Sweet and Spicy Pepitas #SundaySupper

Sweet and Spicy Pepitas {roasted pumpkin seeds}

Sweet and Spicy Pepitas are roasted pumpkin seeds made into a crunchy snack that is a little sweet, a little spicy and a lot delicious!  {naturally nut-free, gluten-free and vegan}

With Fall upon us, I am in full pumpkin mode.  So far I have made pumpkin cakepiepastamuffins, and still have more pumpkin recipes I want to make this season.   Not only do I love pumpkin puree, I also adore pumpkin seeds and pepitas!  Pepitas are  the lovely little raw green seeds inside the pumpkin seed shell.  They are a great alternative to nuts, yet offer many of the same health benefits.  Like nuts, they are packed with protein, vitamins and antioxidants.  I find them in the bulk bin at the grocery store or sometimes near the bags of sunflower seeds.

These Sweet and Spicy Pepitas are roasted pumpkin seeds made into a crunchy little snack that is super easy to make.  Just stick the pepitas in the oven until they just start to brown.  Then take them out,  drizzle with a little oil, toss them in the seasonings, and put them back in the oven until they turn golden brown and start to pop.  The seasonings can be adjusted to taste, of course.  These are great by the handful as a snack, or on top of salad or soup.

Sweet and Spicy Roasted Pepitas

This Sunday Supper is all about the crunch!  Since the theme is crunchy goodness, I thought it would be fun to share a crunchy pumpkin-related recipe – Sweet and Spicy Pepitas.

Be sure to check out all of the fun crunchy recipes from the other Sunday Supper participants below.

Sweet and Spicy Pepitas
  • 1 cup pepitas (raw,shelled pumpkin seeds)
  • 1 teaspoon canola oil
  • 1 teaspoon granulated sugar
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • cayenne pepper, to taste
  1. Preheat oven to 350* F. Line a large, rimmed baking sheet with foil. In a small bowl, combine sugar, chili powder, cumin, cinnamon, salt and cayenne pepper (if using).
  2. Spread pepitas on prepared baking sheet, in a single layer. Roast in oven for 10 minutes.
  3. Toss pepitas in oil and then sprinkle chili powder mixture, tossing to coat. Pour pepitas back on prepared baking sheet and bake for 5 minutes, or until pepitas are browned. Let cool and enjoy!


Sweet and Spicy Roasted Pepitas



Crispy Appetizers:

Crunchy Entrees and Sides:

Munch on Snacks:

Crisp Dessert:

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  1. Your pepita seeds would be the perfect garnish for a salad, Alida. A bit of the best of the worlds of sweet and savory.

    Glad you are on a pumpkin kick…Somehow pumpkin recipes make me think of all things fall – cozy fires, sweaters, changing leaves..and now sweet and spicy pepita pumpkin seeds!

  2. Great minds think alike this week! Your peptitas look great! I like the sweet and spicy combination. I have 2 pumpkins left so I’ll be trying this with at least one of them!

  3. Yummy! Great time of year for your fun and healthy snack! Love that they are sweet and savory! Hits every craving I get!!

  4. We love Pepitas and I can’t wait to try this recipe!

  5. A bowl of these would be serious danger in my hands. I am afraid I’d gobble them all. Perfect snackin’ food!

  6. Whoa, I love your delicious spice combo for these pepitas! I am sure they’re irresistible!

  7. These little pepitas are the only part of pumpkin that I like. I’ll put them on salads and soups (like butternut soup is fabulous with these on it). With your sweet and spicy version I’m pretty sure I would eat them by the handful.

  8. These are one of my favorite snacks during fall! LOVE your sweet and spicy recipe!

  9. How about some of these flung on top of a bowl of soup?

  10. This would make great christmas gifts!