Easy Biscoff Cookie Butter Pumpkin Seeds
These Biscoff pumpkin seeds are coated in cookie butter, brown sugar, and maple syrup, then roasted to golden perfection, for a warm, spiced sweetness that makes every bite delicious.
Pumpkin seeds roasted with cookie butter have a caramelized crunch with cozy spiced notes that taste like fall in every bite. They’re the kind of snack that feels both comforting and a little indulgent.
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Every fall, my kids always try to find the biggest pumpkin they can carry, and they usually have their carving ideas planned out before we even get home.
While carving is fun, I’ve always looked forward to saving the seeds. It’s become part of the routine—scooping them into a bowl and setting some aside to roast into a tasty snack.
Experimenting with different flavors of roasted seeds is always fun, and these Biscoff cookie butter pumpkin seeds have quickly become a favorite.
The cookie butter coating gives the seeds a cozy sweetness that pairs perfectly with their natural crunch.
It’s a fun change from the usual salty or spicy versions, with a sweet pumpkin seed flavor that feels just right for fall.
The balance of sugar, butter, and Biscoff makes them just different enough to be special, but without a lot of effort.
More Pumpkin Seed Recipes:
- Maple Bourbon Pumpkin Seeds
- Old Bay Seasoned Pumpkin Seeds
- Roasted Pumpkin Seeds with Za’atar Seasoning
Pumpkin Seeds Roasted with Cookie Butter
Biscoff has a distinct flavor that’s hard to resist—it’s rich, spiced, and slightly caramelized, almost like a cross between a graham cracker and a gingerbread cookie.
Made into a smooth cookie butter, it spreads easily and adds that signature taste to just about anything. It’s no wonder it has become so popular, since it brings warmth and sweetness without being overpowering.
When I decided to try making candied pumpkin seeds, I knew the flavor would pair perfectly with the nuttiness of roasted seeds.
Over time, I’ve worked Biscoff into several recipes, from a simple Biscoff Loaf Cake made with a cake mix to a creamy No-Churn Biscoff Ice Cream that’s always a hit in our house.
Using it on pumpkin seeds results in a snack that’s crunchy, sweet, and just different enough to stand out from the usual fall flavors.
If you love Biscoff as much as we do, you should also try my No-Bake Biscoff Truffles and Biscoff Cake!
How to Make Biscoff Pumpkin Seeds
It’s really easy to make this fall snack.
Ingredients You’ll Need
- Brown Sugar
- Unsalted Butter
- Maple Syrup
- Cookie Butter (such as Biscoff)
- Pumpkin Seeds
- Salt (optional)
How to Make It:
Find the full printable recipe available below
Prepare the cookie butter mixture. First, you’ll combine brown sugar and butter in a small bowl.
Microwave for 15 seconds, then stir. If needed, microwave for additional 10-second increments until butter is completely melted. Stir well.
Add the maple syrup to the melted butter mixture, followed by the cookie butter, stirring to combine.
Coat the pumpkin seeds. Then, you’ll add the pumpkin seeds to the mixture, stirring to coat the seeds well.
Bake and serve. Then, you’ll transfer the seeds to the prepared baking sheet, spreading them out evenly over the surface.
If desired, sprinkle seeds with salt. Roast for 10-15 minutes, stirring after each 5-minute increment, until seeds are golden-brown.
Remove from oven and let cool on the baking sheet. Once cool, break apart clusters of seeds, if needed, then serve and enjoy.
Notes and Adaptations:
- It’s important to ensure your pumpkin seeds are dry before coating them with the mixture. If you’re using seeds you scooped from a pumpkin and rinsed, towel dry or air dry them well, or pop them in an oven at a low temperature for a few minutes to dry completely. You can also buy raw pumpkin seeds online.
- I used Biscoff cookie butter, but I would imagine other brands should work fine as well.
- Pumpkin seeds can be stored in an airtight container at room temperature.
Recommended Equipment:
Easy Cookie Butter Pumpkin Seeds
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- 1 tablespoon cookie butter (such as Biscoff)
- 1 cup pumpkin seeds
- salt, to taste (optional)
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine brown sugar and butter. Microwave for 15 seconds, then stir. If needed, microwave for additional 10-second increments until butter is completely melted. Stir well.
- Add the maple syrup to the melted butter mixture, followed by the cookie butter, stirring to combine.
- Add the pumpkin seeds to the mixture, stirring to coat the seeds well.
- Transfer the seeds to the prepared baking sheet, spreading them out evenly over the surface. If desired, sprinkle seeds with salt. Roast for 10-15 minutes, stirring after each 5-minute increment, until seeds are golden-brown.
- Remove from oven and let cool on the baking sheet. Once cool, break apart clusters of seeds, if needed, then serve and enjoy.
Notes
- It’s important to ensure your pumpkin seeds are dry before coating them with the mixture. If you’re using seeds you scooped from a pumpkin and rinsed, towel dry or air dry them well, or pop them in an oven at a low temperature for a few minutes to dry completely. You can also buy raw pumpkin seeds online.
- I used Biscoff cookie butter, but other brands should work fine as well.
- Pumpkin seeds can be stored in an airtight container at room temperature.
Equipment
Nutrition
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