We are deep into the heart of pumpkin spice season and I couldn’t be happier! Fall will always be my favorite time of year and I cannot think of anything that goes better with fall than a pumpkin spiced treat. Today I’m bringing you an easy to make and delightfully delicious snack – Pumpkin Spiced Pepitas (Pumpkin Seeds).
Today’s recipe took me all of five minutes to prepare, from pulling out the ingredients to placing them in the oven. I love how baking the pepitas gives them an even nuttier flavor and how it also deepens the warmth of the pumpkin spices. This is a perfect treat for any fall afternoon, post-Halloween nibbles, or on the snack table for your next football tailgate.
If you are a member of the pumpkin spice fan club, you will want to check out some of my other favorite ways to showcase these warm and comforting spices: Pumpkin Pudding with Snickerdoodle Crumb Topping (Gluten/Grain-free), Pumpkin and spice Granola (Gluten/Grain-free), and Pumpkin Chia Seed Pudding (Dairy-free).
This recipe is nut-free and can be made dairy-free by substituting coconut oil for the ghee. Store the Pumpkin Spiced Pepitas in an air-tight container for up to a week, but I bet they won’t last that long!
A quick note on my favorite products used to make Pumpkin Spiced Pepitas (Pumpkin Seeds)
This recipe highlights the warm, sweet flavors of some of my favorite spices. My favorite source for high quality, organic spice options is Wilderness Family Naturals. Stock up for all your pumpkin spice needs!
- 1 cup of pepitas (pumpkin seeds), preferably soaked and dehydrated (see here for directions)
- 1/2 Tablespoon honey
- 1/2 Tablespoon ghee
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon allspice (optional, but delicious!)
- 1/8 teaspoon sea salt
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine all of the above ingredients together, making sure all of the spices are distributed and the pepitas are well coated.
- Spread them out on the parchment lined baking sheet and place in the oven for 7 minutes.
- After 7 minutes remove the baking sheet from the oven and stir the seeds around.
- Place the baking sheet back into the oven and continue to bake for 7 more minutes or until the seeds are toasted.
- Remove from the oven and let the seeds cool on the baking sheet for 10-15 minutes. They will dry out as they cool, so don't worry if they are a little wet when you first remove them from the oven.
- Store in an airtight container for up to a week.