• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Fall Recipes

    Roasted Pepitas (Hulless Pumpkin Seeds)

    Published: Dec 1, 2022 · Modified: Oct 7, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    327 shares
    • Share5
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe
    Roasted pepitas Pinterest pin, including steps to make pepitas on a baking sheet.

    Roasted Pepitas are the perfect crunchy snack or topping. All you need to do is season the seeds, spread them on a baking sheet, bake for 10 minutes, then enjoy! Make a batch for a healthy treat or add some crunch to salads, soups, granola, and more.

    Roasted pumpkin seeds with olive oil and salt in a bowl.

    This fall we have been adding pepitas to a bunch of our dishes, both savory and sweet. We especially love them on our Buttery Pumpkin Scones and oatmeal for breakfast and in our Butternut Squash Soup. This versatile seed can also be used in any of our pesto recipes, like Spinach Pesto and 5 Minute Kale Pesto.

    Pepitas, or hulless pumpkin seeds, are high in antioxidants, iron, zinc, and magnesium, making them a nutritious addition to your diet. Our recipe allows you to season them however you'd like and enjoy them on their own, or in savory or sweet recipes.  

    Jump to:
    • Ingredients
    • About Roasted Pepitas
    • Substitutions
    • Variations
    • Instructions
    • How to Enjoy Roasted Pepitas Seeds
    • Storage
    • Recipe FAQs
    • Cooking Tip
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    Ingredients

    Ingredients for roasted pumpkin seeds, like raw pepitas (hulless pumpkin seeds), olive oil, and kosher salt.
    • Raw pepitas - Pepitas are hulless pumpkin seeds. They are lightly nutty with a soft crunch.
    • Olive oil - Roasting the pepitas in olive oil helps to make them crispy and adds nice flavor.
    • Sea salt or kosher salt - Salt accentuates the flavor of the pepitas.

    See recipe card for quantities.

    About Roasted Pepitas

    • Taste - The lightly seasoned pepitas are lightly nutty and savory.
    • Texture - The seeds are crunchy and light.
    • Effort - This easy recipe has a couple simple steps. You just need to mix the pepitas with the other ingredients then bake them.
    • Time - It takes just 5 minutes to prep the pepitas then about 10 minutes to roast them.

    Substitutions

    • Pumpkin seeds - You can also use this recipe for roasted hulled pumpkin seeds. Just be aware of their chewy hull.
    • Coconut oil - Use coconut oil instead of olive oil if you prefer the taste.
    • Avocado oil - Use avocado oil for extra healthy fats.

    Variations

    • Cinnamon - Sprinkle some cinnamon on the pepitas for a warm and woodsy flavor.
    • Savory seasonings and herbs - Use savory seasonings and dried herbs, like garlic powder, dried rosemary, Italian seasoning, and more.
    • Maple syrup - Maple syrup will add a rich caramel sweetness.
    • Sugar - Sugar adds light sweetness.
    • Vanilla extract - A little vanilla extract will give the pepitas a warm vanilla flavor.
    • Spicy - Add paprika or chili powder to make these seeds spicy.

    Instructions

    Steps to make roasted pepitas, including tossing the pepitas in olive oil and salt, then transferring the seeds to a baking sheet.
    • Prepare oven and baking sheet - Heat the oven to 350°F and line a baking sheet with parchment paper.
    • Season seeds - In a large mixing bowl, add pepitas, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. (Photo 1 and 2)
    • Mix ingredients - Use a silicone spatula to gently mix and coat the pepitas with oil. Transfer the pepitas to the baking sheet. (Photo 3 and 4)
    Steps to make roasted pumpkin seeds, like spreading the seeds on a sheet pan, roasting, mixing, and roasting longer, then serving for salads, a snack, and more.
    • Bake pepitas - Spread into a single layer. Avoid crowding so the pepitas can cook evenly. Place in the oven on the middle rack and bake for about 10 minutes, stirring and spreading into a single layer halfway through. (Photo 5, 6, and 7))
    • Cool and season - Remove the tray from the oven and allow to cool for a few minutes. Taste one and season with additional salt and seasonings if desired. (Photo 8)

    Pro tip: Keep an eye on the pepitas while they roast so they don't burn.

    How to Enjoy Roasted Pepitas Seeds

    These gluten free roasted pepitas are versatile and go well with so many dishes! We love them with a main course like Butternut Squash Soup or Quinoa Salad. But they are also delicious with sweets like chocolate chip cookies or sprinkled on our Pumpkin Scones. Finally, we love them in a yummy trail mix or on just on their own as a snack.

