Pumpkin Seeds (Pepitas) Eight Ways

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.

Storage

Once the roasted pepitas have cooled completely, store in an airtight container. They’ll keep at room temperature for up to 1 week.