These Maple Cinnamon Roasted Pumpkin Seeds turn fresh pumpkin seeds into a sweet, crunchy fall snack with just a handful of simple ingredients.
The seeds are tossed with pure maple syrup, cinnamon, brown sugar, butter, and a pinch of salt, then slowly roasted until golden and crisp.
They’re perfect for using up pumpkin seeds after carving pumpkins, but you can also make them with cleaned raw pumpkin seeds from the store.
Serve them as an autumn snack, add them to snack mixes, sprinkle them over oatmeal, or package them into small jars for an easy homemade fall treat.
Why You Will Love This Recipe
- It’s a great way to use fresh pumpkin seeds instead of throwing them away.
- Maple syrup and cinnamon create classic fall flavor.
- The seeds become crisp and crunchy in the oven.
- The recipe uses only a few basic ingredients.
- They work as a snack or crunchy topping.
- You can easily make a larger batch for fall parties.
- They store well for several days.
Ingredients
- 2 cups cleaned raw pumpkin seeds
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1½ tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine salt
Optional Additions:
- Pinch of ground ginger
- Pinch of cloves
- Extra cinnamon for finishing
- Flaky sea salt
🍳 Step-by-Step Masterclass Instructions
Step 1: Clean the Pumpkin Seeds
If using seeds directly from a pumpkin, separate them from as much of the stringy pumpkin flesh as possible.
Place the seeds in a bowl of cold water and rinse well.
Any remaining pumpkin pieces should be removed before roasting.
Step 2: Dry the Seeds Thoroughly
Spread the cleaned seeds over a kitchen towel or several layers of paper towels.
Pat them dry.
For the crispiest result, leave them uncovered for 30–60 minutes so excess moisture can evaporate.
Masterclass Tip: Wet pumpkin seeds steam in the oven instead of roasting, so drying them properly makes a big difference.
Step 3: Preheat the Oven
Preheat your oven to 325°F (165°C).
Line a large baking sheet with parchment paper.
The moderate temperature gives the maple coating time to caramelize without burning.
Step 4: Make the Maple Cinnamon Coating
In a large bowl, combine:
- Melted butter
- Maple syrup
- Brown sugar
- Cinnamon
- Nutmeg
- Vanilla
- Salt
Whisk until smooth.
Step 5: Coat the Pumpkin Seeds
Add the dried pumpkin seeds to the bowl.
Stir thoroughly until every seed is lightly coated in the maple mixture.
Avoid adding too much additional syrup, since an overly wet coating can prevent the seeds from becoming crisp.
Step 6: Spread in a Single Layer
Transfer the seeds to the prepared baking sheet.
Spread them into a single even layer.
Separate any large clusters.
Masterclass Tip: A crowded pan traps moisture. Use two pans if necessary.
Step 7: Roast
Bake for approximately 25–35 minutes.
Stir the seeds every 8–10 minutes so they toast evenly.
Watch carefully during the final few minutes.
Step 8: Check for Doneness
The pumpkin seeds should look lightly golden and feel mostly dry.
They may still feel slightly soft while hot.
They will become much crispier as they cool.
Step 9: Cool Completely
Remove the baking sheet from the oven.
Spread the seeds apart with a spatula while they are still warm.
Allow them to cool completely on the pan.
Masterclass Tip: Do not seal warm seeds in a container. Trapped steam will soften them.
Step 10: Add the Finishing Touch
Once cool, taste the seeds.
Add a small pinch of cinnamon or flaky sea salt if desired.
Step 11: Serve
Transfer to a bowl and serve as a snack.
You can also sprinkle the roasted pumpkin seeds over:
- Yogurt
- Oatmeal
- Fall salads
- Smoothie bowls
- Ice cream
- Granola
The finished pumpkin seeds should be dry, crisp, lightly caramelized, sweet with maple, warmly spiced with cinnamon, and balanced by a hint of salt.
🔒 Storage & Reheating Tips
Room temperature: Store completely cooled pumpkin seeds in an airtight container for up to 7 days.
Refrigerator: For slightly longer storage, refrigerate them in a tightly sealed container for up to 2 weeks.
Freezer: Freeze in an airtight freezer-safe bag for up to 2 months.
If they lose their crunch: Spread the seeds on a baking sheet and roast at 300°F (150°C) for 5–8 minutes, then cool completely again.
Make ahead: These pumpkin seeds are ideal for preparing several days before a fall party or Halloween gathering.
Best storage tip: Keep them away from moisture and wait until completely cool before sealing the container.
