Candied Pumpkin Seeds Recipe
Candied Pumpkin Seeds Recipe photo by Taste of Home
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Candied Pumpkin Seeds Recipe

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Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES: 4 servings


  • 1 cup fresh pumpkin seeds
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Nutritional Facts

1/4 cup: 124 calories, 3g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 3g protein.


  1. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.
Originally published as Candied Pumpkin Seeds in Backyard Living September/October 2006, p42

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Bozemanbrooks User ID: 6470572 82897
Reviewed Nov. 3, 2013

"I let my pumpkin seeds dry out overnight. I didn't have pumpkin spice so I used cinnamon instead. I also added about 2 tablespoons of melted butter. They turned out delicious!"

omnijen User ID: 6475476 109063
Reviewed Oct. 25, 2013

"These are awesome! Will save this for many years to come!"

Jfaye01 User ID: 6963551 76893
Reviewed Nov. 10, 2012

"Very good, but made a few adjustments that made it a bit better... Melted 1/8c of butter with 1/4c brown sugar, 1/4tsp cinnamon, and dash a vanilla extract then shook in ziplock bag with approx 1c pumpkin seeds and baked on 275 degrees for 30min flipping occasionally. Delicious!"

jenmstylist User ID: 6911446 109062
Reviewed Oct. 27, 2012

"Yum!! I doubled the seeds to 2 cups but kept everything else the same and they are delicious. I will definitely be making these again!"

ventling User ID: 4149389 157566
Reviewed Nov. 4, 2011

"I would melt butter and toss the seeds in butter before adding the sugar and spice. My seeds didn't glaze either and all the sugar is in the bottom of the bowl. I was quite disappointed. Next time I will add butter first."

markimalekat User ID: 746228 157564
Reviewed Nov. 2, 2011

"did not glaze - had to turn the oven up after an hour - then there was way too much sugar"

eli05 User ID: 3750978 63277
Reviewed Oct. 31, 2011

"these are so good!"

happyian User ID: 3536641 82896
Reviewed Oct. 29, 2011

"I doubled the recipe. May need to reduce sugar next time to only 1/4 cup instead of 1/2...a bit too much sweetness! But otherwise good!"

lurky27 User ID: 1251896 136626
Reviewed Oct. 28, 2011

"Great with Splenda Brown Sugar Blend.

~ Theresa"

JMartinelli13 User ID: 92779 137749
Reviewed Nov. 3, 2010

"Nice change from my regular roasted seeds! Mine had sat a few days before I made the recipe, and about halfway through the cooking time I added a tablespoon or so of water and stirred."

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