With a honey coat, a dash of cinnamon, and a hint of vanilla, this Sweet Pumpkin Seeds Recipe brings the essence of fall right into your kitchen. Perfect for movie nights or as a treat after pumpkin carving, this easy nibble is set to revolutionize your snack game. Ready in less than 20 minutes!
❤️ Why You Will Love This Recipe
- Easy recipe: We’re talking a few simple steps between you and snacking bliss.
- Customizable: Not a fan of honey? Swap it for maple syrup. Love spice? A dash of nutmeg or pumpkin spice is delicious on these little gems.
- Healthier snack option: Packed with nutrients and way better for you than reaching into a bag of chips.
- Perfect for fall vibes: Nothing says autumn like the aroma of cinnamon and vanilla wafting through your home.
- A great way to reduce food waste: Using up those leftover seeds after carving your Jack O’Lantern? That’s eco-friendly snacking right there.
- Fun for the whole family: This is the perfect way to get the kids involved! They’ll love the simple joy of making (and eating) their own pumpkin seeds.
🗝️ Key Ingredients & Substitutions
- Raw pumpkin seeds (pulp removed and dried): The star of the show. You can get these from your carving pumpkin or buy them raw at the store.
- Refined coconut oil (melted): This gives the seeds a nice coat and helps the seasoning stick. Not into coconut oil? Melted butter or olive oil are great substitutes.
- Honey: I love the taste of cinnamon and honey together. Other substitutes include maple syrup, coconut sugar, or brown sugar to make Cinnamon Sugar Pumpkin Seeds.
- Cinnamon: For that warm, spicy flavor that makes these seeds feel like a hug.
- Vanilla extract: Just a dash adds a layer of aromatic sweetness.
- Salt: To balance out the sweetness and bring all the flavors together.
🥣 How to Make Sweet Pumpkin Seeds
1. Prepping Your Seeds
First things first, you gotta liberate those fresh pumpkin seeds from their pumpkin flesh (goop). Rinse ’em in a colander under cool water and pat them dry with paper towels. If you’re a planner, do this the night before and let them air-dry overnight. Dry seeds are crucial for achieving that perfect crunch.
2. Mixing It Up
Preheat your oven to 360°F (180°C) and line a sheet pan with parchment paper for easy cleanup. Then, grab a large bowl and mix your melted coconut oil, honey (or your sweetener of choice), a generous sprinkle of cinnamon, a splash of vanilla, and a pinch of salt. Stir it all together until it looks like a potion of deliciousness.
3. Coating and Baking
Toss your dry pumpkin seeds into a bowl with the honey cinnamon and give them a good mix, ensuring each seed is coated in the sweet mixture. Spread them out in a single layer on your parchment-lined baking sheet, giving them a little space so they can crisp up nicely.
Roast pumpkin seeds in the preheated oven for about 13 minutes, or until they’re golden brown and fragrant. The waiting is the hardest part, but trust me, it’s worth it.
4. The Finale: Cooling and Snacking
Let those beauties cool on the baking sheet before diving in. This not only prevents burnt fingertips but also lets them reach their peak crunchiness. Once cool, transfer them to a bowl (or directly into your mouth), and enjoy the fruits of your labor.
🪄 Recipe Notes & Tips
To make sure your sweet pumpkin seed recipe goes off without a hitch, here are a few pro tips and tricks to keep in your apron pocket:
- Dry those seeds well: The drier your seeds before they hit the oven, the crunchier they’ll be. If you’ve got time, let them sit out overnight.
- Spread ’em out: Don’t let your seeds crowd each other on the baking sheet. A little personal space means they’ll get evenly toasted.
- Keep an eye on the oven: Ovens can be tricky, and pumpkin seeds can go from perfectly golden to burnt in a flash. Check on them around the 10-minute mark.
- Let them cool: I know it’s tempting to dig in right away, but letting them cool completely enhances their crunchiness.
- Season to taste: After making them once, feel free to adjust the sweetness or spice to your liking. Recipes are just guidelines, after all!
- Air Fryer: Follow my cooking instructions for Air Fryer Pumpkin Seeds if you’d rather roast this recipe in the air fryer.
🫙 Storage Instructions
If by some miracle you have leftover pumpkin seeds, here’s how to keep them crunchy and ready for your next snacking session:
- Let them cool completely: Cool the seeds to room temperature.
- Choose the right container: An airtight container is your best friend here. It keeps the moisture out and the crunch in.
- Room temperature is key: Store your container in a cool, dry place. The pantry is perfect. No need to refrigerate unless you’re in a super humid environment, and even then, they’re best enjoyed within 2 weeks.
- Revive if needed: If they do lose a bit of their crunch, a quick toast in the oven on a low heat for a few minutes can bring them back to life.
