This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a snack that’s crunchy, flavorful, and done in under 10 minutes, you’re in the right place. These spiced roasted pepitas pair honey’s soft sweetness with warming cumin and a hint of cayenne. They are perfect for topping soups, salads, or just munching
The Easiest Spiced Roasted Pepitas
I’ve learned over the years that a snack doesn’t have to be complicated to be delicious. The first time I made these was for a group of hungry teenagers during a game night. I really just needed something quick. That toasty, crunchy bite surprised even me! Ever since, they’ve been my go-to for easy entertaining, just the right mix of savory and sweet that disappears fast from any snack table.
What makes these crave-worthy!
❥ Flavor: The warm cumin and slight heat from the cayenne play beautifully with the honey’s sweetness. Easily adjust the heat to taste.
❥ Texture: Pepitas roast into a golden, crisp bite that adds fun to any dish.
❥ Versatility: Use them as a snack, a salad topper, or stir them into yogurt or oatmeal.
❥ Simple: Just one small bowl, one baking sheet, and minimal clean‑up.
NikkiIngredients Needed for Roasted Pepitas
- Raw hulled pepitas (pumpkin kernels without shells): Easier to season and roast evenly.
- Avocado oil: Neutral taste and high‑smoke point makes it a good choice for roasting.
- Honey: Adds a gentle sweetness and helps seasonings stick; maple syrup works too if you prefer vegan.
- Ground cumin: Brings warm, earthy flavor; you could use smoked cumin for extra depth.
- Cayenne pepper: Just a hint; bump it up if you like more heat.
- Salt: Only if the pepitas aren’t pre-salted; it helps bring out the flavor.
How to Roast Pepitas with Spices
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Prep
Preheat your oven to 375 °F and line a small baking sheet with parchment paper or foil. Having everything ready means less stress once the pepitas hit the oven.
Step 2 | Mix Coating
In a small bowl, whisk together the avocado oil, honey, cumin, cayenne and salt (if using).
Add the raw pepitas and stir until evenly coated.
Step 3 | Spread & Roast
Spread the coated pepitas in a single layer on the prepared baking sheet. Bake for 5–7 minutes—stir once halfway through. You’re looking for lightly golden, fragrant seeds. Watch closely since they can burn quickly.
Step 4 | Cool & Store
Remove from oven and let the pepitas cool completely on the baking sheet. Once cool, transfer to an airtight container.
Once they’re crisp and completely cooled, they’re ready to enjoy or store.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Stovetop Method for Spicy Roasted Pepitas
- Prep a Nonstick Skillet: Heat a small nonstick or cast-iron skillet over medium heat.
- Mix the Coating: In a small bowl, stir together the avocado oil, honey, cumin, cayenne, and salt (if needed). Add the raw pepitas and toss to coat well.
- Cook in Skillet: Pour the coated pepitas into the hot skillet. Spread into a single layer and cook for 5–7 minutes, stirring frequently (about every 15 seconds) with a spatula. You’ll know they’re ready when they start to puff slightly, smell toasty, and turn golden.
- Cool: Transfer to a parchment-lined plate or tray and let cool completely. They’ll crisp up as they cool!
Tip: Keep stirring and don’t walk away—they can go from golden to burnt fast. Lower the heat if they start to darken too quickly.
Variations and Substitutions
- Swap honey for maple syrup for a vegan version.
- Use smoked paprika instead of cumin for a smoky flavor.
- Add ¼ tsp cinnamon plus a pinch of nutmeg for a sweet‑and‑spicy twist.
- For lower oil, skip the oil and toss the pepitas in avocado oil spray, then honey & seasoning.
Recipe FAQs
Yes, but pepitas (hulled) roast more evenly and crisp up nicely. Seeds with shells take longer and may remain chewier
What to Serve with Roasted Pumpkin Seeds
- Serve the pepitas as a crunchy snack bowl on your party table. Guests can munch them straight up or sprinkle them on other dishes.
- Use them to top a salad or side dish. Toss them onto a mixed‑greens salad or roasted veggies for added flavor and texture. We love it in my Mexican Chopped Salad.
- Include them in a snack tray alongside dips, cheeses, and veggies so guests can customize: dip veggies in hummus, then toss over a few pepitas.
More Snack Recipes
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Spicy Roasted Pepitas Recipe (Pumpkin Seeds)
Click Stars To Rate
Equipment
Ingredients
- ½ cup raw pepitas pumpkin seeds - hulled
- 2 teaspoons avocado oil
- 1 ½ teaspoons honey
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- pinch salt - if pepitas aren’t salted
Instructions
- Preheat the oven to 375°F and line a small baking sheet with parchment paper or foil.
- In a small bowl, whisk together avocado oil, honey, cumin, cayenne, and salt. Add pepitas and toss until evenly coated.
- Spread pepitas in a single layer on the prepared baking sheet.
- Bake 5–7 minutes, stirring once, until lightly golden and fragrant. Keep a close eye on them—they can burn quickly!
- Remove from the oven and let cool completely. Store in an airtight container once cooled.
Notes
Stovetop Method:
- Prep a Nonstick Skillet: Heat a small nonstick or cast-iron skillet over medium heat.
- Mix the Coating: In a small bowl, stir together the avocado oil, honey, cumin, cayenne, and salt (if needed). Add the raw pepitas and toss to coat well.
- Cook in Skillet: Pour the coated pepitas into the hot skillet. Spread into a single layer and cook for 5–7 minutes, stirring frequently (about every 15 seconds) with a spatula. You’ll know they’re ready when they start to puff slightly, smell toasty, and turn golden.
- Cool: Transfer to a parchment-lined plate or tray and let cool completely. They’ll crisp up as they cool!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
