Spicy Maple and Rosemary Roasted Pumpkin Seeds Recipe

Spicy Maple and Rosemary Roasted Pumpkin Seeds Recipe

Pumpkin seeds title page

Are you looking for a sweet spicy pumpkin seed recipe that is a little different? Or how about a simple treat that doesn’t have any cane sugar in it?

Thanksgiving is about a week away! How the time does fly! Parties and family get-togethers are most likely on the agenda for the next few weeks and then Christmas right around the corner. Pumpkins are everywhere (still) here in the Pacific Northwest. I’m sure you are getting ready to make those fresh pumpkin pies this weekend. After all, what is Thanksgiving without a pumpkin pie?

But have you been wondering what to do with all those awesome seeds? My spicy maple rosemary roasted pumpkin seeds recipe might be what you were looking for. This sweet pumpkin seeds recipe uses maple and coconut sugar to create a candied snack with a hint of salt, rosemary, and cayenne. It’s vegan, cane sugar-free, and gluten-free.

All you need to make this recipe is a baking pan and an oven. So let’s get started!


spicy maple and rosemary roasted pumpkin seeds

If you have been keeping up with my posts, you know that I am going pumpkin crazy right now. I’m from Austin, TX. And the pumpkin season in the south is rather laughable at best. I used to tell everyone in October don’t blink or you’ll miss it. The pumpkins would come into the grocery store toward the beginning of October and be completely gone a week before Halloween. You were lucky if they even stocked any variety of pumpkins besides the large jack-o-lantern ones.

But here in the Pacific Northwest, I’m still finding pumpkins in the food marts across town. I’m a little bewildered at it all, to be honest. Regardless it has kept me full to the brim with those orange beauties and, of course, given me plenty of seeds to experiment with.

I cannot claim this recipe as completely mine, sadly. It was inspired by one I found on Vanilla and Bean. I was snacking on some plain roasted pumpkin seeds a few nights ago and I suddenly had a sweets craving. I’d been trying to figure out something different to do with them and I remembered that recipe from Vanilla and Bean. I thought that might translate well over to pumpkin seeds.pumpkin seeds with rosemary and pumpkin

Now, I wasn’t entirely sure what I was in for or if this would really work out. But after a few substitutions and adjustments, I produced a wonderful candied pumpkin seed snack that I was immediately excited to share!


Recipe Tips and Notes

This pumpkin seed recipe is pretty straightforward. However, there are some things I thought important to share with you before you give this recipe a try.

To start, don’t wash your seeds. I’m completely serious about that. It makes all the difference in the world on flavor and if you leave them unwashed, you don’t have to wait a day for them to dry. So it’s a win-win really.

If you want to read more on the best way I’ve found to roast pumpkin seeds, I have a post that goes over this subject in detail. Plus, you get one of my favorite savory pumpkin seeds recipe to boot! Just go here.

This method of roasting pumpkin seeds gets split into two different parts. The first round of roasting just requires the seeds and some oil. You can sprinkle with a bit of salt if desired but nothing else. The second round is when you add the seasonings you want.

I tend to roast the seeds in large batches this way only doing the first stage of roasting. Then you can either split them up to do different seasonings or just let them sit as they are since plain seeds are pretty awesome too. Or you can do what I did and wait until the inspiration hits you a day or so later. The great part is the seeds are ready to go and the second roasting time is way shorter than the first. It’s entirely up to you.

pumpkin seeds

As far as the seasonings for this recipe, I like to use coconut sugar instead of cane sugar. Coconut sugar is a “healthier” sweetener since has some nutrient value to it as opposed to regular sugar which doesn’t. It has a lower glycemic index and is better for the environment as the coconut tree uses less water and fuel. But please keep in mind this is still sugar.

If you don’t have coconut sugar available, you can use brown sugar instead at the same ratio (1:1).

Also, this recipe uses fresh rosemary. I usually wash and dry the rosemary a few hours before I need it. Just lay it on some paper towels and it’ll be ready in no time. I have never used dry rosemary but I would highly recommend keeping it fresh (the pun was intended).

Another thing. Don’t make the same mistake I did and leave the seeds on the baking tray to cool. Transfer them to parchment paper after coating with the last salt and rosemary otherwise you’ll be chipping the seeds off the tray. It’s a real pain, trust me.

