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+ servings
Bowl of pumpkin seeds.

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
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 118kcal


  • Baking Sheet


  • 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


  • 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. 


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


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