Irresistible Honey Roasted Pumpkin Seeds Recipe

Introduction

After the fun of carving pumpkins, there’s a second, equally wonderful treat waiting for you: roasting the seeds! And while savory seeds are classic, this sweet, sticky, and utterly irresistible Honey Roasted Pumpkin Seeds recipe is a game-changer. Imagine crunchy pumpkin seeds coated in a warm, caramelized glaze of honey and cinnamon, with just a hint of salt to make the flavors pop. They are the perfect blend of sweet and salty, a truly addictive favorite snack that fills your home with the coziest autumn aroma. This is one of those simple fall snacks that delivers an incredible amount of flavor and comfort with very little effort.

This sweet pumpkin seeds recipe creates a snack that is absolutely perfect for munching on by the handful. But their deliciousness doesn’t stop there! These honey roasted seeds are a fantastic topping for a bowl of creamy Greek yogurt or your morning oatmeal. You can also sprinkle them over vanilla ice cream for a crunchy surprise, or add them to a fall fruit salad for a touch of sweetness and texture. They are wonderfully versatile!

Full Recipe: Honey Roasted Pumpkin Seeds

Get ready to make your new favorite sweet and crunchy snack!

Ingredients

• 1 1/2 cups raw pumpkin seeds, cleaned and thoroughly dried
• 2 tbsp honey
• 1 tbsp melted coconut oil or butter
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

1. Clean and Dry the Seeds: First, separate the seeds from the pumpkin pulp. A good trick is to do this in a large bowl of water; the seeds will float while the pulp sinks. Rinse the seeds well in a colander.
2. Crucial Step: Dry Thoroughly! Spread the clean seeds in a single layer on a clean kitchen towel or several layers of paper towels. Let them air dry for a few hours or, for best results, overnight. They must be completely dry to the touch before you proceed.
3. Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. This is essential to prevent the honey from sticking and burning onto your pan.
4. In a medium bowl, whisk together the honey, melted coconut oil (or butter), ground cinnamon, and sea salt until well combined.
5. Add the completely dry pumpkin seeds to the bowl and toss until every seed is evenly coated in the sweet honey mixture.
6. Spread the coated seeds in a single, even layer on the prepared baking sheet.
7. Bake for 15-20 minutes, stirring them once or twice during baking, until they are a beautiful golden brown and caramelized. Keep a close eye on them during the last 5 minutes, as the honey can burn quickly.
8. Remove the baking sheet from the oven. Let the pumpkin seeds cool completely on the pan. They will crisp up as they cool and may stick together; you can break them apart once they are fully cooled.

• Prep time: 20 minutes (plus drying time)
• Cook time: 20 minutes
• Total time: 40 minutes (plus drying time)
• Servings: 6 (about 1/4 cup each)
• Calories (per serving, estimated): Approximately 130-150 kcal

Why You’ll Love This Recipe

• Sweet & Salty Perfection: The combination of sweet honey, warm cinnamon, and a hint of salt is absolutely addictive.
• Simple Ingredients: You only need a handful of pantry staples to make this amazing pumpkin seed recipe.
• No Food Waste: It’s a fantastic and delicious way to use the seeds from your Halloween pumpkins.
• A Healthier Treat: This is a wonderful, wholesome alternative to sugary candy for your fall snacks craving.
• Cozy Fall Flavors: The honey and cinnamon duo will make your whole house smell like autumn.

Roasting seeds with a sweet, sticky glaze like honey requires a slightly different technique than using dry spices. The key is careful temperature management. Honey contains natural sugars that can go from perfectly caramelized to burnt in a matter of moments. By roasting at a moderate temperature and stirring the seeds during the process, you ensure the honey has time to dehydrate and create a candied shell around each seed without scorching. This gentle roasting method is the secret to that perfect, crunchy, honey-kissed finish.

Serving Suggestions

• Sprinkle over a bowl of yogurt or oatmeal for a delicious breakfast topping.
• Use as a crunchy garnish for a scoop of vanilla, cinnamon, or pumpkin ice cream.
• Add them to a cheeseboard with apple slices, figs, and sharp cheese for a sweet and savory element.
• Mix into your favorite granola or trail mix for an extra boost of fall flavor.

Pro Tips for Success

• Parchment Paper is a Must: Do not skip lining your baking sheet with parchment paper. The caramelized honey will become very hard and sticky, and parchment will save you a lot of scrubbing.
• Watch Them Like a Hawk: In the last 5-7 minutes of baking, stay near the oven. Sugar burns fast, so pull them out as soon as they are a deep golden brown.
• Cool in a Single Layer: Let the roasted pumpkin seeds cool completely on the baking sheet in a single layer. This prevents them from steaming and helps them get extra crispy. Break up any clumps once they are cool.
• Don’t Skip the Salt: The small amount of salt is crucial for balancing the sweetness of the honey and making the flavors truly pop.

Storage & Reheating

• Storage: Once cooled completely, store your honey roasted seeds in an airtight container at room temperature. They should stay fresh and crunchy for up to a week. If they are a bit sticky, you can place a small piece of parchment paper between layers.
• Reheating: These are best enjoyed at room temperature. Reheating is not necessary.

Closing Paragraph

I truly hope this irresistible honey roasted pumpkin seeds recipe becomes a new fall tradition in your home! It’s such a simple, joyful way to celebrate the season and create a snack that is both wholesome and incredibly delicious. Have fun with it, and enjoy every crunchy, sweet bite!

If you make this pumpkin seeds recipe, I would be so happy to hear how you liked it! Please leave a comment and a rating below to share your experience.

🎀 Final Thoughts

There is something so satisfying about turning pumpkin “guts” into this beautiful, golden, crunchy treat. This is my family’s absolute favorite snack to have in a bowl on the counter throughout October. They never last long! It’s a little bite of autumn sweetness, and it just makes my heart happy.