Irresistible Spiced Pumpkin Trail Mix Recipe Perfect for Fall

Name: Irresistible Spiced Pumpkin Trail Mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup pumpkin seeds (raw or roasted); 1 cup almonds (whole or slivered); 1 cup walnuts (halved or chopped); 1 cup pecans; 1/2 cup dried cranberries; 1/2 cup dried apricots (chopped); 1/2 cup dark chocolate chunks (optional); 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; Pinch of ground cloves; Pinch of sea salt; 2 tablespoons olive oil; 2 tablespoons honey or maple syrup

Posted on November 10, 2025

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Imagine cozy fall evenings, the crisp autumn air, and a snack that’s as festive and delicious as the season itself. This irresistible spiced pumpkin trail mix is everything you want in a fall treat: crunchy, sweet, salty, and perfectly spiced. The best part? It’s ridiculously easy to make at home and customizable to your taste! Whether you’re heading out for a hike, curling up with a good book, or preparing a festive gathering, this trail mix will be your go-to snack.

I stumbled upon the idea of spiced pumpkin trail mix when I wanted something to celebrate fall flavors without turning on the oven. I wanted the warmth of pumpkin spice but in a portable, snackable form—and voilà, this recipe was born. Trust me, once you make this, you’ll never go back to store-bought trail mix again. It’s wholesome, packed with flavor, and has just the right amount of crunch to keep you coming back for more.

Why You’ll Love This Recipe

Quick and easy: You can have this trail mix ready in under 15 minutes. No baking required!
Perfectly spiced: The pumpkin spice blend adds a cozy, autumnal vibe to every bite.
Customizable: You can tweak the ingredients to suit your taste buds or dietary needs.
Healthy and energizing: Packed with nuts, seeds, and dried fruits, this mix gives you the energy boost you need.
Great for gatherings: Serve it at fall parties, movie nights, or pack it up for a road trip snack everybody will love.

What sets this recipe apart is the addition of spiced pumpkin seeds, which truly elevate the flavor profile. (Okay, I couldn’t resist throwing in the word “elevate” here—it’s just that good!) It’s also gluten-free and can easily be made vegan, so it’s perfect for any crowd. Plus, the warm spices make it feel like fall in every bite. Each handful is a comforting mix of textures and flavors that will have you hooked from the first taste.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together beautifully for a festive fall snack. Most of these are pantry staples, and you can easily swap things out to suit your preferences.

Pumpkin seeds: Raw or roasted, hulled or unhulled – your choice! (They’re the star of the show.)
Almonds: Whole or slivered, roasted for extra crunch.
Walnuts: Halved or chopped (adds nutty richness).
Pecans: These buttery nuts complement the pumpkin spice perfectly.
Dried cranberries: Sweet and tangy for a pop of color and flavor.
Dried apricots: Chopped into bite-sized pieces (adds chewy sweetness).
Dark chocolate chunks: Optional, but highly recommended for a touch of indulgence.
Pumpkin spice blend: Cinnamon, nutmeg, ginger, and cloves to bring all the fall vibes.
Honey or maple syrup: A drizzle to bind the spices to the nuts and seeds.
Olive oil: Helps the spices stick and adds a subtle richness.
Sea salt: A pinch to balance the sweetness and enhance flavors.

If you’re missing an ingredient, don’t worry! You can swap out nuts, change the dried fruits, or skip the chocolate entirely—this recipe is super forgiving.

Equipment Needed

Mixing bowls: One large and one small for tossing the ingredients and mixing the spice blend.
Baking sheet: For toasting the nuts and seeds to bring out their flavor.
Wooden spoon: Perfect for evenly coating the nuts and seeds with the pumpkin spice mixture.
Measuring cups and spoons: To get the perfect balance of flavors.
Airtight container: For storing your trail mix to keep it fresh.

If you don’t have a baking sheet, a large skillet can work for toasting the nuts and seeds. Just make sure to keep an eye on them so they don’t burn!

How to Make Spiced Pumpkin Trail Mix

Prep the nuts and seeds: Preheat your oven to 350°F (175°C). Spread the pumpkin seeds, almonds, walnuts, and pecans evenly on a baking sheet. Bake for 8-10 minutes, stirring halfway through, until they’re lightly toasted and aromatic. Keep an eye on them—they can go from toasted to burnt quickly!
Mix the spices: In a small bowl, combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and a pinch of ground cloves. Add a pinch of sea salt to balance the sweetness.
Coat the nuts and seeds: Transfer the toasted nuts and seeds to a large mixing bowl. Drizzle 2 tablespoons of olive oil and 2 tablespoons of honey or maple syrup over them. Sprinkle the pumpkin spice mixture evenly and toss until well coated.
Cool and combine: Spread the spiced nuts and seeds back onto the baking sheet and let them cool completely. This helps the coating set and keeps the mix crunchy.
Add the extras: Once the nuts and seeds are cooled, stir in ½ cup of dried cranberries, ½ cup of chopped dried apricots, and ½ cup of dark chocolate chunks (if using). Adjust the quantities to your taste.
Store: Transfer the trail mix to an airtight container. It’ll stay fresh for up to two weeks at room temperature.

