You want an after-school snack that actually disappears? Make this. It’s sweet, crunchy, and smells like a cozy fall candle—except you can eat it and your kids will beg for more.
Five ingredients, one pan, zero drama. Make a batch and you’ll suddenly become “that parent” whose house everyone wants to visit. Warning: you might need a second pumpkin.
What Makes This Recipe So Good
These roasted pumpkin seeds are lightly sweet with a warm cinnamon finish and a pinch of salt to balance it all out.
The honey caramelizes on the seeds, creating a shiny, crispy coating that’s addictive without being sticky or messy. They’re kid-approved, adult-approved, and frankly, hard to resist. Plus, you get a wholesome, high-fiber snack from something you usually toss—hello, budget win.
Unlike many sugary snacks, this recipe uses real honey and just enough sweetness to make it fun.
The seeds stay crisp (no sad soggy bites) thanks to a short pre-dry step and a hot oven. And if you’re carving pumpkins anyway, you’re basically halfway done. Efficiency tastes good.
Ingredients Breakdown
- 2 cups raw pumpkin seeds (scooped from a pumpkin or store-bought pepitas; if scooped, cleaned and dried—details below)
- 1.5 tablespoons honey (warm it slightly so it mixes easily)
- 1 tablespoon melted butter (or coconut oil for dairy-free)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional but delightful)
- 1/4 to 1/2 teaspoon fine sea salt (to taste)
- 1 to 2 teaspoons granulated sugar (optional for extra crunch; sprinkle after baking)
Cooking Instructions
- Clean the seeds: If using seeds from a pumpkin, separate them from the pulp.
Rinse well in a colander, removing as much stringy bits as possible. Pat dry with a clean towel.
- Pre-dry for crispiness: Spread the damp seeds on a parchment-lined baking sheet. Bake at 300°F (150°C) for 10–12 minutes just to dry them out, not brown them.
This step keeps them crunchy later.
- Make the glaze: In a bowl, whisk the melted butter, warm honey, cinnamon, vanilla, and salt. The honey should be pourable; microwave it for 10–15 seconds if needed.
- Toss to coat: Transfer the warm, pre-dried seeds to the bowl and stir until every seed shines like it’s going to a fall festival.
- Roast: Spread seeds back on the sheet in a single layer. Bake at 325°F (165°C) for 15–20 minutes, stirring once halfway.
Look for deep golden edges and a toasty aroma.
- Final crunch move: When they come out, sprinkle lightly with granulated sugar if you want an extra candy-like shell. Let cool fully on the pan—it helps them crisp up.
- Season to finish: Taste and add a pinch more salt if needed. Sweet needs salt like kids need snacks—non-negotiable.
Storage Tips
- Cool completely before storing to avoid steam-caused sogginess.
- Use an airtight container at room temperature for up to 1 week.
A glass jar looks cute and keeps the crunch.
- Re-crisp if needed: If they soften, pop them back in a 300°F (150°C) oven for 5–7 minutes. Good as new.
- Avoid the fridge: Moisture is the enemy here—IMO, keep them dry and warm.
What’s Great About This
- Kid magnet: Cinnamon-honey is an unbeatable combo for little taste buds.
- Nutrition that actually tastes good: Pumpkin seeds bring protein, fiber, magnesium, and healthy fats.
- Zero waste vibes: Turn pumpkin guts into snack gold. Your compost bin won’t mind.
- Simple pantry lineup: No fancy ingredients, no stress, maximum payoff.
- Snack versatility: Lunchboxes, movie night, after-practice energy—covered.
Don’t Make These Errors
- Skipping the dry step: Wet seeds steam, they don’t crisp.
Do the 10-minute pre-dry, thank me later.
- Overcrowding the pan: One layer only. Crowding = uneven cooking and sad clusters.
- Cranking the heat too high: Honey burns fast. Stay at 325°F (165°C) for that glossy, caramelized finish.
- Adding sugar before baking: It melts and can burn.
Sprinkle after baking for a crunchy shell.
- Under-seasoning: A little salt makes the sweetness pop. Don’t fear the pinch.
Mix It Up
- Maple Cinnamon: Swap honey for maple syrup and add a pinch of nutmeg.
- Churro Vibes: Toss with cinnamon sugar after baking and a micro pinch of cayenne for the grown-ups.
- Chocolate Drizzle: After cooling, drizzle with melted dark chocolate. Let set, then break into clusters.
Elite lunchbox move.
- Apple Pie Twist: Add apple pie spice instead of plain cinnamon and a smidge of brown sugar at the end.
- Dairy-Free: Use coconut oil instead of butter. Slight coconut aroma = chef’s kiss.
- Vanilla Latte: Add 1 teaspoon instant espresso powder to the glaze for a teensy mocha vibe (for teens, maybe not toddlers).
FAQ
Do I need to boil the seeds first?
Boiling in salted water is optional. It can help season the seeds throughout, but it adds time.
With the pre-dry step and a good salt sprinkle, you’ll still get great flavor and crunch.
Can I use store-bought pepitas?
Yes, but note that many store-bought pepitas are already hulled and smaller. They roast faster—check at 12–14 minutes and stir early. They’re great if you’re not carving pumpkins.
How do I clean pumpkin seeds quickly?
Place the scooped seeds in a large bowl of water.
Swish vigorously—pulp sinks, seeds float. Skim the seeds, then rinse in a colander. Paper towel pat-down and you’re ready.
Why did my seeds turn sticky instead of crunchy?
They likely didn’t dry fully before glazing, or they weren’t cooled on the pan.
Moisture is the villain. Also, baking too low and slow can make them chewy; stick to 325°F and let them cool completely.
Are these good for school snacks?
Usually yes, but check your school’s allergy policies. Pumpkin seeds aren’t peanuts, but some classrooms are nut/seed-free.
If approved, portion into small containers or zip bags—no crumbs, no complaints.
Can I reduce the sugar?
Absolutely. Skip the post-bake sugar and even cut the honey to 1 tablespoon. The cinnamon and vanilla still deliver cozy flavor without a sugar bomb.
How do I keep the coating from burning?
Use parchment, stir halfway, and don’t exceed 325°F.
If your oven runs hot (FYI, many do), start checking at 12 minutes. Color should be golden, not mahogany.
Wrapping Up
Honey Cinnamon Roasted Pumpkin Seeds Kids Love are the ultimate fall flex: crunchy, sweet, and made from the part you’d normally toss. Five minutes of prep, a short roast, and you’ve got a snack that tastes like October in the best way.
Make a double batch if you’re smart—these go faster than you can say “Who ate all the seeds?” Keep the recipe handy; your kids will ask for it again, and frankly, so will you.
Printable Recipe Card
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