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Wholesome Honey Roasted Pumpkin Seeds with Cinnamon

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These honey roasted pumpkin seeds with cinnamon are a quick and easy fall snack, featuring a caramelized honey coating and warm cinnamon flavor. Perfect for Halloween parties, Thanksgiving snacking, or cozy autumn munching.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (raw, unsalted if store-bought)
  • 3 tablespoons honey (mild wildflower preferred)
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon sea salt, plus more for finishing
  • Optional pinch of cayenne pepper

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Clean the pumpkin seeds thoroughly: separate from pumpkin guts, rinse under cool water, and pat completely dry with a towel.
  3. In a large bowl, whisk together the melted butter, honey, cinnamon, and salt until fully incorporated.
  4. Add the dried pumpkin seeds to the bowl and toss well, ensuring every seed is coated.
  5. Spread the seeds in a single layer on a parchment-lined baking sheet.
  6. Roast for 20-25 minutes, stirring halfway through (at 12 minutes).
  7. Check for doneness: seeds are done when deep golden brown and the honey coating is rich amber. They will still feel slightly soft but will crisp as they cool.
  8. Cool completely on the baking sheet for at least 15 minutes. Sprinkle with flaky sea salt while still warm.
  9. Break apart any large clusters with your hands.

Notes

Dry seeds thoroughly for maximum crunch. Stir at the 12-minute mark to prevent burning. Seeds will feel soft when removed from oven but crisp as they cool. For best results, use fresh seeds from sugar or pie pumpkins. Store in an airtight container at room temperature for up to two weeks.

Nutrition

Keywords: honey roasted pumpkin seeds, cinnamon pumpkin seeds, fall snack, pumpkin seeds recipe, easy snack

Find it online: https://perkypan.com/wholesome-honey-roasted-pumpkin-seeds-with-cinnamon/