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Togarashi-Spiced Pumpkin Seeds
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Makes: 2 cups

Flavored with the Japanese equivalent of cayenne, known as togarashi, these seeds are addictive.

What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

Togarashi powder, a mixture of spices that always contains chiles, can be found in ethnic markets. It may also be labeled as shichimi togarashi.

Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.


Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. Remove from the oven, sprinkle with 1 tablespoon togarashi powder and 2 teaspoons kosher salt, and toss to combine.
  • Togarashi-Spiced Pumpkin Seeds
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