Your New Snack Obsession: Sweet & Spicy Maple-Roasted Pumpkin Seeds

Hey kitchen adventurers! Clara here, your fellow flavor-chaser. Raise your hand if you’ve ever scooped pumpkin guts during jack-o’-lantern season and thought, “What a waste to toss these seeds!” 🙋‍♀️ For years, I’d roast them plain, nibble half-heartedly, then watch them gather dust in my pantry. But friends, that all changed when I discovered the magic trio: maple syrup’s earthy sweetness, smoked paprika’s campfire warmth, and chili’s playful kick. These aren’t just roasted seeds – they’re CRUNCHY, caramelized little jewels that make your taste buds do a happy cha-cha. Perfect for sprinkling over butternut squash soup, jazzing up lunchbox salads, or sneaking by the handful at midnight (no judgment!). What I love most? They turn “kitchen scraps” into edible gold. So grab those seeds you almost composted – we’re about to make your snack drawer infinitely more exciting!

Seedy Memories & Grandma’s Apron Strings

This recipe takes me straight back to my grandma’s harvest-orange kitchen in Vermont. Every October, we’d carve pumpkins at her worn farmhouse table, our fingers sticky with pulp. She’d insist on saving every seed, whispering, “Waste not, want not, Clara-Beara!” But her version? Just salt and oven time – wholesome but… let’s say “rustic.” Years later, during my first solo Thanksgiving, I found myself craving that nostalgia. I dumped my pumpkin seeds into a bowl, spotted maple syrup from a local farm stand, and had a lightbulb moment. What if I married Grandma’s thriftiness with my love of bold flavors? That first experimental batch vanished before my friends arrived. Now, making these is my autumn ritual – a crunchy tribute to resourcefulness and the joy of delicious upgrades. Grandma would’ve approved (though she’d probably add extra chili flakes!).

Maple-Roasted Pumpkin Seeds

Author: clarawhitmore
Total Time: 35 mins
Yield: makes ~8 servings

Print Recipe

Description

Crunchy, smoky, and just the right touch of sweet—these maple-roasted pumpkin seeds are your new favorite snack. Coated in warming spices and kissed with heat, they’re perfect for salads, soups, charcuterie boards, or just straight from the pan.

Ingredients

Scale

2 cups raw pumpkin seeds (with shell on)

2 tsp olive oil

4–6 tbsp real maple syrup

1–2 tsp smoked paprika

1 tsp ground cumin

½ tsp ground cinnamon

1 tsp salt

2–4 tbsp sesame seeds

A pinch or more of Aleppo chili flakes or cayenne pepper (to taste)

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a bowl, toss pumpkin seeds with olive oil, maple syrup, and all spices and seeds until evenly coated.

Spread the seeds in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, stirring once or twice, until golden and fragrant.

Let cool completely—they’ll crisp up as they cool. Store in an airtight jar.

Prep Time: 5 min
Cook Time: 25 mins
Category: Snack

Nutrition

Calories: 180
Fat: 13g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g

Gather Your Flavor Arsenal

Makes 2 cups – double the joy!

2 cups raw pumpkin seeds (shells on) – The stars! Shells add fiber and satisfying crunch. Chef tip: Fresh from your pumpkin? Rinse well and pat DRY. Store-bought? Still great!
2 tsp olive oil – Our flavor conductor. Substitute: Melted coconut oil for a tropical twist.
4–6 tbsp real maple syrup – Grade A amber is my MVP! Insight: Start with 4 tbsp; add more after roasting if you want extra gloss.
1–2 tsp smoked paprika – Not regular paprika! This adds campfire depth. Spice hack: Use 1 tsp for mellow, 2 tsp for smoky punch.
1 tsp ground cumin – Earthy warmth that plays so nice with maple. Fun fact: Toasting whole seeds first? Game-changer!
½ tsp ground cinnamon – The secret cozy note. Trust me!
1 tsp salt – Flavor enhancer supreme. Sea salt flakes work beautifully here.
2–4 tbsp sesame seeds – White or black! They toast into nutty confetti. Substitute: Pepitas for double pumpkin power.
Pinch (or more!) Aleppo chili flakes or cayenne – Aleppo is fruity & mild; cayenne brings heat. Chef confession: I use ½ tsp Aleppo + ¼ tsp cayenne for “happy tears” level.

