Pumpkin Spiced Pepitas Recipe

This pumpkin spiced pepitas recipe is delicious for snacking or for serving as a yogurt or ice cream topping. I like them mixed into my pumpkin spice caramel corn. Once you make these crispy little snacks, you'll find lots of ways of using them.

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings 1/2 cups (6 1/4 cup servings)

Calories 150kcal

Author Jennifer Field

Equipment

Ingredients

1 egg white
¼ cup brown sugar packed
1 Tablespoon pumpkin spice
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
1 cup raw pepitas

Instructions

Heat oven to 325F. Line a half sheet pan with Silpat or other silicone baking mat.
In a medium sized bowl, whisk together the egg white, brown sugar, pumpkin spice, salt, and vanilla.
Stir in the pepitas until they are evenly coated.
Spread the pepitas out into a thin layer on your Silpat.
Bake for 40 minutes, stirring the pepitas every 10 minutes and then spreading them back out as best you can.
After 40 minutes, remove your sheet pan to a cooling rack. Break up the pepitas into smaller and smaller nuggets as they cool.
Store in an air-tight container at room temperature for up to 2 weeks. Refresh in a 350F oven for 4-5 minutes if they begin to soften.

Notes

To Make Them Easier to Separate

Increase the amount of pepitas by up to 1/2 cup to have a lighter coating of egg white. This will make them easier to separate when cooled. You may want to increase the salt and spice by just a smidge.

Variations

Add the zest of 1 orange or lemon, or one of each. Switch up your spicing however you'd like. Use just cinnamon, or use apple pie spice. Add some cayenne or ground chipotle for a touch of heat and/or smoke. Add a couple of shakes of liquid smoke for another way to add a bit of smoke.

Nutrition