Pumpkin Seed Trail Mix

Pumpkin Seed Trail Mix {Beard and Bonnet} #glutenfree #vegan
Pumpkin Seed Trail Mix

I have been on a virtual pumpkin bender on Pinterest lately! I am guilty of pinning everything pumpkin that graces my computer screen and I simply cannot seem to get enough. The only problem is that in real life there is NO way I can eat all of those pumpkin goodies without serious ramifications. Don’t get me wrong, I often indulge my sweet tooth’s desire, but for daily snacks and mid-day energy boosters I tend to gravitate towards simple trail mixes like this one. I came across this simple recipe a few years ago in a Martha Stewart magazine and have been making versions of it ever since. It literally takes about 10 minutes to whip up, there is no added sugar, and the contrast of textures and flavors in each bite is spectacular. 

Pumpkin Seed Trail Mix {Beard and Bonnet} #glutenfree #vegan
Pumpkin Seed Trail Mix

Pumpkin seeds (pepitas), coconut, almonds, cranberries, and ginger mingle happily in each bite of this trail mix. Your taste buds will love you for this one, I promise! Did I mention that this mix is also toddler approved? Kash just ate a whole snack bowl full and declared that it was ” Bootifull and yummy!” I don’t know about you, but that sounds like a winning recipe to me.  This would also make a great hostess gift in a cute little mason jar with a gift tag. 

Pumpkin Seed Trail Mix {Beard and Bonnet} #glutenfree #vegan
Pumpkin Seed Trail Mix

Pumpkin Seed Trail Mix (Gluten Free and Vegan)

The perfect trail mix for fall! Salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, and rich coconut fill each bite.

  • Author: Adapted from Martha Stewart
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins


  • 1 cup raw pumpkin/pepita seeds
  • 1 tablespoon olive oil
  • kosher salt to taste
  • 1/2 cup large unsweetened coconut flakes
  • 1/2 cup whole almonds, toasted
  • 1/2 cup dried cranberries, I used orange infused cranberries from Trader Joe’s
  • 1/4 cup candied ginger, cut into 1/4-inch pieces.


  1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Combine the pumpkin seeds with the olive oil and season with salt. Spread in an even layer on the prepared baking sheet. Toast until golden, stirring halfway through, about 8 minutes.
  2. In a large bowl combine the pumpkin seeds, coconut flakes, almonds, cranberries, and ginger. Toss to combine.
  3. Divide among jars or bags to store. Can be kept at room temperature for up to 2 weeks. Makes approximately 3 1/2 cups of trail mix.
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  1. seedbox reviews 2011 July 18, 2014 at 6:08 pm

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  2. The Peace Patch October 16, 2013 at 5:41 pm

    That’s so funny…at the beginning of Fall I get transfixed by pumpkin too and want to mingle it into everything, then by the end of December I’m so over it. Except for pumpkin squares…I could eat those all year. And pumpkin seeds. 🙂
    Thanks for the recipe and the gift idea. Cheers!

    1. Meg October 16, 2013 at 9:03 pm

      I know exactly where you are coming from!!! Pumpkin madness I tell you. Thanks for stopping by:)


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