Let’s Make Some Magic: Step-by-Step

Preheat & Prep: Crank that oven to 325°F (165°C). Line a baking sheet with parchment paper – NO skipping! This prevents sticky disasters. Why low temp? Slow roasting = deep caramelization without burning that precious maple.
The Flavor Toss: In a medium bowl, combine pumpkin seeds, olive oil, maple syrup, smoked paprika, cumin, cinnamon, salt, sesame seeds, and chili. Stir like you mean it! Hack: Use a silicone spatula – every nook gets coated. Mixture should look glossy but not swimming.
Single Layer is Key: Spread seeds evenly on your prepared sheet. CRUCIAL: No piles! Crowding = steamed, soggy seeds. Use two sheets if needed.
Roast & Rotate: Bake 25-30 minutes, stirring gently every 10 minutes. Watch for color: They’re done when deep golden brown and your kitchen smells like autumn heaven. Listen for faint crackling!
The Patience Payoff: Remove from oven. WALK AWAY. Let cool COMPLETELY on the sheet (20+ mins). Science bit: They crisp as they cool. Sneak a taste? They’ll seem soft – resist! Trust the process.

Beyond the Snack Jar: Serving Ideas

These seeds are social butterflies! Scatter them over creamy pumpkin soup for texture fireworks. Toss them into kale salads with apples and goat cheese for sweet-spicy crunch. Elevate your charcuterie board – they pair shockingly well with sharp cheddar and prosciutto. Blend into trail mix with dried cranberries and dark chocolate chunks. Or my favorite? Fistfuls straight from the jar while binge-watching cooking shows. They also make adorable homemade gifts – tie them in mason jars with twine!

Mix It Up: Endless Flavor Twists

Maple Mustard Magic: Swap cumin for 1 tsp dry mustard + ¼ tsp turmeric.
Cocoa-Nutty Bliss: Replace sesame seeds with 2 tbsp shredded coconut + 1 tbsp cocoa powder.
Savory Herb Garden: Skip maple/cinnamon. Use 2 tsp rosemary + 1 tsp garlic powder + extra olive oil.
Nut-Free & Bold: Omit sesame seeds. Add 1 tsp onion powder + ½ tsp black pepper.
Tropical Heatwave: Use coconut oil, swap cinnamon for ½ tsp ginger, add 2 tbsp chopped dried mango with chili.

Clara’s Kitchen Chronicles

This recipe is my kitchen phoenix – rising from the ashes of bland seeds! The maple quantity has evolved; my first batch was basically seed candy (delicious, but sticky!). I learned the hard way about wet seeds: one rushed rinse job led to chewy disappointment – now I’m a towel-patting maniac. The Aleppo chili was a happy accident when I ran out of cayenne. Funny story: I once mistook cumin for cinnamon (don’t ask!), creating “mystery spice seeds”… surprisingly popular! The biggest lesson? Letting them cool isn’t just advice – it’s snack salvation. Now, it’s my most requested fall treat. Pro tip: Double (or triple!) the batch. They disappear faster than you can say “crunch.”

Seed SOS: Your Questions Answered

Q: Help! My seeds are chewy, not crunchy. What happened?

A: Three likely culprits: 1) Seeds weren’t dry enough before mixing (pat those babies relentlessly!). 2) Overcrowded baking sheet (spread them out!). 3) Didn’t cool fully before storing (they crisp AS they cool – patience, grasshopper!).

Q: Can I use shell-less (pepitas) instead?

A: Absolutely! Reduce roasting time to 18-22 minutes – they brown faster. Texture will be slightly less crunchy but still delicious.

Q: How long do they keep?

A: In an airtight jar at room temp, they stay crispy for 2-3 weeks (if they last that long!). No fridge needed – humidity is the enemy!

Q: Can I use honey instead of maple syrup?

A: You can, but expect stickier results and a more dominant floral sweetness. Maple’s earthy depth really shines here. If using honey, start with 3 tbsp.

Nourishment Notes (Per 1/4 Cup Serving)

These Maple Roasted Pumpkin Seeds turn simple leftovers into something special—crispy, flavorful, and totally addictive. Whether you’re meal-prepping, gifting, or just craving a wholesome snack, this recipe delivers big flavor while cutting food waste. A true autumn win!