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.
Playing around with different ingredients and trying to get a great flavor out of these seeds is a fun way to pass the time, and it's actually so much easier than one might think.
While it is a bit of a chore to remove the seeds from the pumpkin, remove the stringy bits and wash them to remove the slime- 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!)
If you love pumpkin, make sure to check out my Pumpkin Banana Bread, No Bake Pumpkin Cheesecake, and Pumpkin Brioche French Toast.
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.
Olive Oil- This will help to cook the seeds evenly and give them a crispier shell.
Honey- You can use raw or pasteurized honey, but raw honey will have a stronger "honey" flavor.
Cinnamon- This is an optional ingredient. It will give you a nice warm flavor that's perfect for the season.
Flaky Sea Salt- This is optional, but the salt taste will help to elevate the other flavors.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make honey roasted pumpkin seeds with these simple step-by-step instructions:
Preheat your oven to 325 degrees F and line a baking sheet with parchment paper (or grease it).
Wash and pat dry your seeds and transfer them to a skillet over medium heat.
Toss together with olive oil and heat until lightly golden brown (about 3 minutes).
Add in the honey and cinnamon (if using) and then toss to coat.
Pour the pumpkin seeds onto the baking sheet and spread them out into an even layer.
Bake in the oven for 30 minutes until crispy and no longer soft. Stir a few times to prevent sticking.
Top with some flaky sea salt and let cool completely.
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.
Pumpkin seeds are highly nutritious and packed with powerful antioxidants that are great for your body. The honey can even add in a few benefits as well.
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.
Check out these other awesome snack recipes!
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.
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