Spiced Roasted Pepitas

spiced pepitas in a clay bowl surrounded by mini pumpkins

These Spiced Roasted Pepitas are a quick, healthy snack that brings the flavors of fall with warm, aromatic spices like cinnamon, cloves, and cardamom. Perfect for adding crunch to salads, soups, or enjoying on their own, this easy recipe is ideal for autumn snacking and entertaining.

Course Condiment

Cuisine American

Keyword Fall Snack Recipes, Spiced Roasted Pepitas

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 125kcal

Ingredients

1 cup raw pepitas (150g) shelled pumpkin seeds
1 tablespoon olive oil (15ml) or melted coconut oil

selection spice blend of choice - 10 to choose from in Blog Post

Warm Fall Spice Mix

1 teaspoon ground cinnamon (2g)
¼ teaspoon ground cloves (0.5g)
½ teaspoon yellow curry powder (1g)
¼ teaspoon ground cardamom (0.5g)
¼ teaspoon cayenne pepper (0.5g)
½ teaspoon coconut sugar (2g) palm sugar
¼ teaspoon kosher or mined salt (1.5g)

Instructions

Oven Instructions (spiced during roasting)

Preheat the oven to 400°F (200°C) with the rack in the top half of the oven.
Season the pepitas: Place the pepitas in a bowl, add olive oil, and toss to coat the seeds evenly.
Add spices: Sprinkle with cinnamon, cloves, curry powder, cardamom, cayenne, coconut sugar, and salt. Stir well to coat.
Spread & bake: Spread the pepitas in a single layer on a baking sheet. Sprinkle with a pinch more salt (optional), then bake for 10 minutes. If you like your seeds crunchier and cracked, bake an extra 5 minutes.
Cool and enjoy: Let the seeds cool completely before enjoying!

Pan Instructions (spiced after toasting)

Toast dry pepitas in a dry pan for 5-7 minutes over medium-high heat.
Remove, coat evenly with olive oil.
Toss with spices.

Notes

Nutrition