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Why I Love Roasted Pepitas
I love it when a simple topping can completely transform a dish. These roasted pepitas add the perfect bite of crunch and warmth to soups, salads, or even yogurt (yes, you heard that right!). They echo the same spices in my harvest squash soup, creating that full-circle flavor experience I love.
The best part is that they’re super customizable and come together in under 15 minutes. You can even make a big batch and keep them on hand all fall season long.
Here are a few reasons to love this easy recipe:
- Crunchy, spiced, and snackable
- Super quick and easy to prepare
- Great on soups, salads, or as a standalone snack
- A healthy option during the fall season
Roasted Pepitas Ingredients
It’s pretty much one main ingredient and a bunch of spices:
- Pepitas – These are a hull-less green seed (related to pumpkin seeds), which are a perfect, easy-to-eat snack. Just make sure to get raw pepitas, as this recipe roasts them with spices.
- Olive oil – Helps the spices adhere and adds richness
- Salt – Enhances the flavor
- Yellow curry powder – Warm, earthy spice
- Ground cinnamon – Brings that cozy fall note
- Ground cardamom – Floral and slightly citrusy
- Ground cloves – Adds depth and warmth
- Cayenne pepper – Just a stitch of heat to give these pepitas some kick. Totally optional, though!
The full amount of each ingredient can be found in the recipe card below.
How to Make Roasted Pepitas
There are 2 super simple steps to make these pepitas:
Step 1: Prepare the seeds – Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the pepitas with olive oil and all spices until evenly coated.
Step 2: Roast the pepitas – Spread in an even layer on the baking sheet. Roast for 8-12 minutes, stirring halfway through, until golden and fragrant. Let cool completely.
Recipe Tips
- Watch closely near the end of roasting to prevent burning.
- You can easily double or triple the batch. These are an easy, healthy snack, so they’ll go fast!
- Mix and match spices to suit your taste. If you don’t love spice, omit the cayenne. And if you like it spicier, add some more.
Follow These Tips
Serving & Storage
To serve: Sprinkle over soup, salads, roasted vegetables, or simply enjoy as a savory, healthy snack. I especially love pepitas during the fall season when paired with my recipe for squash soup.
To store: Keep in an airtight container for up to 2 weeks.
More Fall Recipes
- Quinoa squash burgers – a delicious vegetarian option!
- Squash and chickpea tacos with chipotle slaw
- Swiss chard and squash strata
- Citrus and rosemary marinated olives – part of my fall charcuterie board!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Roasted Pepitas
Ingredients
- 1 cup raw pepitas (shelled pumpkin seeds)
- 1 ½ tbsp olive oil
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp yellow curry powder
- ¼ tsp ground cardamom
- ¼ tsp cayenne pepper
- ½ tsp kosher salt (plus a few pinches for the top)
Instructions
- Preheat the oven to 400°F with the rack placed in the top half of the oven so the seeds are closer to the heat.
- Prepare the seeds: Place the pepitas in a bowl and pour in the olive oil. Mix and coat all the seeds in the oil. Sprinkle with the cinnamon, cloves, curry powder, cardamom, cayenne pepper, and salt. Stir well to evenly distribute all the spices on the seeds.1 cup raw pepitas (shelled pumpkin seeds), 1 ½ tbsp olive oil, 1 ½ tsp ground cinnamon, ¼ tsp ground cloves, ½ tsp yellow curry powder, ¼ tsp ground cardamom, ¼ tsp cayenne pepper, ½ tsp kosher salt (plus a few pinches for the top)
- Bake: Spread onto a baking sheet so the seeds are in a single layer (I use a half sheet pan). Sprinkle with a few more pinches of salt and place in the oven. Bake for 8-12 minutes. You’ll hear the seeds start to crack. Remove, let the seeds cool, and enjoy!½ tsp kosher salt (plus a few pinches for the top)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Great recipe- but just confused – how does “rack placed in the top half of the oven so the seeds are closer to the heat.” make the seeds closer? My oven’s BOTTOM element comes on for bake… did you just mean it the other way? Thx again for the great recipe!!
Some ovens have the heating element up top (I’m guessing his does too) which is why he advised to put it on the upper half of the racks. Since you have a oven with the heating element on bottom you would put it in the lower half of the racks.
Delicious! Love your spice mixture and love that it has a little kick from the cayenne pepper. Wonderful as a snack or as a topping for pumpkin or squash soup. Yum!
I have been making roasted pumpkin and squash seeds for years. Never got more adventurous than adding a bit of garlic. I tried you’re recipe and it rocked my world. I love your posts. No matter what recipe or gardening tip you share I am always learning something new. I live in the mid west too and I can never use up my winter squash or pumpkins, most end up going to the chickens. You have given me so many good ideas. Thank you for sharing. I am always happy to see a new post.