26 Delectable Roasted Pumpkin Seed Sweet Ideas

Now that autumn is here, it’s the perfect time to transform those leftover pumpkin seeds into something truly special. We’ve gathered 26 irresistible sweet recipes that will make you see roasted pumpkin seeds in a whole new light—from cookies and granola to decadent desserts. Get ready to fall in love with these easy, delicious treats that are perfect for cozy evenings and holiday gatherings!

Maple Cinnamon Roasted Pumpkin Seeds

Venturing into autumn’s embrace, I find myself drawn to the simple ritual of transforming pumpkin seeds into something magical. There’s a quiet comfort in the rhythm of cleaning, seasoning, and roasting that feels like a gentle conversation with the season itself. These maple cinnamon roasted pumpkin seeds capture that peaceful transition from summer’s brightness to fall’s cozy warmth.

Ingredients

For preparing the seeds:
– 2 cups fresh pumpkin seeds
– 4 cups water
– 1 tablespoon salt

For the seasoning:
– 2 tablespoons maple syrup
– 1 tablespoon melted butter
– 1 teaspoon ground cinnamon
– ¼ teaspoon salt

Instructions

1. Separate pumpkin seeds from stringy pulp, placing seeds in a colander.
2. Rinse seeds under cool running water while using your fingers to remove any remaining pulp.
3. Combine 4 cups water and 1 tablespoon salt in a medium saucepan, then add cleaned pumpkin seeds.
4. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
5. Drain seeds thoroughly in the colander, then spread them in a single layer on a clean kitchen towel.
6. Pat seeds dry with another towel, removing as much moisture as possible.
7. Preheat your oven to 300°F and line a baking sheet with parchment paper.
8. In a medium bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon melted butter, 1 teaspoon cinnamon, and ¼ teaspoon salt until well combined.
9. Add the dried pumpkin seeds to the maple mixture, stirring until every seed is evenly coated.
10. Spread the coated seeds in a single layer on the prepared baking sheet.
11. Roast seeds at 300°F for 30 minutes, stirring every 10 minutes to ensure even cooking.
12. Continue roasting for another 10-15 minutes until seeds are golden brown and crisp.
13. Remove baking sheet from oven and let seeds cool completely on the sheet, about 20 minutes.

Now these roasted treasures offer a satisfying crunch that gives way to warm cinnamon notes and subtle maple sweetness. They make perfect autumn trail mix additions or elegant garnishes for butternut squash soup. Nestled in small bowls around the house, they become edible reminders of season’s gentle turning.

Honey Glazed Pumpkin Seed Crunch

Remembering how autumn afternoons used to feel, I find myself drawn to simple comforts that carry both warmth and nostalgia, which is why this honey glazed pumpkin seed crunch came to mind today—a humble treat that fills the kitchen with the gentle scent of toasted seeds and sweet spice.

Ingredients

• For the pumpkin seed base:
  • 2 cups raw pumpkin seeds
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
• For the spice blend:
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine 2 cups raw pumpkin seeds, 1/4 cup honey, 1 tablespoon olive oil, and 1/2 teaspoon sea salt in a medium bowl.
3. Stir the mixture until every pumpkin seed is evenly coated with the honey and oil.
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet.
5. Bake for 18–20 minutes, stirring halfway through, until the seeds turn golden brown and fragrant.
6. Remove the baking sheet from the oven and immediately sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the warm seeds.
7. Gently toss the seeds with a spatula to distribute the spices evenly while they’re still warm.
8. Let the pumpkin seed crunch cool completely on the baking sheet for about 30 minutes to crisp up.
9. Break any large clusters apart with your hands once cooled.
10. Transfer the finished crunch to an airtight container for storage.

Perfectly crisp and lightly sweet, this pumpkin seed crunch offers a satisfying snap with every bite, its warmth from the cinnamon and nutmeg making it ideal for sprinkling over morning yogurt or simply enjoying by the handful during a quiet moment.

Brown Sugar and Spice Pumpkin Seeds

Vaguely, as autumn settles in and leaves begin their slow descent, I find myself drawn to simple rituals that honor the season’s quiet transformation. There’s something deeply comforting about transforming humble pumpkin seeds into something sweetly spiced and caramelized, a small act of preservation that captures October’s essence in each crunchy bite.

