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–+ servings
Sweet roasted pumpkin seeds in a white bowl.
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5 from 1 vote

Sweet Pumpkin Seeds Recipe

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!
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free
Keyword: air fryer, chia seeds, keto, keto snack, paleo, paleo snack, pumpkin seeds, vegan, vegetarian
Servings: 6 servings (1 cup total)
Calories: 91kcal
Author: Bethany Galloway

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
    A plate of pumpkin seeds on a window sill.
  • 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
    A glass bowl with a mixture in it.
  • Add the pumpkin seeds to a large mixing bowl with the sweet cinnamon honey mixture, and mix well.
    Pumpkin seeds in a bowl with a spoon.
  • Spread the pumpkin seeds out evenly on the baking sheet and bake them for 13 minutes.
    Pumpkin seeds on a baking sheet.
  • Allow the sweet pumpkin seeds to cool completely on the baking tray before digging in!
    Roasted sweet pumpkin seeds on a baking sheet.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Let them cool: I know it's tempting to dig in right away, but letting them cool completely enhances their crunchiness.
  5. Season to taste: After making them once, feel free to adjust the sweetness or spice to your liking. Recipes are just guidelines, after all!
  6. 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.

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 98mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg