fuss. Try it once, and you’ll see why it’s become my top fall craving!

Ingredients Needed

This chili lime snack mix proves you don’t need fancy ingredients to create a snack that’s big on flavor. Most of what you’ll need is probably already in your kitchen. Here’s the breakdown:

Pumpkin seeds (pepitas), raw – 1 cup (120g) (these are the star—freshly scooped or store-bought work fine)
Olive oil – 1 tablespoon (15ml) (helps the spices stick and adds richness)
Chili powder – 1 ½ teaspoons (adds warmth and a hint of smokiness)
Ground cumin – 1 teaspoon (bright, earthy flavor that pairs perfectly with lime)
Garlic powder – ½ teaspoon (for a savory kick)
Salt – ½ teaspoon (balances the flavors)
Black pepper – ¼ teaspoon (just a touch for a bit of bite)
Lime zest – zest from 1 medium lime (so much aromatic zing!)
Lime juice – 2 teaspoons (10ml) (gives the snack its signature tang)
Optional add-ins for the mix:
- Roasted sunflower seeds – ¼ cup (30g) (extra crunch)
- Toasted coconut flakes – ¼ cup (20g) (touch of sweetness)
- Chopped dried cranberries or raisins – 2 tablespoons (30g) (for a chewy surprise)
- Smoked paprika – ½ teaspoon (for added depth)
- Pinch cayenne – if you like it hot

Ingredient notes & swaps:

If you’re working with seeds straight from a pumpkin, rinse and dry them well. Store-bought raw pepitas save time.
Swap olive oil for avocado oil or melted coconut oil if you like a different flavor profile.
Use lemon zest and juice instead of lime for a slightly different citrus vibe—works especially well in winter.
For a gluten-free snack mix, just make sure any add-ins (like coconut flakes) are certified gluten-free.
Want to go nutty? Add some roasted almonds or cashews for even more crunch.
Prefer things dairy-free? Good news—this recipe is naturally dairy-free!

I usually grab Bob’s Red Mill for pumpkin seeds—they toast up evenly. If you’re buying in bulk, check your local health food store. And honestly, don’t worry if you’re missing one spice—this recipe is forgiving. It’s all about the combo of chili and lime anyway!

Equipment Needed

You don’t need a fancy kitchen to whip up this chili lime pumpkin seed snack mix. Here’s what you’ll want to have on hand:

Baking sheet – Any rimmed sheet works; I usually use a standard half-sheet pan. If you don’t have one, a pizza tray lined with foil will do.
Parchment paper – For easy cleanup and to prevent sticking. Foil works in a pinch.
Mixing bowl – Medium-sized is perfect for tossing everything together.
Measuring spoons – Accuracy is key for spice balance!
Microplane or fine grater – For zesting the lime (a regular box grater works if you’re careful).
Spatula or wooden spoon – For stirring and spreading.

If you don’t have parchment paper, just oil the pan well. I’ve used silicone baking mats too—they’re budget-friendly and reusable (plus, nothing sticks!). For mixing, any old bowl works, but I do prefer glass because it doesn’t absorb smells. Maintenance tip: Wash your microplane right after zesting citrus, before the oils dry and get sticky. No need for a food processor or fancy gadgets! This snack is all about simplicity.

Preparation Method

Ready to get snackin’? Here’s exactly how I make my spiced pumpkin seeds chili lime snack mix—from start to finish. Follow these steps for crunchy, flavorful results:

Preheat your oven: Set oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.
Prep the pumpkin seeds: If using fresh seeds, rinse them in a colander to remove pulp. Pat dry thoroughly with paper towels—otherwise, they’ll steam instead of roast (trust me, soggy seeds are the worst!).
Mix the seasonings: In a medium bowl, combine olive oil (1 tbsp), chili powder (1½ tsp), ground cumin (1 tsp), garlic powder (½ tsp), salt (½ tsp), black pepper (¼ tsp), and lime zest (from 1 lime). Stir until it forms a fragrant paste.
Toss the seeds: Add pumpkin seeds (1 cup/120g) to the bowl. Stir to coat every seed with the spice mixture. If adding sunflower seeds or coconut, toss those in now too.
Spread and bake: Pour the coated seeds onto your prepared baking sheet. Use a spatula to spread in a single layer so they roast evenly.
Bake: Place in the oven and roast for 14-18 minutes. Stir once halfway through baking—this helps prevent burning and ensures every seed gets crispy.
Check for doneness: Seeds should be golden and smell nutty. If you hear a faint crackling sound, you’re in business. If they’re still pale, give them 2-3 more minutes (but watch closely—they can go from perfect to burnt fast!).
Add lime juice: Remove seeds from oven, and while still warm, drizzle with 2 tsp lime juice. Toss gently to distribute the tangy flavor without making the seeds soggy.
Cool and mix: Let seeds cool completely on the pan—they crisp up as they cool. Once cool, add dried cranberries or raisins if desired.
Serve or store: Pour into a bowl for snacking, or transfer to an airtight container for later. Enjoy!

Prep notes: If you over-bake the seeds, they’ll taste bitter. If under-baked, they’ll be chewy—not crunchy. I usually set a timer and check early, just in case. If you want extra lime zest, sprinkle it on right before serving for a pop of color and aroma. And don’t skip the parchment—cleanup is so much easier!