Ingredients

For preparing the seeds:
– 1 cup raw pumpkin seeds
– 2 cups water
– 1 tablespoon salt

For the coating:
– 2 tablespoons melted unsalted butter
– 2 tablespoons packed brown sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ⅛ teaspoon ground cloves

Instructions

1. Rinse 1 cup raw pumpkin seeds under cool running water to remove any remaining pumpkin pulp.
2. Combine the rinsed seeds, 2 cups water, and 1 tablespoon salt in a small saucepan.
3. Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a simmer for 10 minutes.
4. Drain the seeds thoroughly using a fine-mesh strainer and pat completely dry with paper towels.
5. Preheat your oven to 300°F and line a baking sheet with parchment paper.
6. In a medium bowl, whisk together 2 tablespoons melted unsalted butter, 2 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves until fully combined.
7. Add the dried pumpkin seeds to the spice mixture and toss until every seed is evenly coated.
8. Spread the coated seeds in a single layer on your prepared baking sheet.
9. Bake at 300°F for 25-30 minutes, stirring halfway through, until the seeds are fragrant and the coating appears caramelized.
10. Remove from oven and let cool completely on the baking sheet, about 15 minutes, before serving.

Naturally, these develop a delightful glass-like crunch as they cool, with the brown sugar creating a delicate caramel shell around each seed. The warmth of cinnamon and subtle complexity of cloves make these particularly lovely scattered over morning oatmeal or enjoyed alongside a cup of spiced tea as afternoon light fades.

Caramel Chai Spiced Pumpkin Seeds

Beneath the crisp autumn air, there’s something quietly comforting about transforming humble pumpkin seeds into a sweetly spiced treat, a small ritual that turns kitchen scraps into something worth savoring slowly.

Ingredients

• For the seeds:
  • 1 cup raw pumpkin seeds, rinsed and patted dry
• For the caramel chai spice coating:
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 325°F and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, combine the 1 cup of rinsed and patted dry pumpkin seeds with the 2 tablespoons of melted unsalted butter, tossing gently to coat them evenly.
3. Tip: Ensure seeds are completely dry before adding butter to help the caramel coating adhere properly and prevent steaming.
4. Sprinkle the 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 1/8 teaspoon of freshly ground black pepper, and 1/4 teaspoon of fine sea salt over the buttered seeds.
5. Stir the mixture thoroughly for about 1 minute until every seed is uniformly coated with the spiced caramel mixture.
6. Spread the coated seeds in a single, even layer on the prepared parchment-lined baking sheet.
7. Bake the seeds in the preheated 325°F oven for 18–22 minutes, stirring halfway through the baking time.
8. Tip: Watch for the edges of the seeds to turn a deep golden brown and listen for a faint sizzling sound to subside, which indicates the sugar has caramelized.
9. Remove the baking sheet from the oven and let the seeds cool completely on the sheet for 20–25 minutes to allow the caramel to harden.
10. Tip: Resist stirring the seeds while they cool to avoid breaking the delicate caramel coating as it sets.

They emerge with a satisfying crunch, the caramel lending a subtle brittleness that gives way to the warm, aromatic chai spices. Try scattering them over a bowl of vanilla ice cream for a cozy contrast, or simply enjoy them by the handful as an afternoon pause.

Pumpkin Pie Spiced Roasted Seeds

Beneath the crisp autumn air, there’s something quietly comforting about transforming what would otherwise be discarded into a treat that fills the kitchen with the very essence of the season. It’s a small, mindful ritual that turns leftover pumpkin seeds into something warmly spiced and wonderfully crunchy. This process feels less like a chore and more like a gentle pause, a way to honor the whole fruit.

