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American

Spiced Maple Pumpkin Seeds

Crispy roasted pepitas coated in maple syrup and warm autumn spices

snackEasyAmerican
Prep5 minCook25 minTotal30 minServes16Temproom_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
  • 2 cupsraw pepitas(hulled pumpkin seeds)
  • 3 tbsppure maple syrup
  • 1 tbspolive oil
  • 1 tspcinnamon
  • 0.5 tspground ginger
  • 0.25 tspground allspice
  • 0.25 tspcayenne pepper
  • 0.75 tspkosher salt
  • 1 tbspbrown sugar
Make Ahead

Store in airtight container at room temperature up to 2 weeks. If they lose crispness, re-toast at 300°F for 5 minutes.

Instructions
  1. 1Preheat oven to 325°F and line baking sheet with parchment paper
  2. 2Toss pepitas with olive oil, maple syrup, and brown sugar
  3. 3Add cinnamon, ginger, allspice, cayenne, and salt; toss to coat evenly
  4. 4Spread in single layer on prepared baking sheet
  5. 5Bake 20-25 minutes, stirring every 8 minutes, until golden and fragrant
  6. 6Seeds will be wet when done but will crisp as they cool
  7. 7Let cool completely on pan - do not touch until cooled
  8. 8Break apart any clumps and transfer to serving bowls
Notes
Pro Tips

Watch carefully in the last few minutes to prevent burning. The seeds will look wet but that's normal - they crisp as they cool. For extra crunch, add an egg white to the coating. Fresh seeds from a carved pumpkin can be used - clean thoroughly and dry overnight first.

History & Origin

Pumpkin seeds have been consumed in the Americas for thousands of years, with Native Americans roasting them as an autumn harvest food. The maple and spice coating adds a distinctly New England twist to this ancient tradition.

Cocktail Pairings
Pairs Well With
bourbonwhiskeyciderwinebeer
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American◆Easy