Recipe Image

Maple-Spice Toasted Pumpkin Seeds

  • 5 m
  • 45 m
Devon O'Brien
“These sweet and spicy toasted pumpkin seeds are great for snacking and also delicious sprinkled over roasted or mashed winter squash, such as butternut.”


    • ¼ cup pure maple syrup
    • 2 tablespoons canola oil
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground cinnamon
    • Pinch of salt
    • 2 cups fresh pumpkin seeds (see Tip)


  • 1 Preheat oven to 300°F.
  • 2 Combine maple syrup, oil, cardamom, cinnamon and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.
  • 3 Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.
  • Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.
  • To make ahead: Store in an airtight container for up to 3 days.
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