• Skip to main content
  • Skip to primary sidebar

The Short Order Cook

menu icon
go to homepage
  • Recipes
  • Food & Fun
  • Products I Love
  • Travel & Dining
  • Meet Angela
    • Bluesky
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Food & Fun
    • Products I Love
    • Travel & Dining
    • Meet Angela
    • Bluesky
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers & Drinks

    Published: Oct 17, 2024 · by Angela · This post may contain affiliate links · Leave a Comment

    Honey-Roasted Pumpkin Seeds

    Jump to Recipe

    Honey Roasted Pumpkin Seeds is an easy oven-baked recipe for a wonderful crispy, sweet, sticky, and salty snack. Don't let fall or Halloween slip by without making this addicting treat.

    Honey Roasted Pumpkin Seeds overhead of two bowls and a few seeds sprinkled on the counter

    Why this Pumpkin Seeds with Honey Recipe is Amazing: These bite-sized roasted pumpkin seeds are a bit addicting with a brittle-like crunch, syrupy coating, and a salted finish. 

    We carve several pumpkins ever year for Halloween. It is a lot of work but the yummy treasure inside is motivation enough. And after you try this recipe you will agree too.

    Honey Roasted Pumpkin Seeds featured two bowls filled with seeds and a few sprinkled on the marble counter

    They are fantastic as is or put out for Halloween or make a Fall-themed charcuterie board with other cheese, fruit, and nuts. For some adult Halloween cocktails, try a Tootsie Roll shot or a Candy Corn Martini.  Ok, now we cook!

    Jump to:
    • Ingredients
    • How to Make Honey Roasted Pumpkin Seeds
    • FAQ
    • Honey-Roasted Pumpkin Seeds
    • More Sweet & Salty Treats

    Ingredients

    This is a 4-ingredient recipe. All are simple pantry items that store well for when you want a last minute craving hits.

    Whole raw pumpkins seeds are the star. Buy them at the store or save them when carving a pumpkin. They are also know as "pepitas".

    Honey Roasted Pumpkin Seeds ingredients

    Here are the ingredients needed to make this recipe:

    • Pumpkin Seeds - in the shell is what you need for this recipe.
    • Honey - pure real honey, no substitutions please.
    • Oil - a neutral vegetable oil works best for this
    • Salt - regular table salt or for more crunch use flaky Maldon sea salt.

    See the recipe card for quantities & substitutions/variations.

    How to Make Honey Roasted Pumpkin Seeds

    This recipe is the best because my tried & true method has 2 steps for roasting at 2 different temperature. This ensures the seeds are crispy & cooked with a second lower temperature so the honey doesn't burn.

    Here are the easy steps for making Oven Roasted Pumpkin Seeds with Honey:

    1. Soak, Rinse, & Dry the Seeds
    2. Roast in Oil
    3. Roast with the Honey
    4. Salt & Serve

    See the step-by-step instructions with photos below plus the recipe card at the end of the post.

    1 - Soak, Rinse, & Dry the Seeds

    Before roasting pumpkin seeds, you need to prepare them.  First, be sure you have removed all the pumpkin pieces that may be still attached to the seeds.

    Soaking pumpkin seeds softens the chewy tough outer shell. It also helps weakens the outer shell which helps them crisp up better in the oven once roasting. It is OPTIONAL but I recommend soaking pumpkin seeds overnight or for 6-8 hours in salted water. 

    Then rinse and drain in a colander.   Let them dry for a few hours or spread out on a paper-towel-lined baking sheet so they can dry out.

    Honey Roasted Pumpkin Seeds soaked rinsed and dry in colander

    2 - Roast in Oil

    For this easy pumpkin seed recipe, you will need a baking sheet, a rubber spatula, and some parchment paper.  Preheat your oven to 425°. You will roast them at two different temperatures but it will start at 425°.

    Honey Roasted Pumpkin Seeds adding oil to the pumpkin seeds

    Add the oil to the pumpkin seeds & stir.

