Crunchy, sweet, and slightly salty, these glazed pumpkin seeds make a perfect snack or topping for your favorite dishes. They’re easy to make and a great way to use up leftover seeds from your pumpkin carving.
Prep Time5 min
Cook Time35 min
Total Time40 min
Difficulty
Medium
Tips For Best Results
Make sure to dry the seeds well before cooking to help the glaze stick better.
Stir the seeds frequently while cooking to prevent burning.
Use a non-stick pan or parchment paper for easier cleanup.
Ingredients
0/10
Why This Recipe Is So Tasty
These crunchy treats are a perfect balance of sweet and savory. They make a great snack that’s both satisfying and nutritious. Plus, they are easy to make and use up leftover pumpkin seeds.
Directions
Lightly heat your oven to 275°F (135°C) and line a baking sheet with parchment paper. In a medium bowl, mix together the brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg until everything is well combined. Add the pumpkin seeds to the bowl and give them a good toss so they’re evenly coated with the spice mixture. Spread the seeds out on the prepared baking sheet in a single layer. Pop them in the oven and bake for about 35 to 40 minutes, stirring halfway through to make sure they crisp up evenly. Once they’re nice and crunchy, take them out, give them a final stir, then carefully lift the parchment paper off the baking sheet and set it on the counter to cool completely. When the seeds are cool, break apart any clusters with your hands, and they’re ready to enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
How To Present This Dish
Enjoy these seeds on their own as a snack or sprinkle them over salads and soups for added crunch. They also pair well with cheese boards or can be mixed into trail mix for a tasty boost.
Storing Leftovers
Store the seeds in an airtight container at room temperature. They stay fresh for up to two weeks and can be reheated briefly to restore crispiness if needed.
Frequently Asked Questions
Can I use salted pumpkin seeds instead of unsalted?
It’s best to use unsalted seeds to control the saltiness, but if you use salted, reduce or omit the added kosher salt.
How do I store the glazed seeds to keep them fresh?
Store them in an airtight container at room temperature for up to 1 week.
Can I make this recipe without molasses?
You can substitute molasses with honey or maple syrup, but the flavor and texture will be slightly different.
What if I don’t have parchment paper?
You can lightly grease the baking sheet or use a silicone baking mat as alternatives.
How do I know when the seeds are done baking?
They should be dry, crispy, and slightly shiny from the glaze after 35 to 40 minutes.
Can I adjust the spice level?
Yes, reduce or omit the cayenne pepper for less heat or add more for extra spice.
Is it necessary to stir the seeds halfway through baking?
Yes, stirring ensures even cooking and prevents burning.
Can I use raw pumpkin seeds instead of roasted?
Using roasted seeds is recommended for better texture and flavor; raw seeds may need longer baking time.
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