Sweet and Salty Roasted Pumpkin Seeds

Sweet and Salty Roasted Pumpkin Seeds, an irresistible snack that's simple to make, healthy and great for the whole family!

As we head into the fall season and all things pumpkin, these Sweet & Salty Roasted Pumpkin Seeds are the perfect snack to keep on hand. Crunchy, cinnamon-y and just the right amount of sweetness and saltiness for an addictive snack anytime.

Love everything pumpkin? Try these muffins for a delicious on the go breakfast or snack.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip

Ingredients

This recipe requires minimal ingredients that you may already have on hand.

• oil
• maple syrup
• cinnamon
• raw pumpkin seeds
• sea salt

See recipe card for quantities.

Instructions

These pumpkin seeds could not be any easier to make and require very little prep so you can enjoy in no time at all.

In a small bowl combine oil, maple syrup and cinnamon and whisk to thoroughly incorporate. Pour the mixture over pumpkin seeds and stir to thoroughly coat all the seeds. Spread the seeds in even layer on a parchment lined baking sheet. Bake for 16-20 minutes checking and stirring seeds 2 to 3 time during bake time. They should be lightly golden and a bit crisp.

Hint: Use these seeds as a topping for smoothie bowls, oatmeal, add them to your favorite trail mix or just eat them by the handful.

Substitutions

• Seeds - you can also use sunflower seeds if pumpkin seeds are unavailable
• Oil - coconut, olive and avocado all work well
• Sweetener - agave nectar or other liquid sweetener can be used if desired

Variations

• Spicy - add cayenne to the oil mixture for a kick of heat
• Deluxe - try cardamom, nutmeg, ginger or pumpkin pie spice instead of or in addition to cinnamon
• Picky Eaters - may increase the sweetener to 2 tablespoon to make more palatable for picky eaters

Equipment

The only equipment needed to make these pumpkins seeds is a baking sheet, parchment paper or silicone baking mat and an oven.

Storage

Completely cool the pumpkin seeds and store in an air tight container in the pantry for 1-2 weeks.

Top tip

Be sure not to over bake! Check every 5-7 minutes to prevent over baking resulting in a burnt flavor. Use a spoon to move seeds around the pan to ensure even baking. The seeds are done when a light golden color develops.

If you make a recipe, I'd love to know how it turns out! Leave a comment and a rating below or snap a pic and tag it @weelittlevegans so I'll be sure to see it!