Ingredients

– For cleaning and prepping the seeds:
– 1 cup raw pumpkin seeds (from one medium pumpkin)
– 2 cups water
– For seasoning and roasting:
– 1 tablespoon olive oil
– 1 tablespoon granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt

Instructions

1. Place 1 cup of raw pumpkin seeds in a medium bowl.
2. Pour 2 cups of water over the seeds and use your fingers to swish them around, loosening any stubborn pumpkin pulp.
3. Drain the water and pulp through a fine-mesh strainer, picking out any large pieces of remaining pulp with your fingers.
4. Spread the cleaned seeds in a single layer on a clean kitchen towel and pat them completely dry; this helps them crisp up in the oven instead of steam.
5. Preheat your oven to 325°F and line a baking sheet with parchment paper.
6. Transfer the dried seeds to a clean, dry bowl and drizzle with 1 tablespoon of olive oil, tossing until all seeds are lightly coated.
7. In a small separate bowl, whisk together 1 tablespoon of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt until well combined.
8. Sprinkle the spice mixture over the oiled seeds and toss thoroughly to ensure an even coating on every seed.
9. Spread the seasoned seeds in a single, even layer on the prepared baking sheet.
10. Roast the seeds at 325°F for 18–22 minutes, stirring halfway through, until they are fragrant and turn a light golden brown; watch closely at the end to prevent burning.
11. Remove the baking sheet from the oven and let the seeds cool completely on the sheet, which allows them to become perfectly crisp.

Lingering on the tongue, these seeds offer a satisfying crunch that gives way to the warm, familiar embrace of pumpkin pie spice. Their subtly sweet and spiced flavor makes them a lovely standalone snack, but they also add a delightful texture when sprinkled over a bowl of creamy butternut squash soup or mixed into autumn trail mix.

Vanilla Bourbon Roasted Pumpkin Seeds

Lately, I’ve been finding comfort in the quiet rituals of autumn, those small kitchen moments that feel like gentle conversations with the season itself. There’s something deeply satisfying about transforming humble pumpkin seeds into a treat that carries the warmth of vanilla and the subtle, oaky whisper of bourbon, a small act of preservation that turns scraps into something special.

Ingredients

– For cleaning and prepping the seeds:
– 2 cups fresh pumpkin seeds, rinsed and patted dry
– For the coating:
– 1 tablespoon melted unsalted butter
– 1 tablespoon bourbon
– 1 teaspoon pure vanilla extract
– 1 tablespoon granulated sugar
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Place the rinsed and patted-dry pumpkin seeds in a medium mixing bowl.
3. Pour the melted unsalted butter over the seeds and toss gently to coat evenly.
4. Add the bourbon, pure vanilla extract, granulated sugar, and fine sea salt to the bowl.
5. Stir the mixture thoroughly until every seed is lightly and uniformly coated.
6. Spread the coated seeds in a single layer on the prepared baking sheet.
7. Bake at 300°F for 25–30 minutes, stirring halfway through, until the seeds are golden brown and crisp.
8. Remove the baking sheet from the oven and let the seeds cool completely on the sheet.

My favorite part is that moment of quiet crunch, the way the vanilla softens the bourbon’s edge and the seeds carry a toasty, almost caramel-like sweetness. They’re wonderful scattered over a fall salad or simply savored by the handful with a cup of tea, a small, fragrant reminder of the season’s gentle pace.

Sweet and Salty Candy-Coated Seeds

Nestled between the crisp autumn air and the warmth of the kitchen, there’s a quiet magic in transforming simple seeds into something that crackles with both sweetness and salt, a treat that feels like capturing sunlight in a jar.

