Hickory Smoked Pumpkin Seeds recipe

I’ve been perfecting this smoked pumpkin seeds recipe for the last few years (I really only have fresh raw pumpkin seeds when my family decorates our jack-o-lanterns, so the opportunity to experiment with recipes doesn’t come often). After long perfecting my regular pumpkin seeds roasting method and recipes (see my article on How to Cook Pumpkin Seeds – Tips for Perfect Pumpkin Seeds and Easy Seasoning Recipes), I wanted to try something a little different, and this year I’m finally ready to share it with you! If you’ve ever wanted to try making homemade smoked pumpkin seeds, this smoked pumpkin seed recipe is an easy way to try! A simple seasoning blend combined with the rich, hickory smoked flavor make these crispy, savory pumpkin seeds so crave-worthy! See my step-by-step photos and tips below, or feel free to jump straight to the recipe at the end of this post.

More like this smoked pumpkin seed recipe

What you need to make this smoked pumpkin seeds recipe

In addition to a smoker and some standard kitchen tools, you’ll need the following to make these Hickory Smoked Pumpkin Seeds:

• 2 cups pumpkin seeds (the seeds from a large carving pumpkin)
• 2 tablespoons butter, melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Hickory wood pellets

How to make smoked pumpkin seeds

To make this hickory smoked pumpkin seed recipe, start by removing the seeds from a large carving pumpkin. Remove as many of the strands and pumpkin bits from the seeds as you can, and rinse the seeds thoroughly in water through a colander. Bring a pot of salted water to a boil and add the pumpkin seeds to boil for 20 minutes.

Drain the water and spread the pumpkin seeds out onto a parchment paper-lined baking sheet to let dry overnight (stirring occasionally to make sure all sides of the seeds can dry).

When you’re ready to cook the smoked pumpkin seeds, load a smoker with hickory wood pellets and preheat the smoker to 200 degrees F.

Mix the melted butter, Worcestershire sauce, seasoning salt, garlic powder, onion powder, and paprika together in a small bowl.

Add the pumpkin seeds and toss until the pumpkin seeds are evenly coated in the butter mixture.

Spread the seasoned seeds into an even layer on a baking sheet or shallow pan that will fit into your smoker.

Place the pan in the smoker, and smoke for 20 minutes.

Carefully stir the seeds in the pan, and increase the smoker’s heat to 300 degrees F with the seeds still in the smoker. Smoke for 10 minutes (including the time the smoker’s heat is increasing), carefully stirring the seeds again halfway through the cooking time (5 minutes).

If the seeds have not yet reached your desired toastiness after 10 minutes, smoke for an additional 3-5 more minutes (keeping a close eye on them and making sure the smoker’s heat doesn’t get too high).

Carefully remove the pan from the smoker, and stir the smoked pumpkin seeds one more time. Allow to cool on the pan (they will continue to crisp as they cool).

The seasonings combined with the smoky hickory flavor makes for a delicious snack!

Here’s the smoked pumpkin seed recipe! I can’t wait to hear what you think of these, as well as my other Tried-and-True Easy Pumpkin Seed Seasoning Recipes!