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Home / Recipes

Spiced Honey Roasted Pumpkin Seeds

4.75
/5
50 minutes
25 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 11/02/2015

This post may contain affiliate links. Please read my disclosure policy.

Waste not, want not… turn leftover pumpkins into a delicious treat!  These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

 Don’t toss those un-carved pumpkins… turn them into a snack your whole family will LOVE!  A unique blend of spices and a drizzle of honey give these roasted pumpkin seeds their amazing flavor!

Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

If you’ve never had roasted pumpkin seeds before, you are in for a treat!  

Scooping out the seeds is a messy endeavor, but a worthwhile one 🙂

You’ll want to start by gathering a sharp knife, bowl to put the seeds in, and a smaller bowl for the pumpkin flesh that you’ll be discarding.  I also line my kitchen table with old newspapers, just to make for an easier cleanup afterwards.

Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

Once you’ve gotten all the seeds out, transfer them to a colander and rise to remove all the bits of pumpkin flesh.. this may take several attempts.  Once you’re finished you’ll be left with clean and white seeds.

Now this next step is a trick I’ve just recently learned… to get a great, crispy seed, you need to boil them for a few minutes.  Sounds weird, but it works.  So boil them for about 2-3 minutes and drain, laying them out onto a paper towel to dry completely.  Just FYI, some of the seeds will stick to the paper towel, no big deal, just peel them off.

You know how I love my cast iron skillets… so I usually toss the seeds into my skillet and brown them in a little oil, and add the spices.

Alternatively, you could preheat a baking sheet lined with non-stick foil in the oven as it preheats.  Then once you’ve browned the seeds in a skillet on the stove-top, transfer them to the hot baking sheet.

Stir in the honey and pop the skillet in the oven.  When they’re finished, they’ll be deeply golden brown and slightly sticky.

Spread the seeds onto a sheet of parchment paper, sprinkle with salt, and allow to cool.

Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

This recipe is more of a “method” than an actual recipe, because you can switch it up and use whatever spice combo you like!  I always say I’m going to try different combinations, but typically end up back at this one… it’s so GOOD!

Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

Happy roasting!

Helpful Tools for This Recipe:

  • LODGE SQUARE CAST IRON SKILLET – This is the skillet I used and that is pictured in the step by step photos here in the post!
  • LODGE 6.5″ CAST IRON SKILLET – This is pictured in one of the final recipe photos… I love the fun presentation!
  • 3 PIECE SILICONE SPATULA SET – I’ve upgraded my silicon spatulas to these great one solid piece spatulas!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

Spiced Honey Roasted Pumpkin Seeds

4.75 from 4 votes
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
Waste not, want not… turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

Ingredients

  • 2 cups pumpkin seeds about 2 small pumpkins
  • 2 tsp olive oil
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper adjust per your taste
  • 2 1/2 Tbsp honey
  • sea salt to taste

Instructions

  • Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds.
  • Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary.
  • In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.
  • Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn.
  • Taste one of the seeds. You want them crispy throughout, and not soft in the center.
  • Continue to cook if necessary.
  • When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
  • While hot, sprinkle with salt to taste.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  • Feel free to change up the spices, making your own spice blend. This method will work for any flavor you’d like

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Jeanna Ascarie says

    Posted on 11/9 at 1:31 am

    After nearly 5 years of making your recipe each year- It was well over due to leave you a line!

    My father Inlaw requests these pumpkin seeds every year. This year he said he is too old to chew them, which made me so sad— 1. That he can’t eat the seeds he loves 2. My drive to make seeds declined. BUT.. i still made them because my husband said he wanted them. They are now second generation in our family. Thank you..

    Reply
    • The Chunky Chef says

      Posted on 11/9 at 8:52 pm

      I’m so happy to hear how much your entire family has enjoyed these pumpkin seeds! Definitely sad that your father in law can’t enjoy them anymore, but I’m glad your husband kept the requests coming 🙂

      Reply
  2. Kate says

    Posted on 10/3 at 1:32 pm

    Do you still boil the seeds if you bought already dry pumpkin seeds from the store?

    Reply
    • The Chunky Chef says

      Posted on 10/3 at 2:08 pm

      Hi Kate 🙂 I always make these with fresh pumpkin seeds, but here’s what I would do with store-bought ones. I’d buy raw pumpkin seeds, skip the boiling step, and then roast as per the recipe.

      Reply
  3. Michelle @ A Dish of Daily Life says

    Posted on 11/12 at 8:19 pm

    I’ve never tried this before, but these look so amazing, I am going to have to now!

    Reply
    • The Chunky Chef says

      Posted on 11/14 at 9:55 pm

      Thank you Michelle!! I hope you love them 😀

      Reply
  4. Melanie | Melanie Makes says

    Posted on 11/4 at 2:02 pm

    Amanda, you’ve totally made pumpkin seeds stunning. Who knew it was possible?! And I’m so loving this sweet and spicy mix you’ve created!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 10:56 pm

      Thank you so much Melanie!! 😀

      Reply
    • Jill says

      Posted on 10/30 at 1:48 pm

      30 minutes was a bit too much for my oven and I made sure to adjust it down 5 degrees too just in case. They still turned out very tasty though even if they are a bit burnt.

      Reply
  5. Erin @ Dinners, Dishes, and Desserts says

    Posted on 11/3 at 6:21 pm

    Roasting the pumpkin seeds is the best part of carving pumpkins! Love this version with the sweet and spicy!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:10 pm

      Thanks so much Erin! 🙂

      Reply
  6. Renee - Kudos Kitchen says

    Posted on 11/3 at 1:54 pm

    I love the spice blend you’ve used for these pumpkin seeds. Very flavorful indeed.

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:10 pm

      Thank you Renee!! 🙂

      Reply
  7. Carrie @Frugal Foodie Mama says

    Posted on 11/3 at 8:46 am

    The roasted pumpkin seeds are my son’s favorite part of carving pumpkins! 🙂 In fact, now that he is 17 it is the only way that I can bribe him to carve pumpkins with his younger sister. 😉 I hadn’t heard of the boiling trick before. I will have to try that next time.

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:08 pm

      Lol that’s too funny about your son 🙂 I have a feeling the roasted seeds are the only reason I can get my husband to buy pumpkins 😉

      Reply
  8. Malia @ Small Town Girl Blog says

    Posted on 11/2 at 10:09 pm

    Heck yeah! These look epic! Love the sweet and spicy spin. Pinned!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:07 pm

      Thanks so much Malia!! Sweet and spicy is such a weakness of mine 🙂

      Reply
  9. Kristyn says

    Posted on 11/2 at 6:29 pm

    These sound so yummy! Perfect way to use the seeds! 🙂

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:07 pm

      Thank you Kristyn! 😀

      Reply
  10. Sharon @ What The Fork Food Blog says

    Posted on 11/2 at 2:34 pm

    I love roasting pumpkin seeds! I usually go with the usual, salted or cinnamon sugar. I love your spicy version!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:06 pm

      Thank you Sharon!! Regular salted pumpkin seeds are super good too 🙂

      Reply
  11. Liz @ The Clean Eating Coupole says

    Posted on 11/2 at 2:30 pm

    These look amazing!! I love pumpkin seeds but I usually make them more savory than sweet. Totally giving this recipe a try!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:06 pm

      Thanks so much Liz!! 🙂

      Reply
  12. Nutmeg Nanny says

    Posted on 11/2 at 9:08 am

    I love making homemade pumpkin seeds. I love this spiced honey version….yum!

    Reply
    • The Chunky Chef says

      Posted on 11/4 at 8:04 pm

      Thank you!!! 😀

      Reply

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