• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sidewalk Shoes
  • Home
  • Recipes
    • Food Recipes Index
    • Cocktails Recipes Index
    • All Recipes
  • Lifestyle
    • Gardening
    • Travels
      • North Carolina
      • Oregon
      • Tennessee
  • Cats
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Food
  • Cocktails
  • Collections
  • Travels
  • Cats
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Snacks

    Sweet and Salty Roasted Pumpkin Seeds

    LAST UPDATED: November 11, 2022 PUBLISHED: October 15, 2017 By Pam Greer 18 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    You are going to love the sweet and salty combination of these Sweet and Salty Roasted Pumpkin Seeds! 

    Don't throw away your seeds after carving your pumpkin, you can have these delicious snack or appetizer in about 15 minutes!

    Pumpkin seeds in an old brown bowl.

    Have you carved your pumpkin yet?  I hope not, because you will want to make these brown sugar pumpkin seeds. 

    When you carve your pumpkin don't throw away the seeds!   I always save mine from my pumpkin and winter squash seeds - like butternut squash. 

    Really squash seeds require just a teeny bit of effort to clean them - and then they are so easy to roast.  

    Plus it sort of feels like you're getting something for free, right?  Something that most people discard, you've made into a tasty snack.

    Ingredients.

    • Pumpkin seeds - this recipe will also work with other winter squash seeds like butternut or acorn squash.
    • Kosher salt - for the salty flavor.
    • Brown sugar - for that sweetness.
    • Extra virgin olive oil - to crisp them up.
    • Balsamic vinegar - adds even more sweet and sour flavor.
    • Vanilla extract - just gives it a little something extra.

    Step by step instructions.

    Remove the seeds from the pumpkin and get off as much of the flesh as you can. Have you seen this Using a Mixer to Get Out Pumpkin Pulp? I haven't tried it yet, leave me a comment if you have!

    Wash and dry off the pumpkin seeds. I like to spread them out on a paper towel and blot them dry and then let them air dry overnight.

    Preheat the oven to 350°.

    Line a baking sheet with parchment paper. In a bowl, combine the pumpkin seeds and the rest of the ingredients and toss to combine. Spread them out on the baking sheet.

    Roast for about 10 minutes and then keep an eye on them. When they are just turning a golden brown (about another 5-10 minutes) remove from the oven and let them cool completely.

    Store in an air tight container.

    Pumpkin seeds in a brown bowl on a marbled background.

    Not only are they good, they are good for you! I was just reading about them and they are high in magnesium and zinc and other vitamins and minerals, and they have a nice dose of fiber.

    All that from something you were about to throw away (or at the very least, compost). 

    I always try and make an effort to use every bit of whatever food ingredient I am using, and this is such an easy and delicious way to use those pumpkin seeds!

    More pumpkin seed recipes!

    Chocolate Panna Cotta with Pumpkin Seed Brittle
    Chocolate Panna Cotta with Pumpkin Seed Brittle
    This easy make ahead dessert is rich and creamy and full of chocolate flavor!  Don't skip the pumpkin seed brittle - it's amazing! 
    Click here to see the recipe
    Pumpkin bread in front of a ceramic pumpkin.
    Healthy Pumpkin Bread
    This healthy pumpkin bread is so moist and delicious you won't believe it's healthy! 
    Click here to see the recipe
    Jars of cilantro pesto.
    Cilantro Pumpkin Seed Pesto
    If you love cilantro, you are going to absolutely love this pesto! Cilantro and toasted pumpkin seeds with a little heat from a jalapeño pepper! So good!
    Click here to see the recipe
    Shredded Pork Tacos with Pepita Slaw
    The Pepita Slaw on top of these Shredded Pork Tacos adds such an incredible flavor and it's healthy too! 
    Click here to see the recipe

    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Bowl of pumpkin seeds.
    Print Pin Save Saved!
    4.96 from 46 votes

    Sweet and Salty Roasted Pumpkin Seeds

    These Sweet and Salty Roasted Pumpkin Seeds are so addictive and a great way to use up something that you probably usually discard! 
    Course Snack
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 8
    Calories 118kcal

    Ingredients

    • 2 cups pumpkin seeds or other squash seeds, washed off and dried
    • 1 teaspoon kosher salt
    • 2 tablespoons brown sugar
    • 1 tablespoon olive oil
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350.  
    • Line a baking sheet with parchment paper and spread the seeds out.  Drizzle with the salt, brown sugar, olive oil, balsamic vinegar and vanilla extract.  Toss to combine and spread out in a thin layer. 
    • Bake for about 10 minutes, then start watching them.  They will take about another 5-10 minutes to get golden. 
    • Let cool and store in an airtight container. 

    Notes

    A flavored vinegar - like cranberry walnut is also good in place of the balsamic.

    Equipment

    Baking Sheet
    Baking Sheet

    Nutrition

    Calories: 118kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 129mg | Sugar: 3g | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1.4mg

    This post was originally published in October 2014 and has been updated for 2022.

