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    BeeyondCereal » Recipes » Snacks and Treats

    Honey Roasted Pumpkin Seeds

    Modified: Oct 18, 2023 Published: Oct 24, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe
    5 from 2 votes

    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!

    Recipe: $0.77 | Per Serving: $0.19 | Servings: 4

    honey roasted pumpkin seeds in a jar and scattered around.

    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.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Honey Roasted Pumpkin Seeds
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Snack Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. It's like repurposing leftovers. You paid money for that pumpkin. You might as well get the most out of it! Save the seeds and enjoy them after you've carved your pumpkins.
    2. They taste better than storebought. Fresh, warm, flavorful, and crispy, these pumpkin seeds taste superior to the ones you buy premade at the store. Plus, you can adjust the seasonings to your own tastebuds.
    3. The recipe is really simple. Made with minimal ingredients and effort, this recipe is actually a lot easier to make than you might think. This means you can enjoy them all season long without much hassle or stress.

    🥘 Ingredients

    Ingredient Notes:

    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).

    For specific ingredients and measurements, please see the recipe card below.

    🔪 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).

    washing pumpkin seeds in the sink under running water.

    Step 2: Wash and pat dry your seeds and transfer them to a skillet over medium heat.

    cleaned and dried pumpkin seeds in a glass bowl.

    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.

    a skillet filled with honey and cinnamon tossed pumpkin seeds.

    Step 5: Pour the pumpkin seeds onto the baking sheet and spread them out into an even layer.

    pumpkin seeds being spread out on a baking sheet.

    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.

    a bowl filled with honey roasted pumpkin seeds.

    🍴 Recipe Tips

    1. Preparing Pumpkin Seeds- Toasting pumpkin seeds in a skillet before baking is essential as it removes excess water from washing, resulting in a crunchier seed once baked.
    2. Monitoring Toasting- Avoid getting the seeds too golden brown in the skillet, as they will continue to brown in the oven. Look for the sides of the seeds to transition from off-white to light brown to know when they are ready for the next step.
    3. Roasting Process- As the seeds cook halfway through, they will darken and emit a delightful aroma. Stir them around every 7-10 minutes to prevent sticking and ensure even roasting.
    4. Post-Oven Care- Upon removing the sheet from the oven, the seeds may still appear wet and sticky. Within a couple of minutes, they will dry to the touch, maintaining a glossy appearance.

    💭 Recipe FAQs

    Are roasted pumpkin seeds healthy?

    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.

    Is it okay to eat pumpkin seed shells?

    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!

    Should you refrigerate roasted pumpkin seeds?

    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.

    a glass jar tipped over and spilling out honey roasted pumpkin seeds.

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    If you tried Honey Roasted Pumpkin Seeds, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    Honey Roasted Pumpkin Seeds spilling out of a glass jar.
    Print Recipe
    5 from 2 votes

    Honey Roasted Pumpkin Seeds

    A delicious and tasty crunchy sweet pumpkin seed recipe that's easy to make and fun to eat!
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Total Time 40 minutes mins
    Servings: 4 servings
    Calories: 413kcal
    Cost Recipe $0.77 / Serving $0.19
    Prevent your screen from going dark

    Equipment

    • Skillet
    • Baking Sheet
    • Parchment Paper
    • Rubber Spatula
    • Large Mixing Bowl
    • Colander

    Ingredients

    • 2 cups pumpkin seeds (from 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
    US Customary - Metric

    Instructions

    • Wash your pumpkin seeds, remove stringy pieces from the pumpkin and gently pat them dry with a towel.
    • Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
    • In a skillet combine the pumpkin seeds with olive oil and heat over medium heat for roughly 3 minutes until the seeds look lightly golden. They will continue to darken while baking.
    • Stir in the honey and cinnamon (if using). Lay the seeds out into an even layer on the prepared baking sheet.
    • Bake for 30 minutes until crispy. The seeds will appear slightly sticky at first but they'll dry as they cool (within 2-5 minutes). Remember to stir every 5-10 minutes to prevent sticking.
    • Sprinkle flaky sea salt over the top of the pumpkin seeds (optional). Keep stored in a cool place in an airtight container.

    Notes

    Toast pumpkin seeds in a skillet before baking to remove excess water and ensure crunchiness.
    Don't aim to make them golden brown in the skillet, as the oven will finish the browning process.
    Seeds change color and become darker after cooking halfway, so spread them around every 7-10 minutes for even roasting.
    Seeds may appear wet when removed from the oven, but they will dry and retain their shine within a few minutes.
    Properly stored pumpkin seeds in an airtight container at room temperature can last several weeks. Incorrect storage or retained moisture may affect their shelf life.

    Nutritional Information

    Serving: 1fistful | Calories: 413kcal | Carbohydrates: 15.6g | Protein: 19.5g | Fat: 34g | Saturated Fat: 5.9g | Polyunsaturated Fat: 13.8g | Monounsaturated Fat: 12.1g | Sodium: 4.9mg | Potassium: 527.3mg | Fiber: 3.9g | Sugar: 9.6g | Vitamin A: 0.6IU | Vitamin C: 1.3mg | Calcium: 30.3mg | Iron: 5.7mg
    Author Nicole Durham
    Course Snack
    Cuisine American
    Diet Gluten Free, Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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