Spicy Maple and Rosemary Roasted Pumpkin Seeds Recipe
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!
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.
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.
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!
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.
- 1 cup pumpkin seeds
- 1 tbsp coconut oil
- dash Himalayan salt (optional)
- 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
Preheat oven to 250 F.
Separate seeds from the pumpkin pulp but do not wash.
Put seeds, oil, and salt in a plastic bag or bowl and toss to coat evenly.
Spread them on a baking sheet and place in the center of the oven.
Bake seeds for 1 - 1 1/2 hours.
Turn oven temperature to 350 F while seeds cool for about 10 minutes.
Place seeds back in the bag or bowl with the maple, rosemary, cayenne, salt, and sugar. Toss to coat seeds evenly.
Roast for 7-10 minutes. Stir seeds at about the 5-minute mark.
Toss the seeds with the other half of the salt and rosemary.
Immediately transfer to parchment paper to cool.
Serve after 2-3 hours but best after a day. Store in an air-tight container.
* 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.