Sweet and Salty Roasted Brown Sugar Pumpkin Seeds

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com

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.

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com

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!

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com

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Sweet and Salty Roasted Brown Sugar Pumpkin Seeds via forkknifeswoon.com | @forkknifeswoon

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 Servings 1x

Ingredients

Scale
  • 11/2 cups pumpkin (or other winter squash) seeds
  • 3 Tbsp unsalted butter, melted
  • 11/2 Tbsp (packed) light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp fine sea salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
  2. Scoop the pumpkin seeds out of the pumpkin and into a large collander. 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.
  3. 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.
  4. Bake for 25-30 minutes, stirring/flipping once or twice, until the seeds are golden and crispy.

 

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9 Comments

  1. 11.6.20
    Rosemary Tricarico said:

    Recipe should be revised – olive oil not butter should be used. The butter burned and the seeds ruined. They smelled so good in the beginning too…..

  2. 11.4.15
    Elio said:

    Hi Laura, I followed the recipe exactly and found it to be a great β€˜treat’ on a rainy afternoon. Thanks a lot for sharing this recipe. πŸ™‚

    • 11.5.15
      Laura said:

      Thanks, Elio! So glad you enjoyed the recipe!

  3. 11.2.15

    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.

    • 11.3.15
      Laura said:

      Aren’t they addicting? πŸ™‚ Thanks for your comment, Emma!

  4. 11.1.15
    Joan said:

    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.

    • 11.2.15
      admin said:

      Thanks, Joan! Can’t help myself with that cinnamon and brown sugar combo…:)

  5. 11.1.15
    Katrina said:

    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! πŸ™‚

    • 11.1.15
      admin said:

      Mmm love pumpkin/squash soup! Hope you love these! πŸ™‚

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton Β©2021, and may not be used without permission.