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Easy Kid-Approved Spiced Maple Roasted Pumpkin Seeds

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These spiced maple roasted pumpkin seeds are a quick and easy snack that fills your kitchen with the cozy aromas of fall. With a perfect balance of sweet maple syrup, warm cinnamon, and a hint of salt, they’re a crowd-pleaser that even picky eaters will love.

Ingredients

Scale
  • 1 cup raw pumpkin seeds, cleaned and dried (from about 1 medium pumpkin; you can also buy pre-shelled raw pepitas)
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1 tablespoon unsalted butter, melted (or coconut oil for dairy-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon salt (plus a pinch for sprinkling at the end; fine sea salt recommended)
  • Optional: 1/8 teaspoon cayenne pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Clean the pumpkin seeds: If using seeds from a fresh pumpkin, separate them from the stringy pulp. Place them in a colander and rinse under cold water, using your fingers to rub off any remaining pumpkin guts.
  3. Dry the seeds completely: Spread the rinsed seeds on a clean kitchen towel or paper towels and pat them dry. Let them sit for about 10 minutes to air dry as well.
  4. Mix the coating: In a mixing bowl, combine the melted butter (or coconut oil), maple syrup, cinnamon, ginger, nutmeg, salt, and cayenne if using. Whisk until smooth and well combined.
  5. Toss the seeds: Add the dried pumpkin seeds to the bowl and stir until every seed is coated.
  6. Spread on the baking sheet: Pour the coated seeds onto your prepared baking sheet and spread them into a single layer, avoiding overlapping as much as possible.
  7. Roast for 15 minutes: Place the sheet in the preheated oven. Halfway through (at about 7-8 minutes), take the sheet out and give the seeds a good stir.
  8. Check and finish: After 15 minutes, check the seeds. They should be golden brown and smell toasty. If not quite there, give them another 2-3 minutes. Watch carefully to avoid burning.
  9. Cool completely: Remove the baking sheet from the oven and let the seeds cool on the pan for at least 10 minutes. They will continue to crisp up as they cool.
  10. Break apart and enjoy: Once cool, break up any clusters that have formed.

Notes

Dry the seeds thoroughly to ensure crispiness. Do not overcrowd the pan. Watch the oven closely as maple syrup can burn quickly. Let the seeds cool completely before eating for the best texture. For pepitas, reduce roasting time to 10-12 minutes.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, maple pumpkin seeds, spiced pumpkin seeds, fall snack, Halloween snack, easy snack, kid-friendly

Find it online: https://goldensimmer.com/easy-kid-approved-spiced-maple-roasted-pumpkin-seeds/