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!
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.
🍯 Why This Recipe Works
- 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.
- 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.
- 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.
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.
For specific ingredients and measurements, please see the recipe card below.
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.
🍴 Recipe Tips
We toast the pumpkin seeds in the skillet slightly before baking because this helps to remove the excess water from washing, which results in a crunchier seed once baked.
We don't care to get them too golden brown since the oven will do that for us. When you notice the sides of the seeds starting to turn from their off-white color to a light brown, then you know you've done good and can move on to the next step.
After the seeds have finished cooking halfway, that's when they change colors and become darker (and smell even better). I recommend spreading them around every 7-10 minutes so that they won't stick and can be roasted evenly.
When you remove the sheet from the oven, the seeds will still "look wet" and be sticky to the touch. Within just a few moments (like 2 minutes) of coming out of the oven, the seeds will become dry to the touch and keep their nice shine.
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 Delicious Snack Recipes
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!
Honey Roasted Pumpkin Seeds
- 2 cups Pumpkin seeds ($0.00)
- 2 teaspoons Olive oil ($0.26)
- 2 Tablespoons Honey ($0.28)
- 1 dash Ground cinnamon, optional ($0.01)
- 1 teaspoon Flaky Sea Salt *optional ($0.10)
- 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.