Roasted Honey Spiced Pumpkin Seeds


  • 1-2 c Raw Pumpkin Seeds, from a pie pumpkin (typically one pie pumpkins yields one cup of seeds)
  • 1 tbs Butter
  • 2 tbs Honey
  • 1 tsp Pumpkin Spice
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt
Remove seeds from pumpkin pulp and wash well.
Line seeds on a paper towels in a single layer and allow to dry thoroughly.
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper. Line seeds on baking sheet, spreading in a single layer.
Place seeds into oven and roast for 20 minutes.
While the seeds roast, in a small bowl melt butter with honey in a microwave on high heat for 15 seconds.
Add spices to honey and butter and mix well to combine.
After 20 minutes, remove seeds from oven and place into a small mixing bowl. Pour honey spiced mixture over seeds and stir to combine.
Transfer seeds back to baking sheet and spread into a single layer. Return to oven and roast for an additional 20 minutes.
Remove from oven and allow to cool. Use a rubber spatula to scrape seeds from parchment paper. They will be sticky until cooled completely. Place in a zip-lock bag and drop onto counter top to help break them apart if needed.
Serve as a snack or appetizer.
See it at:

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  • Reply
    Miz Helen
    October 11, 2016 at 6:37 pm

    We would really enjoy your delicious Roasted Pumpkin Seeds, thanks so much for sharing them with us! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

  • Reply
    October 13, 2017 at 12:37 pm

    Oh wow! These look amazing!!

    • Reply
      October 13, 2017 at 1:30 pm

      Thank you Julie 🙂

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