Looking for a sweet fall treat that’s crunchy, nutty, and easy to make? This pumpkin seed brittle checks all the boxes. Honey, brown sugar, and a touch of pumpkin spice coat roasted pepitas and oats before baking into crisp, golden shards. The best part? No candy thermometer needed—just mix, bake, and break.
This recipe has become a little fall tradition in our kitchen. We love to crack it into pieces for snacking, tuck it into lunchboxes, or wrap it up as a thoughtful homemade gift. It’s the kind of treat that feels special but only takes about 40 minutes from start to finish.
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If you’re in the mood for more cozy fall recipes, try our Pumpkin Pie Spice, Homemade Pumpkin Spice Latte, or these soft Sourdough Pumpkin Cinnamon Rolls.
Why You’ll Love This Recipe
“Yum! Healthy and delicious—and I had all the ingredients.”
– YouTube Review
Ingredients
Tip: Line your baking sheet with parchment paper and lightly grease your spatula or dampen your hands before pressing down the mixture. This keeps it from sticking and helps spread it evenly.
Featured Video
Homemade Pumpkin Seed Brittle Recipe | How to Make
Bake along on YouTube and learn how to make these soft, spiced sourdough pumpkin muffins. 🍂
Recipe Tips
Mix thoroughly: Make sure the honey, brown sugar, and oil are well blended before adding pumpkin seeds and oats. This helps coat everything evenly.
Line your pan: Always use parchment paper to prevent sticking. It also makes breaking the brittle much easier once cooled.
Pat down evenly: Use damp hands or a greased spatula to press the mixture flat so it bakes uniformly.
Watch the color: Bake until the edges turn deep golden brown. Pale brittle will stay chewy instead of crunchy.
Cool completely: Let the brittle sit for at least 30 minutes before breaking into pieces. This ensures it hardens and snaps cleanly.
Store smart: Keep in an airtight container at room temperature for up to a week, or freeze for up to 2 months.
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and line a 12×10-inch baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, whisk together honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth and glossy.
- Add the seeds and oats: Stir in the raw pumpkin seeds and oats until everything is evenly coated with the honey mixture.
- Spread the mixture: Transfer to your prepared baking sheet. Use damp hands or a greased spatula to press it into an even layer.
- Bake until golden: Bake for 30–35 minutes, or until the brittle is a rich golden brown. Watch closely near the end to prevent burning.
- Cool completely: Let the brittle rest on the pan for 30–60 minutes. This helps it set and gives it that perfect snap.
- Break into pieces: Once hardened, crack into rustic shards. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Note: For extra flavor, sprinkle flaky sea salt over the brittle right after baking. It gives a sweet-and-salty finish that balances the caramelized honey perfectly.
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Similar Recipes
Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Pumpkin Seed Brittle Made Simple
Ingredients
- ¼ cup honey or golden syrup / light corn syrup
- 2 tablespoons brown sugar packed
- 2 tablespoons olive oil or other mild oil
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup raw pumpkin seeds pepitas
- 1 cup old-fashioned or quick oats
Instructions
- Preheat the oven: Heat oven to 300°F (150°C). Line a 12×10-inch baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, whisk honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth.
- Add seeds and oats: Stir in pumpkin seeds and oats until evenly coated.
- Spread the mixture: Transfer to the prepared pan. Use damp hands or a greased spatula to press into an even layer.
- Bake until golden: Bake for 30–35 minutes, or until deep golden brown.
- Cool completely: Let cool on the pan for 30–60 minutes to harden.
- Break into pieces: Crack into shards. Store in an airtight container at room temperature up to 1 week, or freeze up to 2 months.
Notes
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
