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Sweet and Spicy Pumpkin Seeds are so much fun to make and eat! Roast the seeds while you’re carving your Jack-O’-Lanterns and you’ll have a yummy, healthy snack by the time you’re done.
Featured with this recipe
- Don’t Throw Out Pumpkin Seeds!
- Ingredients in this Pumpkin Seeds Recipe
- Reviews From Our Readers
- Are These Too Spicy?
- How to Roast Pumpkin Seeds
- How Can I Use Sweet and Spicy Pumpkin Seeds?
- Frequently Asked Questions
- More Pumpkin Recipes
- How to Make Sweet and Spicy Pumpkin Seeds
- Sweet and Spicy Pumpkin Seeds Recipe
The past few years, I have been experimenting with pumpkin seeds to switch things up from regular roasted pumpkin seeds (which there’s nothing wrong with, sometimes it’s just fun to have some variety with fall snacks). I have tried them savory, I have tried them sweet. I have tried them spicy, and finally I came up with a combination that is all three. Let me tell you, I found a WINNER! The blend of spices combined with the brown sugar and cinnamon is so yummy. The sweet really stands out and then gives way to the spicier flavors. They’re so addicting! Even my kids are crazy about them (which should tell you they really aren’t too spicy).
Don’t Throw Out Pumpkin Seeds!
I know, I know. It’s too easy to scoop out all the seeds along with the pumpkin gunk and throw it all out. But, don’t! These seeds are SO good! It’s such a fun tradition as well as a great teaching moment to make roasted pumpkin seeds with your kids. Plus, this recipe is incredibly easy, too!
Ingredients in this Pumpkin Seeds Recipe
- Pumpkin seeds – rinsed and dried
- Butter – melted
- Brown sugar
- Salt
- Granulated sugar
- Cinnamon
- Ground Cumin
- Chili powder
- Pumpkin pie spice
- Worcestershire sauce
- Tabasco sauce
Other Flavors You Could Try
- cayenne pepper – to give it a little more heat
- garlic powder
- ginger
- paprika
- maple syrup
- kosher salt
Reviews From Our Readers
Don’t take my word for it! Here’s what a few of our readers had to say about these roasted pumpkin seeds:
“These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.” – Jocelyn
“These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. The butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!” – Kat
Are These Too Spicy?
These roasted pumpkin seeds have a bit of a kick to them, but not enough to deter kids. I made a batch a couple of days ago and my kids devoured them before I could take a picture! If you love REALLY spicy pumpkin seeds, you’ll want to add a shake or two of extra Tabasco sauce than the recipe calls for, as this version falls on the milder side.
How to Roast Pumpkin Seeds
Roasting these little seeds is actually very easy! All you do is toss them in the spices you like (see our recipe card below for full details) then spread them out on a baking sheet. For this recipe, you’ll want to roast them low and slow, meaning only heat your oven to about 300 degrees, then roast them for about 45 minutes until they’re slightly golden brown and crispy. When just roasting pumpkin seeds with salt or other seasonings you can turn up the heat and roast for less time: see our how to roast pumpkin seeds post. However, since you have sugar in this recipe, you risk burning the sugar if you bake it too high.
How Can I Use Sweet and Spicy Pumpkin Seeds?
There are so many ways to enjoy these sweet and spicy seeds! They can even be added to our Halloween Candy Charcuterie Board or enjoyed along with our Pumpkin Spice Steamer Here are a few more ideas:
- Place them out at a Halloween party for a snack
- Throw them on top of a salad
- Add them to a grain bowl
- Use them on top of soup
- Make homemade trail mix
- Layer them on top of a hummus dip
- Enjoy them on their own!
Frequently Asked Questions
Pumpkin seeds are actually a great snack! They are a good source of potassium, manganese, iron, zinc, and copper. Pumpkin seeds also have antioxidants that protect cells from free radicals. Finally, they provide a good source of fiber.
You absolutely can eat pumpkin seeds raw, although I can’t vouch for the texture or flavor of a raw pumpkin seed…no harm will come to you if you eat a raw pumpkin seed! This makes working with them around young children a lot easier!
