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.
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🎃 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.
Mix the pumpkin seeds together in a bowl with the oil, maple syrup and salt. Place them on a sheet pan lined with parchment paper or foil and spread them out into an even layer.
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.
📖 Recipe
Maple Roasted Pumpkins Seeds {Sweet and Salty!}
Ingredients
- 1 cup fresh pumpkin seeds
- 2 teaspoons coconut oil
- 1 Tablespoon pure maple syrup
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400˚ degrees and line a sheet pan with parchment paper or foil.
- Rinse the pumpkin seeds off in hot water to remove any leftover pumpkin.
- Place the seeds in an even layer on a towel and pat completely dry.
- In a small bowl, combine pumpkin seeds, coconut oil, maple syrup and kosher salt and stir to combine and evenly coat the seeds in the seasonings.
- Spread the seasoned pumpkin seeds out onto the prepared sheet pan in an even layer.
- Roast the pumpkin seeds in oven for 10-15 minutes, stirring half way through, until golden brown.
- Remove the seeds from the oven and allow them cool for at least 5 minutes before serving.
Notes
- 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 does not need to be removed and is completely edible.
- Smaller sized sugar or pie pumpkins will yield approximately ½ - ¾ cup of seeds. Larger pumpkins can yield 1-2 cups or more.
- The pumpkin seeds do not need to be boiled, but they should be washed after removing them from the pumpkin. Place them in a colander and rinse them off under hot water in the sink. They may need to be rubbed a little bit to get any 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.
- Use either light or dark pure maple syrup for this recipe. Other pancake syrups will contain too much sugar and will cause the mixture to be too thick and sugary and possibly burn.
- 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.
Substitutions and Variations
- Oil - A fairly neutral flavored oil is best for these roasted pumpkin seeds. Instead of coconut oil, avocado, vegetable, or canola oil will also work.
- Spicy - Zest these seeds up a bit by mixing in ¼ teaspoon of cayenne powder to the seasonings before roasting them.
Mary P. says
OMG! These are the best pumpkin seeds! I could not stop eating them. The combination of the sweet and salty is amazing! I made them in the air fryer 10 minutes at 350 but if you do it this way, you need to watch them and adjust the time. I will be making my seeds like this from now on. Thank you so much for this recipe!
Amanda says
Hi Mary! I'm so happy to hear this, thank you for trying the recipe.
Genevieve says
I have tons of pumpkins and now an idea of what to do with all of my pumpkin seeds. These would make great gifts in mason jars too!
Amanda says
I love the gift idea!
Agnieszka says
The pumpkin seeds came out so perfect and flavorful. Thanks for the recipe!
Amanda says
Absolutely, I'm so glad you liked them!
Lillian says
I love these, they have so much flavor! Doesn't hurt that they're perfect for spooky season.
Amanda says
Thank you Lillian!
Jessica says
What a great idea to add maple to pumpkin seeds! We haven't carved pumpkins yet this year but when we do I'll definitely be reserving the seeds and trying this out. Can't wait!
Amanda says
Excellent, can't wait to hear how they turned out!
Jeri says
I love homemade pumpkin seeds, but have never tried them with maple flavoring! I will be saving this recipe to make these when I carve my pumpkins!
Amanda says
Thanks Jeri, it adds a nice subtle sweetness to them. I hope you like them!
Addie says
Ooh I love pumpkin seeds! So delicious.
Amanda says
They are a great snack aren't they?
Alexandra says
This is my new favourite snack - so delicious!
Amanda says
Thank you!
Sabrina says
I love how easy these are. The sweetness is a nice change from our usual salty ones and my daughter is begging for more! Thanks
Amanda says
Thank you so much, I'm so glad you guys enjoyed them!
Kayla DiMaggio says
These pumpkin seeds were delicious! I loved the maple flavor and how it carmelized!
Amanda says
The caramelized bits are the best part!
A_Boleyn says
Congratulations on finally starting a food blog and the best of luck for a long run.
I have to confess that my sole attempt at roasting and flavouring pumpkin seeds was less than successful ... I decided that prefer the convenience of prehulled seeds. Not so messy. 🙂
Amanda says
Thank you so much!
Yes, I agree, they are very messy! Prehulled is a great option!