Sweet and Spicy Roasted Pumpkin Seeds

Sweet and Spicy Roasted Pumpkin Seeds

When you scoop out a pumpkin for baking, or carving into a jack-o’-lantern, you probably throw out the seeds. Did you know you can make them into a delicious snack, instead? The taste of autumn will be in every bite: cinnamon, nutmeg, and maple to delight your tastebuds, and a pinch of cayenne to give the seeds just a bit of kick. They’re easy to make, and easier to enjoy!


2 cups


5 minutes


50 minutes


  • 3 packets (42 g) Redpath© Brown & Maple Sugars
  • 1 tsp (4 g) ground cinnamon
  • 1 tsp (6 g) salt
  • 1/2 tsp (4 g) cayenne
  • 1/4 tsp (1 g) ground nutmeg
  • 2 cups (275g) pumpkin seeds
  • 2 tbsp (28 g) butter, melted


Preheat oven to 300F (149C). Line a large baking sheet with parchment paper.

In a small bowl, combine the Redpath© Brown and Maple Sugars, cinnamon, cayenne, salt, and nutmeg until thoroughly mixed. Set aside.

In a medium bowl, toss the raw pumpkin seeds with the melted butter until evenly coated. Sprinkle the sugar mixture over the pumpkin seeds, toss to coat.

Evenly spread the coated pumpkin seeds onto the prepared baking sheet, ensuring seeds are in a single layer.

Place into the preheated oven. Bake for 50 minutes, or until pumpkin seeds are crisp and golden brown. Stir every 10 minutes to ensure even roasting.

Remove from oven. Serve warm or cool completely and store in an airtight container.



  • To easily separate seeds from the pumpkin flesh, place seeds into a colander and rinse under cold running water. Dry pumpkin seeds in 185F (85C) oven for 30 minutes.
  • Omit or halve the amount of cayenne if desired.