Ingredients
Equipment
Method
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.
Notes
🧊 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!
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!