Lastly, the cook time with the seasonings is very short. The seeds can go from gooey to burned in a minute so don’t go too far away. I stir them after 5 minutes and then just stay next to the oven for the last bit. When the maple is sticky and thick, it’s time to pull them out.

That’s it! Not too hard, right? Now for the fun!

Spicy Maple and Rosemary Roasted Pumpkin Seeds
Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting Time
2 hrs
Total Time
1 hr 20 mins
 

Are you looking for a sweet spicy pumpkin seed recipe that is a little different? My spicy maple rosemary roasted pumpkin seeds recipe might be what you were looking for.  It's vegan, cane sugar-free, and gluten-free.

Course: Appetizer, Snack
Cuisine: American
Keyword: oven roasted pumpkin seeds recipe, oven roasting pumpkin seeds, sweet pumpkin seeds recipe, sweet spicy pumpkin seeds recipe
Servings: 1 cup
Calories: 130 kcal
Author: Tina
Ingredients
Roasted Pumpkin Seeds
  • 1 cup pumpkin seeds
  • 1 tbsp coconut oil
  • dash Himalayan salt (optional)
Maple and Rosemary Mix
  • 2 tbsp maple syrup
  • 1 1/2 tsp. coconut sugar *
  • 1/4 tsp. cayenne, ground (optional)
  • 2 tsp. rosemary, fresh and finely chopped divided
  • 1/2 tsp. Himalayan salt divided
Instructions
Roasting Seeds
  1. Preheat oven to 250 F.

  2. Separate seeds from the pumpkin pulp but do not wash.

  3. Put seeds, oil, and salt in a plastic bag or bowl and toss to coat evenly.

  4. Spread them on a baking sheet and place in the center of the oven.

  5. Bake seeds for 1 - 1 1/2 hours. 

Roasting Seeds with Maple and Rosemary Mix
  1. Turn oven temperature to 350 F while seeds cool for about 10 minutes. 

  2. Place seeds back in the bag or bowl with the maple, rosemary, cayenne, salt, and sugar. Toss to coat seeds evenly.

  3. Roast for 7-10 minutes. Stir seeds at about the 5-minute mark.

  4. Toss the seeds with the other half of the salt and rosemary.

  5. Immediately transfer to parchment paper to cool. 

  6. Serve after 2-3 hours but best after a day. Store in an air-tight container.

Recipe Notes

* 1 tsp. coconut sugar = 1 tsp. brown sugar     


calorie count = 1/4 cup

I really hope you give this recipe a try! Something about the flavors of this just reminds me of Christmas. These seeds make for a great snack or party appetizer. Believe me, you take this to a holiday bash, you’ll make an impression. Plus, these are vegan and gluten-free so almost anyone can enjoy them.

If you are looking for another sweet and even simpler pumpkin seed recipe, I’ve got a Maple Roasted Pumpkin Seeds recipe that might be right up your alley.

Got another candied pumpkin seed recipe you love?

I would like to hear about it! Likewise, I’d greatly appreciate any feedback or ratings if you give it a try. If you have any questions about this recipe, just leave a comment below and I’ll gladly get back to you soon.

Happy Roasting!




12 thoughts on “Spicy Maple and Rosemary Roasted Pumpkin Seeds Recipe”

  • Umm…Maple and Spicy!

    This got my attention right away. These are 2 things I absolutely love! Just reading the content makes my mouth water. This will absolutely be a recipe that I…give to my wife! haha, I am not much of a baker, and she loves to so this will be getting shared on her social media! Thanks for the great insight and recipe!

    Cheers,

    Nic

    • Hi Nic! Thanks so much for the visit and sharing my post!

      Ha! That’s funny! 

      An old friend of mine told me years ago that people fall into one or the other. They either love to bake or love to cook but very rarely do they like both. I usually landed on the cooking side instead of baking although I do obviously bake from time to time. 🙂

      I hope your wife gives this recipe a try! If she has any questions you both know where to find me. I’ll gladly help out! Also, I would love to hear back what you both think!

      Thanks again for sharing this recipe! I really appreciate it!

      Take care, Tina

  • We love pumpkin seeds and my kids can’t get enough of them.  Unfortunately  halloween has come and gone and so have my pumpkins and we’ve already had Thanksgiving here in Canada so that leaves Christmas.  

    Now I’ll have to go to the grocery store and get the seeds because this recipe looks to die for.