    More Snacks

    • Close up of buffalo wings on a platter.
      Crispy Baked Buffalo Chicken Wings
    • Two jars of pickled green beans
      Tarragon Pickled Green Beans
    • Wire basket filled with apple muffins.
      Healthy Apple Muffins with Oats
    • Jar of pickles with a rosemary sprig.
      Italian Style Garden Pickles (Giardiniera)

    Reader Interactions

    Comments

    1. Cabri Noble says

      October 24, 2024 at 10:07 pm

      5 stars
      I’ve made these every year for the past 4 years, my absolute favourite!

      Reply
      • Pam Greer says

        October 28, 2024 at 2:44 pm

        So glad you like them!

        Reply
    2. Audrey says

      October 25, 2021 at 11:11 am

      5 stars
      I loved these pumpkin seeds, so yummy!

      Reply
    3. Seanna says

      October 25, 2021 at 10:23 am

      5 stars
      Tasty, sweet and salty snack. So good!

      Reply
    4. Ellen Pilch says

      October 16, 2017 at 2:42 pm

      Those look great, I never thought to add the sweet to them.

      Reply
    5. Channon says

      November 07, 2014 at 8:36 pm

      Oh, I NEED these. I'll be cheating and buying raw seeds tomorrow...

      Reply
    6. Miz Helen says

      October 08, 2014 at 9:44 am

      5 stars
      We will just love your Sweet and Salty Roasted Pumpkin Seeds. Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    7. Natasha in Oz says

      October 07, 2014 at 6:39 pm

      5 stars
      Thanks so much for sharing your recipe at the Say G’Day Linky Party. I have never actually tried making seeds like this before so must do so one day. I’ve just shared your post on Pinterest/Twitter/Facebook!

      Best wishes for a wonderful Wednesday!
      Natasha in Oz

      Reply
    8. Reeni says

      October 04, 2014 at 9:57 pm

      Delicious and definitely addictive! I love the addition of balsamic! I would of never thought to use that.

      Reply
    9. Marilyn says

      October 03, 2014 at 7:53 pm

      5 stars
      Your pumpkin seeds look absolutely delicious! I haven't made roasted pumpkin seeds in a very long time! Thanks for reminding me of how amazing they are!

      Reply
    10. Pamela @ Brooklyn Farm Girl says

      October 03, 2014 at 3:28 pm

      Pumpkin seeds are a favorite, I could just snack on these forever!

      Reply
    11. Tina Culbertson says

      October 03, 2014 at 1:55 pm

      5 stars
      That's brilliant, I wouldn't have thought about that but they sure sound good.

      Reply
    12. Rivki Locker (Ordinary Blogger) says

      October 03, 2014 at 9:35 am

      Nothing wrong with loads of pumpkin recipes! No need to apologize. You can never have too many...
      I do so much pumpkin cooking but I always ignore the instructions to keep the seeds and roast them. Somehow it seems too industrious. But this doesn't look very difficult at all. Maybe I'll give it a whirl soon.

      Reply
      • Pam Greer says

        October 03, 2014 at 11:39 am

        I almost never keep them either. But I decided to this time and really it wasn't difficult at all.

        Reply
    13. Joanne says

      October 03, 2014 at 7:10 am

      You know I love that sweet and salty combo! I would be eating these by the handful.

      Reply
      • Pam Greer says

        October 03, 2014 at 11:39 am

        It's hard to stop - they are addictive!

        Reply
    14. JessicaJ says

      October 03, 2014 at 6:46 am

      My husband loves pumpkin seeds! Your recipe with the vinegar and vanilla sounds very intriguing, definitely not something I would thought of. Yum!

      Reply
      • Pam Greer says

        October 03, 2014 at 11:40 am

        It is so good! Your husband would love these!

        Reply
    4.96 from 46 votes (39 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

    More about me →

    Featured in:

    Collage of website titles

    Sheet Pan Suppers

    • Close up of chicken and vegetables on a sheet pan.
      Honey Balsamic Chicken
    • Tray Baked Salmon and Green Beans
    • Close up of roasted sausages and vegetables.
      Sheet Pan Roasted Sausage and Vegetables
    • Two photos of sheet pan dinners with text overlay.
      15 Easy and Delicious Sheet Pan Dinners
    See more Sheet Pan Suppers →

    Instant Pot

    • Two bowls with toppings of peppers, sauce, tomatoes, cilantro and more.
      Instant Pot Chickpea Mediterranean Bowl
    • Close up of a bowl of black beans topped with cilantro salsa.
      Easy Instant Pot Black Beans
    • Bowl of pineapple rice garnished with cilantro.
      Instant Pot Pineapple Rice
    • Bowl of pork noodle soup topped with radishes and green onions.
      Instant Pot Asian Pork Noodle Soup
    See more Instant Pot →

    Sidewalk Shoes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    • Contact me!

    Disclaimer

    Website Disclaimer

    Copyright © 2024 Sidewalk Shoes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.