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.

Recipe

Pumpkin Seeds (Pepitas) Eight Ways

4.35 from 23 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 cups
The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.
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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

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

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!
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.

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4.35 from 23 votes (22 ratings without comment)

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88 Comments

  1. Teresa says:

    I just baked the Curry Lime Pepita recipe and it is absolutely delicious!! My husband loved them too.

  2. Rebecca says:

    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.

    1. Rachel Gurk says:

      Hope you love them! They’ll store in an airtight container for a couple of weeks — no need to refrigerate or anything.

  3. Margarita says:

    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 :-)

    1. Rachel Gurk says:

      So glad you liked them!

      1. Margarita says:

        Oh no, we didn’t like them. We LOVED them! :-)

  4. Ashley | CenterCutCook says:

    This is fabulous Rachel! Can’t wait to try the curry lime version. Pinning and sharing on my Facebook page! :)

    1. Rachel Gurk says:

      Thanks Ashley! Appreciate the shares. :)

  5. Tttessa says:

    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!!

    1. Rachel Gurk says:

      Thank you! You can definitely use pumpkin seeds out of a pumpkin. Make sure to wash and dry them thoroughly. The shells are edible!

  6. Judith Richards Shubert says:

    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.

    1. Rachel Gurk says:

      I think that would be wonderful! Let me know how it turns out!

  7. David says:

    How are raw pepitas supposed to taste? Do They taste a little bitter or should tasty nutty and sweet all the way through.

    1. Rachel Gurk says:

      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.

  8. Erica says:

    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. :-)

  9. Kimmi says:

    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!

    1. Rachel Gurk says:

      How cool! Hope you love them!!!

  10. Cookie and Kate says:

    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!