Pumpkin Seed Brittle Recipe | Crunchy Fall Snack

This pumpkin seed brittle recipe is oven-baked with honey, brown sugar, warm pumpkin pie spice, and raw pepitas into a crunchy, salty-sweet fall snack that comes together without a candy thermometer.

It works beautifully as a cozy fall snack, a crunchy topping for salads and yogurt, or layered into a mason jar for a thoughtful homemade gift.

If you love cozy fall snacking, you might also enjoy Pumpkin Spice Rice Krispie Treats Recipe, Mrs. Bean’s Sourdough Ginger Apple Snaps Cookie Recipe, and Sourdough Pumpkin Muffins.

Hands breaking apart pumpkin seed brittle with oats and pepitas on a parchment-lined baking sheet

Why You’ll Love This Recipe

No candy thermometer needed – This brittle is oven-baked at 300°F, so there is no stovetop caramel and no temperature to monitor. Color and bake time are your guides from start to finish.
Honey, oats, and pepitas – Raw pumpkin seeds and old-fashioned oats are coated in honey, brown sugar, and pumpkin pie spice, then baked into a crunchy, salty-sweet sheet with warm fall flavor throughout.
Keeps and travels well – The brittle holds its texture at room temperature for up to one week and freezes well for up to two months, which makes it a natural choice for making ahead or gifting.
Flexible with what you have – Swap honey for maple syrup, add pecans or walnuts, or skip the pumpkin pie spice and add rosemary for a savory version that crumbles well over salads and roasted vegetables.

Pumpkin seed brittle spread evenly on a parchment-lined baking sheet with oats and pepitas, with small pumpkins in the background

Ingredients

Honey – Acts as the primary sweetener and binder, coating the oats and pepitas and caramelizing in the oven into a golden, crisp sheet. Golden syrup or light corn syrup can be used in the same amount.
Brown sugar – Adds depth and a subtle molasses warmth that pairs naturally with the pumpkin pie spice.
Olive oil – Helps the mixture spread evenly across the pan and keeps it from sticking to the parchment. Any mild-flavored oil works here.
Salt – Balances the sweetness and brings out the toasted flavor of the pumpkin seeds.
Pumpkin pie spice – Cinnamon, ginger, nutmeg, and clove in one blend, giving the brittle its fall flavor.
Raw pumpkin seeds (pepitas) – Add crunch, color, and toasted nutty flavor as they bake. Raw seeds toast well in the oven without any pre-roasting needed.
Old-fashioned or quick oats – Give the brittle body and a satisfying texture that holds the pieces together.

Overhead view of pumpkin seed brittle on a baking sheet surrounded by mini pumpkins, dried flowers, and an orange checkered cloth

Variations & Add-Ins

Maple syrup version – Swap the honey for pure maple syrup in the same amount for a deeper, more caramel-like sweetness that pairs well with the pumpkin pie spice.
Walnut or pecan add-in – Replace ¼ cup of the pumpkin seeds with roughly chopped walnuts or pecans for a nuttier brittle with more texture in each piece.
Spicy version – Add ¼ teaspoon cayenne pepper or a pinch of chili flakes to the wet mixture before stirring in the seeds and oats for a sweet-heat brittle that works well on cheese boards and salads.
Salad topper version – Reduce the brown sugar to 1 tablespoon, skip the pumpkin pie spice, and add ½ teaspoon rosemary and a pinch of black pepper for a savory brittle that crumbles over fall salads and roasted vegetables.

Recipe Tips

Watch the color, not the clock – The brittle is ready when it turns a deep, even golden brown across the entire pan. Pale brittle will stay chewy after cooling, so give it the full bake time and trust what you see.

Spread it thin and even – Use damp hands or a greased spatula to press the mixture into a flat, uniform layer before baking. Uneven thickness means some areas will overbake while others stay soft.

Line the baking sheet with parchment – The honey and sugar mixture is sticky as it bakes, and parchment makes it easy to lift the cooled brittle cleanly off the pan and break it into pieces.

Cool completely before breaking – The brittle continues to firm up as it cools. Breaking it too soon results in soft, bendy pieces rather than clean, crisp pieces. Give it the full cooling time on the pan.

Humidity affects the set – On very humid days the brittle may take longer to crisp up fully. If pieces still feel tacky after cooling, return the pan to a 300°F oven for 5 additional minutes, then cool again.

Store with parchment between layers – Place a small sheet of parchment between pieces in the airtight container to prevent them from sticking together over time.

. Bowl of pumpkin seed brittle with a wooden spoon on an orange checkered cloth, styled with mini pumpkins and dried flowers

Instructions

Preheat the oven – Heat the oven to 300°F and line a 12×10-inch baking sheet with parchment paper, leaving a slight overhang on the sides for easy lifting once cooled.
Mix the wet ingredients – In a medium bowl, whisk together the honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth and fully combined.
Add the seeds and oats – Add the raw pumpkin seeds and old-fashioned oats to the bowl and stir until every seed and oat is evenly coated in the honey mixture.
Spread the mixture – Transfer the coated mixture to the prepared baking sheet and use damp hands or a greased spatula to press it into a flat, even layer, working all the way to the edges for uniform thickness.
Bake until deep golden – Bake for 30 to 35 minutes, checking at the 25-minute mark, until the brittle is a deep, even golden brown across the entire surface. The mixture will still look slightly soft when it comes out of the oven.
Cool completely – Let the brittle cool on the pan undisturbed until fully hardened. It will firm up and crisp as it cools.
Break and serve – Once fully cooled, lift the parchment from the pan and break the brittle into pieces. Serve as a fall snack, crumble over yogurt or oatmeal, or layer into a mason jar for gifting.

