Pumpkin Spice Roasted Chickpeas
These pumpkin spice chickpeas are slow-roasted to create a healthy snack that will satisfy your pumpkin spice cravings. Spiced chickpeas take nearly zero effort and can be used with any spice mixture. Pack them in lunchboxes for a low-fat, nut-free snack.
When I first baked these pumpkin pie spiced chickpeas, mr. uglyducklingbakery came into my office and remarked that the house smelled like pumpkin pie. It was that good.
I don’t know if the world really needs another post about how to make crispy spiced chickpeas. But I know that I went over 40 years without making them, and my kiddo gobbles down a batch in one sitting. There’s someone out there who needs this recipe.
Learn: homemade spice mixtures
There is a racket out there trying to sell you special spice mixtures. Jars of Italian seasoning, herbes de Provence, curry powder, and, yes, even pumpkin spice are just combinations of common herbs and spices you probably already have in your pantry.
Cooking tip: Ground spices don’t go bad, but it is true that they will lose potency over time. Best practice is to buy small amounts you’ll use in less than one year. If you have a jar that has moved homes with you, it’s probably time to replace it.
Tips and tricks
Step by step
Making spiced chickpeas is really easy. First rinse and drain a can of chickpeas (also called garbanzo beans).
It’s important to make sure that the chickpeas are completely dry, or the spice mixture won’t stick. You can dry them with a paper towel if you’re in a rush.
Add the chickpeas and oil to a bowl, and stir to toss (Panel #1, below). Then combine the spices for the spice mixture in a small bowl, and add to the chickpeas (Panel #2).
Turn them into a rimmed baking sheet and bake for about an hour, shaking the pan occasionally. You can remove them when they are still slightly soft, if that is your preference.
Variations and substitutions
- Start with dried chickpeas. Soak them for a few hours and then cook them until soft. Proceed with the recipe.
- Fry them instead of roasting, or bake for a shorter period of time in a hotter oven, for a softer chickpea.
- Use any spice mixture you love. Taco seasoning. A barbecue rub. Old Bay. You name it.
They’ll keep at room temperature for several days, but you might need to pop them back in the oven for a few minutes to regain their crispiness.
Check out other uglyducklingbakery appetizers and snacks like this bacon cheddar popcorn or these dried apple rings.
Love chickpeas? Make this garbanzo bean soup next.
Pumpkin Pie Spiced Chickpeas
- 1 can chickpeas (garbanzo beans)
- 1 tablespoon vegetable oil or other neutral oil
Alternate spice mixture
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- ½ teaspoon pepper
Pumpkin pie spice mixture
- 2 teaspoon cinnamon
- 1 teaspoon granulated sugar
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- Preheat the oven to 300°F.
- Drain the can of chickpeas, rinse with cold water, and let them drain while making the spice mixture.1 can chickpeas (garbanzo beans)
- Combine the drained chickpeas and oil in a small bowl. Stir to coat.1 tablespoon vegetable oil or other neutral oil
- Add the spices you are using to the bowl and stir again.
- Bake the chickpeas on a baking sheet for about 1 hour or to desired crispness.
These roasted chickpeas were originally posted March 5, 2021. It was last updated September 23, 2022.
If you make this recipe for pumpkin pie spiced chickpeas, please leave a comment or rating here.
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I tend to think of roasted chickpeas as “naturally” tasting of salt, oil, and maybe some lemon or chili powder…but I’m filing this one under “things that make you go hmmmm.” Because, as it happens, I do like pumpkin spice, and I totally love chickpeas, and I might go check out the garbanzo bean soup next. 🙂 Thanks!
PS NYT has a decent pressure-cooker Moroccan-style chickpea stew at https://cooking.nytimes.com/recipes/1022660-instant-pot-tomato-braised-chickpeas-with-tahini that you might enjoy playing with. I think it needs more of all the spices than the recipe calls for, and arguably rather more tomatoes, but once it has them, it’s great fall food.
Thanks, Catherine! I think we’ve tried that chickpea stew based on your recommendations and were underwhelmed, but I’ll try it again with your suggestions in mind.