Pepita desserts bring a delightful nutty crunch to summer treats. Standout options include Pepita Chocolate Chip Cookies, creamy Spicy Pepita Ice Cream, and invigorating Pepita and Berry Parfait. For a healthier twist, there are Pumpkin Seed Granola Bars and Zucchini Bread with Pepitas. Sweet indulgences like Lemon Pepita Shortbread Cookies and Chocolate Pepita Bark add variety. Light salads like Watermelon Salad with Pepitas enhance the seasonal freshness. Discover more delicious recipes that celebrate the goodness of pepitas.
Pepita Chocolate Chip Cookies
Pepita chocolate chip cookies are a delightful twist on the classic chocolate chip cookie, incorporating crunchy pumpkin seeds (pepitas) that add a nutty flavor and a satisfying crunch.
These cookies are perfect for fall gatherings, as well as summer picnics, making them a versatile treat for any occasion. With a preparation time of approximately 15 minutes and a baking time of about 10-12 minutes, you can have a fresh batch of these delicious cookies ready in no time to impress family and friends.
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup pepitas (pumpkin seeds)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract; mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and pepitas, ensuring they are evenly distributed throughout the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Remove from the oven, and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For an extra flavor boost, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
- Swap out the chocolate chips for white chocolate or butterscotch chips for a different sweetness.
- To enhance the crunch, toast the pepitas in a dry skillet for a few minutes before adding them to the dough.
- If you prefer a healthier version, substitute half of the butter with applesauce and reduce the sugar by 1/4 cup.
- Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Pumpkin Seed Granola Bars
Pumpkin Seed Granola Bars are a nutritious and delicious snack perfect for anyone looking for a healthier alternative to store-bought treats.
These bars are packed with protein, fiber, and healthy fats, making them ideal for busy individuals, families, or athletes who need a quick energy boost. The preparation time for these delightful bars is about 15 minutes, followed by 30 minutes of baking time, and they can be stored for up to a week, making them perfect for meal prep.
Ingredients:
- 1 cup rolled oats
- 1 cup pumpkin seeds (pepitas)
- 1/2 cup almond butter (or any nut butter of choice)
- 1/4 cup honey or maple syrup
- 1/2 cup dried fruit (such as cranberries, apricots, or raisins)
- 1/4 cup unsweetened coconut flakes (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the rolled oats, pumpkin seeds, dried fruit, coconut flakes (if using), sea salt, and cinnamon.
- In a small saucepan over low heat, melt the almond butter and honey (or maple syrup) together until smooth and well combined. Remove from heat and stir in the vanilla extract.
- Pour the almond butter mixture over the dry ingredients and stir until everything is evenly coated and mixed together.
- Transfer the mixture to the prepared baking pan and press it down firmly with a spatula or your hands to create an even layer.
- Bake in the preheated oven for 30 minutes or until the edges are slightly golden.
- Remove from the oven and let it cool completely in the pan for at least 15 minutes. Use the parchment overhang to lift out the bars and cut them into squares or rectangles.
- Allow the bars to cool completely on a wire rack before storing them in an airtight container.
Variations and Tips:
- Feel free to substitute the pumpkin seeds with any other seeds or nuts, such as sunflower seeds, walnuts, or almonds.
- Add a scoop of protein powder to increase the protein content if desired.
- For a chocolatey twist, consider mixing in some mini chocolate chips or cocoa powder.
- These granola bars can be packaged in individual portions for easy grab-and-go snacks.
- To enhance sweetness without extra sugar, try adding mashed bananas or applesauce to the oat mixture.
Enjoy your homemade Pumpkin Seed Granola Bars as a wholesome and satisfying treat for any time of the day!
Pepita and Berry Parfait
The Pepita and Berry Parfait is a delightful summer dessert that combines layers of creamy yogurt, fresh seasonal berries, and crunchy roasted pumpkin seeds (pepitas).
This vibrant and nutritious parfait is perfect for a revitalizing breakfast, a light dessert, or even a healthy snack option for both kids and adults. Preparation time is approximately 15 minutes, making it a quick and easy treat to whip up on a warm day.
Ingredients:
- 1 cup Greek yogurt (plain or flavored)
- 1 cup mixed berries (strawberries, blueberries, raspberries, or blackberries)
- 1/4 cup honey or maple syrup (optional)
- 1/2 cup roasted pumpkin seeds (pepitas)
- 1 teaspoon vanilla extract (optional)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Prepare the Berries: Wash the mixed berries thoroughly and slice any larger ones, such as strawberries, into smaller pieces.
- Mix the Yogurt: In a bowl, combine the Greek yogurt with vanilla extract and honey or maple syrup if desired. Mix until well blended.
