Simple “No Waste” Honey Roasted Pumpkin Seeds

Honey Roasted Pumpkin Seeds Babyccino

Last week we got 3 “pumpkin pie” pumpkins in our CSA (Community Supported Agriculture) allotment, which meant we had a LOT of pumpkin seeds.   The fall weather and the surplus of seeds gave us the perfect opportunity to make roasted pumpkin seeds!

If you don’t like waste and love a quick project that creates a lifetime of memories, this recipe is for you!  You can substitute the pumpkin seed for any edible seed or nuts.  You can also change the spices to meet your preferred taste.  I have shared the recipe the way that we made it.

Honey Roasted Pumpkin Seeds


  • 2.5 cups raw pumpkin seeds (cleaned and dried)
  • 1 tablespoons butter
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Line a cookie sheet with parchment paper and set aside.
  3. Melt butter in a small saucepan on low heat.
  4. Add and stir in honey until the mixture turns into a runny consistency. Note: You only need to use low heat to loosen up the honey.  Do not heat to a boil.
  5. Add cinnamon and salt and stir until well mixed.
  6. Turn off heat and mix in seeds one handful at a time until all seeds have been added.
  7. Pour the mixture out onto the parchment paper and spread into a thin layer.
  8. Bake for 15 minutes.
  9. Stir mixture and bake for another 15 minutes or until honey turns golden brown.
  10. Remove pan from oven and let cool.
  11. Break up mixture into bite sized pieces and enjoy!

Honey Roasted Pumpkin Seeds Babyccino

Honey Roasted Pumpkin Seeds Babyccino Honey Roasted Pumpkin Seeds Babyccino

These are a favorite in my house and don’t last more than a few days.  We keep them on the counter in an uncovered bowl.

Honey Roasted Pumpkin Seeds Babyccino

If you need a recipe for the pumpkin flesh, check out Esther’s recipe for pumpkin pie or Lyndsay’s recipe for pumpkin laksa.

xx Mari


Leave a Comment