With just a few ingredients, you can whip up a batch of these sweet and salty honey roasted pumpkin seeds and be munching down in no time. Ideal for a Halloween party, afternoon snack, or just to honor pumpkin season, this easy recipe makes a tasty treat.
You don't have to limit roasting pumpkin seeds to just Halloween. They're delicious all through fall and winter and you can even roast seeds from other squash like butternut, spaghetti, and delicata. The process is similar, but smaller seeds might need less time in the oven.
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Why It's Yummy
- Crunchy. Coating in coconut oil, honey, spices and baking the seeds gives them a nice crunch.
- Sweet and salty. The combination of spices is the perfect balance of sweet and salty. I've added cayenne to make them slightly spicy, so good!
- Easy. Just a few simple steps are required to prepare these pumpkin seeds.
- Waste conscious. This tasty snack is the ideal way to use up the valuable seeds from inside your jack o'lantern or when making homemade pumpkin puree.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Pumpkin seeds - keep the seeds from your pumpkin instead of throwing them out. If you haven’t bought a pumpkin for Halloween yet, pick up raw pumpkin seeds at the grocery store.
- Coconut oil - the oil helps crisp up the seeds. If you aren’t keen on a coconut flavor look for unflavored coconut oil. If you don't have any coconut oil, olive oil will also work.
- Honey - runny honey is easiest to work with to coat the seeds. If your honey doesn’t pour easily put it in the microwave for a few seconds.
- Salt - a touch of salt; table salt or flaky sea salt will both help enhance the flavor of these sweet pumpkin seeds.
- Cinnamon - imparts some sweetness and spice.
- Cayenne - add a pinch of chili powder, cajun seasoning, or cayenne pepper for a bit of a kick (optional).
Instructions
If you are removing the seeds from a fresh pumpkin, make sure to take all the pumpkin flesh off of the seeds.
Next, wash pumpkin seeds in a colander to get rid of any pulp and stringy bits. Place the clean seeds on a kitchen or paper towel and pat them dry to remove excess water. I like to let the seeds to dry overnight and make the recipe next day.
Preheat the oven to 325 degrees F (162 C).
Line a large baking sheet with parchment paper.
Mix honey, coconut oil, cinnamon, salt, and cayenne/chili powder (if using), in a bowl. Heat in the microwave for 30 seconds until the honey is warm and easy to mix.
Add the seeds and toss to coat.
Spread the seeds in a single layer on the prepared baking sheet and bake in the preheated oven for about 20-30 minutes or until the shell is crispy and golden brown. Enjoy as a tasty crunchy snack!
- Try more healthy snacks: air fryer kale chips and crunchy chickpeas.
📋 FLAVOR & TEXTURE: These pumpkin seeds turn out crispy, with a slight crunch, a sweet and spicy flavor.
Recommended Equipment
- Cookie sheet
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Colander
Is it necessary to soak pumpkin seeds before roasting them?
It is not necessary to soak pumpkin seeds before you roast them. However, some people like to soak their nuts and seeds before they eat them as it helps make them easier to digest. You can also choose not to eat the whole seeds and enjoy only the green seed inside.
Tips
- Play around with the amount of seasoning that suits your taste preference. If using cayenne, use only a small amount.
- Drying the seeds before roasting ensures even oil coating for perfect toasting.
- If you are using store-bought pumpkin seeds make sure they are labeled as ‘raw.’
- Let the seeds cool before handling them which I know is the hardest part but otherwise, they’ll be too sticky.
- These seeds are an addictive snack so best not to leave them in plain sight on the kitchen table. Store them in the pantry. Trust me on this one!
- Nuts and seeds, especially with honey coating, can easily burn. Watch them closely, stir frequently, and lower the oven temperature if they brown too quickly.
- Pumpkin seeds are not the only seeds you can roast, any winter squash variety works! Keep the seeds after making recipes like roasted butternut squash halves or stuffed squash.
- Pumpkin recipes: Make the most out of your carved pumpkins: homemade pumpkin puree is perfect to use in pumpkin soup, pancakes, caramel sauce ... to name a few!
Serving Suggestions
Roasted pumpkin seeds are great on their own but they also go well with other dishes to add some crunch. Make use of the seeds you’ve recently roasted and add them to these recipes:
Freezing And Storing Instructions
- To Store. To keep the seeds fresh longer you can store them in the fridge and reheat once in the oven until crisp again. Let the seeds come to room temperature before storing them.
- To Freeze. You may freeze these in an airtight bag or container for up to 6 months however the texture won't be as crisp after thawing. If you haven't made them yet, I'd only freeze the raw pumpkin seeds, without the honey coating.
FAQs
There is a slight difference in the nutritional value of roasted versus raw pumpkin seeds.
Yes, it is safe to eat the pumpkin seed shells however according to a Healthline article people with digestive issues should avoid eating the shells.
If you end up with a big batch of pumpkin seeds, more than you think you’ll eat over the next few weeks, you can place them in the freezer to stay fresh for up to 6 months.
More Pumpkin Recipes
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Recipe
Honey Roasted Pumpkin Seeds
INGREDIENTS
- 2 cups pumpkin seeds
- 3 teaspoon coconut oil
- 2 tablespoons runny honey
- A pinch of salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon cayenne (or chili powder or cajun or cayenne )
INSTRUCTIONS
- If you are removing the seeds from a fresh pumpkin, make sure to take all the pumpkin flesh off of the seeds.
- Next, wash pumpkin seeds in a colander to get rid of any pulp and stringy bits. Place the clean seeds on a kitchen or paper towel and pat them dry to remove excess water. I like to let the seeds to dry overnight and make the recipe next day.
- Preheat the oven to 325 degrees F (162 C). Line a large baking sheet with parchment paper.
- In a bowl mix honey, coconut oil, cinnamon, salt and cayenne, if using. Reheat in the microwave for 30 seconds until honey is warm and easy to mix.
- At the seeds and toss to coat.
- Spread the seeds on the baking sheet and bake for 20-30 minutes until the shell is crispy.
Video
NOTES
- Play around with the amount of seasoning that suits your taste preference. If using cayenne, use only a small amount.
- Drying the seeds before roasting ensures even oil coating for perfect toasting.
- To Store. To keep the seeds fresh longer you can store them in the fridge and reheat once in the oven until crisp again. Let the seeds come to room temperature before storing them.
- To Freeze. You may freeze these in an airtight bag or container for up to 6 months however the texture won't be as crisp after thawing. If you haven't made them yet, I'd only freeze the raw pumpkin seeds, without the honey coating.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Enjoy this healthy pumpkin snack all year long!