Honey roasted pumpkin seeds are a fun and easy way to get your money's worth with those large carving pumpkins! A simple and crunchy sweet treat to enjoy after the labor of carving out spooky Halloween faces is a great way to spend the evening!
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We are huge fans of Halloween and always find a few pumpkins in our home for carving or baking during the month of October. While I don't always feel up to the task of making pumpkin seed treats, when I do- you know it's going to be good.
While it is a bit of a chore to remove the seeds from the pumpkin and get them cleaned up, it's worth it in the end. A warm and tasty batch of sweet pumpkin seeds awaits, and your house ends up smelling great in the process! (Added bonus!)
These honey pumpkin seeds are a perfect blend of chewy, crunchy, sweet, and salty. Don't be surprised if they don't last long, because everyone's going to enjoy them by the handfuls.
If you love pumpkin, make sure to check out my Pumpkin Banana Bread, Pumpkin White Chocolate Chip Cookies, and No Bake Pumpkin Cheesecake.
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💛 Why You'll Love This Recipe
- No waste. If you're carving pumpkins, saving the seeds is an easy way to get more out of what you already bought. It's like repurposing leftovers.
- Better than store bought. Freshly roasted pumpkin seeds are warm, crispy, and full of flavor. You can also adjust the seasonings exactly to your taste.
- Simple to make. With just a few ingredients and very little effort, this recipe is easier than you might expect and perfect for enjoying all season long.
🥘 Ingredients
Pumpkin seeds- You will need some fresh pumpkin seeds that have been washed and had all of the stringy pumpkin guts removed.
Honey- You can use raw or pasteurized honey, but raw honey will have a stronger "honey" flavor.
Flaky Sea Salt- This is optional, but the salt taste will help to elevate the other flavors. (We also use flakey salt on our Milk Dud Cookies).
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use seeds from fresh pumpkins. This turns kitchen scraps into a free snack instead of buying packaged seeds.
Adjust sweetness as needed. Using a little less honey still gives good coating and helps stretch your supply.
Store properly to avoid waste. Let seeds cool completely before sealing to keep them crisp longer.
🥄 Instructions for Honey Roasted Pumpkin Seeds
Step 1: Preheat your oven to 325 degrees F and line a baking sheet with parchment paper (or grease it).
Step 2: Wash and pat dry your seeds and transfer them to a skillet over medium heat.
Step 3: Toss together with olive oil and heat until lightly golden brown (about 3 minutes).
Step 4: Add in the honey and cinnamon (if using) and then toss to coat.
Step 5: Pour the pumpkin seeds onto the baking sheet and spread them out into an even layer.
Step 6: Bake in the oven for 30 minutes until crispy and no longer soft. Stir a few times to prevent sticking.
Step 7: Top with some flaky sea salt and let cool completely.
Step 8: Transfer to a bowl for snacking or to an airtight container for storage.
👩🏻🍳 Expert Tips
- Pre dry the seeds. Toasting the seeds briefly in a skillet after washing helps remove excess moisture and leads to a crunchier result.
- Watch the color. Don't let the seeds get too brown in the skillet. They should shift from off white to light brown, as they'll continue to darken in the oven.
- Stir while roasting. Stir every 7-10 minutes during baking to prevent sticking and promote even roasting.
- Let them set. The seeds may look wet when first removed from the oven, but they'll dry to the touch within a couple of minutes while keeping a glossy finish.
❄️ Storage and Make Ahead
Storage: Store roasted pumpkin seeds in an airtight container at room temperature for several weeks.
Make Ahead: These seeds can be roasted days in advance and stored until ready to snack or gift.
🥗 Side Dishes or Pairing Ideas
These honey roasted pumpkin seeds pair well with fall snack boards, soups and salads as a crunchy topping, or packaged into jars for seasonal gifting.
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❓ Recipe FAQs
Pumpkin seeds are rich in nutrients and contain potent antioxidants that can be beneficial for your body. The honey may also provide some additional advantages.
Yes, I know this could sound weird to some, but the shells are harmless. Not only that, but they also add a great deal of fiber to your diet!
You don't have to. The seeds, if stored in an airtight container at room temperature can actually several weeks and still be fine. If improperly stored or if they retain moisture then they may not last as long.
🍽️ More Recipes You'll Love
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🐝 If you tried these Honey Roasted Pumpkin Seeds, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Honey Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds from a fresh pumpkin - ($0.00)
- 2 teaspoons olive oil - ($0.28)
- 2 tablespoons honey - ($0.48)
- 1 dash ground cinnamon, optional - ($0.01)
- 1 teaspoon flaky sea salt, optional
Instructions
- Clean the Seeds: Rinse the pumpkin seeds under cool water, removing any stringy pumpkin bits. Pat dry thoroughly with a clean towel.
- Preheat & Prep: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Toast the Seeds: In a skillet over medium heat, combine the pumpkin seeds and olive oil. Cook for about 3 minutes until the seeds begin to look lightly golden. They will continue to darken in the oven.
- Add Sweetener: Stir in the honey and ground cinnamon if using.
- Bake: Spread the seeds into an even layer on the prepared baking sheet. Bake for 30 minutes, stirring every 5 to 10 minutes to prevent sticking.
- Season & Cool: Remove from the oven and sprinkle with flaky sea salt if desired. The seeds may look slightly sticky at first but will dry and crisp as they cool within a few minutes.
- Store: Once completely cooled, store in an airtight container.
Notes
- Pre Toasting: Toasting the seeds in a skillet before baking helps remove excess moisture and ensures a crisp texture.
- Color Change: Do not aim for deep browning on the stovetop. The oven will finish the roasting process.
- Texture Check: Seeds may appear wet when first removed from the oven but will dry and retain their shine as they cool.
- Storage: Properly stored in an airtight container at room temperature, pumpkin seeds can last several weeks. Moisture exposure will shorten shelf life.
Nutritional Information
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