Honey roasted pumpkin seeds are an easy way to make use of the seeds from your Halloween pumpkin. Pumpkin seeds get tossed with olive oil, sweet honey, cinnamon, and sea salt for a yummy snack or topping!
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There’s nothing my kids like more than hitting up the pumpkin patch.
Ok, I love it almost as much as they do.
Which is why we go at least two or three times each fall.
And my middle child is also currently obsessed with pumpkins.
He has a little one that he carries around the house right now.
It’s like his emotional support pumpkin.
I’m here for it.
So lots of pumpkins means lots of pumpkin carving and so many pumpkin seeds.
So sweet roasted pumpkin seeds it is!
Ingredients and Kitchen Supplies
To make these you’ll need:
- Pumpkin seeds– Perfect way to use the seeds from your Halloween pumpkins!
- Olive oil
- Honey– Any honey. If you feel your honey is too thick, warm it up a bit so it gets runnier.
- Spices– Ground cinnamon and sea salt.
Kitchen supplies you’ll need include:
- Cookie sheet
- A good knife or pumpkin carving tools– To open the top of the pumpkin
- A spoon or serrated spoon– To scoop out the seeds
- Strainer– To rinse the seeds
- Cooking spray
How to Make Honey Roasted Pumpkin Seeds
1. Cut the top off the pumpkin and clean out the seeds.
Scoop the seeds and the stringy pumpkin pieces out. Separate the seeds from the stringy bits and put the seeds in a strainer or colander. Rinse them well and pat them dry,
2. Season the seeds.
Put the clean seeds into a bowl. Toss the seeds with olive oil, honey, and cinnamon.
3. Bake the seeds.
Spread the seasoned seeds out on a cookie sheet you’ve lined with foil and sprayed with nonstick spray. Bake the pumpkin seeds at 325 for 35 to 40 minutes or until the seeds are golden. Flip the seeds halfway through cooking.
When the pumpkin seeds are golden and crispy, remove them from the oven. Sprinkle on sea salt. Let them cool and enjoy!
Honey roasted pumpkin seeds make a delicious snack on their own!
They are also a delicious topping for:
- Creamy Sweet Potato and Pumpkin Soup
- Apple and Pear Kale Salad with Maple Dijon Vinaigrette
- Easy Instant Pot Butternut Squash Soup
- Baked Pumpkin Oatmeal
- Baked Apple Oatmeal
- Cranberry Apple Baked Oatmeal
- Greek yogurt
You could also toss them into homemade granola after you bake it. They would be delicious mixed into:
Let the honey roasted pumpkin seeds fully cool and then break them apart.
Store the seeds in an airtight container or jar on the counter for up to a month.
Do I have to soak pumpkin seeds before I roast them?
Because pumpkin seeds are covered in a thin membrane that makes them kind of chewy, some people suggest soaking them first.
I have never done it and find these seeds crispy and crunchy!
Tips and Tricks
- The honey will still be a little liquidy when you pull the seeds out of the oven. This is ok! It will set into a brittle-like consistency as the seeds cool.
- When you are ready to enjoy the seeds, gently break them apart first.
- The cinnamon is not necessary to make these delicious sweet roasted pumpkin seeds. The honey and sea salt give them tons of flavor! That said, the cinnamon does make them smell AMAZING when they cook.
- The amount of pumpkin seeds you’ll get will vary by pumpkin size. I used a small to medium (10 pounds) carving pumpkin and got roughly 1 cup of seeds.
Other Pumpkin Recipes
- Cinnamon Swirl Pumpkin Bread with Streusel Topping
- No Bake Pumpkin Cheesecake
- Italian Style Pumpkin Cheesecake
- Easy 2 Ingredient Pumpkin Muffins with Cake Mix
- Easy Pumpkin Donuts (from Cake Mix)
- Boozy Pumpkin Sheet Cake
- Pumpkin French Toast Casserole
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- Seeds from one pumpkin
- 2 tablespoons olive oil
- 4 tablespoons honey
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
Carve the top off the pumpkin and scoop out the seeds.
Separate the seeds from the stringy pumpkin pieces, putting the seeds in a colander and discarding the stringy bits.
Rinse the seeds and pat them dry.
Put the pumpkin seeds in a bowl and toss them with the olive oil, honey, and cinnamon.
Pour the coated seeds out onto a cookie sheet you've lined with aluminum foil and sprayed with nonstick.
Bake at 325 for 35-40 minutes or until the seeds are golden brown and crispy, flipping them once halfway through.
Remove from the oven and sprinkle with sea salt.
Let them cool.
Break them apart and enjoy!
see post for notes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 134mgCarbohydrates: 21gFiber: 1gSugar: 19gProtein: 1g