    Storage

    Store leftover pepitas in an air-tight container at room temperature for up to 1 week for best results. You can also refrigerate them and they will last a little longer. When you are ready to enjoy them again, let them get to room temperature.

    Recipe FAQs

    Are pepitas and pumpkin seeds the same?

    No, they are only closely related. Pepitas are a specific type of pumpkin seed that grow shell-free in Styrian or oil seed pumpkins. They are not, as many believe, the inside of pumpkin seeds.

    Are roasted pepitas good for you?

    Yes, pepitas are packed full of nutrients. They are packed with healthy fats, protein, fiber, vitamins, and minerals. 

    How long should I toast pepitas?

    Our recipe toasts the pepitas for about 10 minutes, or until golden brown. However, you can also toast the pepitas for a little longer to make them more crispy or a little shorter if you want them softer.

    Can you eat pepitas raw?

    Yes, unlike pumpkin seeds which must be roasted before eating, you can enjoy pepitas raw or roasted. However, we prefer roasted pepitas because they are crunchier and more flavorful.

    Cooking Tip

    • Season to taste. If you add any sweetener like maple syrup, bake for about 10 minutes longer so it can adhere to the seeds and dry.

    Related Recipes

    • Roasted hazelnuts without the skin on a sheet pan.
      How to Roast Hazelnuts (Filberts)
    • Vegan spiced butternut squash soup in a white Le Creuset bowl topped with roasted pepitas and fried sage leaves.
      Spiced Butternut Squash Soup (Vitamix)
    • Roasted toasted walnuts in a serving bowl and on a baking sheet.
      How to Toast Walnuts (Roasted Walnuts)
    • Roasted honeynut squash with salt and pepper arranged on a serving plate.
      Easy Roasted Honeynut Squash

    Did You Like This Recipe?

    Love this roasted pepitas recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Roasted pumpkin seeds with olive oil and salt in a bowl.
    Print Recipe Pin Recipe
    5 from 3 votes

    Roasted Pepitas (Hulless Pumpkin Seeds)

    Roasted Pepitas are the perfect crunchy snack or topping. All you need to do is season the seeds, spread them on a baking sheet, bake for 10 minutes, then enjoy! Make a batch for a healthy treat or add some crunch to salads, soups, granola, and more.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Servings: 2 cups
    Calories: 365kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 sheet pan
    • 1 parchment paper
    • 1 Measuring spoons
    • 1 mixing bowl
    • 1 silicone spatula

    Ingredients 

    • 2 cups raw pepitas
    • 2 teaspoon olive oil
    • ¾ teaspoon sea salt or kosher salt plus more to taste
    Prevent your screen from going dark

    Instructions

    • Prepare oven and baking sheet - Heat the oven to 350°F and line a baking sheet with parchment paper.
    • Mix ingredients - In a large mixing bowl, add pepitas, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. Use a silicone spatula to gently mix and coat the pepitas with oil.
      2 cups raw pepitas, 2 teaspoon olive oil, ¾ teaspoon sea salt or kosher salt
    • Bake pepitas - Transfer the pepitas to the baking sheet and spread into a single layer. Avoid crowding so the pepitas can cook evenly. Place in the oven on the middle rack and bake for about 10 minutes, stirring and spreading into a single layer halfway through.
    • Cool and season - Remove the tray from the oven and allow to cool for a few minutes. Taste one and season with additional salt and seasonings if desired.

    Notes

    Top Tips
    • Keep an eye on the pepitas while they are in the oven to make sure they don't burn.
    • Season to taste. If you add a sweetener like maple syrup, bake pepitas for about 10 minutes longer so it can adhere to the seeds and dry.
    Storage
    • Store leftover pepitas in an air-tight container at room temperature for up to 1 week for best results. You can also refrigerate them so they last a little longer. When you are ready to enjoy them, let them get to room temperature.

    Nutrition

    Calories: 365kcal | Carbohydrates: 7g | Protein: 19g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 953mg | Potassium: 520mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 6mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Fall Recipes

    • Brown butter pistachio chocolate chip cookies with flaky sea salt on a parchment paper-lined baking sheet.
      Brown Butter Pistachio Chocolate Chip Cookies
    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Dark chocolate-dipped espresso brown butter biscotti in a holiday cookie box with a green velvet ribbon.
      Brown Butter Espresso Biscotti
    • Chocolate-dipped pistachio shortbread cookies topped with toasted chopped pistachios and flaky sea salt.
      Pistachio Shortbread Cookies

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.