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Sticky Sweet Pumpkin Seeds

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Save your pumpkin seeds and make these sticky sweet pumpkin seeds for a delicious crunchy snack!
Course Appetizers & Snacks
Cuisine American
Keyword Cinnamon, ginger, pumpkin, pumpkin seeds
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 172
Author Laurie McNamara


  • 1 cup raw pumpkin seeds
  • 3 tablespoons dark brown sugar divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon extra light olive oil
  • 1 tablespoon honey


  • Preheat your oven to 300°.
  • Spread out clean pumpkin seeds onto a lined, rimmed baking sheet I like to use a silpat.
  • Place into preheated oven for twenty minutes stirring half way through. Remove and place into a small bowl or cup.
  • In a small bowl combine two tablespoon dark brown sugar, salt, pie spice, cinnamon and ginger. Stir to combine.
  • Once seeds are dried in the oven, heat the olive oil in a skillet over high heat. Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
  • Stir constantly until the sugar thickens about 45 seconds to a minute. Remove to a large bowl and top with the sugar/spice mixture. Toss to coat, and then spread back out onto the lined baking sheet to cool. Serve.


Serving: 1/4 cup | Calories: 172kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 149mg | Potassium: 147mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg