These Candied Pumpkin Seeds are sweet, crunchy, and perfectly spiced — a quick and easy treat that adds irresistible texture and flavor to almost anything!
Made with brown sugar, butter, cinnamon, and a pinch of salt, they’re lightly caramelized and golden, with that addictive balance of sweet and salty crunch.
They’re perfect as a salad topper, sprinkled over creamy soups, or simply enjoyed by the handful as a cozy fall snack.
With just one pan and a few simple ingredients, you can whip up a batch of these glazed pumpkin seeds in under 10 minutes. Keep a jar on hand for effortless seasonal flavor — they’re a delicious way to add warmth and crunch to your favorite fall recipes.
Why you’ll love this recipe!
What ingredients do I need?
- Pumpkin Seeds (Pepitas): The star of the recipe! Choose raw, unsalted pumpkin seeds so you can control the flavor. When toasted with butter and sugar, they turn perfectly crisp and golden with a nutty aroma.
- Butter: Adds rich, buttery flavor and helps the brown sugar caramelize evenly around the seeds. It gives your candied pumpkin seeds that crave-worthy glossy coating.
- Brown Sugar: The base of the caramel! It melts into a warm, toffee-like syrup that hardens slightly as it cools, giving the seeds that perfect sweet crunch.
- Cinnamon: A cozy fall spice that pairs beautifully with pumpkin seeds and adds warmth to every bite. You can adjust the amount for more or less spice.
- Salt: Just a pinch enhances the sweetness and brings balance — making the candied seeds addictively sweet and slightly salty.
Recipe Variations
- Spiced Maple: Replace brown sugar with 2 tbsp maple syrup and a sprinkle of pumpkin pie spice.
- Vanilla Cinnamon: Add ½ tsp vanilla extract once off the heat for warm sweetness.
- Sweet & Spicy: Add ¼ tsp cayenne pepper or chili flakes for a gentle kick.
- Nut Mix: Swap half the pumpkin seeds for pecans or almonds for variety.
Ways To Enjoy Candied Pumpkin Seeds
- Sprinkle over autumn salads for extra crunch, like my Autumn Kale Salad.
- Add to roasted butternut squash soup or pumpkin soup as a garnish.
- Stir into granola or yogurt parfaits for a sweet-salty twist.
- Use as a dessert topping for cheesecake, ice cream, or apple crisp.
- Enjoy as a simple, satisfying snack straight from the jar!
Pro Tips
- Stir constantly while cooking to prevent the sugar from burning.
- Once the seeds start to darken and smell nutty, remove from heat immediately.
- Spread onto parchment paper right after cooking to cool evenly and avoid clumping.
- If doubling the recipe, cook in two batches to avoid overcrowding the pan.
- Sprinkle with a little flaky sea salt while it is cooling.
Leftovers and Storage
- Store at room temperature in a sealed jar or container for up to 2 weeks.
- For longer storage, refrigerate for up to 1 month (re-crisp by toasting briefly in a skillet).
- Avoid storing while still warm — moisture will soften the coating.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Candied Pumpkin Seeds
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp light brown sugar
- Pinch ground cinnamon
- Pinch sea salt
- ¾ cup raw pumpkin seeds pepitas
Instructions
- In a small saucepan or skillet, melt the butter over medium-low heat.
- Add the brown sugar, cinnamon, salt, and pumpkin seeds. Stir to coat evenly.
- Cook, stirring frequently, for 6–8 minutes, until the sugar is melted and the seeds are lightly browned and fragrant.
- Immediately spread the mixture onto a parchment-lined baking sheet in an even layer.
- Allow to cool completely — the coating will crisp as it cools. Sprinkle with a little flaky sea salt.
- Once cooled, break apart any clusters and store in an airtight container.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.