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I can’t make a single batch of these Maple Roast Pumpkin Seeds, they vanish too fast. The maple gets them just sweet enough, the roasting makes them super duper crisp, and my kids treat them like candy. They come together with four ingredients and about five minutes of hands-on time, which is exactly my kind of snack.
Why I Love Maple Roast Pumpkin Seeds
- Kid-Friendly Sweetness: The natural sweetness of maple syrup adds an enticing touch to these seeds, making them an instant hit with kids.
- Crispy Crunch: Roasting pumpkin seeds enhances their texture, resulting in a delightful crispy crunch. It’s a satisfying munch that makes them hard to stop eating.
- Versatile Snacking: Whether you’re at home, on a picnic, or in need of an on-the-go snack, Maple Roast Pumpkin Seeds are a versatile option that fits any occasion.
- Customizable: These are great with maple, but you can go savory instead, garlic powder, paprika, cinnamon, or a little chili lime salt all work.
The Ingredients
- pumpkin seeds (aka pepitas)
- maple syrup
- olive oil
- kosher salt
How to Roast Pumpkin Seeds
1. Preheat: Preheat oven to 350°F.
2. Prep the Seeds: Combine the pumpkin seeds, olive oil, maple syrup and salt in a bowl and stir to coat.
3. Roast to Perfection: Spread the seeds out on a baking sheet and cook for 10 minutes.
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4. Stir and Continue: Stir the seeds and cook another 10-15 minutes or until golden and crispy. Make sure to keep an eye on them in the last few minutes of cooking so they don’t burn.
5. Cool and Enjoy: Once out of the oven, let the Maple Roast Pumpkin Seeds cool on the baking sheet. They’ll continue to crisp up as they cool down.
Storing Maple Roast Pumpkin Seeds
Maple roast pumpkin seeds can be stored for several weeks to a few months if stored properly in an airtight container. To maximize their shelf life and maintain their freshness and crunchiness:
- Cool Completely: Allow the maple roast pumpkin seeds to cool completely before storing them. This prevents condensation from forming inside the container, which could lead to sogginess.
- Use an Airtight Container: Transfer the cooled pumpkin seeds to an airtight container. A resealable plastic bag or a glass jar with a tight-fitting lid works well. Make sure there is minimal air inside the container to prevent moisture from affecting the seeds.
- Store in a Cool, Dark Place: Keep the container in a cool, dark, and dry pantry or cupboard. Avoid exposing the seeds to direct sunlight or heat, as this can affect their flavor and texture.
- Check for Freshness: Periodically check the stored pumpkin seeds for any signs of moisture, mold, or an off smell. If you notice any of these signs, it’s best to discard them.
- Freeze for More Shelf Life: For longer storage, you can freeze the roast pumpkin seeds in an airtight container or vacuum-sealed bag, where they can stay fresh for several months to a year. Just make sure they are thoroughly cooled and dry before freezing.
More Pumpkin Recipes for Fall
- Pumpkin Muffins with Cream Cheese Frosting
- Roast Pumpkin & Toasted Pumpkin Seeds
- Quick Pumpkin Cinnamon Rolls
- Flourless Pumpkin Chocolate Muffins
- Mug Pumpkin Mac and Cheese
Let me know what you think of this recipe in the comments, or tag me on social media if you make them! I love seeing all of your weelicious fall goodies.
Images by Ivan Solis
Maple Roast Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds (also known as pepitas)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Combine the pumpkin seeds, olive oil, maple syrup and salt in a bowl and stir to coat.
- Spread the seeds out on a baking sheet and cook for 10 minutes.
- Stir the seeds and cook another 10-15 minutes or until golden and crispy. Make sure to keep an eye on them in the last few minutes of cooking so they don’t burn.
- Cool and serve.
This is just amazing. I wish I could do the same.
Catherine, what brand/type of olive oil would you use in this? The Trader Joe’s Spanish olive oil that I have has a strong flavor, probably too strong for this. I love you recipes!
I made these using the Maple/Agave blend syrup from Trader Joe’s. They were delicious and it was so easy… thank you!
Hi!
What’s your thought on subbing coconut oil for the olive oil?
Thanks for sharing the recipe!
These are awesome!!! I didn’t have enough pumpkin seeds so used a cup of sunflower seeds instead and we can’t stop eating them. Thanks for a great & simple recipe!
Just cooled down enough to eat and they are so good. 3 yr old is gobbling them up too. Thanks.
I tried this recipe with Sunflower seeds and my son LOVES them! Thank you for all the inspiration in preparing healthy tasty foods for our children!
Do you suggest using roasted and salted pepitas, or raw? Thanks!