spiced pumpkin seeds recipe
Print

Spiced Pumpkin Seeds (Pepitas)

Crunchy, nutty, and lightly-spiced, these toasted pepitas are a delicious autumn snack. Add a bowl of these to your cheese board for easy holiday entertaining!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings (1/4 cup)
Calories 99kcal
Author Amanda Biddle

Ingredients

  • 2 cups raw pepitas (hulled pumpkin seeds)
  • 2 teaspoons olive oil (or another light-flavored oil, such as grapeseed)
  • 1 teaspoon kosher salt , plus additional to taste
  • 1-1/4 teaspoons Hungarian 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 additional to taste

Instructions

  • Preheat oven to 325 degrees F with rack in middle position. Toss pepitas on a baking sheet with olive oil and 1 teaspoon kosher salt, to coat. Spread seeds into an even layer and bake for about 15 minutes, stirring a few times, until lightly toasted and fragrant.
  • While pepitas are toasting, 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 toss with seasonings. Add additional kosher salt (I usually add up to 1/2 teaspoon) and hot pepper, to taste. Let cool and serve slightly warm or at room temperature.*

Notes

*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 degree F oven for 2-3 minutes.

Nutrition

Calories: 99kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 129mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1.5mg