Sweet and Salty Roasted Brown Sugar Pumpkin Seeds
Easy roasted pumpkin seeds with cinnamon and brown sugar. Our favorite way to use leftover seeds from pumpkin carving. You’ll need just 5 ingredients to make this sweet and salty snack!
Roasted brown sugar pumpkin seeds
Happy Halloween! Are you celebrating? We’re sort of being curmudgeons this year; the hubs just had dental surgery a few days ago, so we’re staying in, watching some (mildly) scary movies, and hopefully handing out candy to some little ghosts and goblins. The forecast is for a chilly, windy, rainy evening, and last year we only had a handful of trick-or-treaters, so I’m not overly optimistic, but still looking forward to being cozy inside, while eating an excess of Halloween candy.
We did finally carve a pumpkin this morning. Well mostly he did – a truly impressive, detailed rendition of grumpy cat aka the Grumpkin. He’s been cheekily referring to himself as the ‘pumpkin master’ ever since, and my eyes are getting sore from rolling them so often in response.
While he was working on his masterpiece, I put the pumpkin seeds to good use, roasting them together with some brown sugar, sea salt and cinnamon for a deliciously crave-worthy, sweet and salty snack.
These roasted pumpkin seeds are so simple to whip up, and addictingly good. The hardest part of the whole recipe is the gloopy job of scraping the seeds out of the pumpkin, then it’s just a quick rinse to remove any lingering, stringy bits of pumpkin and a toss together of the seeds with some melted butter, brown sugar, cinnamon and sea salt. Bake for about half an hour, before devouring these crispy treats warm off the baking sheet…
Stay snug, safe and chocolate-filled tonight!
Looking for more pumpkin treats? Try these next:
- The best gingersnap pumpkin pie
- Overnight pumpkin cinnamon rolls
- One bowl pumpkin gingerbread muffins
- Chocolate chip pumpkin bread (vegan)
If you make these roasted pumpkin seeds, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
PrintSweet and Salty Roasted Brown Sugar Pumpkin Seeds
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 Servings 1x
- Category: Dessert
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Easy roasted pumpkin seeds with cinnamon and brown sugar. Our favorite way to use leftover seeds from pumpkin carving. You’ll need just 5 ingredients to make this sweet and salty snack!
Ingredients
- 1–1/2 cups pumpkin (or other winter squash) seeds
- 3 Tbsp unsalted butter, melted
- 1–1/2 Tbsp light brown sugar, packed
- 3/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
Instructions
- Preheat the oven to 350℉. Line a a large rimmed sheet pan with parchment paper. Set aside.
- Scoop the pumpkin seeds out of the pumpkin and into a large colander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.
- Stir together the melted butter, brown sugar, cinnamon, and salt in a medium mixing bowl, until completely combined. Add the pumpkin seeds and toss to coat.
- Evenly spread the pumpkin seeds in a single layer on the prepared pan.
- Bake for 25-30 minutes, stirring/flipping a few times, until the seeds are lightly golden and crispy. Be sure to check often, as the roasting time can vary.
- Remove from the oven and transfer to a baking rack to cool completely. Enjoy!!
Keywords: roasted pumpkin seeds, brown sugar, cinnamon, easy, sweet
I love this recipe so much at countryside popcorn it’s so good and delicious. I can’t wait to give it to my kids. They love pumpkin seeds and I’m trying to something now.
★★★★★
Thank you so much, Jaclene!!
okay, normally I hate roasted pumpkin seeds, but we had a friend from England visiting so we had to do the all of the fun pumpkin carving things, like roasting the seeds. I made one batch and we eat them all, so I had to make a second batch right away so we could send her away with a bag of them. I have enough seeds for about two more batches and you better believe that I will be making them. roasted pumpkin seeds will now be a yearly tradition!
★★★★★
oh, yay! Thanks so much, Colleen!
My kitchen smells amazing! Great recipe!
★★★★★
Thanks so much, Susan!!
Hi Laura, I followed the recipe exactly and found it to be a great ‘treat’ on a rainy afternoon. Thanks a lot for sharing this recipe. 🙂
★★★★
Thanks, Elio! So glad you enjoyed the recipe!
Thanks Laura. I made this last night and holy eff, it was amazing! when I roasted the seeds I added a little cumin, coriander and cayenne. So good.
★★★★★
Aren’t they addicting? 🙂 Thanks for your comment, Emma!
What a yummy way to have our Halloween pumpkins last longer! I love the idea of adding the brown sugar and cinnamon, rather than just roasting the seeds plain.
★★★★★
Thanks, Joan! Can’t help myself with that cinnamon and brown sugar combo…:)
We made dinner with a little sugar pumpkin last night and so I decided to soak the seeds overnight in the fridge and roast them this morning. This post couldn’t have come at a better time! This would taste so wonderful on squash soup! 🙂
Mmm love pumpkin/squash soup! Hope you love these! 🙂