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.

More Recipes with Pepitas to Try:

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.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 cups


  • 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


  • 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.


  • 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.


Serving: 1/4 cup Calories: 178kcal Carbohydrates: 4g Protein: 9g Fat: 15g Fiber: 2g Sugar: 1g
Course: Snack
Cuisine: American
Keyword: roasted pepitas


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Recipe Rating

    1. Ms. Sue
      May 28, 2021 AT 3:49 pm

      4 stars
      These turned out great, but I added more maple syrup and pumpkin spice, and I used a smoky salt that I also bought from Trader Joe’s. The pepitas I used were larger so I added five minutes to the cook time.

    2. Crystal Mosier
      October 15, 2020 AT 2:49 am

      4 stars
      How should these be stored and how long will they last?! 😊

      1. Brittany Mullins
        October 15, 2020 AT 8:56 am

        I recommend storing them in an airtight container in the pantry at room temp. They should last a least a week!

    3. Kate
      November 14, 2018 AT 3:38 pm

      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! ?

      1. Brittany Mullins
        November 14, 2018 AT 3:56 pm

        Oh no! Will fix that little typo asap. Thanks for letting me know and I’m glad you like them. 🙂

    4. aidammollenkamp
      October 23, 2014 AT 11:26 am

      I love roasting pepitas but have never done it with coconut oil and maple syrup – thanks for the inspiration!

    5. Jen {Bakerette.com}
      October 1, 2014 AT 5:04 pm

      Fabulous recipe! I’m definitely going to try it out!

Parchment paper lined with protein balls.


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