Candied Pumpkin Seeds are a quick and easy pumpkin seed recipe for snacking this fall. These sweet pumpkin seeds are coated in brown sugar, butter, and cinnamon, then roasted in the oven.
Roasting pumpkin seeds can be a fun family tradition during the fall season. Looking for something different to do this year? Try my recipe for candied pumpkin seeds.
These crunchy, roasted pumpkin seeds are candy coated and perfect for all your fall snacking.
The best part? All you need are four ingredients to make these deliciously sweet pumpkin seeds.
Using fresh pumpkin seeds
If you’re using fresh pumpkin seeds from a carved pumpkin: rinse off your pumpkin seeds in a stock pot to separate seeds from the pumpkin flesh.
Rinse your seeds in a colander, then lay out to dry on a sheet of parchment paper.
Here is an excellent guide on how to clean pumpkin seeds.
Ingredients and substitutions
To enjoy year round – buy bag of raw pumpkin seeds from Amazon and enjoy roasted pumpkin seeds even when pumpkins aren’t in season!
Brown sugar can be substituted with granulated sugar.
Butter can be substituted with coconut oil.
Remember – pumpkin seeds with the shells need to be used for this recipe. Seeds that have been removed from their shells will take much less time to roast.
Roasting tips and tricks
The most important part about roasting pumpkin seeds is making sure that you roast them long enough.
Your pumpkin seeds should be crunchy, not chewy. Remove your baking sheet from the oven and do a taste test, then add more time as needed.
Keep in mind that they will continue to dry out as they cool, so they be done while still tasting a little chewy straight out of the oven.
Ways to use roasted pumpkin seeds
So you’ve made candied pumpkin seeds, now what do you do with them? Pumpkin seeds are great for snacking, or placing in a decorative bowl with other finger foods at a party.
I also like to use candied pumpkin seeds the same way I use Quick Candied Pecans – as a salad topping.
Or, fill decorative tins and gift bags with candied pumpkin seeds. They make great gifts for Halloween parties or fall themed birthdays. They’d also make a great homemade fall wedding favor.
Candied Pumpkin Seeds
- 1 cup raw pumpkin seeds in shell
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter melted
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a bowl, combine pumpkin seeds, brown sugar, melted butter, cinnamon, and salt. Mix until evenly coated.
- Spread into a thin layer on prepared baking sheet. Bake for 40-45 minutes, or until browned and crunchy.
- Allow to rest and dry on baking sheet until cooled. Store in an airtight container.
- Butter can be substituted with coconut oil.
- Brown sugar can be substituted with granulated sugar or maple syrup.
- If using pumpkin seeds freshly carved from a pumpkin, first rinse and dry your pumpkin seeds completely. Pumpkin seeds often need to air dry on a baking sheet for 24 hours to dry completely.
- This recipe works for whole or shelled pumpkin seeds/pepitas. If using shelled pumpkin seeds, start checking after 10 minutes of baking. They will take much less longer to bake since they are smaller.
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