The Best Roasted Pumpkin Seed Recipe

Transform pumpkin seeds into irresistible sweet-spiced snacks with this easy roasted recipe—perfect for fall gifting!

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This recipe turns fresh pumpkin seeds into a crunchy, sweet-spiced treat using brown sugar, butter, and warm spices like cinnamon and nutmeg. After drying and initial roasting, the seeds are coated in a buttery spice mix and roasted again until crisp. They keep well for months in an airtight container, making them a great homemade gift.

Directions

If you've already carved a pumpkin for Halloween, just scoop out the seeds. For a whole pumpkin, cut it in half and then scoop out the seeds.

Give the seeds a good rinse until they're clean, then spread them on a parchment-lined baking sheet. Set your oven to 350°F and put the seeds inside while it preheats so they can dry out.

Once the seeds are dry, take them out of the oven and toss them with 1/2 tablespoon of coconut oil until fully coated. Return them to the oven and roast for 10 minutes.

While the seeds are roasting, melt 1/2 stick of butter in a pan over low heat on the stove. Stir in 1/4 cup of brown sugar until the mixture is smooth.

Take the butter mixture off the stove, then add 1/2 teaspoon of vanilla extract along with 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/4 teaspoon allspice, and 1/2 teaspoon ground ginger. Mix until well combined.

Add the roasted seeds to the spice mixture and stir until every seed is coated.

Spread the coated seeds back onto the baking sheet and roast for another 15 minutes. Let them cool and dry completely.

Transfer the seeds to a jar, maybe with a gift tag if giving as a hostess gift. Store in an airtight container for up to three months, or in the fridge for up to 12 months.