Name: Honey Roasted Pumpkin Seeds with Cinnamon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 cups
Cuisine: American
Ingredients: 2 cups raw fresh pumpkin seeds (washed and pumpkin goop picked off); 1 tablespoons butter; 1 tablespoons olive oil or coconut oil; 3 tablespoons honey; 1 teaspoon cinnamon

Honey Roasted Pumpkin Seedsare a healthy, naturally sweetened way to enjoy those little gems that you just dug out of your jack-o-lantern.

Top view of Roasted Pumpkin Seeds on a white counter.

If you plan on cooking a few pumpkins using theperfect methodI showed you yesterday, you’ll have the seeds to enjoy too. Between scooping out the seeds for roasting and the flesh for cooking, I used practically the whole pumpkin. What little skin and pulp was left made for a tasty chicken treat. I think it’s fun when everything has a purpose and very little waste is created!

I love roasted pumpkin seeds because I think they taste a bit like popcorn, and you all know how much I love popcorn. I normally just roast them in a little olive oil and garlic salt, but this time around I wanted to try something sweet. I figured honey was a nice healthy option and so honey roasted pumpkin seeds were born. We had a hard time waiting for them to cool on the pan before digging in. May kept passing the hot roasted seeds between her fingers in an effort to evade the heat while trying to wait long enough to stick them in her mouth. I was right there with her! With a heavy hand of cinnamon, these might even pass for dessert.

Top view of Honey Roasted Pumpkin Seeds with Cinnamon with a honey stir stick next to it.

Why You’ll Love This Recipe

Naturally sweetened with honey for a healthier snack.
Simple and quick to make with minimal ingredients.
Adds a fun twist to traditional roasted pumpkin seeds.
Perfect way to use leftover seeds from pumpkin carving.

Recipe Ingredients

Raw fresh pumpkin seeds
Butter
Olive oil –Or coconut oil
Honey
Cinnamon

See the recipe card below for full information on ingredients and quantities

How To Make Honey Roasted Pumpkin Seeds with Cinnamon

Step #1.Preheat the oven to 275°F and dry the washed pumpkin seeds.

Step #2.Melt the butter, oil, and honey together, then pour over seeds and mix in cinnamon.

Step #3.Spread seeds on a parchment-lined baking sheet and bake for 30-40 minutes, stirring every 10 minutes.

Step #4.Remove from oven, stir as they cool to prevent clumping, and enjoy!

Recipe FAQs

Can I use other types of seeds besides pumpkin?

Absolutely! This recipe works well with other seeds like sunflower or squash seeds. Just ensure they’re clean and adjust baking time as needed since smaller seeds may roast faster.

Why do my pumpkin seeds sometimes turn out chewy instead of crispy?

To get crispy seeds, make sure they’re thoroughly dried before roasting. If they still seem chewy, try increasing the baking time slightly or roasting at a lower temperature for longer.

Can I make these without honey for a savory version?

Yes! Substitute honey with a drizzle of olive oil and season with salt, garlic powder, or smoked paprika for a savory twist. Adjust roasting time as needed.

A pumpkin cut in half with the innards in a bowl.

Expert Tips

Here’show I prep my fresh pumpkin seeds for cooking: I put everything I scraped from the pumpkin into a bowl. I use my hands to kind of squeeze the seeds from the strings they are sticking to. I do this to get rid of the biggest chunks of pumpkin. Then I fill up the bowl of pumpkin seeds with water and let them sit for a minute. I use my hands to strain out a little more pumpkin. Lastly, I drain the pumpkin seeds into acolanderand spray them with water. Between using my hands and all the water, I end up with very little pumpkin pulp left behind. A little left doesn’t matter anyways; it kind of disappears when you bake it. Not sure how official that all is, but it works.
Nuts and seeds burn easily and sugar and honey burn easily.You are working with both of those, so keep an eye on things. Stir often, adjust temperatures as needed, and don’t walk away from their short cooking time. Or. Else.
Super cheap honey often tastes bitter to me and that’s no good.I like to get local honeyand in a pinchCostco’s organic honeyis a good option too.

Close up of a honey wand covered in honey next to pumpkin seeds.

How To Serve and Store Honey Roasted Pumpkin Seeds with Cinnamon

Enjoy these as a snack or add togranolafor a crunchy mix. Sprinkle on salads like mycabbage saladorapple saladfor a sweet, nutty topping. You can use as a garnish for pumpkin orsquash soup. Add toyogurtor oatmeal bowls for a crunchy touch.

To store, keep seeds in an uncovered container at room temperature for up to two weeks to maintain crispness. If desired, freeze in a sealed container for up to 3 months; thaw at room temperature for best results.