Sweet and Spicy Pumpkin Seeds

    35 minutes

    Not your average pumpkin seed recipe! In this one, roasted pumpkin seeds are caramelised then coated in a spicy-sweet mix.

    192 people made this

    Serves: 8 

    • 2 cups raw whole pumpkin seeds, washed and dried
    • cooking spray
    • 2 teaspoons salt, or to taste
    • 3 tablespoons white sugar
    • 1/4 teaspoon cumin
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1 pinch cayenne pepper
    • 1 tablespoon olive oil
    • 2 tablespoons white sugar

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 150 degrees C. Line a baking tray with baking paper.
    2. Place the pumpkin seeds on the prepared baking tray, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
    3. Meanwhile, in a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger and cayenne pepper, and set aside.
    4. When the seeds are roasted, heat the oil in a large nonstick frypan over medium heat, and stir in the roasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelised seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

    Watch a video of it being made…

    Sugar and Spice Pumpkin Seeds
    Sugar and Spice Pumpkin Seeds

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    Reviews and Ratings
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    Reviews in English (168)


    Almost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but added A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these!  -  21 Oct 2011  (Review from Allrecipes USA and Canada)


    This recipe was great the only thing I added brown sugar to caramelize the seeds was a huge hit. They were gone in minutes!!!  -  31 Oct 2010  (Review from Allrecipes USA and Canada)


    Completely addictive. The only thing I changed was to add a pinch of nutmeg. These are indeed very sweet, which suited me just fine, but if I were serving to more sophisticated palates, I would take the advice of those who recommend scaling back the sugar by a tablespoon.  -  07 Nov 2009  (Review from Allrecipes USA and Canada)