These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
This recipe was contributed by Kim Lutz, author of Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011). Photos by Rachael Braun. Published with permission.
Sweet, salty, and ridiculously snackable - these candied pumpkin seeds are the fall treat you didn't know you needed. They're crunchy, caramelized, and just the right amount of sticky (in the best way).
These homemade candied pumpkin seeds (sometimes called candied pepitas) are so delicious, and couldn't be any easier to make! I dare you not to eat half of it straight off the baking sheet.
They take just three ingredients (I don't count the salt) and less than 30 minutes. And most of that time is just letting them roast in the oven. Easy peasy.
These candied pumpkin seeds also make an awesome vegan-friendly gift idea. Just tie them up in a pretty cellophane bag with ribbon. Because who doesn't like to be gifted delicious food?
Key Ingredients & Substitutions
- Shelled pumpkin seeds (pepitas). The green, hull-free seeds sold in bags are what make candied pepitas so easy: they toast quickly and evenly and soak up the glaze. Buy them raw and unsalted, like these organic shelled pumpkin seeds, so you control the salt. Seeds scooped straight from a carving pumpkin work too; see the tips below.
- Maple syrup. Pure maple syrup gives the coating its warm, toasty flavor and helps it cling to every seed. Skip pancake syrup, which is mostly corn syrup and burns faster. Agave or brown rice syrup can stand in, with a slightly milder taste.
- Brown sugar. Packed brown sugar is what turns the glaze into a crisp, candy-like shell once it cools. Coconut sugar works as a one-to-one swap. Some white sugar is filtered with bone char, so look for organic or certified vegan brown sugar.
- Salt. Just a quarter teaspoon balances the sweetness and makes the maple flavor pop. Fine sea salt blends into the glaze best, and a few flakes of flaky salt on top after baking are a nice finishing touch.
Helpful Tips
Clean fresh seeds well. If you're using seeds from a whole pumpkin, drop them into a big bowl of water and rub them between your fingers. The seeds float and the stringy pulp sinks, so you can skim them off the top. Rinse once more in a colander and pick off any stubborn bits of pulp, which would otherwise scorch in the oven.
Dry them completely. Wet seeds steam instead of toasting, and the glaze slides right off them. Spread cleaned seeds on a clean kitchen towel, pat them dry, and let them air-dry for at least an hour (or overnight). Whole seeds still in their white hulls take a little longer to crisp, so plan on 5 to 10 extra minutes in the oven and keep a close eye on them.
Watch the syrup, not the clock. Heat the maple mixture over medium, not high, and stir constantly. As soon as the sugar has dissolved and the mixture turns foamy, add the seeds. Cooking it longer on the stove makes the sugar darker and more likely to burn in the oven.
Line the pan and spread the seeds thin. A single layer on a sheet lined with parchment paper bakes evenly, and the parchment keeps the sugar from welding the seeds to the pan. Crowded seeds in the middle stay sticky while the edges burn.
Pull them early to avoid burnt sugar. Sugar goes from golden to bitter in a minute or two, and ovens vary. Start checking at 8 minutes. The seeds are done when they're golden and fragrant and the glaze is bubbling; they'll still feel a little soft but will crisp up as they cool. If the edges darken faster than the center, stir the outer seeds inward.
Fun Variations to Try
- Spiced: Add ½ teaspoon cinnamon, or go full fall with pumpkin pie spice.
- Savory-sweet: Add flaky sea salt after baking, or a tiny pinch of cayenne for heat.
- Different sweeteners: Try coconut sugar or agave for a twist.
- Mix-ins: Add toasted coconut flakes or chopped nuts for texture.
- Sweet and spicy: Stir a pinch of chili powder and smoked paprika into the syrup, in the style of these sweet and spicy glazed nuts.
Serving Ideas
These candied pumpkin seeds can be enjoyed so many different ways, all year long. Here are a few of my favorites!
- Sprinkle on smoothie bowls, yogurt, or salads.
- Pack in lunch boxes or use for road trip snacks.
- Gift in jars tied with twine for instant Fall magic!
- Or just snack shamelessly - no judgment here.
They're also a great sweet-salty garnish for savory fall dishes. Scatter a handful over a bowl of coconut curry pumpkin soup or vegan butternut squash soup just before serving, so they stay crunchy.
Storing & Freezing
Let the seeds cool completely, then break up any clumps and store them in an airtight jar or container at room temperature for up to 2 weeks. Humidity is the enemy of anything candied, so keep them away from the stove and dishwasher. If they turn a bit sticky, spread them on a lined baking sheet and re-crisp them at 300°F for 3 to 5 minutes, then let them cool again. The fridge isn't necessary and can actually make the coating tacky.
For longer storage, freeze the cooled candied pepitas in a freezer bag with the air pressed out for up to 3 months. There's no need to thaw them: they're ready to eat almost straight from the freezer, or you can let them sit on the counter for 10 minutes. Give them a quick re-crisp in the oven if any moisture has crept in.
Frequently Asked Questions
Are candied pepitas the same as candied pumpkin seeds? Yes. Pepitas is the Spanish word for pumpkin seeds, and in most stores it refers to the green seeds with the hull already removed. This recipe uses those shelled pepitas, so you can call the result candied pepitas or candied pumpkin seeds.
Why are my candied pepitas sticky instead of crunchy? They usually just need more time to cool, since the sugar hardens as it sets. If they're still sticky once cool, they were a little underbaked or have absorbed moisture; a few minutes back in a 300°F oven will fix it.
Can I make these with seeds from my Halloween pumpkin? Absolutely. Clean and dry them thoroughly first, and expect a chewier, heartier snack since the hulls stay on. Add a few extra minutes of baking time.
More Vegan Snack Recipes
If you love these candied pepitas, be sure to check out these other delicious vegan ideas:
- Sweet and Spicy Glazed Nuts
- Pumpkin Seed Butter
- 7 Ways to Roast Pistachio Seeds
- 30 Homemade Vegan Snacks
- Vegan Pumpkin Pie
Recipe
Candied Pumpkin Seeds
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- ¼ teaspoon salt
- 1 cup shelled pumpkin seeds pepitas
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (or lightly oil it).
- In a small saucepan, combine the maple syrup, brown sugar, and salt. Heat over medium heat, stirring constantly, until the brown sugar has melted and the mixture is foamy, about 2 to 3 minutes. Remove from the heat.
- Add the pumpkin seeds and stir until they are evenly coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Bake for about 10 minutes, stirring after 5 minutes, until golden and bubbling. Start checking at 8 minutes so the sugar doesn't burn.
- Remove from the oven and let cool completely, stirring occasionally while cooling to keep the seeds from sticking to the pan. They will crisp up as they cool. Break up any clumps before serving.
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