Candied pumpkin seeds are easy to make with just four ingredients and perfect for fall snacking. These sweet pumpkin seeds are coated in brown sugar, butter, and cinnamon, then roasted until crispy 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 this 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 get started.
Serve roasted pumpkin seeds at your next Halloween party or after carving pumpkins with the family. They make a great addition to vanilla granola and are perfect for snacking!
Ingredients and substitutions
- Pumpkin seeds - To enjoy year round, buy a bag of raw pumpkin seeds from Amazon. Otherwise any raw, cleaned, and dried pumpkin seeds scooped from a pumpkin will work in this recipe. I don't recommend using shelled pumpkin seeds, or pepitas, in this recipe using the baking times below - they'll bake much faster than pumpkin seeds with shells.
- Brown sugar - Can be substituted with granulated sugar.
- Butter - Can be substituted with coconut oil.
- Seasoning - Salt and cinnamon add flavor to the pumpkin seeds. Cinnamon could be substituted with pumpkin pie spice blend if desired.
Tips and tricks
- Use parchment paper - Candied seeds will stick to a sheet pan without parchment paper or a silicone baking mat.
- Roast your seeds until they're crunchy - The most important part about roasting pumpkin seeds is roasting them long enough. Roasted 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.
- Clean fresh pumpkin seeds first - Rinse off your pumpkin seeds in a stock pot to separate seeds from the pumpkin flesh. Rinse the seeds in a colander, then lay them out to dry on a sheet of parchment paper or a tea towel. Once the seeds have dried, continue with the recipe as written.
- Need a visual aid? Here is an excellent guide on how to clean pumpkin seeds.
Frequently asked questions
Pumpkin seeds are great for snacking, adding to a snack table at a Halloween party, adding to a salad as a topping, or placing on your next Halloween charcuterie board.
Roasted pumpkin seeds will keep for up to two weeks at room temperature in a tightly sealed container.
Yes, fresh pumpkin seeds should be dry before preparing this recipe. Lay out clean pumpkin seeds on a sheet pan and allow to dry at room temperature for 24 hours for best results.
Yes, but with changes. Pepitas will roast much faster than pumpkin seeds because they're much smaller and don't have a protective shell. Start checking your pepitas after ten minutes of baking.
Candied Pumpkin Seeds
- 1 cup raw pumpkin seeds, in shell
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 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 about 40-45 minutes, or until browned and crunchy. Do a taste test and add more time as needed.
- 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 (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 need to air dry on a baking sheet for 24 hours.
- 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.