Roasted Pumpkin Seeds with Brown Sugar and Spices are a crunchy snack that celebrates fall in the best way. Fresh pumpkin seeds are slow-roasted until golden, with the perfect balance of sweetness, salt, and spice.
Roasted Pumpkin Seed Recipe
Happy Halloween, friends! 🎃 Have you carved your pumpkins yet? The season is here and it’s time to embrace all things pumpkin.
And if carving isn’t on your list this year, no worries. Most grocery stores and pumpkin patches sell raw seeds, so you can still enjoy this fall favorite.
This is the one time of year we roast pumpkin seeds, so it feels worth slowing down for the process. I’m convinced the secret to the perfect batch is brown sugar; it adds just enough sweetness to balance the salt and spice. They disappear fast around here and have become a snack we all look forward to every fall.
How to Prep Pumpkin Seeds for Roasting
Fresh pumpkin seeds roast up crunchier and more flavorful than pre-packaged ones, and the effort is worth it:
- Start by removing the seeds from the pumpkin and placing them in a large bowl of cool water. Swish them around to separate the seeds from the pulp. The pulp floats to the top and can be skimmed off easily.
- Drain the seeds in a colander, then spread them out in a single layer on paper towels and pat them completely dry. This step is important because any excess moisture will steam the seeds instead of roasting them.
Ingredients for Sweet and Spicy Pumpkin Seeds
Here’s what you’ll need for this recipe. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Pumpkin Seeds: Freshly scooped and dried are best for flavor and crunch.
- Butter: Adds richness and helps the seasoning stick.
- Light Brown Sugar: The touch of sweetness that balances the spice.
- Kosher Salt: Enhances every flavor; add a little more at the end if you like them saltier.
- Chili Powder: A gentle kick of spice that doesn’t overpower the other flavors.
- Cumin: Warm and earthy, perfect with the sweetness of the sugar.
How to Make Sweet and Spicy Roasted Pumpkin Seeds
STEP ONE: Prep. Heat the oven to 250°F and line a large, rimmed baking sheet with parchment paper.
STEP TWO: Season. In a medium bowl, combine the pumpkin seeds, melted butter, brown sugar, salt, chili powder, and cumin. Toss until the seeds are well coated.
STEP THREE: Roast. Spread the seeds on the baking sheet and bake for 90 minutes, stirring every 30 minutes, until golden brown.
STEP FOUR: Finish. Remove from the oven, season with a little extra salt if you like, and let cool. Serve at room temperature or store in an airtight container.
Tips for the Best Roasted Pumpkin Seeds
- Fresh is best: Freshly scooped seeds have better flavor and texture than pre-packaged ones.
- Dry thoroughly: Damp seeds will steam instead of roast. Spread them on paper towels and pat dry before seasoning.
- Adjust the seasoning: Add more chili powder for extra heat or a little more brown sugar for sweeter snacking.
More Snack Recipes You’ll Love!
- Caramel Popcorn
- Alabama Fire Crackers
- Roasted Chickpeas and Edamame
- Spicy Roasted Rosemary Cashews
- Air-Fried Olives
Roasted Pumpkin Seeds with Brown Sugar and Spices Recipe
Ingredients
- 2 cups dry pumpkin seeds
- 3 tablespoons butter melted
- 3 tablespoons light brown sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
Instructions
- Heat the oven to 250°F and line a large, rimmed baking sheet with parchment paper.
- In a medium bowl, combine the pumpkin seeds, melted butter, brown sugar, salt, chili powder, and cumin. Toss until the seeds are well coated.
- Spread the seeds on the baking sheet and bake for 90 minutes, stirring every 30 minutes, until golden brown.
- Remove from the oven, season with a little extra salt if you like, and let cool. Serve at room temperature or store in an airtight container.
Video
Nutrition
This post was updated October 29, 2025.
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