Sweet Pumpkin Seed Recipe

Sweetened pumpkin seeds roasted on the stovetop and coated in pumpkin spice (or cinnamon) and sugar!
Course Dessert
Cuisine American
Keyword pumpkin seeds, sweet pumpkin seeds
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 97kcal
Author Sam Merritt


  • 1 1/2 Tablespoons unsalted butter divided (21g)
  • 1 1/2 cups fresh pumpkin seeds rinsed and dried (185g)
  • 3 Tablespoons sugar
  • 2 Tablespoons brown sugar tightly packed
  • 1 teaspoon pumpkin spice can substitute cinnamon
  • 1/4 teaspoon salt


  • Melt 1 Tablespoon of butter over medium heat in a medium-sized heavy-bottomed (preferably cast iron) skillet.
  • Meanwhile, whisk together sugars, pumpkin spice, and salt. Set aside.
  • Once butter has melted in your skillet, add pumpkin seeds.
  • Cook, stirring frequently, until all seeds have puffed (you can actually see the thin skin around them shrink and the seeds puff out), about 15 minutes. Seeds will be beginning to turn golden brown.
  • Add reserved half Tablespoon of butter and melt, coating seeds in thin layer of butter.
  • Add sugar mixture and stir well, until all seeds are coated.
  • Transfer seeds to a wax-paper lined cookie sheet and allow to cool before enjoying.


Serving: 1serving | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 148mg | Fiber: 1g | Sugar: 15g | Vitamin A: 131IU | Calcium: 8mg | Iron: 1mg