Honey Roasted Pumpkin Seeds

5 from 2 votes

A delicious and tasty crunchy sweet pumpkin seed recipe that's easy to make and fun to eat!

Prep Time5

Cook Time35

Total Time40

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 413kcal

Cost: Recipe $0.77 / Serving $0.19

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

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.

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.