Ingredients

– For the seed base:
– 1 cup raw pumpkin seeds
– 1 cup raw sunflower seeds
– For the candy coating:
– 1/2 cup granulated sugar
– 1/4 cup water
– 2 tbsp unsalted butter
– 1 tsp vanilla extract
– For finishing:
– 1/2 tsp flaky sea salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread 1 cup raw pumpkin seeds and 1 cup raw sunflower seeds evenly on the prepared baking sheet.
3. Toast the seeds in the preheated oven for 12 minutes, or until they are lightly golden and fragrant, stirring once halfway through to ensure even browning.
4. Combine 1/2 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves.
5. Stop stirring and cook the sugar syrup until it reaches 300°F on a candy thermometer, which is the hard crack stage—this precise temperature ensures the coating will set firmly and snap when cooled.
6. Immediately remove the saucepan from heat and carefully stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until fully incorporated and the mixture is smooth.
7. Quickly pour the hot candy coating over the toasted seeds, using a heat-resistant spatula to fold and coat them evenly before the syrup begins to harden—working swiftly here prevents clumping and ensures each seed gets a delicate, glass-like shell.
8. Sprinkle 1/2 tsp flaky sea salt evenly over the coated seeds while they are still warm and pliable, gently tossing to distribute the salt.
9. Spread the seeds in a single layer on the parchment-lined baking sheet and let them cool completely at room temperature for about 30 minutes, or until the candy coating is firm and no longer sticky to the touch.
10. Break any large clusters into bite-sized pieces with your hands or a spoon.
Unyielding in their crunch, these seeds offer a symphony of textures—glassy sugar giving way to nutty tenderness beneath, with the sea salt cutting through the sweetness like a sudden, welcome breeze. Toss them over a fall salad for contrasting crunch, or simply savor them by the handful as the leaves turn gold outside.

Coconut Sugar Pumpkin Seed Delight

Venturing into the kitchen this quiet afternoon, I find myself drawn to simple comforts, the kind that fill the house with warmth and settle the soul. This coconut sugar pumpkin seed delight is just that—a humble treat born from pantry staples and a gentle craving for something sweetly earthy.

Ingredients

For the base mixture:

• 2 cups raw pumpkin seeds
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon sea salt

For finishing:

• 1/4 teaspoon cinnamon

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the pumpkin seeds, coconut sugar, maple syrup, melted coconut oil, and sea salt in a medium bowl.
3. Stir the mixture for 1–2 minutes until every pumpkin seed is evenly coated and glistening.
4. Spread the coated pumpkin seeds in a single, even layer on the prepared baking sheet.
5. Bake for 18–20 minutes, stirring halfway through, until the seeds are fragrant and the coating appears dry and lightly caramelized.
6. Remove the baking sheet from the oven and immediately sprinkle the cinnamon evenly over the warm pumpkin seeds.
7. Allow the pumpkin seed delight to cool completely on the baking sheet for about 30 minutes, until crisp.
8. Break any large clusters apart gently with your hands or a spoon.

Zesty with a whisper of spice, this delight offers a satisfying crunch that gives way to deep, caramelized sweetness. I love scooping it over morning yogurt or tucking it into a small jar for an afternoon nibble—each bite feels like autumn captured in a handful.

Chocolate Drizzled Pumpkin Seeds

There’s something quietly magical about transforming humble pumpkin seeds into these glistening, chocolate-kissed treasures that capture the very essence of autumn in your palm. The gentle ritual of preparing them feels like a seasonal meditation, each step a slow unfolding of flavors that will linger in your kitchen and memory long after the last crisp seed is gone. Today, let’s create these simple yet deeply satisfying chocolate drizzled pumpkin seeds together, turning an ordinary ingredient into something quietly extraordinary.

Ingredients

For the roasted pumpkin seeds

• 2 cups raw pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt

For the chocolate drizzle

• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Place 2 cups of raw pumpkin seeds in a medium bowl and drizzle with 1 tablespoon of olive oil.
3. Sprinkle 1/2 teaspoon of sea salt over the seeds and toss until evenly coated.
4. Spread the seasoned pumpkin seeds in a single layer on your prepared baking sheet.
5. Roast the seeds for 18-22 minutes, stirring halfway through, until they turn golden brown and become fragrant.
6. Remove the baking sheet from the oven and let the pumpkin seeds cool completely on the pan for 25-30 minutes.
7. While the seeds cool, combine 1/2 cup of semi-sweet chocolate chips with 1 teaspoon of coconut oil in a microwave-safe bowl.
8. Microwave the chocolate mixture in 20-second intervals, stirring between each, until completely smooth and melted.
9. Transfer the cooled pumpkin seeds to a clean bowl or back onto the parchment-lined baking sheet.
10. Drizzle the melted chocolate over the pumpkin seeds using a spoon or piping bag, creating thin lines across the surface.
11. Allow the chocolate to set completely at room temperature for about 45-60 minutes before serving or storing.

