These quick and easy maple roasted pumpkin seeds are the BEST way to roast pumpkin seeds in the oven. Both sweet and salty, these pumpkin seeds are made without boiling and a must make snack for Fall!
This post was originally published in October 2017 and has been updated for content.
One of our favorite Fall activities is to pick out pumpkins at our local pumpkin patch. After picking out the perfect pumpkins, we carve them and save the seeds for roasting. This sweet and salty version of roasted pumpkin seeds is our favorite way to roast them in the oven.
These maple pumpkin seeds are great to have as an after school snack, with a big bowl of three bean chili, or even on your favorite salad.
🎃 Ingredient notes
- Pumpkin Seeds - Pumpkin seeds are the edible seeds located inside of a pumpkin. They are typically flat and green and have a white outer husk. The husk is completely edible and doesn't need to be removed. Smaller sized sugar or pie pumpkins will yield approximately ½ - ¾ cup of seeds. Larger pumpkins can yield 1-2 cups of seeds or more.
- Oil - A fairly neutral flavored oil is best for these roasted pumpkin seeds. I like coconut oil, but you can also used avocado, vegetable or canola oil.
- Syrup - I recommend using a pure maple syrup for this recipe, whether it be light or dark. Other pancake syrups will contain too much sugar and will cause the mixture to be too thick and sugary and possibly burn.
📋 Substitutions and variations
- Spicy - Zest these seeds up a bit by adding a ¼ teaspoon of cayenne powder to the mix with the oil, maple syrup and salt.
🥣 Step by step instructions
First, wash the pumpkin seeds in hot water to remove any excess pumpkin. Spread them out onto a towel and pat them dry.
Roast the pumpkin seeds in the oven at 400˚ for about 10-15 minutes, stirring them half way through the cooking time. Allow the seeds time to cool before serving.
⭐ Expert tips
- The pumpkin seeds do not need to be boiled, but should be rinsed off. Place them in a colander and rinse them off under hot water in the sink. You may needs to rub the pumpkins seeds a little bit to get off the extra stuck on pieces of pumpkin.
- Make sure to completely dry the pumpkin seeds after washing them. This will help to make sure the seasonings evenly coat the seeds.
- Try to place the pumpkin seeds in an even layer on the sheet pan so they roast evenly.
- Let the seeds cool for at least 5 minutes after roasting to give the syrup a chance to set up. This will make sure the seeds are nice and crispy.
🥡 Storage suggestions
These maple roasted pumpkin seeds will keep in an airtight container for 1-2 weeks at room temperature.
Seeds can also be frozen for up to two months in an airtight container. They will not be as crispy so you can put them in the oven for a few minutes to crisp them up again.
For a quick overview of this recipe, check out my web story for these sweet and salty roasted pumpkins seeds!
🎃 More pumpkin recipes
If you loved this recipe for maple roasted pumpkin seeds, check out these other pumpkin recipes that I know you will love as well!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print