- Layer the Parfait: In a serving glass or bowl, add a layer of the yogurt mixture, followed by a layer of mixed berries, then a sprinkle of pepitas. Repeat the layers until the glass is filled, finishing with a layer of berries and a sprinkle of pepitas on top.
- Garnish: Add fresh mint leaves on top for a pop of color and additional flavor if desired.
- Serve: Enjoy immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Variations and Tips:
- Fruit Variations: Substitute mixed berries with other seasonal fruits like peaches, mangoes, or bananas for different flavor profiles.
- Yogurt Alternatives: Use dairy-free yogurt (like coconut or almond yogurt) for a vegan option.
- Nut-Free Option: If you have nut allergies, feel free to omit or substitute with sunflower seeds or toast coconut flakes for added texture.
- Additions: For a protein boost, consider adding a scoop of protein powder into the yogurt mixture.
- Serving Size: This recipe can easily be doubled or halved, depending on the number of servings needed.
- Make-Ahead: Prepare the yogurt and berry layers in advance, and layer just before serving for the best texture.
Enjoy this revitalizing Pepita and Berry Parfait as a delightful way to celebrate the flavors of summer!
Spicy Pepita Ice Cream
Spicy Pepita Ice Cream is a delightful twist on traditional ice cream, infused with the nutty taste of pepitas and a warm kick from spices. This unique dessert is perfect for adventurous food lovers looking to beat the summer heat with something different. It takes about 30 minutes of preparation time (excluding freezing time) and is sure to be a hit at any summer gathering or as an exciting treat for yourself.
Ingredients:
- 1 cup pepitas (pumpkin seeds)
- 1 cup heavy cream
- 1 cup coconut milk (or whole milk)
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon lime juice (optional, for additional brightness)
Cooking Steps:
- In a dry skillet over medium heat, toast the pepitas until they are golden and fragrant, about 5-7 minutes. Allow them to cool slightly, then roughly chop half of the pepitas and set aside for garnish.
- In a blender, combine the remaining pepitas, heavy cream, coconut milk, sugar, ground cinnamon, cayenne pepper, vanilla extract, salt, and lime juice. Blend until smooth and creamy.
- Pour the mixture into a medium-sized bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours, or until thoroughly cooled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20-30 minutes.
- Once churned, transfer the ice cream to an airtight container, fold in the chopped toasted pepitas, and freeze for at least 4 hours or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls, garnish with the reserved toasted pepitas, and enjoy!
Variations and Tips:
- For a creamier texture, consider adding an additional cup of heavy cream.
- Adjust the level of spiciness by varying the amount of cayenne pepper according to your preference.
- Experiment with spices like nutmeg or cardamom for different flavor profiles.
- For a sweeter treat, drizzle honey or agave syrup on top just before serving.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and stir every 30 minutes for a few hours until the desired consistency is reached.
Zucchini Bread With Pepitas
Zucchini bread with pepitas is a moist and flavorful quick bread that combines the subtle sweetness of zucchini with the crunch of toasted pumpkin seeds (pepitas). This delightful dessert (or snack!) is perfect for summer gatherings, potlucks, or simply enjoying at home with a cup of tea or coffee.
The preparation time is about 15 minutes, with an additional 50 minutes for baking, making it a simple yet satisfying option for any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup shredded zucchini (about 1 medium zucchini)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup pepitas (pumpkin seeds)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat well until the mixture is smooth and well combined.
- Stir in the shredded zucchini, vegetable oil, and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Finally, fold in the pepitas, reserving a few for topping if desired.
- Pour the batter into the prepared loaf pan, and sprinkle any reserved pepitas on top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it sit in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- Add-ins: Consider incorporating nuts (such as walnuts or pecans), chocolate chips, or dried fruits (like raisins or cranberries) for added texture and flavor.
- Spices: Feel free to experiment with spices like ginger or cloves to customize the flavor profile.
- Storage: The zucchini bread can be stored wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Alternatively, for longer storage, you can freeze it for up to 3 months.
- Serving suggestion: Serve slices with a spread of cream cheese or butter for a delicious treat. You can also dust with powdered sugar or drizzle a simple glaze made from powdered sugar and milk for an elegant touch.
Enjoy your delightful zucchini bread with pepitas as a perfect summer treat!
Pepita-Crusted Fruit Tart
The Pepita-Crusted Fruit Tart is a delightful summer dessert that combines a nutty, crunchy crust made from pepitas (pumpkin seeds) with a luscious filling of creamy ricotta and seasonal fruits.
This elegant tart is perfect for gatherings, picnics, or as a revitalizing treat after dinner. It takes around 30 minutes of preparation and about 30 minutes of chilling time, making it a quick yet impressive dessert to whip up for friends and family.
Ingredients
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- Assorted fresh fruits (such as strawberries, blueberries, kiwi, and peaches)
- Mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the pepitas, flour, sugar, and salt. Pulse until the pepitas are finely ground.
- Add the melted butter and honey to the mixture, and pulse until it forms a dough.
- Press the dough evenly into the bottom and up the sides of a tart pan (approximately 9 inches).
- Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden. Remove from the oven and let cool completely.
- In a mixing bowl, whisk together the ricotta, heavy cream, and vanilla extract until smooth and creamy.
- Once the crust is cool, spread the ricotta mixture evenly over the crust.
- Arrange the fresh fruits artistically on top of the ricotta filling.
- Chill the tart in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with mint leaves, if desired, and slice into wedges to serve.
Variations and Tips
- For a gluten-free option, you can substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- Feel free to mix and match your favorite fruits; berries, stone fruits, and citrus are all great choices.
- For added flavor, consider mixing in a dash of lemon zest or a pinch of cinnamon into the ricotta filling.
- If you prefer a sweeter tart, increase the amount of honey in the filling or drizzle it on top just before serving.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Enjoy your revitalizing and delicious Pepita-Crusted Fruit Tart this summer!
Tropical Pepita Energy Bites
Tropical Pepita Energy Bites are a delightful, no-bake snack perfect for those on the go! These bite-sized treats are ideal for busy individuals or families looking for a quick energy boost, packed with the nutty flavor of pepitas (pumpkin seeds) and a tropical twist from coconut and dried fruit.
Preparation takes just 15 minutes, plus chilling time, making them a convenient choice for a healthier sweet treat.
Ingredients:
- 1 cup pepitas (raw pumpkin seeds)
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dried mango, chopped
- 1/3 cup almond butter (or any nut/seed butter of your choice)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Cooking Instructions:
- In a large mixing bowl, combine the pepitas, rolled oats, shredded coconut, and dried mango.
- In another bowl, mix together the almond butter, honey or maple syrup, vanilla extract, and sea salt until well incorporated.
- Pour the wet ingredients over the dry ingredients and mix thoroughly using a spatula or your hands until all components are evenly coated.
- Once mixed, refrigerate the mixture for about 10-15 minutes to firm up.
- After chilling, scoop out tablespoons of the mixture and roll them into small balls (about the size of a ping-pong ball).
- Place the energy bites on a parchment-lined baking sheet or plate and return them to the refrigerator for an additional 30 minutes to set.
- Serve chilled and enjoy as a quick snack or post-workout energy boost!
Variations and Tips:
- Add different nuts or seeds: Swap out pepitas for sunflower seeds or add sliced almonds for varied texture.
- Dried fruits: Use other dried fruits like cranberries or apricots based on your preference. Just make sure to chop them into small pieces.
- Boost nutrition: Add a tablespoon of chia seeds or ground flaxseed for added fiber and omega-3 fatty acids.
- Storage: Keep these energy bites in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.
- Customize: Feel free to adjust the sweetness by adding more or less honey/maple syrup based on your taste preference.
Lemon Pepita Shortbread Cookies
Lemon Pepita Shortbread Cookies are a delightful summer treat combining the buttery richness of traditional shortbread with zesty lemon and crunchy pepitas (pumpkin seeds).
These cookies are perfect for afternoon tea, summer picnics, or as a special treat for family and friends. With a prep time of just 15 minutes and an additional 20 minutes for baking, they are a quick and easy dessert to whip up.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pepitas (pumpkin seeds)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the lemon zest and lemon juice until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually integrate this into the butter mixture, stirring until just combined and a dough forms.
- Gently fold in the pepitas.
- Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden. Keep an eye on them to prevent burning.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For an extra citrusy flavor, consider adding a few drops of lemon extract to the dough.
- To make the cookies more visually appealing, sprinkle the tops with additional pepitas or coarse sugar before baking.
- These cookies pair well with a glass of lemonade or iced tea, making them a perfect summer snack.
- Store cookies in an airtight container at room temperature for up to a week or freeze them for longer freshness.
Chocolate Pepita Bark
Chocolate Pepita Bark is a delightful and versatile dessert that combines rich chocolate with crunchy pepitas (pumpkin seeds) and can be topped with your favorite nuts or dried fruits for added flavor and texture. This sweet treat is perfect for parties, as a snack, or as a light dessert, appealing to both chocolate lovers and health-conscious eaters alike.
With a quick preparation time of just 15 minutes (plus cooling time), you can whip it up in no time!
