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Original & Maple Brown Sugar Pumpkin Seeds

Kristen Richardson


  • ​Pumpkin Seeds (extracted from 3 pumpkins)
  • 1/2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 1 tsp maple extract


  • Separate pumpkin seeds from what I call “pumpkin guts” and rinse well in cool water in a colander. Make sure most of the pumpkin is off the seeds. 
  • Preheat oven to 300⁰ and line cookie sheet with parchment paper, separated in the middle for both flavors. 
  • Lay out a dish drying mat and lay pumpkin seeds in a single layer on mat. 
  • Pat dry with paper towels and try to get as much moisture out of the seeds as possible. 
  • In a bowl, combine olive oil, salt, pepper, half the amount of seeds, and mix. 
  • In a separate bowl, combine brown sugar, maple extract, and the other half of the seeds and mix. 
  • Lay out pumpkin seeds on cookie sheet, in a single layer. 
  • Roast in oven for 45 minutes or until crispy. 
  • Take out of oven and serve immediately!


Pumpkin seeds are a great snack since they offer up a great deal of protein fiber, and healthy fats. Sure, you can buy store-bought pumpkin seeds, but the sodium content in them is extremely high. Making them yourself allows you to control the sodium content.