These Spicy Roasted Pepitas are perfect for salads, on top of soups, or for snacking! They're roasted in the oven and can be ready in just 20 minutes! They're perfectly crunchy, spicy, and smoky.
Why This Recipe Works
Quick and easy - This recipe is ready to eat in just 20 minutes! Prepping the pepitas takes no more than 5 minutes and they roast for about 15 minutes. All you need is a few spices, oil, and pumpkin seeds.
Lots of uses - These roasted pepitas make a delicious savory snack but you can also sprinkle them on salads or on soups, or serve them at parties or game nights as finger food. Try them sprinkled on this Butternut Squash Curry Soup!
Versatile - The spices used give the pepitas spiciness and smokiness but you can add pretty much any savory spices and they'll be just as delicious! Add various dried herbs, spices, and sea salt based on your preference.
- Pepitas - Pepitas are a variety of pumpkin seeds that don't have a shell. They can be found in grocery stores all year round as opposed to the classic beige pumpkin seeds with their edible shells on. You can use either but pepitas are the preferred choice here.
- Avocado oil - Any cooking oil you'd normally use for roasting veggies or protein will work here but I most often use avocado. It has a natural taste and high smoke point.
- Garlic powder - Garlic granules are often sold as "garlic powder" which is what I always use and prefer. There's also fine garlic powder which is also fine to use if it's what you have on hand.
- Smoked paprika - This makes the pepitas flavorful and smoky. You can add less or more of it depending on your preference.
- Chipotle powder - This one is optional but highly recommended! I add a small pinch and it's enough to make everything spicy with a hint of smokiness. You can also use cayenne powder, chili flakes, or even chili powder. Use cajun spice powder if you don't like things too spicy.
- Salt - Himalayan pink salt or sea salt are always my go-to. If your salt is very fine, you should use less of it and add more after roasting to taste. I use slightly more coarse pink salt.
Preheat your oven to 350F (175C). Prepare a large baking sheet (I used 13x10”). You can line it with parchment paper if you prefer but it's not necessary.
- In a medium bowl, mix together the pepitas and avocado oil. I do this first to make sure the seasoning sticks to the seeds. You can also skip this step and mix everything right on the baking sheet but I find it's easier to distribute the seasoning well when it's done in a bowl.
- Sprinkle the seeds with sea salt, smoked paprika, garlic powder, and chipotle powder.
- Mix well to coat evenly with seasoning.
- Spread the pepitas on a baking sheet. The more space they have better the crunchier and more toasted they will be.
- Roast them in the oven for 12-15 minutes or until golden. Allow the pepitas to cool on the baking sheet for a few minutes before transferring them to a plate or a bowl. Enjoy!
Smaller batch tip: If you decide to half the recipe, the seeds won't need as much time to roast because the pan will be much less crowded. ½ cup of pumpkin seeds, will only need about 8-10 minutes.
How to Serve Roasted Pepitas
- As a snack - If you're a fan of savory foods rather than sweet, these pepitas are the perfect little snack to have on hand. They don't have to be refrigerated so they're perfect for road trips, school, or work.
- At parties or game nights - Serve these pepitas alongside chips or other finger foods at game nights or small parties. It's the easiest party snack and always a hit!
- On salads - Roasted nuts and seeds are the perfect crunchy topping for salads! Try it on this Mango Quinoa Salad with Chipotle Dressing (pictured below), Delicata Squash Baby Kale Salad with Balsamic Fig Vinaigrette, or this Kale Sweet Potato Salad with Sundried Tomatoes. They're all amazing! The quinoa one is especially my favorite.
Pepitas are a variety of pumpkin seeds that don't have shells and can be eaten raw. Regular pumpkin seeds have a beige shell that's edible but has to be roasted before eating. I prefer pepitas for this recipe because they are available all year round.
"Pepitas" means "little seeds of squash in Spanish.
Yes, you can use any seeds or nuts you prefer. The cooking time will vary based on their size.
More Roasted Nuts and Seeds Recipes
Below are three variations of roasted nuts similar to these roasted pumpkin seeds. If you like simple savory snacks, definitely give them a try! The cajun ones are definitely my favorite! You can take inspiration from them and use the spices on pumpkin or sunflower seeds if you can't have nuts or if you prefer seeds. To see all the latest snacks, head over to the Snacks category.
These Spicy Roasted Pepitas are perfect for salads, on top of soups, or for snacking! Ready in just 20 minutes! They're spicy, smoky, and savory.
- 1 cup pepitas (or pumpkin seeds)
- 2 tsp avocado oil
- 1 tsp coarsely ground sea salt or Himalayan pink salt
- ½ tsp smoked paprika
- ½ tsp garlic powder (garlic granules)
- ⅛ tsp chipotle powder (or to taste, optional)
- Preheat your oven to 350F (175C). Prepare a large baking sheet (I used 13x10”).
- In a medium bowl, mix together the pepitas and avocado oil.
- Sprinkle with sea salt, smoked paprika, garlic powder, and chipotle powder.
- Mix well to coat evenly with seasoning.
- Spread the pepitas on a baking sheet. The more space they have better they’ll toast.
- Roast in the oven for 12-15 minutes or until golden.
- Allow the pepitas to cool on the baking sheet for a few minutes before transferring them to a plate or a bowl. Enjoy!
You can line the baking sheet with parchment paper but it’s not necessary.
If you make a smaller batch, the cooking time will change too. Half batch only needs 8-10 minutes.
Store the roasted pepitas in an airtight container in the fridge for 1-2 weeks.
Keywords: roasted pepitas, roasted pumpkin seeds