Pumpkin-Spiced Roasted Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy roasted chickpeas tossed in warm pumpkin pie spices for a perfect fall snack. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, pumpkin pie spice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (204°C). Pat 1 can (15 oz) drained and rinsed chickpeas dry with a clean towel to remove excess moisture.
  2. Step 2: In a medium bowl, toss the chickpeas with 1 tbsp olive oil, 1 tsp pumpkin pie spice, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1 tsp brown sugar until evenly coated.
  3. Step 3: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
  4. Step 4: Remove from oven and let cool for 5 minutes; they will crisp up more as they cool. Serve warm or at room temperature.

Frequently asked questions

How long does Pumpkin-Spiced Roasted Chickpeas take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pumpkin-Spiced Roasted Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pumpkin-Spiced Roasted Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin-Spiced Roasted Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pumpkin-Spiced Roasted Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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