🎉 Introduction
Pumpkin season is all about cozy flavors, and these Cinnamon Honey Pumpkin Seeds are the ultimate crunchy fall snack. They strike the perfect balance of sweet, salty, and warm spice — with the natural nuttiness of roasted pumpkin seeds coated in honey, cinnamon, and a touch of sugar.
This snack is not only delicious but also packed with nutrition. Pumpkin seeds are rich in protein, fiber, healthy fats, magnesium, and zinc, making them a powerhouse for energy and wellness. Adding honey and cinnamon enhances their natural goodness while creating a caramelized crunch you’ll want to enjoy again and again.
They’re perfect for munching on their own, sprinkling over salads, topping yogurt, or even gifting in small jars during the holiday season. And the best part? They’re simple to prepare with just a few pantry staples.
🧰 Equipment Needed
- Medium saucepan (for boiling seeds)
- Strainer or colander
- Mixing bowl
- Baking sheet (rimmed)
- Parchment paper
- Wooden spoon or spatula
- Measuring cups and spoons
🛒 Ingredients
Main Ingredients
- 2 cups pumpkin seeds (raw, rinsed, and dried)
- 4 cups filtered water
Flavor Coating
- 2 teaspoons extra virgin olive oil
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 2 tablespoons coconut sugar (or brown sugar)
- 2 ⅓ tablespoons sea salt
👩🍳 Directions
Step 1: Boil the Seeds
- In a medium saucepan, combine pumpkin seeds, water, and 2 tablespoons of sea salt.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain seeds in a strainer and pat dry with a clean towel.
Step 2: Preheat the Oven
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
Step 3: Season the Seeds
- In a bowl, toss the seeds with olive oil, honey, cinnamon, coconut sugar, and the remaining salt until evenly coated.
Step 4: Roast the Seeds
- Spread seeds in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden brown and fragrant.
Step 5: Cool & Enjoy
- Remove from oven and let seeds cool completely — they will crisp up as they cool.
- Serve immediately or store for later.
🍽️ Servings & Timing
- Servings: About 2 cups (8–10 snack portions)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Keep in freezer-safe bags for up to 2 months.
- Reheating: Refresh in the oven at 300°F (150°C) for 5 minutes to regain crispness.
🥄 Variations
- Spicy-Sweet: Add a pinch of cayenne pepper or chili powder.
- Maple Version: Swap honey for maple syrup.
- Nutty Mix: Combine with almonds, cashews, or pecans.
- Holiday Twist: Add ground nutmeg and cloves for a festive flavor.
- Savory Option: Skip the sugar and use smoked paprika and garlic powder.
❓ 10 FAQs
1. Do I need to remove the pumpkin seed shells?
No, roasting them with shells adds crunch and fiber.
2. Can I use store-bought pumpkin seeds?
Yes, but make sure they are raw and unsalted.
3. Why boil the seeds first?
It softens the shells and helps the seasoning stick.
4. Can I skip the sugar?
Yes, but the seeds will be less caramelized.
5. How do I make them extra crispy?
Dry them well after boiling and bake until golden brown.
6. Can I make these vegan?
Yes — use maple syrup instead of honey.
7. Are pumpkin seeds healthy?
Yes, they’re packed with protein, healthy fats, and minerals.
8. Can I double this recipe?
Yes, but use two baking sheets to avoid overcrowding.
9. Can kids eat these?
Yes, but supervise younger kids since the shells can be tough to chew.
10. How can I use these besides snacking?
Sprinkle on yogurt, oatmeal, salads, or baked goods.
🏁 Conclusion
These Cinnamon Honey Pumpkin Seeds are the ultimate fall snack — crunchy, sweet, salty, and warmly spiced. With just a handful of ingredients, you can transform simple pumpkin seeds into an addictive treat that’s perfect for cozy nights, lunchboxes, or holiday gift jars.
Nutritious and flavorful, they’re proof that seasonal snacks can be both delicious and wholesome. Make a big batch — they’ll disappear fast!
Cinnamon Honey Pumpkin Seeds
Ingredients
Equipment
Method
- In a medium saucepan, combine pumpkin seeds, water, and 2 tablespoons of sea salt.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain seeds in a strainer and pat dry with a clean towel.
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- In a bowl, toss the seeds with olive oil, honey, cinnamon, coconut sugar, and the remaining salt until evenly coated.
- Spread seeds in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden brown and fragrant.
- Remove from oven and let seeds cool completely — they will crisp up as they cool.
- Serve immediately or store for later.
Notes
No, roasting them with shells adds crunch and fiber. 2. Can I use store-bought pumpkin seeds?
Yes, but make sure they are raw and unsalted. 3. Why boil the seeds first?
It softens the shells and helps the seasoning stick. 4. Can I skip the sugar?
Yes, but the seeds will be less caramelized. 5. How do I make them extra crispy?
Dry them well after boiling and bake until golden brown. 6. Can I make these vegan?
Yes — use maple syrup instead of honey. 7. Are pumpkin seeds healthy?
Yes, they’re packed with protein, healthy fats, and minerals. 8. Can I double this recipe?
Yes, but use two baking sheets to avoid overcrowding. 9. Can kids eat these?
Yes, but supervise younger kids since the shells can be tough to chew. 10. How can I use these besides snacking?
Sprinkle on yogurt, oatmeal, salads, or baked goods. 🏁 Conclusion These Cinnamon Honey Pumpkin Seeds are the ultimate fall snack — crunchy, sweet, salty, and warmly spiced. With just a handful of ingredients, you can transform simple pumpkin seeds into an addictive treat that’s perfect for cozy nights, lunchboxes, or holiday gift jars. Nutritious and flavorful, they’re proof that seasonal snacks can be both delicious and wholesome. Make a big batch — they’ll disappear fast!
