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!
- 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.
This post was shared at Simply Natural Saturdays.
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