This recipe makes about 4 cups of trail mix, so it’s perfect for sharing—or keeping all to yourself!

Cooking Tips & Techniques

Want to make sure your spiced pumpkin trail mix turns out perfectly every time? Here are some tried-and-true tips:

Don’t skip toasting: Toasting the nuts and seeds enhances their natural flavors and makes them extra crunchy.
Even coating is key: Toss the nuts and seeds thoroughly to ensure every piece is evenly coated with the pumpkin spice mixture. This is where a good mixing bowl and wooden spoon shine!
Watch the oven: Nuts can burn easily, so keep an eye on them while they’re toasting. Set a timer and stir halfway through.
Customize the spice blend: Add a pinch of cardamom for an extra layer of warmth or a sprinkle of cayenne if you love a kick of heat.
Go for quality chocolate: If you’re adding chocolate chunks, choose a good-quality dark chocolate for a rich flavor that perfectly complements the spices.

Variations & Adaptations

This spiced pumpkin trail mix is incredibly versatile. Here are some fun ways to make it your own:

Dietary needs: For a vegan option, use maple syrup instead of honey and make sure your chocolate is dairy-free.
Seasonal twist: Swap dried cranberries for chopped dried apple rings or dried pears for a festive fall variation.
Nut-free version: Skip the nuts and load up on seeds like sunflower seeds, chia seeds, and more pumpkin seeds.
Spicy kick: Add a little cayenne pepper or chili powder to your spice blend for a savory twist.
My favorite variation: I once added toasted coconut flakes and a sprinkle of sea salt caramel chips—it was a game-changer!

Serving & Storage Suggestions

This spiced pumpkin trail mix is best served at room temperature, where the flavors really shine. Here are a few ideas to make the most of it:

Serve: For a party, dish it into small bowls for easy snacking. Or, for a grab-and-go option, portion it into individual snack bags or jars.
Pair: Serve with a cup of warm apple cider or pumpkin spice latte for the ultimate fall experience.
Store: Keep the trail mix in an airtight container at room temperature for up to two weeks. For longer storage, freeze it for up to two months.
Reheat: To refresh the mix, spread it out on a baking sheet and warm it in the oven at 300°F (150°C) for 5 minutes.
Flavor enhancer: The flavors deepen over time, so it’s even better a day or two after making it!

Nutritional Information & Benefits

Here’s a rough breakdown of the nutrition per serving (about ¼ cup):

Calories: Approximately 180 calories
Protein: 5g
Healthy fats: Rich in heart-healthy fats from nuts and seeds
Fiber: Around 3g of fiber helps with digestion
Vitamins: Packed with Vitamin E, magnesium, and antioxidants

This spiced pumpkin trail mix is gluten-free, and with simple swaps, it can be made vegan. The variety of nuts and seeds provide essential nutrients, while the dark chocolate and dried fruits offer an energy boost. It’s perfectly balanced for a tasty, guilt-free snack.

Conclusion

This irresistible spiced pumpkin trail mix is everything you could want in a fall snack. It’s quick to make, packed with seasonal flavors, and endlessly customizable to suit your taste. Whether you’re enjoying it on a crisp autumn hike or sharing it at a cozy family gathering, it’s bound to be a hit.

Personally, I love how this recipe combines my favorite fall flavors with healthy ingredients that I can feel good about eating. Plus, it’s so simple to whip up—no fancy techniques or complicated steps, just pure comfort and goodness.

If you try this recipe, let me know in the comments below! I’d love to hear how you made it your own or what creative twists you came up with. Don’t forget to share this post with your friends and family—it’s too good to keep to yourself. Happy snacking, and enjoy every crunchy, spiced bite!

FAQs

Can I use store-bought pumpkin spice mix?

Absolutely! Store-bought pumpkin spice mix works perfectly in this recipe. If you prefer, you can also make your own blend using cinnamon, nutmeg, ginger, and cloves.

What’s the best way to toast the nuts and seeds?

The oven is the easiest option for even toasting—just spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes. Stir halfway through to ensure they toast evenly.

Can I make this trail mix ahead of time?

Yes, you can! It keeps well in an airtight container for up to two weeks at room temperature. It’s a great option for meal prep or holiday gifting.

Can I make it nut-free?

Of course! Use more seeds like sunflower seeds, chia seeds, or extra pumpkin seeds. You can also add more dried fruits or crunchy rice cereal as fillers.

What should I do if my mix feels sticky?

If the trail mix feels sticky from the honey or maple syrup, spread it out on a baking sheet and let it air dry for a few hours. You can also pop it into a low oven (200°F/95°C) for 10 minutes to help dry it out.