A delicate crunch gives way to the earthy sweetness of pumpkin seeds, while the dark chocolate adds a luxurious bitterness that balances the salt perfectly. These make wonderful gifts when packaged in small glass jars with autumn-colored ribbons, or simply enjoy them as a thoughtful afternoon treat with a cup of tea, watching the leaves turn outside your window.

Sweet Chili Lime Pumpkin Seed Mix

Kind of like finding an old photograph in a forgotten drawer, this recipe emerged from my grandmother’s weathered notebook, a sweet and spicy treasure waiting to be rediscovered. The gentle crunch of pumpkin seeds meets the bright kiss of lime and the warm embrace of chili in this simple autumn snack. It’s the kind of quiet comfort that fills the kitchen with memories as much as aroma.

Ingredients

• For the coating: 2 cups raw pumpkin seeds, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon chili powder, ½ teaspoon salt
• For finishing: 1 teaspoon lime zest

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine 2 cups raw pumpkin seeds, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon chili powder, and ½ teaspoon salt in a medium bowl.
3. Stir the mixture thoroughly with a spatula until every seed is evenly coated with the sweet chili lime glaze.
4. Spread the coated pumpkin seeds in a single layer on the prepared baking sheet, ensuring they don’t overlap for even crisping.
5. Bake the seeds for 18–20 minutes, stirring halfway through, until they turn golden brown and fragrant.
6. Remove the baking sheet from the oven and immediately sprinkle 1 teaspoon lime zest over the hot seeds, gently tossing to distribute the zest evenly.
7. Let the pumpkin seed mix cool completely on the baking sheet for about 30 minutes to achieve maximum crunchiness.

Perhaps it’s the way the lime zest clings to each seed, or the gentle heat that lingers after the initial sweetness fades. I love scattering these over a fall salad or tucking them into a mason jar for a mindful afternoon nibble.

S’mores Roasted Pumpkin Seed Treat

Gently scooping the last seeds from tonight’s pumpkin carving, I found myself craving something that would capture both the earthy nostalgia of autumn and the comforting sweetness of childhood campfires. There’s something quietly magical about transforming these humble seeds into a treat that bridges seasons and memories. This simple process feels like preserving a moment of seasonal transition in edible form.

Ingredients

For roasting the seeds:

• 1 cup raw pumpkin seeds, rinsed and dried
• 1 tablespoon melted butter
• 1/4 teaspoon salt

For the coating:

• 2 tablespoons honey
• 1/4 cup crushed graham cracker crumbs
• 1/4 cup mini chocolate chips
• 1 tablespoon granulated sugar

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Place the cleaned pumpkin seeds in a medium bowl and toss them with the melted butter until evenly coated.
3. Sprinkle the salt over the seeds and stir to distribute it evenly throughout the mixture.
4. Spread the seeds in a single layer on your prepared baking sheet, making sure none are overlapping for even roasting.
5. Roast the seeds for 15 minutes, then remove the pan from the oven and stir them gently with a spatula.
6. Return the seeds to the oven and continue roasting for another 10-15 minutes until they turn light golden brown and become fragrant.
7. Transfer the hot roasted seeds back to your mixing bowl and immediately drizzle with honey, stirring quickly while the seeds are still warm to help the honey coat evenly.
8. Add the graham cracker crumbs, mini chocolate chips, and granulated sugar to the bowl all at once.
9. Stir the mixture vigorously until every seed is coated with the sweet crumb mixture and the chocolate chips have begun to melt slightly from the residual heat.
10. Spread the coated seeds back onto the parchment-lined baking sheet in a single layer to cool completely, which will take about 20-30 minutes at room temperature.

Zesty with salt and deep with caramel notes from the honey, these treats offer a satisfying crunch that gives way to pockets of melted chocolate. The graham cracker crumbs cling to each seed like edible memories of campfire nights. Try sprinkling them over vanilla ice cream while still slightly warm, or pack them in small jars as thoughtful autumn gifts for neighbors who appreciate seasonal simplicity.

