Easy Maple Bourbon Pumpkin Seeds
Pumpkin seeds roasted with bourbon and maple syrup caramelize as they roast, creating a crunchy treat that’s perfect for autumn.
These maple bourbon pumpkin seeds are a sweet, salty, and unique twist on the classic fall snack. It’s a fun variation you’ll want to make every year!
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As soon as the air starts to feel crisp, I know it’s time to bring out the pumpkins.
They make the prettiest decorations, but for me, roasted pumpkin seeds are just as much a fall tradition as carving jack-o’-lanterns.
One of my favorite twists on this classic snack is making maple bourbon pumpkin seeds. They’ve got that balance of sweet and salty that keeps you reaching for just one more handful.
I love that these aren’t your ordinary seeds with a sprinkle of salt. Instead, pumpkin seeds roasted with bourbon and maple syrup have such a unique flavor.
The flavor reminds me a little bit of kettle corn, and it’s perfect for autumn gatherings.
Using real maple syrup adds a rich sweetness that caramelizes beautifully, while the bourbon brings a subtle smoky depth.
Together, the flavors make these maple glazed pumpkin seeds something special!
For another sweet version, try my Biscoff cookie butter pumpkin seeds. For something savory, try these Old Bay pumpkin seeds or za’atar seasoned pumpkin seeds.
Roasting Pumpkin Seeds
When it comes to roasting pumpkin seeds, the fun is really in experimenting with flavors that match your mood.
I always start with either olive oil or butter to help the seeds crisp up well, plus whatever seasonings I’m using.
It’s important to make sure your pumpkin seeds are dry before adding the fat and seasonings. This will keep the seeds from steaming instead of roasting, and helps ensure the seasonings stick well to the seeds.
Need another fall tradition? Try making roasted chestnuts at home!
How to Make Maple Bourbon Pumpkin Seeds
It’s really easy to make this sweet and salty snack.
Ingredients You’ll Need
- Olive Oil
- Maple Syrup
- Bourbon
- Salt
- Ground Cinnamon
- Raw Pumpkin Seeds
How to Make It:
Find the full printable recipe available below
Season the pumpkin seeds. First, you’ll combine olive oil, maple syrup, bourbon, salt, and cinnamon. Stir to combine.
Add pumpkin seeds to the bowl, stirring to coat well.
Roast the seeds. Then, you’ll transfer the pumpkin seeds to the prepared baking sheet, spreading them out evenly. If desired, give the seeds another sprinkling of salt.
Roast in preheated oven for 10-15 minutes, stirring after each 5-minute increment, until they’re light golden brown (mine generally take 12-14 minutes).
Cool and serve. Then, you’ll remove them from the oven and let cool completely on the baking sheet before serving.
Notes and Adaptations:
- It’s important to make sure your pumpkin seeds are dry. If you’ve rinsed them after scooping them out of a pumpkin, be sure to towel dry them or air dry them, or even pop them in the oven at a low temperature for a few minutes. You can also buy raw pumpkin seeds online.
- Make sure you’re using real maple syrup, not pancake syrup.
- Watch the pumpkin seeds very closely to ensure they don’t burn.
- Pumpkin seeds can be stored in an airtight container at room temperature.
Recommended Equipment:
Maple Bourbon Pumpkin Seeds
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons maple syrup
- 2 tablespoons bourbon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup raw pumpkin seeds
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a small mixing bowl, combine olive oil, maple syrup, bourbon, salt, and cinnamon. Stir to combine.
- Add pumpkin seeds to the bowl, stirring to coat well.
- Transfer the pumpkin seeds to the prepared baking sheet, spreading them out evenly. If desired, give the seeds another sprinkling of salt.
- Roast in preheated oven for 10-15 minutes, stirring after each 5-minute increment. Watch the seeds closely between 10 minutes and 15 minutes, as this is when they are most likely to burn. Roast them until they're light golden brown (mine generally take 12-14 minutes), which bakes the maple syrup enough so it will be crackly instead of wet/sticky when cooled.
- Remove from oven and let cool completely on the baking sheet before serving.
Notes
- It’s important to make sure your pumpkin seeds are dry. If you’ve rinsed them after scooping them out of a pumpkin, be sure to towel dry them or air dry them, or even pop them in the oven at a low temperature for a few minutes. You can also buy raw pumpkin seeds online.
- Make sure you’re using real maple syrup, not pancake syrup.
- Watch the pumpkin seeds very closely to ensure they don’t burn.
- Pumpkin seeds can be stored in an airtight container at room temperature.
Equipment
Nutrition
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