![A scattering of pepitas on grey background. Text Overlay reads Pumpkin Seeds [pepitas] 8 ways.](https://www.rachelcooks.com/wp-content/uploads/2011/10/pumpkin-seeds-redo.jpg)
Recipe Overview
Why you’ll love it: The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.
How long it takes: 25 minutes
Equipment you’ll need: small mixing bowl, small baking sheet
Servings: 8 (¼ cup each)
Pepitas/Pumpkin Seeds
Pumpkin seeds EIGHT ways. Things got a bit out of control. A few of these recipes are adapted from Everyday Food magazine but I’ve added a few more and put my own spin on all of them.
I bought raw pepitas for these recipes. Peptitas are shelled pumpkin seeds. You could use the seeds that you clean out of your pumpkin in these recipes but make sure to clean and dry them thoroughly. The pepitas are not as tough as whole pumpkin seeds since they don’t have the outer shell, and they’re much easier to prepare. I love the pretty green color.
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.
1. Traditional
2 cups pepitas
1 tablespoon olive oil
½ teaspoon salt
½ to 1 teaspoon freshly ground black 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.
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.
3. Pumpkin Pie Spice
2 cups pepitas
1 tablespoon olive oil
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon 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.
4. Maple Chili
2 cups pepitas
1 tablespoon olive oil
2 tablespoons pure maple syrup
1 ½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon 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.
5. Curry Lime
2 cups pepitas
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons curry powder
½ teaspoon ground coriander
½ teaspoon 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.
6. Italian
2 cups pepitas
1 tablespoon olive oil
2 teaspoons Italian seasoning
½ teaspoon 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.
7. Jamaican Jerk (Disclaimer: this is the only flavor that I didn’t actually bake but I still wanted to share it with you Let me know if you try it!)
2 cups pepitas
1 tablespoon olive oil
2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
½ teaspoon 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.
8. Latte
2 cups pepitas
1 tablespoon butter, melted
2 tablespoons brown sugar
1 ½ 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.
Once the roasted pepitas have cooled completely, store in an airtight container. They’ll keep at room temperature for up to 1 week.
More Roasted Nuts
Pumpkin Seeds (Pepitas) Eight Ways
Ingredients
Traditional
- 2 cups raw pepitas (see note)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ to 1 teaspoon freshly ground black pepper
Ginger Soy
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 ½ teaspoons ground ginger
Pumpkin Pie Spice
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 tablespoons packed brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Maple Chili Powder
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
Curry Lime
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons curry powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
Italian
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
Jamaican Jerk
- 2 cups raw pepitas
- 1 tablespoon olive oil
- 2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
- ½ teaspoon salt
Latte
- 2 cups raw pepitas
- 1 tablespoon butter, melted
- 2 tablespoons packed brown sugar
- 1 ½ teaspoons espresso powder
Instructions
- Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
- Combine all ingredients in a small bowl. Spread the seasoned pepitas in a single layer on prepared sheet pan.
- Bake for 20 minutes, stirring halfway through. Seeds should be dry, golden, and crunchy. Watch closely toward the end of the baking time to make sure they don't scorch.
Notes
- Pepitas: Pepitas are shelled pumpkin seeds. They are olive green in color. Be sure to buy raw seeds, NOT roasted, since you will be roasting them yourself.
- Nutrition note: The nutrition information below is for ¼ cup serving of plain pepitas without any seasoning since there are 8 variations.
- Salt: I recommend using fine salt rather than coarse kosher salt. You can adjust the amount to your preference.
- Storage: Once the pepitas have cooled completely, put them into an airtight container. They’ll keep at room temperature for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I just baked the Curry Lime Pepita recipe and it is absolutely delicious!! My husband loved them too.
OMG these recipes sound fantastic! I just found a recipe for a salad with a creamy cilantro-jalapeno recipe, and it called for roasted pumpkin seeds. All I could find at the store were raw, so this is how I found your site!! :-) My first attempt, for this salad, will be using your measurements for the curry-lime seasoning but subbing chili powder for the curry(I’m a huge fan of curry, so I WILL be making that one too!). And since the maple chili pepitas are getting high votes, I might just have to try that one as well… with maple flavored agave nectar (I can’t do sugars anymore). One question: what is the best way to store these once roasted? If my hubby and I really like them, I might want to keep them around for snacking or sending them with him to work.
Hope you love them! They’ll store in an airtight container for a couple of weeks — no need to refrigerate or anything.
Thanks for great recipes! I had a bag of pumpkin seeds I got at Whole Foods a while ago, and now I know what to do with them… ROAST!! The maple chili ones were OUTSTANDING! Boyfriend demanded I made more for him :-)
So glad you liked them!
Oh no, we didn’t like them. We LOVED them! :-)
This is fabulous Rachel! Can’t wait to try the curry lime version. Pinning and sharing on my Facebook page! :)
Thanks Ashley! Appreciate the shares. :)
Hiya… LOVE your recipes…… I’m from the uk – don’t tend to do pumpkin things sooooo much over here – if I take all the seeds out of a fresh pumpkin, do you eat the seed shells? do you have to “peel” them? do you roast them in the “shells”? – soooo many questions!!
Thank you! You can definitely use pumpkin seeds out of a pumpkin. Make sure to wash and dry them thoroughly. The shells are edible!
What a terrific cook you must be! I love this recipe with the 8 variations. I can’t wait to try them. I was introduced to the small pie pumpkins several years ago by a cousin in Tennessee when she gave me one out of her garden and a recipe for pumpkin fudge. When I read this recipe I thought maybe the pepitas would be good using a fudge flavor. What do you think? Would it work? I love sweet and salty.
I think that would be wonderful! Let me know how it turns out!
How are raw pepitas supposed to taste? Do They taste a little bitter or should tasty nutty and sweet all the way through.
I wouldn’t describe them as bitter. They are flavorful though. They’ll have a nice roasted taste after you use them in these recipes though.
This reminds me of one of my all-time favorite snack recipes a colleague introduced me to called “Pumpkin Pie Pepitas.” My colleague gives it away as gifts…I on the other hand can’t bear to give it away whenever I make a batch. It’s just too good. :-)
Wow!! I bought pepitas fairly randomly from the supermarket tonight and while googling what they are (apart from delicious in pumpkin scones!) I came across your site. Maple chilli are in the oven right now :) oops, midnight cooking!
How cool! Hope you love them!!!
Thanks for all the great ideas! My friends and I watched Hocus Pocus and carved pumpkins on Saturday night. I pulled up your post for reference and we decided on maple chile (my favorite) and pumpkin pie (my friend’s favorite). I just wish we hadn’t eaten them all that night!