Cooking Tips & Techniques

Here’s where my snack mix trials paid off! These tips will help you nail the texture and flavor every time:

Dry your seeds well: Damp seeds steam instead of roast. Lay them out on a kitchen towel for at least 15 minutes, or use a salad spinner for speed.
Spice mix matters: Blend spices before tossing with seeds—this ensures even coverage and avoids clumps of chili powder.
Keep it single-layered: Crowding the pan means uneven roasting. Use two sheets if doubling the recipe.
Watch for doneness: Seeds should be golden and crisp. If you see dark spots or smell burning, pull them out immediately.
Cool completely: Seeds crisp up as they cool. Don’t rush this step—warm seeds can seem chewy but will firm up.
Don’t skimp on citrus: Lime zest gives a punchy aroma, while juice adds tang. I once skipped the zest—total regret! The flavor was flat.
Troubleshooting: If your seeds are too salty, toss a few unsalted sunflower seeds into the mix. If they’re bland, sprinkle a pinch more chili powder after baking.

I’ve burned more than one batch by forgetting to stir halfway—so I always set a second timer. And don’t be afraid to adjust the spice based on your heat tolerance. The best snack mixes are customized for your taste!

Variations & Adaptations

The beauty of this chili lime pumpkin seed snack mix? You can tweak it for almost any craving, dietary need, or season:

Gluten-Free: The base recipe is naturally gluten-free. Just double-check packaged add-ins for cross-contamination.
Extra Spicy: Add ¼ teaspoon cayenne or diced pickled jalapeño before baking for a fiery kick.
Sweet & Spicy: Mix in 1 tablespoon maple syrup or honey with the oil and spices. The seeds caramelize slightly, balancing out the heat.
Winter Twist: Swap lime for orange zest and juice. Add a pinch of cinnamon for holiday vibes.
Nutty Boost: Toss in roasted pecans or almonds for extra crunch and flavor.
Allergen Adaptation: If avoiding seeds, use roasted chickpeas instead. The seasoning works beautifully!
My personal favorite: I add a handful of toasted coconut flakes and dried cranberries for a sweet-tart contrast—it’s always the first mix to disappear at parties.

Feel free to play around—this recipe is just a starting point. If you’re making it for someone with allergies, the base spice mix works great on sunflower seeds or chickpeas. Honestly, the only limit is your imagination (and what’s in your pantry)!

Serving & Storage Suggestions

How you serve this chili lime snack mix can make it even more craveable:

Serving: Best enjoyed at room temperature, straight from the bowl. For parties, serve in a pretty dish with lime wedges on the side for extra zing.
Pairings: Pairs perfectly with cold apple cider, a crisp lager, or even homemade lemonade. I love adding a bowl to a fall cheese board—it’s great with sharp cheddar!
Storage: Store in an airtight container at room temp for up to 7 days. For longer storage, pop in the freezer—just let seeds thaw for 10 minutes before snacking.
Reheating: If seeds lose their crunch, spread on a baking sheet and warm at 300°F (150°C) for 5 minutes.
Flavor: Flavors deepen after a day or two, especially the chili and lime. The seeds get extra aromatic—so making ahead is totally fine!

Pro tip: Hide a small jar in your pantry if you don’t want to share—I’ve learned this the hard way after “just one more handful” vanished my stash overnight!

Nutritional Information & Benefits

This spiced pumpkin seeds chili lime snack mix isn’t just tasty—it’s packed with nutrition:

Estimated Per ¼ cup (30g) serving:
- Calories: 130
- Protein: 5g
- Fat: 10g
- Carbs: 5g
- Fiber: 2g
- Sugar: 1g (depending on add-ins)
Health benefits: Pumpkin seeds are loaded with magnesium, zinc, and plant-based protein. The chili and lime add antioxidants and a dose of vitamin C.
Dietary considerations: Naturally gluten-free, dairy-free, and vegan (unless you add honey). Great for low-carb and high-protein diets.
Allergens: Seeds, coconut, nuts (if using add-ins). Always check labels for packaged ingredients.

I love this snack because it satisfies crunchy cravings while keeping things nutritious. It’s a simple way to add healthy fats and minerals to your day—plus, it never feels like a “health food.” Win-win!

Conclusion

If you’re craving something crunchy, zesty, and a little out of the ordinary, this spiced pumpkin seeds chili lime snack mix might just become your new fall obsession. It’s quick, bold, and totally customizable—perfect for snacking solo or sharing with friends. I always look forward to making a fresh batch, especially when autumn rolls around. The smell alone is enough to make everyone swoon!

Don’t be afraid to tweak the spices or toss in your favorite mix-ins—this recipe is meant to be played with. I love hearing how others adapt it for their tastes or dietary needs. So, give it a try, share your twist, and let me know your favorite combos in the comments below!

Snack happy, and remember: sometimes, the best treats come from the simplest ingredients. Enjoy every flavorful bite!

Frequently Asked Questions

Can I use pumpkin seeds from a fresh pumpkin?

Absolutely! Just rinse and dry them well before roasting. Fresh seeds work great, but make sure all the pulp is removed for best crunch.

How long do spiced pumpkin seeds stay fresh?

Stored in an airtight container, they’ll stay crunchy for up to 7 days at room temperature. For longer storage, freeze and thaw as needed.

Is this chili lime snack mix spicy?

It has a mild kick from the chili powder, but you can add cayenne or extra chili if you like more heat. Adjust to your taste!

Can I make this recipe nut-free?

Yes! Just skip any nut add-ins. The base recipe is nut-free and delicious as is.

What other seeds or nuts work in this mix?

Sunflower seeds, roasted chickpeas, or cashews all work well. Feel free to experiment with your favorite crunchy add-ins!

Pin This Recipe!