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.

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

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. 🙂

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!

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.

More Recipes with Pepitas to Try:

• Chocolate Chip Oatmeal Breakfast Bars
• Fall Kale Salad
• Pumpkin Bran Muffins
• Tahini Fig Bars

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. 

Pumpkin Spice Pepitas

4 from 2 votes

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

Print Recipe Pin Recipe

Prep Time 5 minutes

Cook Time 15 minutes

Servings 2 cups

Ingredients

• 2 cups raw pepitas, pumpkin seeds
• 2 teaspoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon olive, avocado or melted coconut oil
• 1/4 teaspoon sea salt

Instructions

 

• Preheat oven to 325°F.
• In a large bowl, toss pumpkin seeds with coconut oil, maple syrup, pumpkin pie spice and sea salt.
• 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.
• Remove from the oven, let the seeds cool and enjoy.
• Storage: Once cool, store in an airtight container on the counter or pantry for 1-2 weeks.

Notes

• I used store-bought pumpkin pie spice but if you don’t have any or can’t find it you can easily make your own.

Nutrition

Serving: 1/4 cup Calories: 178kcal Carbohydrates: 4g Protein: 9g Fat: 15g Fiber: 2g Sugar: 1g

Author: Brittany Mullins

Course: Snack

Cuisine: American

Keyword: roasted pepitas

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!