Sweet, Spicy, and Savory Pumpkin Seeds

Sweet, Spicy, and Savory Pumpkin Seeds have been my go-to pumpkin seed recipe this year. They have a blissfully addicting – if not slightly (but deliciously) strange – combo of rosemary, cinnamon, cayenne and black peppers, and salt. And they’re especially perfect with a nice cold winter ale.

I may or may not be eating candy corn for breakfast as I type this. I’m allowed, I think, as it also may or may not be my birthday, and I may or may not be in denial about being a mere couple of years away from a number that seemed oh-so impossibly large not too long ago. 40 is the new 20, right? Heh heh. Heh. (Weak laugh).

How on earth I ever thought those other milestones made me ancient, I’m not sure. 10 (double digits, oh gosh!)… 20 (no longer in my teens, totally gnarly!) … 30 (does this mean I officially have to act like an adult, holy crap!).

40 though. THAT’S something… and it’s creeping closer. Though I’m sure that, on many (hopefully) future birthdays, I’ll look back and shake my head at my youth and naivete.

At least there will always be candy corn.

Oh, and pumpkin seeds, which is really what this story is about. I probably would have been munching on these for breakfast, too, but… ahem. They were long gone shortly after I whipped ‘em up.

Sweet, Spicy, and Savory Pumpkin Seeds have a blissfully addicting – if not slightly (but deliciously) strange – combo of rosemary, cinnamon, cayenne and black peppers, and salt. You must try them. I insist. Respect your elders!

Recommend serving with a beer accompaniment, which is probably what helped make these Gruntworthy for my guy, who gives these bad boys two grunts up!

Here’s the recipe.

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Sweet, Spicy, and Savory Pumpkin Seeds

Makes 2 cups

Inspired by the Spiced Herbed Nuts recipe on Epicurious


  • Approx. 2 cups pumpkin seeds (removed from a pumpkin, such as your sugar pumpkin or future jack o’ lantern, of course!)
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan over medium-low heat, melt the butter and then stir in the brown sugar, salt, rosemary, cinnamon, cayenne pepper, and black pepper.
  3. Stir for 2 – 3 minutes until the sugar has mostly melted.
  4. Remove from heat, and stir in the pumpkin seeds.
  5. Spread on a well-greased cookie sheet. You can also opt to line it with foil for easier clean-up, but it’s a little difficult to get the pumpkin seeds off of the foil (but doable).
  6. Bake for 15 – 20 minutes, stirring 2 – 3 times during baking. Keep a close eye on these suckers! They can burn really fast. (If you can’t keep a close eye, you can also bake these at a lower temp like 300, for a longer time like 1 hour.)
  7. Enjoy!

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31 Responses to “Sweet, Spicy, and Savory Pumpkin Seeds”

  1. Mindy Saturday, October 23, 2010 at 1:14 PM #

    Happy birthday! My grandmother always said that you should be proud of every age, and never once lied about her age. She was an amazing woman (of course, my other grandmother, also an amazing woman, refused to tell anyone and to this day, years after she passed away, I still don’t know how old she was:)

    I take the former approach. I feel strongly that women only get better with age- more confident, positive, sure of ourselves, with enough life experience to guide us and others along the way.

    Reply from Kare:

    Thanks, Mindy! Both your grandmothers sound like they were amazing in their own ways – love it. :)

    So far I have to say it’s true… with age, life has only gotten better. My crow’s feet on the other hand…

  2. Michelle Sunday, October 24, 2010 at 8:13 AM #

    So excited to try this recipe this week! I love that you included herbs!

    Reply from Kare:

    Thanks Michelle, hope they turned out for you! We’re carving pumpkins tonight, so I’ll probably have to whip up some more, myself.

  3. Annie Monday, October 25, 2010 at 5:04 AM #

    I’ve only ever had the regular salted pumpkin seeds and have always found them way too saltly. I like this different variation!

    Reply from Kare:

    These are pretty salty, too – so I would suggest starting out with about half then going from there, if you try this one. :)

  4. Jenny Nguyen Monday, October 25, 2010 at 5:37 AM #

    My mum used to make spiced pumpkins seeds for us to snack on… I’d completely forgotten about them until now! :)

  5. Tiffany Monday, October 25, 2010 at 8:59 AM #

    First happy birthday and welcome to 40! I just here a few days ago myself, so far it’s really not that bad. Thank you for sharing this seed recipe, I like the herbs and spices, a little different!

    Reply from Kare:

    Thanks, Tiffany! Age *is* just a number, but, I can’t help but mention that I’m still 2 years away from 40. Hee hee. :) Happy Birthday to you as well!

  6. Cook in a Bar Monday, October 25, 2010 at 9:35 AM #

    Can’t beat roasted pumpkin seeds…Happy Birthday and congrats on top 9!

    Reply from Kare:

    Thanks so much!

  7. briarrose Monday, October 25, 2010 at 10:12 AM #

    I love pumpkin seeds. Great spice mix.

  8. Jenny Monday, October 25, 2010 at 1:25 PM #

    This looks great! i love nuts and seeds especially when flavored! : )

  9. Jenn AKA The Leftover Queen Monday, October 25, 2010 at 4:34 PM #

    I love roasted pumpkin seeds this time of year – but your recipe looks like a great diversion from my normal no-frills recipe!

  10. Medifast Coupons Tuesday, October 26, 2010 at 1:33 PM #

    Not a pumpkin seed fan but love the combination of the spices and thinking would really add to the flavor of the seeds. And we sure have enough pumpkins waiting for the big carving this weekend. We don’t do them until Hallow’s eve, and then they don’t sit so long outside in the weather.

  11. Karen Tuesday, October 26, 2010 at 3:17 PM #

    Saw these on Foodbuzz yesterday…congrats on the top 9! They look absolutely delicious, and I’m sure I would have a hard time stopping once I started eating this yummy snack. I love the combo of sweet and spicy. Perfect!

    Reply from Kare:

    Thanks so much, Karen! :)

  12. Trish Monday, November 1, 2010 at 10:24 AM #

    Yum! These look scrumptious!

  13. Magic of Spice Monday, November 1, 2010 at 3:23 PM #

    I love pumpkin seeds and these look delicious :)

  14. Aimee Thursday, November 4, 2010 at 8:58 AM #

    I made these this past weekend- best pumpkin seeds I’ve ever eaten! This was a fantastic recipe. Super easy, delicious, and really different. We brined the seeds overnight in a saltwater bath and that really helped soften them. Looking forward to making them again, thanks!

    Reply from Kare:

    Aimee, I’m so glad you liked them! I’ll have to try the brine next time – that’s a great tip.

  15. Sammie Syers Monday, November 29, 2010 at 5:33 AM #

    I’ve invited the whole family round this xmas for a traditional dinner, so the roast is pretty central to that.. I found a tonne of recipes at this roast recipe site, but cant decide on anyone – there’s so many to choose from! It is fun planning such a big xmas dinner though!

  16. soccer Friday, April 15, 2011 at 12:32 AM #

    I am agree with you that view, I think it’s accurate, expressing feelings in my heart, said well, also my favorites were soccer shoes.

  17. Rosa Wednesday, September 14, 2011 at 11:08 PM #

    when we say pumpkin seeds the only thing that enters my mind that the salted one, I didn’t know that there is another variation… Looks great! i should try this my myself. Thanks Kare!


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