• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Appetizers/Snacks
VG Vegetarian

Pumpkin Seeds (Pepitas) Eight Ways

4.29
/5
25 mins
88 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/12/2011Updated: 06/16/2021

This post may contain affiliate links. Please read my disclosure policy.

A scattering of pepitas on grey background. Text Overlay reads Pumpkin Seeds [pepitas] 8 ways.

The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.

Curved white dish containing untoasted pepitas. Pumpkin in background.

First way: Yummy.

Second way: Delicious.

Third way: Delectable.

Fourth way: Tasty.

Fifth way: Scrumptious.

Sixth way: Finger-licking good.

Seventh way: Flavorful.

Eighth way: Delish.

Pumpkin seeds EIGHT ways. Things got a bit out of control. I thought about doing a pepita series (similar to my hot fudge series) but decided to give you all eight at once. I have so many great things to share with you that I don’t want to use up a whole week just talking about pumpkin seeds.

A few of these recipes are adapted from Everyday Food magazine but the rest were thought up in my crazy big head. (Really, my head is crazy large. My poor daughter inherited this trait.)

I bought raw peptitas for these recipes (peptitas = shelled pumpkin seeds). You could use the seeds that you clean out of your pumpkin in these recipes, just make sure to clean and dry them thoroughly. The pepitas are not as tough since they don’t have the outer shell, and they’re much easier to prepare. I love the pretty green color.

Large roasting pan, foiled lined with three types of seasoned pepitas, on stovetop.

Ready for the recipes?

Here.

We.

Go.

Each recipe makes two cups, but feel free to scale back based on the amount of seeds you have, or the number of varieties you wish to make. 

Several seasoned roasted pepitas on gray board.

1. Traditional

2 cups pepitas
1 tablespoon olive oil
1/2 tsp salt
1/2 to 1 tsp of freshly ground pepper

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Overhead view of wooden salt and pepper grinders, with small dish of olive oil, on deck boards.

2. Ginger Soy 

2 cups pepitas
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons granulated sugar
1.5 teaspoons ground ginger

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Overhead view of small paper cup containing soy sauce, surrounded by small mounds of white sugar and ground ginger.

3. Pumpkin Pie Spice

2 cups pepitas
1 tablespoon olive oil
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon fine salt

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Close up of small white bowl containing brown sugar and dark brown spice.

4. Maple Chili Powder

2 cups pepitas
1 tablespoon olive oil
2 tablespoons pure maple syrup
1.5 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon fine salt

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Overhead view of square white plate containing white paper cup of maple syrup, and 3 small piles of cumin, chili powder, and salt.

5. Curry Lime

2 cups pepitas
1 tablespoon olive oil
2 tablespoons fresh lime juice
1.5 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon fine salt

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Closeup horizontal shot of wooden cutting board with three rows of spices, and 3 lime wedges.

6. Italian

2 cups pepitas
1 tablespoon olive oil
2 teaspoons Italian seasoning
1/2 teaspoon fine salt

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Overhead view of shallow dish containing Italian spice and olive oil.

7. Jamaican Jerk (Disclaimer: this is the only flavor that I didn’t actually bake. However, still wanted to share with you guys. Let me know if you try it!)

2 cups pepitas
1 tablespoon olive oil
2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
1/2 teaspoon fine salt

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Closeup of Jamaican jerk seasoning.

8. Latte

2 cups pepitas
1 tablespoon butter, melted
2 tablespoons brown sugar
1.5 teaspoons espresso powder

1. Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through (watch these closely, they like to burn). Seeds should be golden and crunchy.

Very closeup of espresso powder and brown sugar side by side.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Close up of toasted pepitas in a wooden bowl.
Recipe

Get the Recipe: Pumpkin Seeds (Pepitas) Eight Ways

4.29 from 21 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
2 cups
Print Rate Recipe
Prevent your screen from going dark
The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.

Ingredients

Traditional

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon of freshly ground pepper

Ginger Soy

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons ground ginger

Pumpkin Pie Spice

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine salt

Maple Chili Powder

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine salt

Curry Lime

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fine salt

Italian

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon fine salt

Jamaican Jerk

  • 2 cups pepitas
  • 1 tablespoon olive oil
  • 2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
  • 1/2 teaspoon fine salt

Latte

  • 2 cups pepitas
  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons espresso powder

Instructions

  • Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
  • Combine all ingredients and spread in a single layer on prepared sheet pan.
  • Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Notes

  • Nutrition is based on 1/4 cup serving of plain pepitas.