    Honey Roasted Pumpkin Seeds spreading the seeds on a baking sheet

    Spread the oiled pumpkin seeds out on a baking sheet in a single layer Sprinkle half of the salt over the pumpkin seeds.

    • set the oiled boil aside for later use

    Cook the pumpkin seeds at 425° for 20 minutes.  You will want them to be slightly brown, dry, and crispy but not too dark. A little underdone is perfect since they will go back in the oven again. 

    Remove them from the oven and turn the oven down to 400°.

    Honey Roasted Pumpkin Seeds toasted on a baking sheet

    3 - Roast with the Honey

    Here is the final step & cooking process.

    Honey Roasted Pumpkin Seeds adding honey to bowl of toasted seeds

    In the same oiled bowl, add the cooked seeds & honey. Toss to coat, the oily bowl ensures there is minimal sticking.

    Spread the seeds that are now coated with honey back onto the baking sheet.

    Honey Roasted Pumpkin Seeds add salt to seeds ready to eat

    Bake at 400° for 15-20 minutes. Stir once at the 10 minute mark - DO NOT STEP AWAY, watch for the final 5-10 minutes carefully so the honey doesn't burn.

    4 - Salt & Serve

    Remove them from the oven when they are your desired color.  Immediately salt them with the remaining salt.  Let them cool a few minutes before serving and eating.

    Homemade honey-roasted pumpkin seeds may stick together and be like chunks of brittle and that is ok, we love them this way too.  If you want them to be individual seeds just break them apart or stir them around and they will fall apart.

    Honey Roasted Pumpkin Seeds ready to eat on a sheet pan and in a small bowl

    FAQ

    What are some good templates for Jack-o'-Lanterns?

    The best templates for carving pumpkins are free and online. So have a fun Halloween whether you carve out something cute or spooky.

    How long do honey-coated pumpkin seeds last?

    These will not last as long as plain salted roasted pumpkin seeds. I recommend making them when you will enjoy them within 3 days.

    How long do raw pumpkin seeds last?

    Pumpkin seeds if cleaned of all the pumpkin & dried thoroughly, can last at most about 5 days before roasting. Refrigerate to help keep them as fresh as possible.

    Can I roast shelled pumpkin seeds too?

    This recipe is for oven cooking pumpkin seeds in the shell only. I have not tried it with any substitutions.

    Two photos of oven cooked pumpkin seeds in the shell with honey and salt.
    Small bowl of pumpkin seeds roasted in honey and salted.

    Honey-Roasted Pumpkin Seeds

    Angela
    Honey Roasted Pumpkin Seeds are an easy recipe for perfectly roasted pumpkin seeds. They are oven-baked for a crispy, sweet, and salty snack.  These bite-sized roasted pumpkin seeds are a bit addicting with a brittle-like crunch, syrupy coating, and a salted finish.
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 10
    Calories 127 kcal

    Ingredients
      

    • 2.5 cups pumpkin seeds soaked, rinsed, & dry
    • 1 Tablespoon vegetable oil
    • ¼ cup honey
    • 2 teaspoon salt regular table salt or flaky sea salt
    Prevent your screen from going dark

    Instructions
     

    • Optional step that helps lend to a crispier pumpkin seed (See notes above) Soak the cleaned pumpkin seeds in a bowl of salted water overnight or for 6-8 hours. Rinse and then dry.
    • Preheat oven to 425°.
    • Add the pumpkin seeds to a mixing bowl.  Next, add the oil, and using your rubber spatula, toss them to coat evenly. 
    • Spread the oiled pumpkin seeds out on a baking sheet evenly in a single layer  Sprinkle half of the salt over the pumpkin seeds.
      Reserve the other half for sprinkling at the very end of the recipe.  Save the oiled bowl too, you will use this again in a later step so don’t wash it just yet. 
    • Begin by roasting the pumpkin seeds at 425°  for 20 minutes.  You will want them to be slightly brown, dry, and crispy but not too dark.  Remove them from the oven and turn the oven down to 400°. 
    • In the same oiled bowl, add the pumpkin seeds and honey. Now use the rubber spatula to toss the toasted pumpkin seeds with the honey so they are coated evenly.   Spread the seeds again onto the baking sheet. 
    • Bake the seeds for a second round now at 400°.   Roast them for an additional 15-20 minutes.  Stir once or twice during the baking process and keep an eye on them.  The honey can burn easily so it takes just a few minutes between brown crispy honey-roasted pumpkin seeds and those that are burnt. 
    • Remove them from the oven when they are your desired color.  Immediately salt them with the remaining salt.  Let them cool a few minutes before serving and eating. 
    • It is best to store honey-roasted pumpkin seeds in an air-tight container on your kitchen counter for 3 days.  

    Notes

    STORING:
    • Place in a Ziploc or airtight container and store in a cool dry place for up to 3 days.
    TOP TIPS:
    • Make sure the seeds are dry or they will not toast/roast properly in the oven. 
    • WATCH CAREFULLY near the end of the cooking time, honey goes from a brittle-like texture to overcooked/burned in a matter of minutes. 
     

    Nutrition

    Calories: 127kcalCarbohydrates: 9gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 467mgPotassium: 134mgFiber: 1gSugar: 7gVitamin A: 3IUVitamin C: 0.3mgCalcium: 8mgIron: 1mg
    Keyword appetizer, crunchy, gluten-free, grain-free, roasted, salty, snack, sweet
    Tried this recipe?Let us know how it was!

    More Sweet & Salty Treats

    Here are some similar recipes that you may also like:

    • ROLO STUFFED RITZ CRACKERS
    • CHOCOLATE PEANUT CLUSTERS
    • SEA SALT TOFFEE CHOCOLATE CHIP COOKIES
    « Slow Cooker Creamed Corn
    Candy-Coated Pumpkin Pretzels »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Angela the short order cook on a step stool reaching into the top kitchen cupboard.

    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat, drink, & explore all things food. As a former personal chef & caterer, I specialize in family recipes that taste great & are easy to make. I rely on my trusty stool every day to create & test recipes I know you will love.

    More about me →

    This site has links to products/services that may make us a commission. #ad

    Popular

    • Red Velvet Brownies with Cake Mix cut in squares on a counter with white chocolate chips.
      Red Velvet Brownies with Cake Mix
    • Deep Fried Sweet Potato Fries featured close up with dipping sauces on the bottom
      Deep-Fried Sweet Potato Fries
    • 4- Ingredient Key Lime Pie in graham cracker crust topped with whipped cream.
      Easy 4- Ingredient Key Lime Pie
    • Naked Chicken Wings on a plate.
      Naked Chicken Wings
    • How to Cook Turkey Bacon in the Microwave Oven featured
      How to Cook Turkey Bacon in the Microwave Oven
    • Fried Spaghetti with Eggs featured closeup overhead of bowl filled and topped with parmesan and parsley
      Fried Spaghetti with Eggs
    • Chocolate Marshmallow Ice Cream Overhead two bowls of ice cream and black napkin.
      Chocolate Marshmallow Ice Cream
    • A set of black pots and pans.
      Best Pots & Pans for Gas Stove
    Try Audible Plus
    Join Amazon Prime - Watch Thousands of Movies & TV Shows Anytime - Start Free Trial Now
    Create an Amazon Wedding Registry
    Shop Amazon - Create an Amazon Baby Registry

    The Short Order Cook LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    Top Categories

    • Main Dishes
    • Desserts
    • Italian
    • Holidays
    • Southern
    • Recipe Roundups

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Service
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me
    • Meet Angela
    • Meet the Family

    Copyright © 2019- 2025 The Short Order Cook LLC, All Rights Reserved. All recipes, original photos, and articles on this site are the property of The Short Order Cook LLC. You are welcome to share an original photo ONLY with an accompanying do-follow link to this site. Publishing any item as if it were your own is prohibited & illegal. The Short Order Cook tests every recipe & never uses AI to create recipes or images.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT