Pumpkin Seeds (3 WAYS)

paleo pumpkin seedsGoodbye Summer. Hello Fall.

I saw a new mug at Starbucks this morning branded with Team PSL. It took me a good five minutes to figure out that PSL stood for Pumpkin Spice Latte. So there you have it, it’s officially pumpkin season.

Never mind that our Labor Day weekend was filled with sunshine, surfing, sunscreen, and more sunshine. The Pumpkin has arrived. Hasta la vista Summertime.

Here’s the first of MANY fall inspired recipes that I’ve been cooking up…

Pepitas make a phenomenally nutritious snack (magnesium, zinc, and omega-3 fats), and are the perfect blank palate for fun flavors. The flavors today are Spicy, Honey-Roasted and Cocoa Espresso. Yum, yum and YUM!

Pumpkin Seeds (3 WAYS)
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 8

Honey Roasted
  • 1 ½ cups pepitas
  • 1 teaspoon coconut oil, melted
  • 2 teaspoons raw honey, melted
  • 1 teaspoon coconut palm sugar
  • ½ teaspoon sea salt
Cocoa Espresso
  • 1 ½ cups pepitas
  • 1 teaspoon coconut oil, melted
  • 2 Tablespoons coconut palm sugar
  • 1 Tablespoon unsweetened cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon instant espresso
  • 1 ½ cups pepitas
  • 1 teaspoon coconut oil, melted
  • ½ teaspoon sea salt
  • 1 teaspoon ground chili powder
  • ¼ teaspoon rushed red pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon coconut palm sugar

  1. Preheat the oven to 350 degrees F. Line a rimmed baking pan with parchment paper. (If you are making more than one flavor then use different pans or use folded foil to create a divider between the different flavors.)
  2. Combine the ingredients for each flavor in separate bowls. Mix until fully combined and the spread over the prepared pan(s) keeping the flavors separated.
  3. Roast for 15 minutes, stir, and roast for another 5 minutes. Remove from oven and cool. Store in an airtight container in the fridge for up to 3 months. Enjoy!


paleo pumpkin seeds


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