Brown Butter Toffee Pumpkin Seeds

Nestled in the quiet of an autumn afternoon, I find myself drawn to the simple ritual of transforming humble pumpkin seeds into something truly special. There’s a gentle magic in watching them turn golden and fragrant, each one carrying the warmth of the season. This recipe for brown butter toffee pumpkin seeds is my small tribute to those quiet, reflective moments in the kitchen.

Ingredients

For the toasted seeds:
– 1 cup raw pumpkin seeds
– 1 tablespoon olive oil
– ¼ teaspoon fine sea salt

For the brown butter toffee coating:
– 4 tablespoons unsalted butter
– 2 tablespoons dark brown sugar
– 1 tablespoon pure maple syrup
– ¼ teaspoon vanilla extract
– ⅛ teaspoon ground cinnamon

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss 1 cup raw pumpkin seeds with 1 tablespoon olive oil and ¼ teaspoon fine sea salt until evenly coated.
3. Spread the coated pumpkin seeds in a single layer on your prepared baking sheet.
4. Bake the pumpkin seeds at 325°F for 12 minutes, stirring halfway through, until they become lightly golden and fragrant.
5. While the seeds toast, melt 4 tablespoons unsalted butter in a small saucepan over medium heat.
6. Continue cooking the melted butter, swirling the pan occasionally, for 3-4 minutes until it turns amber-colored and develops nutty aromas.
7. Immediately remove the brown butter from heat and whisk in 2 tablespoons dark brown sugar, 1 tablespoon pure maple syrup, ¼ teaspoon vanilla extract, and ⅛ teaspoon ground cinnamon until smooth.
8. Pour the warm toffee sauce over the freshly toasted pumpkin seeds, stirring gently to coat every seed completely.
9. Return the coated pumpkin seeds to the 325°F oven and bake for another 8-10 minutes until the coating becomes glossy and slightly caramelized.
10. Transfer the baking sheet to a wire rack and let the pumpkin seeds cool completely, about 30 minutes, before breaking them apart.

Velvety and crisp, these seeds offer a satisfying crunch that gives way to deep caramel notes. The brown butter lends a nutty richness that pairs beautifully with the maple’s gentle sweetness. I love scattering them over morning oatmeal or packing them in small jars as edible autumn gifts.

Gingerbread Spiced Pumpkin Seeds

Kindling memories of autumns past, I find myself drawn to the simple ritual of transforming pumpkin seeds into something special. Keeping my hands busy with this gentle process feels like a meditation, each step a quiet celebration of the season’s fleeting beauty.

Ingredients

– 2 cups raw pumpkin seeds, rinsed and dried
– 2 tablespoons melted coconut oil
– 2 tablespoons maple syrup
– 1 teaspoon ground ginger
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– ¼ teaspoon ground nutmeg
– ½ teaspoon sea salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the rinsed and thoroughly dried pumpkin seeds with the melted coconut oil, tossing until every seed is lightly coated.
3. Add the maple syrup to the bowl and stir gently to create an even glaze over the seeds.
4. Sprinkle the ground ginger, cinnamon, cloves, nutmeg, and sea salt over the coated seeds.
5. Mix everything together with a spatula until the spices are evenly distributed, taking care not to break the delicate seeds.
6. Spread the seasoned pumpkin seeds in a single layer on your prepared baking sheet, ensuring they don’t overlap for even cooking.
7. Bake at 325°F for 15 minutes, then remove the sheet from the oven and stir the seeds with a spatula to prevent burning around the edges.
8. Return the baking sheet to the oven and continue baking for another 10-15 minutes, watching closely until the seeds turn golden brown and make a faint popping sound.
9. Remove the baking sheet from the oven and let the seeds cool completely on the sheet, about 20 minutes, as they will crisp up during this resting time.

Beyond their initial warmth, these seeds settle into a satisfying crunch that gives way to complex spice notes. The gingerbread flavors deepen as they cool, making them perfect for sprinkling over morning oatmeal or packing into small jars as edible autumn gifts.

Conclusion

Clearly, these 26 sweet roasted pumpkin seed recipes offer endless inspiration for turning seasonal treats into something special. We hope you’ll try a few favorites, share which ones you love most in the comments below, and pin this article to your Pinterest boards to spread the autumn cheer!