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    Home » Recipes » Halloween

    Candied Pumpkin Seeds

    Published: Oct 3, 2019 · Modified: Dec 18, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 617 words. · About 4 minutes to read this article.

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    Candied Pumpkin Seeds by The Toasty Kitchen
    Candied Pumpkin Seeds by The Toasty Kitchen
    Candied Pumpkin Seeds by The Toasty Kitchen

    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.

    A white bowl of candied pumpkin seeds with cinnamon sticks.

    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

    Ingredients for candied pumpkin seeds.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 (pepitas) will take much less time to roast.

    Roasting tips and tricks

    Pumpkin seeds spread onto a baking sheet.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 may be done while still tasting a little chewy straight out of the oven.

    A white scalloped bowl of seeds.

    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. Or, add to your next Halloween charcuterie board! They'd also make a great homemade fall wedding favor.

    A white bowl of candied pumpkin seeds with cinnamon sticks.
    Print Recipe
    4.67 from 15 reviews

    Candied Pumpkin Seeds

    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. 
    Prep Time5 minutes
    Cook Time40 minutes
    Total Time45 minutes
    Servings: 6 servings
    Calories: 129kcal
    Author: Heather

    Ingredients

    • 1 cup raw pumpkin seeds, in shell
    • ¼ cup brown sugar
    • 2 tablespoons unsalted butter, melted
    • ¾ teaspoon cinnamon
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
    • In a bowl, add pumpkin seeds, brown sugar, melted butter, cinnamon, and salt. Toss 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.

    Equipment Recommendations

    • Dry Measuring Cups
    • Measuring Spoons
    • Nordic Ware Half Baking Sheet
    • Reynolds Parchment Paper

    Notes

    • Butter can be substituted with coconut oil.
    • Brown sugar can be substituted with granulated sugar (although I prefer the caramelized flavor from using brown sugar).
    • If using pumpkin seeds freshly carved from a pumpkin, first rinse and dry your pumpkin seeds completely. Fresh pumpkin seeds will 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 time to bake since they are smaller. 

    Nutrition Estimate

    Calories: 129kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Course: Appetizer
    Cuisine: American

    More recipes

    • Stovetop Candied Pecans
    • Candied Hazelnuts
    • Pumpkin Sugar Cookies
    • Halloween Charcuterie Board

    More Halloween Recipes

    • 15 Make-Ahead Halloween Party Appetizers
    • Pumpkin Icebox Cake
    • Halloween Cut Out Cookies
    • Chocolate Frogs

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    1. Melissa

      November 28, 2020 at 5:58 pm

      I used 1/2 tsp of cinnamon and they were perfect! How long do they last?

      Reply
      • Heather

        November 28, 2020 at 6:03 pm

        Roasted pumpkin seeds will last up to 2 weeks in a sealed container. Glad you enjoyed them!

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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