Ingredients:
- 2 cups dark chocolate chips
- 1 cup roasted pepitas (pumpkin seeds)
- 1/2 cup dried cranberries or cherries (optional)
- Sea salt for sprinkling (optional)
- 1/2 teaspoon cinnamon or chili powder (optional for spice)
Cooking Instructions:
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and completely melted.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper for easy removal later on.
- Mix in Pepitas: Once the chocolate is melted, stir in half of the roasted pepitas until they are fully coated in chocolate.
- Spread it Out: Pour the chocolate-pepita mixture onto the prepared baking sheet and use a spatula to spread it evenly to your desired thickness.
- Add Toppings: Sprinkle the remaining pepitas and any additional toppings like dried cranberries or a dash of sea salt and spices if desired.
- Chill: Place the baking sheet in the refrigerator for at least 30 minutes to allow the bark to set completely.
- Break into Pieces: Once set, remove from the fridge and break the chocolate bark into pieces.
Variations and Tips:
- Flavor Infusions: Experiment with different types of chocolate such as milk or white chocolate or try adding flavor extracts like vanilla or almond for a unique twist.
- Additional Toppings: Consider adding nut butter drizzles, shredded coconut, or crushed pretzels for a salty-sweet combination.
- Storage: Store the chocolate bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer freshness.
- Gift Idea: Wrap pieces of the bark in cellophane and tie with a ribbon for an inexpensive and thoughtful homemade gift.
Pepita Coconut Macaroons
Pepita Coconut Macaroons are a delightful and chewy treat that brings together the tropical flavors of coconut and the nutty crunch of pepitas (pumpkin seeds).
These no-bake sweets are perfect for summer gatherings, picnics, or simply as a pick-me-up snack at home. With a preparation time of just 15 minutes, these macaroons are an excellent choice for anyone looking to whip up a quick and satisfying dessert that’s naturally gluten-free and packed with nutrients.
Ingredients:
- 2 cups sweetened shredded coconut
- 1 cup pepitas (pumpkin seeds)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon almond extract for extra flavor
- Optional: 1/4 cup semi-sweet chocolate chips for drizzling
Cooking Steps:
1. Mix Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, pepitas, sweetened condensed milk, vanilla extract, and salt.
If you’re using almond extract, add it in at this stage.
2. Form the Macaroons: Use your hands or a cookie scoop to form the mixture into small balls or mounds, about 1 to 1.5 inches in diameter, and place them on a lined baking sheet.
3. Chill: Place the baking sheet with the formed macaroons in the fridge for at least 30 minutes, allowing them to firm up.
4. Add Chocolate (Optional): If desired, melt the semi-sweet chocolate chips in the microwave or a double boiler. Once melted, drizzle over the chilled macaroons for an extra touch of sweetness.
5. Serve: Enjoy the macaroons straight from the fridge or let them sit at room temperature for a few minutes before serving for a softer texture.
Variations and Tips:
- Flavor Variations: Experiment with adding different extracts such as coconut, almond, or even a hint of lime for a citrusy twist.
- Nut-Free Option: For a nut-free version, skip the almond extract and use vanilla extract alone.
- Storage: Store your macaroons in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months; just allow them to thaw in the fridge before enjoying.
- Serving Suggestion: Pair these macaroons with fresh fruit or a scoop of sorbet for a revitalizing summer dessert.
Watermelon Salad With Pepitas
Watermelon Salad with Pepitas is a revitalizing and vibrant dish that’s perfect for summer gatherings, picnics, or as a healthy side dish to complement grilled meats.
This salad combines the succulent sweetness of ripe watermelon with the crunch of toasted pepitas (pumpkin seeds) and a simple dressing that enhances the natural flavors. Preparation time is approximately 15 minutes, making it an easy option for both novice and experienced cooks who want a quick, nutritious dish.
Ingredients:
- 4 cups cubed seedless watermelon
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup toasted pepitas
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Lime wedges for serving (optional)
Cooking Steps:
- In a large bowl, combine the cubed watermelon, crumbled feta cheese (if using), sliced red onion, and chopped mint leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- Drizzle the dressing over the watermelon salad and gently toss to coat all ingredients evenly.
- Sprinkle the toasted pepitas on top just before serving for added crunch.
- Serve chilled or at room temperature, garnished with lime wedges if desired.
Variations and Tips:
- For a spicy kick, add thinly sliced jalapeños to the salad.
- Substitute feta cheese with goat cheese or leave it out entirely for a dairy-free option.
- You can add other fresh fruits like cucumber or berries for additional flavor and color.
- Make ahead by preparing all ingredients separately and combining just before serving to prevent the salad from becoming watery.
- Experiment with different herbs like basil or cilantro for unique flavor profiles.
