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.
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 with Miso Glaze 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 Walnut 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.
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Ingredients
- 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
- 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)
- 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 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
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.
Yes, pepitas are packed full of nutrients. They are packed with healthy fats, protein, fiber, vitamins, and minerals.Â
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.
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 tips
- 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.
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Roasted Pepitas (Hulless Pumpkin Seeds)
Equipment
Ingredients
- 2 cups raw pepitas
- 2 teaspoon olive oil
- ¾ teaspoon sea salt or kosher salt plus more to taste
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
- 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.
- 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.
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