Pumpkin Spice Roasted Chickpeas

I just love roasted chickpeas.  Doesn’t matter if it is a sweet or savory version.  These Pumpkin Spice Roasted Chickpeas just might be my favorite version yet.  Warning: you may not be able to stop eating them!  This is a must try for pumpkin lovers.

Pumpkin Spice Roasted Chickpeas - My Whole Food Life

I love how versatile chickpeas can be.  They can be eaten roasted, in a salad and you can even make cookies with them.  These roasted chickpeas are vegan and gluten free.  They are also nut free, which makes them perfect for school snacks.

Pumpkin Spice Roasted Chickpeas

Pumpkin Spice Roasted Chickpeas

Prep Time 5 min Cook Time 1 hr Serves 1 1/2 cups roasted chickpeas     adjust servings



  1. Preheat oven to 350.
  2. Place the chickpeas in a large bowl .
  3. In a small bowl , mix together the pumpkin, maple syrup, spices and salt. Stir well.
  4. Pour the pumpkin mixture over the chickpeas and mix until everything is well coated.
  5. Spread the chickpeas onto a lined baking sheet .
  6. Bake for about 60 minutes, stopping every 15 minutes to shake the chickpeas around.


Pumpkin Spice Roasted Chickpeas - My Whole Food Life P

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42 thoughts to “Pumpkin Spice Roasted Chickpeas”

  1. How do I cook the chickpeas? It says 1 1/2 cooked or 1 can-please help lol slightly confused do they need to be cooked first or... Thank you!
    1. If you are using canned, just drain and rinse before using. If you use dried chickpeas, they will need to be soaked overnight and then boiled until soft before using in this recipe. :)
  2. I'm a little late on commenting here, but I'm sure we'll both live. lol Made these on Monday (first roasted chickpeas ever) and... was seriously disappointed. After the prescribed time, the pumpkin coating was so overcooked that I only occasionally got hints of cinnamon while the chickpeas themselves were mushy. I grossed out both of my roomies by making them try them. They grew on me as I ate them, but only to where I could finish eating the batch. I did line the baking pan with parchment paper, and I suspect that had a hand to play in the disappointing outcome. If I can bring myself to try these again (so tempting! I LOVE PUMPKIN), I think I'll try using foil instead.
      1. I did stir them around every 15 minutes as directed by the recipe. It was nice to watch the progression of the chickpeas being glommed together in a giant puddle of goo and eventually turning into individual coated things.
    1. Mine are baking now..I tasted one and they were mushy and no flavor, almost done! I'm wondering if I spray them with cooking spray if that will at least help crisp them up? Hmmm...gonna try
    1. Hi Denise, because I am not a dietician, my calculations would never be exact. However, you can easily upload the recipe to My Fitness Pal for a rough estimate. :)

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