Pumpkin carving is fun, but let's be honest—one of the best parts is what you can do with those seeds. Roasted pepitas, with their crispy texture and endless seasoning possibilities, make the whole pumpkin process worth it. These little seeds are a blank canvas for bold flavors.
And trust me, they’re not just for munching straight from the bowl (though they’re pretty irresistible that way). With just a bit of olive oil, some pantry spices, and about 15 minutes in the oven, you'll have a batch of golden, crunchy pepitas. Spicy, smoky, sweet, or herby—whatever mood strikes, there's a flavor combination to match. They’re easy, versatile, and absolutely addictive.
Ideas for Using Pepitas
Pepitas are the snack that keeps on giving. They're not only delicious straight out of the oven, but they can also elevate your meals in all sorts of ways:
- Salad Topper: Add crunch to your favorite green salads, especially ones with creamy dressings like Caesar or ranch. The contrast in textures is next-level.
- Soup Garnish: Sprinkle roasted pepitas on top of soups, like butternut squash or tomato, for a nutty, toasty bite that complements the silky textures.
- Trail Mix: Mix them into your trail mix alongside nuts, dried fruit, and maybe a bit of chocolate for an irresistible snack on the go.
- Baking: Use them as a crunchy topping for muffins or quick breads, adding extra texture to your baked goods.
Pepitas Three Ways
- 1 cup fresh pumpkin seeds (from a pumpkin)
- 1 tbsp olive oil (or melted butter for a richer flavor)
- Salt to taste
- Optional seasonings (see below)
Spice Combinations
Smoky & Spicy
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
Sweet & Cinnamon
- 1 tbsp maple syrup or honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Savory Herb
- 1/2 tsp dried rosemary (crushed)
- 1/4 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- After scooping the seeds from a pumpkin, place them in a large bowl of water. Use your hands to separate the seeds from the pumpkin pulp, allowing the seeds to float to the top. Drain the seeds in a colander and rinse under cold water to remove any remaining pulp.
- Spread the cleaned seeds on a clean kitchen towel or paper towels. Pat them dry as much as possible. Let them air dry for at least 30 minutes or up to a few hours for best results (the drier the seeds, the crispier they will roast).
- Preheat your oven to 350°F. Place them in a bowl and toss with olive oil and a pinch of salt. If you're using one of the spice combinations below, mix the spices with the seeds until evenly coated.
- Spread the pepitas in a single layer on a baking sheet. Roast in the preheated oven for 12-15 minutes, stirring halfway through, until golden and fragrant. Allow them to cool before serving or storing.
