Pumpkin Spiced Roasted Pepitas

Homemade pumpkin spice pepitas sweetened with maple syrup and a little sea salt.

The idea for this recipe came to me while grocery shopping last week. I was at Trader Joe’s and saw a bag of pumpkin spiced pumpkin seeds. They looked really good, but after checking out the label I knew I could easily make them myself so I grabbed a bag of raw pepitas and went to work when I got home. I say “work” but honestly this recipe is super simple and not much work at all.

Pumpkin Spiced Roasted Pepitas

5 ingredients, 15 minutes and you have yourself a tasty little sweet and savory treat to munch on.

Pumpkin Spiced Roasted Pepitas

I’ve been eating them by the handful, adding them into yogurt, combining them with other nuts and seeds for a homemade trail mix and using them as a topping for salads. They’re sooo good on salads. <— Yup, that’s foreshadowing. 🙂

Pumpkin Spiced Roasted Pepitas

If you like pumpkin pie spiced things, you’ll love these. They’re perfect for when a craving hits for something sweet, salty and crunchy!

Pumpkin Spiced Roasted Pepitas

For this batch I didn’t use seeds from an actual pumpkin. I used pepitas, hulled pumpkin seeds. You could certainly use this recipe with unhulled shells but we haven’t carved a pumpkin yet so I didn’t have any on hand.

If you make these pumpkin spice pepitas, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Pumpkin Spice Pepitas

  • Author: Brittany Mullins
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 cups


Homemade pumpkin spice pepitas sweetened with maple syrup and a little sea salt.


  • 2 cups raw pepitas (pumpkin seeds)
  • 2 teaspoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon coconut oil, in a liquid state
  • 1/4 teaspoon sea salt


  1. Preheat oven to 325°.
  2. In a large bowl, toss pumpkin seeds with coconut oil, maple syrup, pumpkin pie spice and sea salt.
  3. Spread pumpkin seeds evenly, in one layer onto a baking sheet. Bake for 10-15 minutes, until the seeds are crisp, stirring every few minutes.
  4. Remove from the oven, let the seeds cool and enjoy.


  • I used pumpkin pie spice but if you don’t have any or can’t find it, you can easily make your own using cinnamon, nutmeg, ginger and cloves or allspice.


  • Serving Size: 1/4 cup
  • Calories: 178
  • Sugar: 1g
  • Fat: 15g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 9g
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  1. Oops! Ingredient list calls for maple syrup, yet it was left out in the instructions. I just added it in with other ingredients. Almost as good as Traders! ?

  2. Squirrels totally ate our pumpkins outside last year too. I was so frustrated because I’d seen neighbor’s pumpkins untouched!

  3. These look so simple and delicious. Does that mean you’ll be posting a salad later this week featuring these seeds? 🙂 PS I had no idea squirrels attacked pumpkins. That seems so odd!!

  4. Love the fall bucket list idea. I saw those spiced pumpkin seeds in TJ’s this weekend too and picked them up. I ended up putting them back as well. I’ve never heard of pepitas. These sound yummy! Thanks!

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