Honey roasted pumpkin seeds

Discover the perfect crunchy and sweet snack with our Honey Roasted Pumpkin Seeds recipe. With just a few simple ingredients, you can transform pumpkin seeds into a delicious treat. Savor the irresistible combination of Wildflower Honey and roasted pumpkin seeds alone, use them as a healthy addition to snack mix or granola, or sprinkle them on top of roasted vegetables!

Honey Roasted Pumpkin Seeds

Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min


2 c. pumpkin seeds cleaned

2 tsp. neutral oil or olive oil

2 tbsp. Wildflower Honey

Flaky sea salt, such as Maldon


Preheat your oven to 325 F. We used a sheet pan and lined it with parchment paper.

Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. I made sure to pat mine dry with a paper towel.

In a large wide skillet, warm the oil over medium heat and sauté the pumpkin seeds until lightly golden, about 3 minutes. We used a cast iron skillet and stayed close so they wouldn’t burn.

Add the honey and stir with a rubber spatula. Because honey can burn quickly, we kept the flame on medium low and kept moving the seeds around the pan with a spatula to prevent them from burning.

Pour the seeds onto the parchment line sheet and sprinkle with salt, we used Maldron salt. Spread them out on the sheet.

Transfer the cooking sheet to the oven. Roast for 20-30 minutes depending on hot your oven gets, stirring occasionally so that they do not burn.

Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.

When finished, tip the seeds out on a parchment lined plate or non stick surface to cool.