Candied Pumpkin Seeds

When fall rolls around, pumpkins are everywhere, from pumpkin lattes to pies and decorations. But one part of the pumpkin that often gets overlooked is the seeds! Pumpkin seeds are not only packed with nutrients, but they’re also incredibly versatile. With a little bit of sugar and spice, you can turn them into Candied Pumpkin Seeds, a crunchy, sweet snack that’s perfect for enjoying on its own or as a topping for salads, yogurt, or even desserts.

Candied pumpkin seeds are the ultimate fall snack. They’re lightly caramelized with sugar, spiced with cinnamon and nutmeg, and have a satisfying crunch that’s impossible to resist. Whether you’re carving pumpkins with the family, looking for a seasonal snack, or just want to put those pumpkin seeds to good use, this recipe is easy, quick, and incredibly rewarding.

Not only are they delicious, but candied pumpkin seeds also make a wonderful edible gift. You can package them in small jars or bags and give them as a thoughtful, homemade gift during the holiday season. Let’s get started with this easy and fun recipe that will make your home smell like fall.

Why You’ll Love This Recipe

1. A Perfect Sweet and Spicy Snack Candied pumpkin seeds strike the perfect balance between sweet and spicy, with a hint of cinnamon, sugar, and nutmeg. They’re crunchy, satisfying, and have just enough sweetness to curb your cravings without being overpowering.

2. Healthy and Nutritious Pumpkin seeds are loaded with health benefits. They’re packed with protein, healthy fats, fiber, and essential minerals like magnesium, zinc, and iron. So while you’re enjoying the sugary coating, you’re also snacking on something nutritious.

3. Great for Holiday Gifting Homemade treats are always a hit during the holiday season. Candied pumpkin seeds are simple to make, easy to package, and make for a thoughtful, edible gift that everyone will appreciate.

4. Versatile These candied pumpkin seeds are incredibly versatile. You can eat them straight from the jar, sprinkle them over oatmeal or yogurt, or use them as a crunchy topping for salads and desserts. The possibilities are endless!

5. Easy to Make With just a handful of ingredients and a few simple steps, you can whip up a batch of candied pumpkin seeds in under 30 minutes. It’s a fun recipe that even kids can help with, especially if you’ve just scooped the seeds from a freshly carved pumpkin.

Preparation Time and Servings

  • Prep time: 10 minutes
  • Cook time: 15-20 minutes
  • Total time: 30 minutes
  • Servings: Makes about 2 cups of candied pumpkin seeds
  • Calories per serving: 150 (1/4 cup serving)
  • Protein: 6g
  • Carbs: 18g
  • Fat: 8g

Ingredients

For the Candied Pumpkin Seeds:

  • 1 1/2 to 2 cups raw pumpkin seeds (fresh or store-bought, unsalted)
  • 1 tablespoon olive oil or coconut oil
  • 1/2 cup granulated sugar (or use brown sugar for a deeper flavor)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger (optional, for a bit of extra spice)
  • 1/4 teaspoon salt (helps balance the sweetness)

Optional Add-ins:

  • 1/4 cup maple syrup (for a richer sweetness)
  • 1 tablespoon vanilla extract (adds extra flavor depth)
  • 1/4 teaspoon cayenne pepper (if you like a little heat with your sweetness)
  • A sprinkle of sea salt (for a sweet-salty combo)

Why These Ingredients?

  • Raw Pumpkin Seeds: The base of this recipe, pumpkin seeds have a mild, nutty flavor that pairs beautifully with the sweet, spiced coating. They become wonderfully crunchy when roasted.
  • Olive Oil or Coconut Oil: A small amount of oil helps the sugar adhere to the seeds and ensures they roast evenly, becoming crispy rather than soggy.
  • Sugar and Cinnamon: These are the key players in the candied coating. Sugar caramelizes as the seeds roast, while cinnamon adds warmth and spice that enhances the natural nuttiness of the pumpkin seeds.
  • Nutmeg and Ginger: These spices add a subtle complexity to the flavor, making the candied seeds taste more festive and aromatic.
  • Salt: A little bit of salt balances the sweetness, making the flavors pop.

Step-by-Step Instructions

Let’s get started with the process of making delicious Candied Pumpkin Seeds. Whether you’re using fresh seeds from a pumpkin or store-bought seeds, this recipe will work perfectly.

1. Prepare the Pumpkin Seeds

If Using Fresh Pumpkin Seeds:

  • Scoop out the seeds from a pumpkin and separate them from the stringy pulp. Place the seeds in a colander and rinse them under cold water to remove any remaining pulp.
  • Pat the seeds dry with a paper towel. The drier the seeds, the crispier they’ll be when roasted.

Pro Tip: If you want extra crunchy seeds, let them air-dry for a few hours before roasting.

