Name: Pumpkin Seeds (Pepitas) Eight Ways
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 2 cups raw pepitas (see note); 1 tablespoon olive oil; ½ teaspoon salt; ½ to 1 teaspoon freshly ground black pepper; 2 cups raw pepitas; 1 tablespoon olive oil; 2 tablespoons soy sauce; 2 teaspoons granulated sugar; 1 ½ teaspoons ground ginger; 2 cups raw pepitas; 1 tablespoon olive oil; 2 tablespoons packed brown sugar; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 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; 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; 2 cups raw pepitas; 1 tablespoon olive oil; 2 teaspoons Italian seasoning; ½ teaspoon salt

At a glance

What stands out: 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)

Curved white dish containing untoasted pepitas. Pumpkin in background.

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 we've added a few more and put our own spin on all of them.

We 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. We 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

3. Pumpkin Pie Spice

2 cups pepitas
1 tablespoon olive oil
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt

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

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

6. Italian

2 cups pepitas
1 tablespoon olive oil
2 teaspoons Italian seasoning
½ teaspoon salt

7. Jamaican Jerk (Disclaimer: this is the only flavor that we didn’t actually bake but we still wanted to share it with you Let us know if you try it!)

2 cups pepitas
1 tablespoon olive oil
2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
½ teaspoon salt

8. Latte

2 cups pepitas
1 tablespoon butter, melted
2 tablespoons brown sugar
1 ½ teaspoons espresso powder

Keeping leftovers

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

Yield: 8
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

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

Method

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: we 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.