Yes, as long as you don’t add any gluten to the seasonings. This recipe is completely gluten-free.
Keep any leftovers in an airtight container either at room temperature or in the fridge.
Yes, that definitely will make clean up a lot easier.
Read More: Air Fryer Pumpkin Seeds
More Pumpkin Recipes
… And Even More to Try!
- 3-ingredient pumpkin chocolate chip cookies
- pumpkin poke cake
- pumpkin Belgian waffles
- harry potter pumpkin juice copycat recipe
- pumpkin cobbler
- homemade pumpkin puree
How to Make Sweet and Spicy Pumpkin Seeds
Sweet and Spicy Pumpkin Seeds
Video
Ingredients
- 2 cups pumpkin seeds rinsed & dried
- 3 tablespoons butter melted
- 3 tablespoons brown sugar
- 1 teaspoons salt
- 1 tablespoons granulated sugar
- 1/4 teaspoons cinnamon
- 1/4 teaspoons cumin
- 1/4 teaspoons chili powder
- 1/4 teaspoons pumpkin pie spice
- 1 teaspoons Worcestershire sauce
- 2 shakes Tabasco sauce or more if you want it extra spicy
Instructions
- Preheat oven to 300-degrees. Thoroughly wash and pat dry pumpkin seeds then place them in a medium-sized bowl. Stir in melted butter.
- In a small bowl, combine salt, brown sugar, granulated sugar, cinnamon, cumin, chili powder, and pumpkin pie spice. Sprinkle sugar/spice mixture over seeds and stir well to combine.
- Add Worcestershire sauce and Tabasco sauce and stir well. Place seeds on a baking sheet lined with foil or a baking mat. Spread seeds across the baking sheet forming a single layer.
- Bake for approximately 45 minutes or until crispy and golden brown.
Well, I’ve been roasting pumpkin seeds for 30 years and I’ve never had a fail like this. They didn’t crisp up, they are now wet AND burned. Inedible. I should have just stuck to my original salt roast. I followed the recipe except I didn’t have the Tabasco sauce.
I dried the seeds with a towel before I made the recipe but they were naturally still damp. I didn’t site dry before making them but I never had to before. Now everyone in the family is saying I should have stuck with my recipe. Always next year I guess. This recipe is not good.
You said in an earlier comment that you doubled the recipe, but sometimes with recipes like this doubling the recipe has to be tweaked a little bit. Next time I would make separate batches as the doubled batch probably had too much liquid. I am sorry this didn’t turn out for you.
So my seeds have been roasting for 40 minutes now and they are still not crispy. Yes, I dried them in a towel before preparing them. I hope the come out ok. Taking a long time.
Making these now. The only ingredient I didn’t have was Tabasco sauce. I did use cayenne powder though. We just carved two giant pumpkins so I had enough for a double recipe. They were sticky after mixing and it was a challenge trying to get them into a single layer (I used two large cookie sheets lined with parchment)
They are roasting now. I LOVE fall so I thought it would be fun to roast up my seeds differently this year. Right when they are done I’m going out to rake leaves. Nothing like roasted pumpkin seeds after raking.
These were tasty!
These are delicious – so flavorful! Thanks for sharing.
There’s nothing better! Every year I say I’m not going to carve pumpkins and then I do it just for the seeds. I love that this recipe a combo of sweet and spicy!
One change…use SHELLED pumpkin seeds!! This is an amazing addition to a fall kale/pomegranate seed/roasted sweet potato salad!
The BEST pumpkin seeds recipe!
My kids love these for an afternoon snack! They’re so easy, I probably make them once a week.
Love these! They make a great fall hiking snack!
OMG yassssss! These had just the right amount of spicy for me. Also made a batch without the spice for my kids and they gobbled them right up.
These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.
These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. I love that the butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!
You’re welcome! I’m so glad you like them! I made them a couple of days ago and I couldn’t stop munching on them. They are addicting!