    • Hi Stew! Thanks for visiting and taking the time to talk with me!

      Well that’s too bad this recipe was a little late for Thanksgiving in Canada but these will be perfect for Christmas! 

      I very rarely see shelled pumpkin seeds at the grocery store. It’s usually hulled ones only. Which I’ve been thinking about trying out with these seasonings. I never realized how many people don’t eat pumpkin seeds in the shells. For the longest time, that’s the only way I thought people ate them! At least that’s the only way my family ate them. I didn’t discover pepitas (another name of hulled pumpkin seeds) until much later in life.

      I hope you get an opportunity to try this recipe out! If you do, I would love to hear how it went. Also, if any questions pop up, leave me a comment and I will gladly help out.

      Thanks again, Tina

  • It all sounds so yummy, and my mouth is watering already. Unfortunately, i don’t cook very much, but I could share this recipe with a friend that bakes to try it out. I’m not so sure about sharing it with grandmother for thanksgiving, you know how the old folks can be with traditions and food.

    Oh, by the way I love the bourbon pumpkin pie. Which was your favorite before your new recipe discovery?

    • Hi Drian! Thanks for visiting and taking the time to chat with me!

      Before this one, I really liked a basic cinnamon candied pumpkin seed. I’ve always been in love with cinnamon. I don’t think I’ve ever tried bourbon pumpkin pie but that sounds really good! I will have to look that one up.

      And please pass this recipe along! Maybe she’ll share the results with you. 🙂

      Thanks again! Take care, Tina

  • Wow,I am so excited about this recipe,I have a sweet tooth and find plain roasted pumpkin seeds rather boring. I have been looking for some way to upgrade mine and this is definitely one that I think is going to be a winner,I love that i can add different herbs and spices of my choice ,I love rosemary so that’s great too. I think I will try coating some in dark chocolate and sea salt. Thank you for sharing I will definitely be trying this for the holidays.

    • Hi Florence and thank you for checking out my post!

      That’s funny you mention chocolate and sea salt. I was thinking about trying that exact same thing on another batch. Also, I’ve got this savory recipe that I stumbled upon the same weekend I made these. I hope you’ll check back with me soon and I should have that one posted. Also I have two very simple pumpkins seed recipes that you might be interested in as well. For a savory one go here and for a sweet one go here.

      I hope you try this recipe out. If you do, I would love to hear how it went. Also, if you have any questions about this recipe, just let me know and I will be glad to help!

      Thanks again, Tina

  • This recipe sounds amazing, I defiantly will be trying this if I can find some pumpkin. The article also made me realize that there could be a lot of variations you can use.

    When I first seen the seasoning I thought that would be amazing with nuts also. Do you have any tips with different nuts also?

    Jim 

    • Hi Jim! Thanks for visiting and taking the time to talk with me!

      This isn’t the exact recipe I got from Vanilla and Bean, but the original recipe used cashews. And it’s a very good recipe. 

      You’d be welcome to try another kind of nut and I bet it would work with the same ratios. But you can skip the first roasting step and move right into the second one adding the coconut oil to the seasoning mix. Keep a close eye on it but I bet you’d need to increase your baking time to more like 15 minutes. Oh! And you’d probably want to use raw nuts instead of roasted.

      I hope you give this recipe a try with the pumpkin seeds or nuts. If you do I would really love to hear how it went. Also, if you have any questions about it, don’t hesitate to get in touch. I’m always happy to help!

      Thanks again, Tina

  • Am glad I bumped into this recipe, you know I always cook pumpkins but never know what to do with the seeds but just throw them away. Then I find myself buying dried pumpkin seeds to bake bread with. This has given me the courage to use my own seeds and turn them into edible snacks. I would love to know more things to do with the seeds, hope you post more.

    • Hi Anita! Thanks for visiting my post and taking the time to chat with me!

      If you are looking to put pumpkin seeds on bread then you want them unshelled, which are also called pepitas. You can roast the pumpkin seeds with just oil using the first stage of roasting in the recipe. Then you’d have to remove the shells yourself which I found to be a huge pain. This recipe calls for eating the entire seed, shell included.

      Now, I hope that doesn’t stop you from trying this recipe. I love eating pumpkin seeds with the shells. If you have any questions on this recipe,I will happily help out as best I can.

      Also, if you give this recipe a try, I would love to hear back on what you think of it!

      Thanks again, Tina

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