Nutrition Information

Serving: 1/4 cup, Calories: 169kcal, Carbohydrates: 4g, Protein: 9g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Sodium: 5mg, Fiber: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: Great snacking material, they would all be perfect to set out at a fall party. My favorite is the Maple Chili Powder, and my least favorite is the Curry Lime.
Husband’s take: “Good!” Sometimes he is a man of very few words. I pressed him for more details. He said he liked the Maple Chili Powder the best. “They would be really good if you were just snacking on them and drinking beer.” Then he said he liked them all, and I asked “Even the curry?” (He is not a fan of curry.) In response he said, “I didn’t hate the curry!” So there ya go. They are tasty.
Changes I would make: None.
Difficulty: Easy!

Close up of a large pile of seasoned roasted pepitas in varnished wooden bowl.

Holiday Quick-Start Guide

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Overhead view of pumpkin pie spice in a small jar, cinnamon sticks nearby.
    Homemade Pumpkin Pie Spice Recipe
  • 50 Savory Pumpkin Recipes on RachelCooks.com
    50 Savory Pumpkin Recipes
  • Sliced pumpkin streusel bread with spices around it.
    Pumpkin Streusel Bread Recipe
  • Close up view of easy pumpkin pudding garnished with whipped cream, pepitas, and cinnamon.
    Easy Pumpkin Pudding
Slice of lemon lime tart.
Previous Post
Lemon Lime Tart with Shortbread Crust
A small white bowl filled with a compound butter made with pumpkin. Also pictured are a slice of toast and a knife/spreader.
Next Post
Pumpkin Honey Whipped Butter

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Peter Bellas says

    December 11, 2022 at 8:25 pm

    4 stars
    Good core recipe, be careful how much oil you use, a little goes a long way!

    Reply
    • Rachel Gurk says

      December 12, 2022 at 7:58 am

      Glad you like them!

      Reply
  2. Aldora Thackeray says

    September 12, 2022 at 5:43 pm

    These recipes are stellar! Thank you! I’m thinking about making these for Christmas gifts!

    Reply
    • Rachel Gurk says

      September 13, 2022 at 11:22 am

      You’re welcome! Thanks for the comment!

      Reply
  3. Vivek Roy says

    May 27, 2021 at 2:54 am

    l like 7. Jamaican Jerk (Seventh way: Flavorful), because your recipe is to good.thanks to your hard work.

    Reply
    • Rachel Gurk says

      May 31, 2021 at 10:56 am

      So glad you liked these!

      Reply
  4. Kati says

    May 31, 2018 at 10:24 am

    Trying to get more nuts and seeds in my life and pepitas are a fave.  What awesome flavour combos here.  Being a major maple addict, I’m going to have to start there.  And of course, it’s getting lots of love here.  Off I go!

    Reply
    • Rachel Gurk says

      May 31, 2018 at 8:59 pm

      That’s awesome, Kati! Thanks for the comment…I hope you love them!

      Reply
  5. Donna B says

    February 25, 2018 at 2:05 am

    Love the chilli maple ones! Have made them twice. They don’t last long. Too yummy! I used a bit less chilli the second time and it was perfect for us.

    Reply
    • Rachel Gurk says

      February 25, 2018 at 10:35 am

      So happy to hear that you like these! Thanks for taking the time to come back and leave a comment!

      Reply
  6. Katie says

    September 15, 2017 at 10:57 am

    I humbly suggest using coconut oil instead of olive, especially for the sweeter varieties like latte and pumpkin spice!!!

    Reply
    • Rachel Gurk says

      September 17, 2017 at 4:34 pm

      I agree, that would be delicious!

      Reply
  7. Kathy says

    August 26, 2017 at 1:34 pm

    I found my pepitas on Walmart.com

    Reply
  8. Kathy says

    August 26, 2017 at 1:33 pm

    Can coconut oil be substituted for olive oil?

    Reply
    • Rachel Gurk says

      August 26, 2017 at 1:45 pm

      I think that would work great!

      Reply
  9. Lorraine says

    August 21, 2016 at 6:45 pm

    These recipes look wonderful! I can’t wait to try the maple chili. I’ll definitely tag #rachelcooks when I get around to making them! Thanks!

    Reply
    • Rachel Gurk says

      August 21, 2016 at 10:13 pm

      Great, thank you so much! I hope you love them – maple chili is one of my favorites.

      Reply
  10. Dawn says

    October 7, 2015 at 7:00 pm

    Loved your 8 ways! I tried a few and LOVED them – maple and chili powder was outstanding! I am a huge fan of middle eastern food so you inspired me to experiment with flavors! I used 2 tsp morrocan spice, olive oil and salt (in your proportions above) Amazing! Thanks for your site!

    Reply
    • Rachel Gurk says

      October 7, 2015 at 9:53 pm

      Thank you for the kind comment! I’m so glad you liked them!

      Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled