By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
756 cal · 25 min
Sweet and Spicy Caramelized Pumpkin Seeds
Recipe GLPRefe4d56ec43a46
Roasted pumpkin seeds coated in a buttery brown sugar mixture with a warm kick of cayenne and cumin. These crispy, golden seeds strike the perfect balance between sweet and spicy, making them an ideal snack or dessert topping. Quick to prepare and addictively crunchy once cooled.
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Ingredients
1¼ cup unroasted unsalted pumpkin seeds (pepitas)
3 tbsp brown sugar
3 tbsp butter, melted and cooled
1½ tsp salt
¼ tsp cayenne pepper
¼ tsp ground cumin
Directions
Preheat your oven to 350°F (177°C).
Line a baking sheet with parchment paper to prevent sticking.
In a small bowl, combine the pumpkin seeds, brown sugar, melted butter, salt, cayenne pepper, and ground cumin. Stir until all seeds are evenly coated with the spiced butter mixture.
Spread the coated pumpkin seeds in a single layer on the prepared baking sheet.
Bake for 10 minutes, stirring the seeds halfway through at the 5-minute mark to ensure even browning and caramelization.
Remove from the oven when the seeds are golden brown and fragrant. Spread them on a clean surface or back on the baking sheet to cool completely. As they cool, they will crisp up and become crunchy.
Comments
Every ingredient is a staple at any Charlotte chain—pumpkin seeds sit in the snack aisle at Harris Teeter or Kroger year-round, and the pantry items are universal. The real cost driver is whatever quality of butter and brown sugar you choose, but this will run under two dollars total, making it roughly a dollar per serving. The stated 25 minutes is honest if the seeds are raw and already shelled; if they're in-shell, add ten minutes minimum of cracking time. This is a small-batch snack that reheats perfectly in a dry skillet, so leftovers work, but it yields only enough for one sitting unless you double it, which limits its usefulness on a busy weeknight when you need to feed a family.
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