There’s something about fall camping that makes you want a snack with a little crackle and a little smoke—something you can keep in your jacket pocket while the fire settles into coals. Foil Packet Spiced Pumpkin Seeds hit that sweet spot: warm, toasty seeds with a campfire edge, the kind of nibble that keeps hands busy while stories stretch long past sunset.
Cooking them in a foil packet is the trick. You get that gentle roast without babysitting a pan, and cleanup is basically a crumple-and-toss situation—especially nice when water’s scarce or the dish bin is already full. The pumpkin seeds dry out and crisp up, then the spices bloom in the heat, turning simple pepitas into something aromatic and craveable.
Set the packet on a grate over the fire ring or tuck it into the coals, and give it an occasional shake so the seeds toast evenly instead of scorching. Once they’re browned and fragrant, let them cool a minute—this is when they really snap. They’re a vegan campfire snack that travels well, pairs nicely with a mug of something hot, and disappears fast around a picnic table.
Foil Packet Spiced Pumpkin Seeds
Equipment
- aluminum foil
- Spoon
- Bowl
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
Instructions
- In a bowl, toss pumpkin seeds with olive oil, smoked paprika, chili powder, and salt.
- Spread seeds in a single layer on a sheet of foil. Fold into a secure packet, sealing edges tightly.
- Place packet on hot campfire coals. Roast for 12-15 minutes, shaking occasionally, until seeds smell toasty and are golden brown.
- Carefully open packet (watch for steam) and let seeds cool slightly before eating.