Pumpkin Pie Spiced Roasted Chickpeas

These Pumpkin Pie Spiced Roasted Chickpeas are slow-roasted to create a snack that takes nearly zero effort and will make your house smell like pumpkin pie. Pack your crispy, pan-roasted chickpeas in lunchboxes for a low-fat, nut-free snack.

Read on for all the tips and tricks about this recipe. Or just grab your can of chickpeas, hit that Jump to Recipe button, and let’s make pumpkin pie-spiced, oven-roasted chickpeas!

overflowing bowl of roasted chickpeas and wooden spoon.
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chickpeas, bowl of oil, and plate with different spices on a countertop.


Regardless of what you call them, chickpeas or garbanzo beans are a great source of protein. They’re often used in Indian curries and Middle Eastern dishes like hummus and falafel. If you love chickpeas, you should make this garbanzo bean soup next.

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.

Tip from the wise quacker: Ground spices don’t go bad, but it is true that they will lose potency over time. 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!

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Soak dried chickpeas for a few hours and then cook until soft. Proceed with the recipe.
  • For a less crispy result, make pan roasted chickpeas or bake them for a shorter period of time in a hotter oven.
  • My favorite pumpkin pie spice substitute for these roasted chickpeas is a half teaspoon each of allspice, black pepper, cardamon, cumin, salt, sweet paprika.
  • Use any spice mixture you love. Taco seasoning. A barbecue rub. Old Bay. You name it.
a collection of dried spices.

Recipe tips and tricks

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.

Step 1: rinse and drain a can of chickpeas. 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.

Step 2: Add the chickpeas and oil to a small bowl, and stir to toss.

bowl of oil-coated chickpeas and spatula.

Step 3: combine the spices in a small bowl, and stir them into the chickpeas and oil.

pumpkin pie spice coated chickpeas in a metal bowl with silicone spatula.

Step 4: Turn the pumpkin pie-spiced chickpeas out onto 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 you prefer.

How to serve roasted chickpeas

Recipe FAQs

How should I be storing roasted chickpeas?

These pumpkin pie spiced roasted chickpeas will 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.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Pumpkin Pie Spiced Chickpeas

5 from 1 vote
Category: Snack
Cuisine: Unspecified
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4
Calories: 47kcal
Slow-roasted, spiced chickpeas are a low-fat, high-protein snack. You can tailor them to your whim, and they take nearly zero effort.
Print Recipe


  • 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.


The chickpeas should be drained and dried completely. You can dry them with a paper towel if you are in a rush.
If you want softer chickpeas, you can bake them at a higher temperature for a shorter period of time, say 30 minutes in a 400 degree oven.
Store in an airtight container at room temperature. If the chickpeas soften, you can toast them briefly again in the oven to re-crisp.


Calories: 47kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 584mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

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  1. I saw this recipe then remembered we still had an aging can of chickpeas in the pantry. I have an underused bottle of McCormick Cocoa Chile Blend that I thought would work well for this. Combined with sugar, it gave the chickpeas a great, candy-like coating. I’ll be adding chickpeas to our next grocery order as I have several bottles of homemade seasoning mixtures I need to use up.

    1. Terry – thanks for leaving a note. I’m going to have to make a cocoa chile blend just to try these roasted chickpeas your way!

  2. 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.

    1. 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.

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