Hands holding a bowl of pumpkin seed brittle over a baking sheet filled with oat and pumpkin seed clusters

Gifting Ideas

In a mason jar – Layer brittle pieces into a wide-mouth pint or half-pint mason jar with a piece of parchment tucked between layers to keep pieces crisp. Seal with a lid, tie twine around the neck, and add a small handwritten tag with the flavor and storage notes.
In a kraft box – Line a small kraft box with parchment paper and arrange the brittle pieces inside in a single layer. Tie with twine and tuck a cinnamon stick alongside for an autumn feel.
In a cellophane bag – Place a generous handful of pieces into a clear cellophane bag and seal with a twist tie or ribbon. Layer two or three bags into a small basket alongside Homemade Vanilla Extract Recipe and Pumpkin Bread with Freshly Milled Flour for a complete fall gift set.
Tucked into a fall gift basket – Add brittle pieces to a homemade fall basket alongside Hot Cocoa Mix, Pumpkin Spice Rice Krispie Treats, or Mrs. Bean’s Sourdough Ginger Apple Snaps Cookie for a cozy seasonal gift.

Freezing and Storage

Room temperature – Store brittle pieces in an airtight container at room temperature for up to one week. Keep the container away from heat and humidity, which can soften the brittle over time.
Layer with parchment – Place a small sheet of parchment between layers inside the container to prevent pieces from sticking together and losing their crisp edges.
Freeze for longer storage – Brittle freezes well for up to two months in an airtight freezer-safe container. Layer pieces with parchment, seal tightly, and let thaw at room temperature before serving.
Gifting storage note – Brittle keeps best in a cool, dry spot away from direct sunlight. A handwritten tag with storage instructions is a thoughtful addition for mason jar gifts.

FAQ

Pumpkin seed brittle is made with raw pumpkin seeds, a sweetener like honey or corn syrup, sugar, and a fat like butter or oil, baked or cooked until golden and set into crisp pieces. This version also includes old-fashioned oats and pumpkin pie spice for a warmly spiced fall version.

Bake at a lower temperature and watch the color rather than relying on the timer alone. At 300°F the brittle bakes slowly and evenly, giving you a deep golden brown result without the scorching that can happen with stovetop methods.

Brittle that stays soft or chewy after cooling was likely underbaked. The mixture needs to reach a deep golden brown before coming out of the oven — pale brittle will not crisp up fully as it cools. Return it to a 300°F oven for 5 additional minutes, then cool completely again.

No. Because this recipe is oven-baked rather than stovetop, there is no sugar syrup to monitor and no hard-crack stage to hit. Color and bake time are your guides.

Yes. Brittle keeps well at room temperature for up to one week and freezes for up to two months. Layer pieces into a mason jar with parchment between layers for a thoughtful homemade fall gift.

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Pumpkin Seed Brittle Made Simple

Author: Emily Rider

This pumpkin seed brittle recipe is oven-baked with honey, brown sugar, pumpkin pie spice, raw pepitas, and old-fashioned oats into a crunchy, salty-sweet fall snack that sets into crisp, breakable pieces without a candy thermometer.

Print Recipe Pin Recipe

Prep Time:10

Cook Time:30

Cooling time:30

Course: Dessert, Snack

Cuisine: American

Servings: pieces

Calories: 106kcal

Equipment

Medium Mixing Bowl
Whisk
Spatula
baking sheet (12×10 inch)
sheet parchment paper

Ingredients

¼ cup honey or golden syrup 85 grams (light corn syrup may be used)
2 tablespoons brown sugar packed, 25 grams
2 tablespoons olive oil 27 grams (any mild-flavored oil may be used)
½ teaspoon salt about 3 grams
1 teaspoon pumpkin pie spice 3 grams
1 cup raw pumpkin seeds pepitas, 130 grams
1 cup old-fashioned oats or quick oats 90 grams

Instructions

Preheat the oven – Heat the oven to 300°F and line a 12×10-inch baking sheet with parchment paper, leaving a slight overhang on the sides for easy lifting once cooled.
Mix the wet ingredients – In a medium bowl, whisk together the honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth and fully combined.
Add the seeds and oats – Add the raw pumpkin seeds and old-fashioned oats to the bowl and stir until every seed and oat is evenly coated in the honey mixture.
Spread the mixture – Transfer the coated mixture to the prepared baking sheet and use damp hands or a greased spatula to press it into a flat, even layer, working all the way to the edges for uniform thickness.
Bake until deep golden – Bake for 30 to 35 minutes, checking at the 25-minute mark, until the brittle is a deep, even golden brown across the entire surface. The mixture will still look slightly soft when it comes out of the oven.
Cool completely – Let the brittle cool on the pan undisturbed until fully hardened. It will firm up and crisp as it cools.
Break and serve – Once fully cooled, lift the parchment from the pan and break the brittle into pieces. Serve as a fall snack, crumble over yogurt or oatmeal, or layer into a mason jar for gifting.

Notes

Use raw pumpkin seeds – Raw pepitas toast directly in the oven during baking and give the brittle its crunch and toasted flavor without any pre-roasting needed.

Watch the color – The brittle should reach a deep golden brown before coming out of the oven. Pale brittle will not crisp up fully as it cools.

Store with parchment between layers – Place a small sheet of parchment between pieces in the airtight container to keep pieces crisp and prevent sticking.

Freeze for longer storage – Brittle freezes well for up to two months in an airtight freezer-safe container. Let thaw at room temperature before serving.

Nutrition

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

Pumpkin Seed Brittle

Why You’ll Love This Recipe

Ingredients

Variations & Add-Ins

Recipe Tips

Instructions

Gifting Ideas

Freezing and Storage

FAQ

Welcome Gift

Baking from scratch, the Cottage Kitchen way