🍽️ What To Serve With Sweet Cinnamon Pumpkin Seeds
So, you’ve got your bowl of cinnamon pumpkin seeds ready to go. Now, what? These little guys are versatile and can complement a bunch of different occasions and dishes. Here’s how to make the most of them:
As a Snack on Their Own
First and foremost, they’re a stellar snack all by themselves. Whether you’re curled up with a good book, binge-watching your favorite series, or need a mid-afternoon pick-me-up, these seeds have got your back.
Sprinkled Over Salads
Want to add a sweet crunch to your salads? Toss a handful of these seeds over your greens. They pair wonderfully with autumn salads that feature ingredients like roasted squash, apples, or pears. They’d taste delicious over our Pickled Beet Salad as well!
In Your Morning Granola or Yogurt
This is my favorite way to eat these pumpkin seeds. Mix them into your morning yogurt or homemade granola for a delightful crunch. They add a lovely texture and sweet flavor that makes starting your day a little more exciting.
As a Topping for Soups and Pumpkin Dishes
If you’re serving up a creamy soup, veggie stew, or anything pumpkin-themed (think pumpkin soup, pumpkin pie), a sprinkle of these sweet seeds on top can add a nice contrast in texture and a burst of flavor.
On a Cheese Board
Hosting a fall gathering? Add these seeds to your cheese board for a unique, sweet element. They go surprisingly well with cheeses, nuts, and fruits, offering a delightful crunch and flavor that complements softer, creamier textures. While you’re at it, add our Baked Camembert to your cheese board as well!
❓ Frequently Asked Questions
Absolutely! While pie pumpkins tend to have smaller, more tender seeds, you can use seeds from any pumpkin you have on hand. Just remember, the larger the seed, the longer it might take to crisp up.
Definitely! Feel free to experiment with pumpkin spice, nutmeg, or even a little cayenne pepper for a sweet and spicy twist. The beauty of this recipe is how adaptable it is.
If you prefer your pumpkin seeds with a bit less sweetness, simply reduce the amount of honey or sugar in the recipe. You can also increase the amount of salt slightly to enhance the savory side.
😋 More Pumpkin and Pumpkin Seed Recipes You Will Love
- Spicy and Salty Roasted Pumpkin Seeds for the Air Fryer (or oven, if you follow the instructions here)
- Homemade Pumpkin Puree (coming soon!)
- Healthy Pumpkin Pancakes
- Mini Pumpkin Cheesecakes
- Keto Pumpkin Cheesecake
- Healthy Pumpkin Smoothie
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Sweet Pumpkin Seeds Recipe
Ingredients
- 1 cup pumpkin seeds pulp removed
- 1 tablespoon refined coconut oil melted
- 1 tablespoon honey or brown sugar/coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Begin by removing the seeds from the pulp, rinsing them in a colander/strainer under running water, and then pat them dry with a paper towel. You can do this the night before and allow them to dry overnight.1 cup pumpkin seeds
- Preheat the oven to 360°F/180°C, and line a baking sheet with parchment paper.
- Add melted coconut oil, honey, cinnamon, vanilla, and salt to a mixing bowl and mix well.1 tablespoon refined coconut oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
- Add the pumpkin seeds to a large mixing bowl with the sweet cinnamon honey mixture, and mix well.
- Spread the pumpkin seeds out evenly on the baking sheet and bake them for 13 minutes.
- Allow the sweet pumpkin seeds to cool completely on the baking tray before digging in!
Notes
- Dry those seeds well: The drier your seeds before they hit the oven, the crunchier they’ll be. If you’ve got time, let them sit out overnight.
- Spread ’em out: Don’t let your seeds crowd each other on the baking sheet. A little personal space means they’ll get evenly toasted.
- Keep an eye on the oven: Ovens can be tricky, and pumpkin seeds can go from perfectly golden to burnt in a flash. Check on them around the 10-minute mark.
- Let them cool: I know it’s tempting to dig in right away, but letting them cool completely enhances their crunchiness.
- Season to taste: After making them once, feel free to adjust the sweetness or spice to your liking. Recipes are just guidelines, after all!
- Air Fryer: Follow my cooking instructions for Air Fryer Pumpkin Seeds if you’d rather roast this recipe in the air fryer.
Storage Instructions
- Let them cool completely: Cool the seeds to room temperature.
- Choose the right container: An airtight container is your best friend here. It keeps the moisture out and the crunch in.
- Room temperature is key: Store your container in a cool, dry place. The pantry is perfect. No need to refrigerate unless you’re in a super humid environment, and even then, they’re best enjoyed within 2 weeks.
- Revive if needed: If they do lose a bit of their crunch, a quick toast in the oven on a low heat for a few minutes can bring them back to life.