Name: Honey Roasted Pumpkin Seeds Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Cups Pumpkin Seeds (about 2 small pumpkins, cleaned); 2 Tsp Pumpkin Seed Oil or Olive Oil; 2 Tbsp Runny Honey; Flaky Sea Salt (such as Maldon)

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As soon as fall rolls around and pumpkins pop up everywhere, I know it’s time to make one of my favorite seasonal snacks, honey-roasted pumpkin seeds. There’s something so satisfying about scooping out fresh pumpkin seeds, giving them a good rinse, and then tossing them in sweet honey and a sprinkle of salt.

Roasted until perfectly crisp, these little bites are the perfect mix of salty and sweet with a toasty crunch that makes them completely addictive.

The best part about this recipe is how easy it is to make after carving pumpkins with the family or prepping for fall baking. The natural sweetness of the honey caramelizes as the seeds roast, filling your kitchen with a warm, irresistible aroma.

It’s the ultimate fall treat, whether you’re snacking on them at home or packing them up for a day out at the pumpkin patch.

I’d love to hear how you make these your own. Maybe you can add a dash of cinnamon or spice things up with a little cayenne.

Why I Love This Recipe?

A great way to use pumpkin seeds after carving or cooking.
The honey creates a lovely caramelized coating, while the seeds stay crunchy.
It’s an easy go-to fall snack with just a few ingredients.
Add a touch of spice or even a sprinkle of cinnamon sugar for extra flavor.

Honey Roasted Pumpkin Seeds Recipe

This easy recipe for roasted pumpkin seeds brings out their natural nutty flavor with a delicious mix of honey, olive oil, and flaky sea salt. Roasting them in a cast-iron skillet adds a beautiful depth of flavor, making this a perfect snack in just 30 minutes!

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Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Cuisine American

Servings 3

Calories 187 kcal

Ingredients

2 Cups Pumpkin Seeds about 2 small pumpkins, cleaned
2 Tsp Pumpkin Seed Oil or Olive Oil
2 Tbsp Runny Honey
Flaky Sea Salt such as Maldon

Instructions

Preheat the Oven to 325°F.
Prepare the Seeds: Cut open your pumpkins and remove the pulp and stringy bits from the seeds. Pat them dry with a kitchen towel to ensure no remaining moisture.
Saute the Seeds: Heat the oil in a large, wide skillet over medium heat. Add the pumpkin seeds and saute for about 3 minutes until they are lightly golden.
Add the Honey: Stir in the honey using a rubber spatula until the seeds are evenly coated.
Roast the Seeds: Transfer the skillet to the oven and roast for 20-30 minutes, stirring occasionally to prevent burning.
Check for Doneness: Taste a seed to ensure it's crispy throughout, not soft in the center. Continue roasting if needed.
Cool and Season: Once done, transfer the seeds to a parchment-lined baking sheet to cool. While still hot, sprinkle with flaky sea salt, pinching the salt between your fingers to break up the flakes.
Serve and Enjoy: Perfect with an ice-cold beer!

Notes

No need to shell the pumpkin seeds after roasting—they’re edible as is!
If you don’t have an oven-safe skillet, toss the seeds with oil and honey and roast on a parchment-lined baking sheet.