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Candied Pumpkin Seeds Recipe

Candied Pumpkin Seeds Recipe

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 YIELD:4 servings


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


  • 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.

Nutritional Facts

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

Reviews for Candied Pumpkin Seeds

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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."

sprout716 User ID: 3695550 82923
Reviewed Oct. 31, 2010

"Didn't have the pumpkin spice so made without it. Still tastes great!"

narenlee User ID: 5095565 207808
Reviewed Oct. 30, 2010

"Was a little worried when I put these in the oven but they are fantastic! Doubled the recipe cause I had 5 pumpkins worth of seeds. Turned out perfect!"

karieschneck User ID: 5357931 162351
Reviewed Oct. 25, 2010

"Made this for the office and they loved them. Will definately make them again."

karlyoh User ID: 1369764 136624
Reviewed Oct. 16, 2010

"This recipe passed the picky kid test. They even came back for another handful!"

Karihays User ID: 1793766 162348
Reviewed Oct. 31, 2009

"You shouldn't dry your pumpkin seeds before you make this recipe. If your seeds are dry, just coat them with a little vegetable oil. It works great. Just made this recipe and it's delicious."

naenae3301 User ID: 2061013 63270
Reviewed Oct. 26, 2009

"There must be somethign missing from the butter or something. I made these and the brown sugar mixture didn't even stick to the pumpkin seeds...I just added some butter so we'll see if that helps."

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