YIELD: about 1½ cups | PREP TIME: 5 minutes | COOK TIME: 5 to 7 minutes
• 1½ cups pumpkin seeds (pepitas)
• 1 tablespoon (15 ml) fresh orange, lemon, or lime juice
• ¾ teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ⅛ teaspoon chipotle chili powder
• ⅛ teaspoon ground cinnamon
• 1 teaspoon (5 ml) coconut sugar (omit if you’re doing a sugar detox)
1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix together the pumpkin seeds, orange juice, salt, spices, and coconut sugar (if using).
3. Spread the coated pumpkin seeds on the prepared baking sheet and bake for 5 to 7 minutes, until crisp and puffed. Allow to cool completely before storing in an airtight container in the pantry. If they lose their crunch after being stored, simply pop them in a 350°F (180°C) oven for a few minutes to crisp them back up.
Chef’s Tip: These make great snacks, too!
GREAT ON
• Spicy Shrimp and Chorizo Soup
• Zenbelly Chili 2.0
• Roasted Tomatillo Pork Chili Verde
• White Chicken Chili
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Spiced pepitas are the crunchy, smoky-sweet topper that makes soups and chilis feel finished. Pumpkin seeds toast in the oven with cumin, coriander, chipotle, and a squeeze of citrus until crisp and puffed. They are snackable straight from the jar — if any survive the garnish stage.
Pro Tips
- Watch the oven closely at the 5-7 minute mark. Pepitas go from puffed and crisp to scorched in under a minute.
- The fresh citrus juice helps the spices cling to the seeds and adds a bright note that balances the smoky chipotle and paprika.
- Cool them completely before storing — warm seeds steam in an airtight container and lose their crunch.
- Lost their snap after storage? Pop them in a 350F oven for a few minutes, exactly as the recipe suggests, and they re-crisp beautifully.
Frequently Asked Questions
What dishes should I use these spiced pepitas on?
They are the recipe's finishing touch for spicy shrimp and chorizo soup, Zenbelly Chili 2.0, white chicken chili, and roasted tomatillo pork chili verde.
Are these pepitas snack-friendly?
Absolutely — the chef's tip calls them out as great snacks on their own, and they travel well in a small container.
Can I make these sugar-free?
Yes, simply omit the coconut sugar. The recipe notes it is fine to skip for a sugar detox, and the spice blend carries plenty of flavor.
How should I store spiced pepitas?
An airtight container in the pantry once fully cooled. They stay crisp for about a week — or a few days if they are as popular in your house as they are in mine.
Recipe Card
- 1½ cups pumpkin seeds (pepitas)
- 1 tbsp fresh orange, lemon, or lime juice
- ¾ tsp salt
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ⅛ tsp chipotle chili powder
- ⅛ tsp ground cinnamon
- 1 tsp coconut sugar (omit if you’re doing a sugar detox)
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix together the pumpkin seeds, orange juice, salt, spices, and coconut sugar (if using).
- Spread the coated pumpkin seeds on the prepared baking sheet and bake for 5 to 7 minutes, until crisp and puffed. Allow to cool completely before storing in an airtight container in the pantry. If they lose their crunch after being stored, simply pop them in a 350°F oven for a few minutes to crisp them back up.
- Spicy Shrimp and Chorizo Soup
- Zenbelly Chili 2.0
- White Chicken Chili
Roasted Tomatillo Pork Chili Verde
