If you’re looking for a crunchy snack with a touch of natural sweetness, these pumpkin seeds are perfect. They’re easy to make and great for satisfying your cravings anytime!
Ingredients
- 4 tablespoons packed dark brown sugar
- 2 tablespoons water
- ½ tablespoon kosher salt
- 1 ½ teaspoons molasses
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 3 ½ cups roasted unsalted pumpkin seeds
Directions
Warm your oven to 275°F (135°C) and lining a baking sheet with parchment paper. In a medium bowl, mix together the brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne, and nutmeg until everything is combined. Add the pumpkin seeds to the bowl and toss them around until they’re nicely coated in the mixture. Spread the seeds out on the prepared baking sheet in an even layer. Pop them in the oven and bake for about 35 to 40 minutes, giving them a good stir halfway through so they crisp up evenly. When they’re done, take them out and stir once more. Then, carefully lift the parchment paper off the baking sheet and let the seeds cool completely on the counter. Once cooled, break apart any clusters with your hands, and they’re ready to enjoy!
Frequently Asked Questions
Can I use salted pumpkin seeds instead of unsalted?
It's best to use unsalted seeds since the recipe already includes salt, but if you use salted seeds, reduce or omit the added kosher salt to avoid over-salting.
How do I store these seeds to keep them fresh?
Store the cooled seeds in an airtight container at room temperature for up to two weeks.
Can I make this recipe without molasses?
You can substitute molasses with honey or maple syrup, but the flavor will be slightly different.
What if I don’t have all the spices listed?
You can omit one or two spices or adjust to taste, but cumin and cinnamon are key for the flavor profile.
How do I know when the seeds are done baking?
They should be crisp and slightly caramelized; stirring halfway helps ensure even baking.
Can I use a different kind of sugar instead of brown sugar?
Brown sugar adds moisture and a rich flavor, but you can use white sugar or coconut sugar if necessary, though the taste will vary.
Is it necessary to line the baking sheet with parchment paper?
Parchment paper prevents sticking and makes cleanup easier, but you can lightly grease the baking sheet if you don’t have parchment.
Can I make these seeds spicier?
Yes, increase the cayenne pepper to your preferred heat level or add a pinch of chili powder.
PV
By Priya Verma
Food Enthusiast
Priya focuses on making recipes easy and reliable, helping home cooks prepare meals with confidence.
