WHAT’S FOR SNACKING?
Sweet and Salty Pumpkin Seeds
Array/5
COOK TIME
20 min
TOTAL TIME
30 min
SERVINGS
10-12 servings
Crunchy, sweet, a little salty, and ready in just 30 minutes, these roasted pumpkin seeds are my favorite fall snack. Made with butter, brown sugar, cinnamon, and a pinch of salt, they’ll remind you of those warm candied nuts at the mall, only WAY easier to make at home.
The first time I ever had roasted pumpkin seeds was way back in my preschool days. My teacher scooped them right out of the pumpkin and somehow managed to roast them while wrangling 15 of us 4 year olds. Looking back, that teacher was a hero! This year I wanted to take a spin on pumpkin seeds that also had a little sweetness since that’s kind of my thing. Inspired by my sweet and salty snack mix, I got to work!
These pumpkin seeds are roasted until golden with a mix of melted butter, brown sugar, cinnamon, and a touch of kosher salt. The butter helps the sugar and spices stick to every seed while also giving them a crisp, toasty crunch. Brown sugar brings a caramel flavored sweetness, and the cinnamon adds just enough warmth to make them feel like Fall. They’re light enough for snacking, easy to throw together in under 30 minutes, and just different enough from classic roasted pumpkin seeds to feel like a fun upgrade.
And here’s a secret . . . as fun as it is to scoop the seeds out of the pumpkin, you can easily just buy raw pumpkin seeds at the store. That way there’s no mess! They roast up just the same, and no one will ever know you skipped the carving part. Plus, it means you can enjoy this sweet and salty snack in the middle of July or any time of the year!
Ingredients You’ll Need
Pumpkin Seeds – You’ll want raw, unsalted pumpkin seeds for this recipe so you can control the flavor. Sometimes you’ll see “pepitas” at the store, which are the hulled version of pumpkin seeds (without the outer shell). Pepitas are great for salads or granola, but for this recipe stick with the classic whole pumpkin seeds so you get that crunchy shell when roasted.
Butter – Melted butter coats the seeds so the sugar and spices stick, while also giving them a golden, toasty crunch.
Brown Sugar – Adds a warm sweetness with a little caramel flavor that pairs well with the cinnamon and salt.
Cinnamon – Brings that warm fall flavor that’s classic this time of year. Just a little goes a long way, and it makes the whole kitchen smell amazing while the seeds bake.
Kosher Salt – The finishing touch that balances out the sweetness. A small amount makes the other flavors pop and keeps the snack from being overly sweet.
How To Make Roasted Pumpkin Seeds
Prepare for baking: Preheat your oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat to make cleanup super easy.
Dry the pumpkin seeds: If you’re scooping seeds from a fresh pumpkin, rinse them well to remove any pulp and spread them on a towel to dry completely. Any extra moisture will keep them from getting crispy in the oven. If you’re using store-bought raw pumpkin seeds, you can skip this step and go straight to seasoning.
Mix the coating: In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and kosher salt until it’s smooth. This buttery mixture is what helps the spices stick to every seed.
Coat the seeds: Add the pumpkin seeds to the bowl and stir until every seed is evenly coated. Spread them out with a spoon or spatula so nothing clumps together.
Bake until golden: Spread the coated seeds in a single layer on the prepared baking sheet. Bake for 10 minutes, then stir and flip the seeds so they roast evenly. Continue baking in 5-minute increments until they’re golden brown and crispy, about 20 minutes total. Keep a close eye on them near the end as pumpkin seeds can go from toasty to burnt pretty quickly.
Cool and enjoy: Remove from the oven and let the seeds cool on the baking sheet. They’ll crisp up even more as they sit. Once cooled, snack away or store them in an airtight container for up to a week. Enjoy!
Expert Tips
Get them really dry. If you’re working with fresh pumpkin seeds, spread them out on a towel and let them air dry for a couple of hours or even overnight if you have time. The drier they are before roasting, the crunchier they’ll get in the oven.
Use a large baking sheet. Giving the seeds room to spread out helps them roast evenly. If they’re piled on top of each other, they’ll steam instead of crisp.
Stir halfway through. A quick toss with a spatula at the 10-minute mark keeps the coating even.
Watch the edges. Seeds around the edges of the pan will toast faster than the ones in the middle. Pull the sheet out to stir more often toward the end of baking so nothing burns.
Cool on the pan. Leave the seeds right on the baking sheet after you take them out. The residual heat keeps working for a few minutes and helps them finish crisping up.