If Using Store-Bought Pumpkin Seeds:

  • If you’re using store-bought raw pumpkin seeds, there’s no need to rinse them. Just measure out the amount needed and proceed to the next step.

2. Preheat the Oven

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent the seeds from sticking and make cleanup a breeze.

3. Coat the Pumpkin Seeds

In a medium mixing bowl, combine the pumpkin seeds, olive oil (or coconut oil), sugar, cinnamon, nutmeg, ginger (if using), and salt. Stir until all the seeds are well-coated in the sugary spice mixture.

Pro Tip: If you want a more intense flavor, you can add a touch of maple syrup or vanilla extract to the mix at this stage. Just keep in mind that maple syrup will create a slightly stickier coating.

4. Spread the Seeds on the Baking Sheet

Spread the coated pumpkin seeds in an even layer on the prepared baking sheet. Make sure the seeds are spread out and not clumped together, as this will help them roast evenly.

5. Roast the Seeds

Place the baking sheet in the preheated oven and roast the seeds for 15-20 minutes, stirring every 5 minutes to ensure they roast evenly and don’t burn. The seeds are done when they’re golden brown and the sugar has caramelized to form a crispy coating.

Pro Tip: Keep a close eye on the seeds during the last few minutes of roasting. Sugar can go from perfectly caramelized to burnt very quickly, so it’s important to stir the seeds often and check for doneness.

6. Cool and Store

Once the seeds are done, remove them from the oven and let them cool on the baking sheet for 5-10 minutes. As they cool, the candied coating will harden and become crunchy.

After the seeds have cooled completely, transfer them to an airtight container for storage. They’ll stay fresh for up to 1 week at room temperature, or you can store them in the fridge for up to 2 weeks.

How to Serve

Candied pumpkin seeds are incredibly versatile and can be enjoyed in many different ways. Here are a few ideas for serving them:

  • As a Snack: Eat them straight out of the jar for a crunchy, sweet snack.
  • On Salads: Sprinkle the seeds over a fresh green salad for added crunch and a touch of sweetness. They pair especially well with spinach, arugula, or kale salads.
  • Topping for Oatmeal or Yogurt: Add a handful of candied pumpkin seeds to your morning oatmeal, overnight oats, or yogurt for an extra layer of flavor and texture.
  • On Desserts: Use these candied seeds as a topping for ice cream, pies, or baked goods like muffins and cakes.
  • As an Edible Gift: Package the seeds in small jars or gift bags, tie with a ribbon, and give them as a thoughtful homemade gift during the holidays.

Additional Tips

To ensure your Candied Pumpkin Seeds come out perfect every time, here are a few extra tips:

1. Use Dry Seeds

Whether you’re using fresh or store-bought seeds, make sure they’re completely dry before coating them in the sugar mixture. Moisture can prevent the seeds from getting crispy, so pat them dry thoroughly after rinsing.

2. Adjust the Sweetness

If you prefer a milder sweetness, reduce the amount of sugar by a tablespoon or two. On the other hand, if you love a sweet, sticky coating, feel free to add a little extra sugar or a drizzle of maple syrup.

3. Stir Often While Roasting

Stirring the seeds every 5 minutes ensures that they roast evenly and prevents the sugar from burning. Keep an eye on the seeds during the last few minutes of roasting, as they can go from golden brown to burnt quickly.

4. Experiment with Spices

Don’t be afraid to experiment with different spices! You can add pumpkin pie spice, cardamom, or even a touch of cayenne pepper for a spicy kick. Make the recipe your own by tailoring the spices to your taste preferences.

5. Cool Completely Before Storing

Let the seeds cool completely on the baking sheet before transferring them to an airtight

container. This allows the candied coating to harden, ensuring a crunchy, not sticky, texture.

Recipe Variations

Here are a few fun ways to customize this recipe and make your candied pumpkin seeds unique:

1. Maple-Candied Pumpkin Seeds

Swap out the granulated sugar for maple syrup. The syrup will give the seeds a richer, more complex sweetness and a stickier coating.

2. Spicy-Sweet Pumpkin Seeds

For those who love a sweet and spicy combo, add 1/4 teaspoon of cayenne pepper to the spice mix. The heat from the cayenne pairs perfectly with the sweetness of the sugar and spices.

3. Vanilla-Cinnamon Pumpkin Seeds

Add 1 teaspoon of vanilla extract to the oil and sugar mixture before coating the seeds. The vanilla enhances the warmth of the cinnamon and adds a subtle depth of flavor.

4. Brown Sugar and Sea Salt Pumpkin Seeds

Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor. Just before serving, sprinkle the seeds with a touch of flaky sea salt for a sweet-salty treat.

