Name: Spiced Pepitas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups raw pepitas ((hulless pumpkin seeds), 10 ounces); 1 tablespoon regular olive oil ((or another light-flavored oil, such as grapeseed)); 1 teaspoon kosher salt or fine sea salt (, plus additional to taste); 1-1/4 teaspoons Hungarian (sweet) paprika; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; pinch cayenne or chipotle powder (, or more to taste)

These roasted Spiced Pepitas are a perfect fall snack—light, crispy, and full of nutty, savory flavor with a heat level you can customize. Enjoy them by the handful, sprinkle them over soups and salads, or add them to holiday cheese boards for a unique and zesty bite.

spiced pepitas in a ceramic bowl next to two small glasses of beer and a marble crock of salt

Before You Start Cooking

Did you know? Pepitas means “little seeds of squash” in Spanish and refers to the small, green seeds from hull-less pumpkin varieties like Styrian pumpkins. The more general term “Pumpkin Seeds” usually refers to the whole seed (including the white outer shell when present) from any pumpkin.

You can make this recipe with whole pumpkin seeds, but they tend to be chewier. For the best flavor and crunch, I recommend using raw pepitas. Look for them in the natural foods section at the grocery store.

How to Make Spiced Pepitas

These pepitas are incredibly simple to make.

Start by tossing your raw seeds with regular olive oil and kosher or fine sea salt on a rimmed baking sheet. I like to line the sheet with either parchment or a silicone baking mat, making it easy to pour the seeds into a bowl after roasting.

Mix well to ensure the pepitas are evenly coated, then spread them in a single layer.

drizzling olive oil onto a pan of raw pepitas from a measuring spoon — Drizzling with olive oil.

sprinking salt onto a pan of raw pepitas from a measuring spoon — Sprinkling with salt.

Roast the pepitas at 350°F for about 10-15 minutes, until they’re light golden in spots and fragrant. Remove the pan from the oven and give the pepitas a stir every 5 minutes to help them roast evenly.

You might hear a crackling or popping sound as they toast–this is normal!

raw pepitas tossed with olive oil and salt on a silicone lined baking sheet — Salted and oiled pepitas in a single layer.

While the pepitas are toasting, mix up your seasoning blend using:

Hungarian Paprika. I typically use sweet paprika, but for an earthier flavor, smoked paprika is a great substitute.
Dried Basil and Thyme. Make sure your dried herbs are fresh for the best flavor.
Onion and Garlic Powders.
Ground Chipotle Powder or Cayenne Pepper. Adjust the heat to taste by increasing or decreasing the quantity (or omit it entirely for a no-heat seasoning). Chipotle adds a smoky kick, while cayenne brings more direct heat.

toasted pepitas in a ceramic bowl next to a crock of salt and dish of ground spices — Pepitas right after roasting.

Once the pepitas are out of the oven, transfer them to a heat-safe bowl (you’ll probably hear more crackling at this point). Immediately toss with the spice mix using a wooden spoon or rubber spatula.

It’s important to season the pepitas while they’re warm so the spices stick. Taste and adjust with more salt or chipotle/cayenne as needed.

stirring ground spices into a bowl of toasted pepitas — Stirring in the spices.

Have extra pepitas on hand? You might also enjoy using them to make my Pumpkin Granola!

Serving and Storing

Spiced Pepitas will keep well at room temperature in an airtight container for up to a week, though; they’re so delicious that they never last more than a few days in my house. You can also freeze them for up to a year.

Packed with vitamins, minerals, and antioxidants, Spiced Pepitas are a great guilt-free snack on their own, but here are more ways we enjoy using them:

On fall cheese boards as an alternative to spiced nuts. They’re incredibly delicious alongside gouda or a sharp, aged cheddar.
Sprinkled over creamy soups like Butternut Squash or Sweet Potato Soup for a crunchy contrast.
Packaged in mason jars with a pretty ribbon as part of a homemade holiday gift basket.

spiced pepitas in a ceramic bowl with 2 glasses of beer and a green and ivory windowpane print napkin

Served as a game day or home bar snack alongside hard cider or your favorite lager.
Added to fall salads instead of croutons for a bit of crunch, like my Harvest Cobb Salad or Delicata Squash Salad.
As the finishing touch for a fall-themed avocado toast on multigrain bread with dried cranberries and crumbled goat cheese.

More Snacks To Eat By the Handful

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Spiced Pepitas

by Amanda Biddle

Crunchy, nutty, and lightly spiced, these roasted pepitas (hulless pumpkin seeds) are a delicious autumn snack. Add a bowl to soups, salads, or your fall cheese boards for easy holiday entertaining!

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 8 servings (1/4 cup)

Ingredients

▢ 2 cups raw pepitas (hulless pumpkin seeds), 10 ounces
▢ 1 tablespoon regular olive oil (or another light-flavored oil, such as grapeseed)
▢ 1 teaspoon kosher salt or fine sea salt , plus additional to taste
▢ 1-1/4 teaspoons Hungarian (sweet) paprika
▢ ½ teaspoon dried basil
▢ ½ teaspoon dried thyme
▢ ½ teaspoon onion powder
▢ ¼ teaspoon garlic powder
▢ pinch cayenne or chipotle powder , or more to taste

Instructions

Preheat oven to 350°F with the rack in the middle position. Toss pepitas on a rimmed half-sheet pan (see note below) with olive oil and 1 teaspoon salt until evenly coated. Spread the seeds into a single layer.
Bake for 10-15 minutes, stirring every 5 minutes, until lightly toasted and fragrant. You might hear crackling and popping sounds as the pepitas roast.
While the pepitas are in the oven, mix together paprika, basil, thyme, onion powder, garlic powder, and cayenne or chipotle powder (if using). Set aside.
Carefully transfer hot toasted pepitas to a heat-safe bowl and sprinkle with your spice mix. Use a spoon or spatula to toss the seeds with the seasonings until they're well-coated. Add additional salt (I usually add up to 1/2 teaspoon) and chipotle or cayenne pepper, to taste.
Let cool and serve slightly warm or at room temperature. Roasted pepitas can be stored in an airtight container at room temperature for about a week. To rewarm before serving, spread onto a baking sheet and pop into a 350°F oven for 2-3 minutes.

Notes

About the Pan: I like to line my sheet pan with parchment or a silicone baking mat to make it easier to transfer the pepitas after roasting. You can also roast directly on the pan with no liner. I’ve found that pepitas on unlined pans tend to roast a minute or two more quickly, so keep a close eye on them.

Ground Cayenne or Chipotle Power: Adjust the heat level of these pepitas to taste, adding more or less hot pepper as needed. Chipotle powder will add a smoky flavor in addition to heat. For a savory, no-heat mix, omit the hot pepper entirely.

This recipe originally appeared on Striped Spatula on November 16, 2015.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

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