Use parchment, not foil. Foil can stick to the sugary coating and cause the seeds to tear or clump. Parchment or a silicone mat guarantees easy removal and cleanup.
Flip with a spatula, not just a spoon. A flat spatula helps scrape up the coating from the pan so it bakes onto the seeds instead of burning onto the parchment.
Store only when fully cooled. Putting warm seeds into a container traps steam and makes them soggy. Wait until they’re completely cool.
Ways To Customize
Crunchy Maple Sugar. Swap the brown sugar for pure maple syrup and roast until the coating caramelizes. The seeds come out glossy with a deeper, candy-like sweetness.
Sweet Heat. Stir a pinch of cayenne pepper or chili powder into the cinnamon mix. You’ll get that balance of warm sweetness with a little spicy kick at the end.
Coconut. Use melted coconut oil instead of butter, then toss in a spoonful of shredded coconut before baking. The seeds pick up a light tropical flavor.
Pumpkin Pie. Swap the cinnamon for pumpkin pie spice to layer in nutmeg, ginger, and cloves.
Cocoa Dusted. After roasting, toss the warm seeds in a little cocoa powder mixed with sugar. You’ll get a chocolate-coated crunch.
Vanilla. Add a splash of vanilla extract to the butter and sugar mixture before coating the seeds. The vanilla brings a warm, cookie-like flavor that makes the kitchen smell amazing.
Herby Sweet. Stir in a small amount of chopped fresh rosemary or thyme along with the sugar and cinnamon. The fresh herbs add an earthy flavor.
Espresso. Mix a teaspoon of instant espresso powder into the sugar and cinnamon blend. The coffee flavor deepens the sweetness.
Tahini. Add a spoonful of tahini to the butter and sugar mix before coating the seeds. The sesame flavor adds nuttiness.
Smoky. Stir in a pinch of smoked paprika along with the cinnamon. The gentle smokiness makes the sweetness stand out even more.
Storage Instructions
Once your roasted pumpkin seeds are completely cooled, store them in an airtight container at room temperature to keep their crunch. A glass jar with a tight-fitting lid or a sealed plastic container works best because it keeps out air and moisture, which can make the seeds go soft.
Stored this way, the seeds will stay fresh and crispy for about one week. For longer storage, you can keep them in the refrigerator for up to two weeks, but let them come to room temperature before eating.
FAQ
Do I need to soak the seeds before roasting?
No soaking needed for this recipe. Soaking is sometimes suggested to soften the shells, but skipping it gives you a crunchy texture.
Why are my pumpkin seeds sticking to the pan?
Sugar can caramelize quickly, so parchment paper or a silicone baking mat is your best friend. Foil tends to stick, which makes cleanup harder.
Can I use the stringy pumpkin pulp that stick to the seeds?
It’s best to remove as much of the stringy pulp as possible before roasting. Any bits left behind burn easily and give the seeds a bitter flavor.
What size pumpkin works best if I want to use fresh seeds?
Medium to large carving pumpkins usually have the biggest supply of seeds. Pie pumpkins are delicious for baking but don’t produce many seeds.
Can I use an air fryer instead of the oven?
Yes! Roast at 325°F for about 10–12 minutes, shaking the basket halfway through. Keep a close eye on them since air fryers cook faster than ovens since they cook with dry circulating heat.
More Fall Pumpkin Recipes
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Sweet and Salty Pumpkin Seeds
This year I wanted to try a sweet spin on pumpkin seeds, ya know since that’s kinda my thing. Also, I couldn’t stop thinking about my sweet and salty snack mix. So I made some sweet and salty pumpkin seeds. Very fall of me. Butter, salt, brown sugar and cinnamon. That’s it.
Ingredients
1 and 1/2 cups pumpkin seeds
3 Tablespoons butter, melted
1 and 1/2 Tablespoons packed brown sugar
3/4 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Instructions
1. Preheat the oven to 350 degrees. Line a sheet pan with parchment or a Silpat. Set aside.
2. If you are using pumpkin seeds straight from a pumpkin, make sure they are rinsed and dried thoroughly. You can also use raw pumpkin seeds that you can buy at the store, makes things much easier.
3. In a medium size bowl, stir together melted butter, brown sugar, cinnamon, and salt. Add the pumpkin seeds and mix all together so they are thoroughly covered.
4. Spread seeds evenly on the sheet pan in a single layer. Bake for 10 minutes, then flip/stir seeds around. Then bake again for 5 minutes at a time until they are golden and crispy. (I baked mine for 20 min total). Careful because they can burn quickly.
Notes
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