5. Pumpkin Spice Pumpkin Seeds

Use a pre-made pumpkin spice blend in place of the individual spices (cinnamon, nutmeg, ginger). This makes the recipe even quicker and gives the seeds that classic fall flavor.

Freezing and Storage

Storage: Once cooled, store the candied pumpkin seeds in an airtight container at room temperature for up to a week. For longer storage, you can keep them in the fridge for up to two weeks.

Freezing: You can freeze candied pumpkin seeds by placing them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months in the freezer. To thaw, let them sit at room temperature for about 30 minutes before enjoying.

Special Equipment

  • Baking Sheet: For roasting the pumpkin seeds evenly.
  • Parchment Paper: To prevent the seeds from sticking to the baking sheet and make cleanup easier.
  • Mixing Bowl: For combining the pumpkin seeds with the sugar and spice mixture.
  • Spatula: For stirring the seeds during roasting and mixing the coating.

FAQ Section

Can I use store-bought roasted pumpkin seeds?

Yes, but be sure to use unsalted, raw pumpkin seeds for this recipe. If the seeds are already roasted, they may become too dry or burn during the roasting process.

How do I prevent the sugar from burning?

Roast the seeds at a lower temperature (325°F) and stir them every 5 minutes. Keep an eye on them during the last few minutes of roasting, as sugar can burn quickly.

Can I make this recipe with other seeds or nuts?

Absolutely! This recipe works well with sunflower seeds, pecans, or almonds. Just adjust the roasting time based on the size and type of seed or nut you’re using.

Can I make these seeds sugar-free?

Yes! You can use a sugar substitute like monk fruit sweetener or erythritol to make a sugar-free version. Just keep in mind that sugar substitutes may not caramelize in the same way, so the texture might be slightly different.

How can I use these seeds in savory dishes?

Candied pumpkin seeds add a delightful crunch and touch of sweetness to savory dishes like roasted vegetables, grain bowls, and salads. Try sprinkling them over a butternut squash soup or adding them to a fall salad for an extra layer of texture and flavor.

Conclusion

Now that you know how to make delicious Candied Pumpkin Seeds, you have the perfect snack to enjoy throughout the fall season. These sweet, crunchy treats are incredibly easy to make and can be enjoyed in a variety of ways—from snacking to topping salads and desserts. Plus, they make for a great homemade gift during the holiday season.

The best part? You can customize this recipe with different spices, sweeteners, and add-ins to suit your taste. Whether you like them spicy, salty, or extra sweet, there’s a version of candied pumpkin seeds for everyone. So go ahead, gather your ingredients, and get ready to make a batch of this seasonal favorite. I can’t wait to see how your candied pumpkin seeds turn out—don’t forget to share your creations! Happy snacking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Candied Pumpkin Seeds


  • Author: Ashley
  • Total Time: 30 minutes

Ingredients

Scale
  • 2 cups raw pumpkin seeds (pepitas)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • Cooking spray or parchment paper (for cooling)

Instructions

1. Prepare the Pumpkin Seeds

If you’re starting with whole pumpkin seeds, rinse them to remove any pulp and strings. Pat them dry with a paper towel.

2. Cook the Mixture

In a large saucepan, combine the sugar, water, vanilla extract, cinnamon, salt, and nutmeg. Stir over medium heat until the sugar dissolves completely.

3. Add the Seeds

Once the sugar mixture is boiling, add the pumpkin seeds to the saucepan. Stir well to coat the seeds evenly.

4. Cook Until Candied

Continue to cook, stirring frequently, until the mixture thickens and the sugar begins to crystallize around the seeds (about 10-15 minutes). The seeds will be glossy and well-coated.

5. Spread and Cool

Quickly spread the candied seeds onto a baking sheet lined with parchment paper or lightly greased with cooking spray. Use a spatula to separate any clumps. Allow them to cool completely.

6. Break Apart and Serve

Once cooled, break apart any clusters and enjoy! Store leftovers in an airtight container.

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes

Nutrition

  • Calories: 150 kcal
  • Fat: 7g
  • Carbohydrates: 22g
  • Protein: 4g

Readers Love these Recipes!

Caramel Brownie Cheesecake: The Ultimate Indulgence in Every Bite

Introduction If you’re a fan of decadent desserts, Caramel Brownie Cheesecake is a treat you won’t want to miss. This sensational dessert brings together ...
Read more

Creamy Mango Mousse: A Tropical Delight in Every Bite

Introduction Mango, often referred to as the “king of fruits,” brings a perfect balance of sweetness and tropical flavor that pairs wonderfully with creamy ...
Read more

Lemon Blueberry Shortbread Mousse Cake: A Refreshing and Elegant Dessert

Introduction Lemon and blueberry are a pairing made in dessert heaven, and when combined with a buttery shortbread crust and velvety mousse, they create ...
Read more