Sugar & Spice Roasted Pumpkin Seeds

Total Time
Prep 10 mins
Cook 50 mins

I found the basis for this recipe on All, posted there by Jani. I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year.

Ingredients Nutrition

  • 2 cups raw pumpkin seeds
  • 5 tablespoons sugar (divided)
  • 12 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons butter


  1. Preheat oven to 250 degrees F.
  2. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
  3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  4. When seeds are toasted, melt butter in a large skillet over med-high heat.
  5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  7. Add pumpkin seeds from skillet to mixing bowl & stir until coated.


Most Helpful

There were delicious. I could hardly get my daughter to stop eating them. This will be my go to pumpkin seed recipe from now on.

jessi0824 October 28, 2015

Ohhhhhhhh, mama!!! My daughter and I made these tonight and wow, were we delighted with the results! Thanks for a super scrumptious treat that will be a new fall tradition at our house, Tinkerbell!

soonermama November 05, 2011

these were super yummy! you could still taste the pumpkin seed even through the sugar/spice. mmm will make again :)

bulletproofdress October 31, 2010

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