These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
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 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 if 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?
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.
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.
More Recipes
If you love these candied pepitas, be sure to check out these other delicious vegan ideas:
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.
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 oven to 375° F.
- In a small saucepan, combine maple syrup, brown sugar, and salt. Heat over medium heat. Stir constantly until brown sugar is melted and mixture is foamy.
- Add pumpkin seeds and stir until coated.
- Spread pumpkin seeds on oiled cookie sheet. Bake for 10 minutes, stirring after 5 minutes. Remove from oven and cool completely; stir occasionally while cooling to prevent pumpkin seeds from sticking to pan.
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